guavas

Guavas are fruit-bearing plants of the genus Psidium in the myrtle family, Myrtaceae. The most widely cultivated species is Psidium guajava, commonly called the common or tropical guava. Native to tropical Americas, guavas are now grown in many tropical and subtropical regions worldwide for fresh fruit and processing.

Plants are evergreen shrubs or small trees that typically reach 3 to 12 meters in height. Leaves are opposite, oval, and about 4–12 cm long. Flowers are white to pale pink and fragrant. Fruits are oval to round, typically 4–12 cm in length; the thin green skin often ripens to yellow. Flesh color varies by cultivar, commonly white but sometimes pink or red, with many small edible seeds.

There are several cultivated species and varieties beyond the common guava, including strawberry guava (Psidium cattleianum), and various cultivars selected for flavor, aroma, size, and ripening time. In some regions, wild or naturalized populations have become invasive.

Cultivation requires warm climates and protection from frost. Plants prefer well-drained soil and are tolerant of a wide pH range. They can be propagated by seeds or cuttings and typically begin fruiting 2–3 years after planting, with productive spans varying by climate.

Nutritionally, guavas are high in vitamin C and dietary fiber and provide several other vitamins and minerals. They are eaten fresh, juiced, or processed into jams, jellies, and beverages. Fresh guava has a short shelf life and is often consumed locally or processed to extend storage.

Major production regions include India, Mexico, Brazil, Guatemala, and other tropical countries. Post-harvest handling, pests such as fruit flies and guava moths, and diseases like anthracnose and root rot affect yields and require management.