Did you notice a box of spiky red orbs while walking through the produce section at Costco lately? Or catch a whiff of something intensely aromatic that you couldn’t quite put your finger on? Tropical fruits, such as rambutans, mangosteens and baby guavas, are popping up on warehouse shelves, bringing once hard-to-find delicacies to the masses — no specialty market required.
Even better, the price is right: You get a generous amount for a surprisingly low cost. The only catch? It's easy to toss them in your cart out of curiosity, then get home and have no idea what to do with them.
Fear not! Whether you’re a tropical fruit novice or just need a refresher, we’ve got you covered. From how to peel, eat and enjoy them like a pro this list will be your handy dandy guide. Popular in places like Thailand and Mexico, this explainer will help you turn your exotic fruit haul into a delicious adventure. And you know if you’re buying from Costco, it’s usually in bulk, right? We’ve got ideas for any extras so your bounty doesn’t turn into a produce drawer mystery.
What is guava?
Guava may look simple with its green or yellow skin, but slice it open and you’ll find pink or white flesh that’s sweet, floral and intoxicatingly fragrant. The flavor can be soft and musky or bright and tropical, depending on the variety and ripeness.
Most of the guava sold in the U.S. comes from Mexico, but the fruit is widely grown and beloved across Latin America, South and Southeast Asia, and the Caribbean. It’s a familiar ingredient in everything from Latin-style barbecue sauces to pastries like pastelillos de guayaba (guava turnovers).
Of all the tropical fruits popping up at Costco, guava is the most consistently available — and the breakout flavor of the year, showing up in everything from electrolyte powders to sorbets. Its peachy-pink hue has become a visual signature, fueling its rise on social media and inspiring the “Guava Girl Summer” aesthetic. Think: guava-scented fragrances, sunset-toned makeup and tropical fashion.
Taste Salud x Jarritos Guava Electrolyte Packets
Bonne Maman Guava Preserves
Tarte Tarte x Dunkin' Maracuja Juicy Lip Tint
As guava’s flavor and aesthetic go mainstream, more people are getting curious about the real thing — and the easiest (and tastiest) place to start is with baby guava, which is the kind available at Costco. Harvested while still young, it's smaller, sweeter, and has thinner, more tender skin. It’s an all-around easier, more snackable version of the fruit — kind of like how baby carrots or baby bok choy often outshine their full-grown counterparts.
What does guava taste like?
Guava has a sweet flavor that tastes like strawberry, pear and citrus on a tropical vacation. When ripe, the texture is custardy and yielding enough to scoop out with a spoon.
How to tell when guava is ripe
Guava is at its best when it's tender, with a gentle give — think like a ripe peach. You’ll know it’s ready from the moment you smell it: a sweet, heady, tropical aroma is the giveaway. (Fair warning: that same fragrance attracts fruit flies, so once it's ripe, store it in the fridge.)
The skin should be a matte yellow-green to light yellow. If it’s deep green, glossy, and hard, it’s not ready and will taste sour. On the flip side, if it’s soft and mushy, it’s gone too far. Overripe guava can turn cloying fast.
How do you eat guava?
You can eat the entire baby guava — yes, even the fiber-rich seeds. They add a subtle crunch, similar in texture to pomegranate seeds. Not into that? No problem, just carve them out. The skin is also edible and so thin on baby guava that there’s no need to peel it. Just bite right in, or halve it and spoon out the flesh if you prefer. It’s not just tasty: guava was named one of the 22 healthiest fruits to eat, according to nutritionists, thanks to its sky-high vitamin C content, fiber, and antioxidants.
Serving ideas:
- Slice into wedges or rounds for snacking as is
- Sprinkle with Tajín, as they do in Mexico
- Toss into fruit salad
- Chop and add to yogurt, cottage cheese or salsa
- Add it to a cheese plate or charcuterie board
- Blend into juice, strain out the seeds, then sip as-is or mix with seltzer, mimosas or Cinco de Mayo drinks
How to freeze extra guava
If your guava stash is ripening faster than you can eat it, slice and freeze the extras. The texture softens after freezing, so it’s not ideal for eating plain. But it’s perfect for smoothies, sorbet, jam, sauces, or baked into pastries.
What are rambutans?
With its wild, spiky shell and glam punk appearance, rambutan gives off a fierce, almost dangerous vibe — but inside, it’s all sweetness and charm. Peel back the red or yellow skin and you’ll find soft, translucent white flesh that feels like a peeled grape. Most of the rambutans sold in the U.S. come from Thailand, Vietnam or Guatemala, though the fruit is widely grown and loved throughout Southeast Asia. In places like Thailand, it’s often eaten fresh with a chili-salt dip or chilled and tossed into fruit salads.
Costco carries fresh rambutan seasonally, usually in 1.5-pound packs for $6 to $7. It’s a fun, hands-on fruit to eat, and when ripe, it has a candy-like sweetness with a hint of floral. Think of it like nature’s jelly treat, wrapped in dragon skin. Once you try one, you’ll want to eat ten.
