Guayaba

Guayaba or Guava is a common tropical fruit cultivated and enjoyed in many tropical and subtropical regions. The scientific name of the guava tree is Psidium guajava. It is a small tree in the Myrtaceae family, native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, Southeast Asia, the Caribbean, Florida in the United States, and Pacific Islands.

Description

The guava tree is a small tree, reaching 33 feet in height and with wide, spreading branches. The bark is smooth, peeling, revealing a greenish layer beneath. The leaves of the guava tree are opposite, simple, elliptic to ovate, 2–6 inches long. The flowers are white, with five petals and numerous stamens.

The guava fruit is a berry, oval to pear-shaped, from 2–4 inches long. The skin is thin, light yellow, and the flesh is white, yellow, pink or red, with many small hard seeds. The fruit is high in vitamin C, fiber, and other nutrients.

Cultivation

Guava is cultivated by planting tree seedlings, and it can also be propagated by grafting, cutting, and air layering. It is a hardy tree that can tolerate drought, but it requires plenty of water during the fruiting period. Guava trees need full sun and well-drained soil.

Uses

Guava is consumed in various forms. The fruit can be eaten raw or used to flavor drinks, desserts, and sauces. In many countries, guava is eaten with a pinch of salt and pepper. Guava juice is a popular drink, and guava is also used in cooking for dishes like guava barbecue sauce and guava jelly.

Health Benefits

Guava is rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C as an orange.

See Also

• Tropical fruit
• Psidium guajava
• Myrtaceae