C
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.
http://rubytuesdaytoo.blogspot.co.nz/