On top of all that, they’re also a good source of vitamin C, fiber and antioxidants. These are small but mighty perks in a snack that feel like a tropical dessert.
What does rambutan taste like?
Rambutan has a soft, juicy flesh with a flavor that’s similar to lychee but milder, less perfumey and more crisp-firm in texture. The fragrance is reminiscent of elderflower or St-Germain in a cocktail. It’s a total crowd-pleaser even for tropical fruit newbies.
How to tell when rambutans are ripe
Look for fruit with bright red or yellow skin and greenish tips on the “hairs.” The spikes should be soft and bendy, not brittle or blackened. If the skin is shriveled or dark, it’s past its prime. A ripe rambutan will feel firm but not hard; the flesh inside should be pearly, not dry or rubbery.
How do you eat rambutans?
To open it, just score the skin around the middle with a knife (or your fingernail) and twist it apart — like cracking open a soft egg. Inside is a glossy white fruit that pops right out. You can eat it as-is, but be aware there’s a pit in the center. Some varieties have clingstone pits that hold on a little, while others separate more cleanly. For the clingy type, simply gnaw around the pit, much like how you’d eat a cherry or olive.
Serving ideas:
- Chill and eat them whole for a refreshing snack
- Toss peeled rambutan into fruit salads or on a Watermelon Pizza
- Add it to Cucumber-Melon Salad With Chile and Cilantro
- Muddle in cocktails, like a Hugo Spritz to drive home the elderflower flavor
- Slice and add to yogurt
- Squeeze on lime juice and sprinkle with salt and fresh chiles or chile flakes for a Thai-style snack
How to freeze extra rambutans
If you’ve stocked up, you can peel and freeze the fruit. The texture turns softer once thawed, so it’s best used in smoothies, fruit sauces, sorbet or infused syrups. Try it in a tropical frosé. Just remove the skin and pit before freezing. Rambutan ice cubes in seltzer or a cocktail? Severely underrated.
What is mangosteen?
Mangosteens are on an elite tier of tropical fruit — so much so they’ve earned the nicknames “queen of fruits” and “purple goddess.” The royal treatment starts with the rind: a deep purple shell that’s tougher than avocado skin and about as hard as tree bark (though with a bit more give). You’ll need a knife to cut it open, but inside? Pure treasure.
The rind gives way to lush, snow-white segments. Most of the mangosteens sold in the U.S. come from Thailand or Vietnam and are available fresh in the summer or in freeze-dried form year-round. In Southeast Asia, they’re often served simply chilled and unadorned.
Costco stocks fresh mangosteens seasonally, typically in mesh or plastic bags, for $6 to $8 per pound, which is a great deal. It’s a hands-on fruit to eat, a little messy, and completely worth it. They’re also rich in vitamin C and antioxidants, which makes this indulgent snack as nourishing as it is dreamy.
What does mangosteen taste like?
Mangosteen has a soft, juicy flesh with a flavor that’s often described as the perfect tropical fruit. They taste like if a lychee and a white peach had a baby, with a touch of vanilla and just enough tartness to keep things interesting. The segments have a melt-in-your-mouth tenderness.
How to tell when mangosteen is ripe
A ripe mangosteen will have a deep purple rind with a slight give when gently squeezed, similar to a ripe avocado. The skin should be firm but not rock hard. Avoid fruits that feel dry, brittle, or have cracks and brown patches. The leafy stem on top should still look fresh and greenish, not dried out. If you're not sure, flip it over: the number of flower-like petals on the bottom usually tells you how many segments are inside (the more, the better).
How do you eat mangosteen?
To open it, use a small knife to carefully score around the equator of the rind, then twist gently to pop it open. The thick shell will separate into halves, revealing the segments tucked inside. Some may have small seeds that are edible but bitter so most people just eat around them.
You can pop the segments out with your fingers or a spoon and eat them as-is. There’s no need to season or chill, but mangosteens are especially refreshing when cold. Just be careful not to let the dark rind stain your clothes — it can get juicy.
Serving ideas:
Mangosteen doesn’t need much — it’s a treat on its own — but here are a few easy ways to level it up:
- Chill and eat the segments straight from the rind
- Toss into a fruit salad with lychee, dragon fruit and pineapple
- Add to coconut yogurt with a drizzle of honey
- Use as a topping for pavlova, chia pudding or vanilla ice cream
- Blend into smoothies
How to freeze extra mangosteen
Too many mangosteens? Peel the segments and freeze them. Lay them on a tray to pre-freeze, then transfer to a sealed container or freezer bag.
Once thawed, the texture turns softer so it’s better for smoothies, sorbet, sauces or anything blended. For a quick refresh: Drop frozen segments into seltzer, coconut water or even a cocktail, like a lychee martini.
When are these fruits available at Costco?
Guava: year-round
Rambutans: June–July and again in winter November–February, aligning with global harvests
Mangosteens: June–July
*PRO TIP: You can look on Same Day Costco site to check if your particular warehouse has them in stock.
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.
