This document describes a chemistry project investigating the presence of oxalate ions in guava fruit at different stages of ripening. The project involves extracting oxalate ions from guava pulp using dilute sulfuric acid and then titrating the solution with potassium permanganate. Observations recorded the volume of potassium permanganate needed to reach the endpoint for fresh, semi-ripened, and ripened guava. Calculations determined the strength of oxalate ions increased with ripening from 0.58 g/L for fresh guava to 0.61 g/L for ripened guava. The conclusions were that the content of oxalate ions in guava was close to literature values and increased with the fruit's ripening