I photographed them with some green grapes to give an idea of how small they are.
Growing up in Borneo, I am more accustomed to the big green guava.
When my friend M. gave me a bag of this tiny marble like fruits she called South American Guavas aka Chilean Guavas aka New Zealand cranberries. I wasn't impressed by their size, but the red colour is very attractive.
Eaten as is, it is more tangy than sweet and has lots of pith and the end bits cannot be eaten. Hence, it is not very popular. But it is used for its sweet, tangy flavour in deserts, jams and jellies.
Researchers from US Department of Agriculture (USDA) found that they can take their place high up in the list of antioxidant foods.Guava’s contain large amounts of vitamin C which is a well known antioxidant.