guayaba

Guayaba, or guava, refers to several species of tropical fruiting trees in the Myrtaceae family, especially Psidium guajava. Native to the Caribbean, Central America, and northern South America, guayaba is now widely cultivated in tropical and subtropical regions around the world for fruit and ornamental use.

The plant is an evergreen shrub or small tree, commonly reaching 3–8 meters in height. It has simple, opposite leaves, and white, fragrant flowers. The fruit is a round to slightly pear-shaped berry, typically 4–12 cm in diameter. The rind ranges from green to yellow as it ripens, and the flesh may be white, pink, or red with numerous small edible seeds.

Psidium guajava is the most widely cultivated species. Other cultivated relatives include Psidium cattleianum, known as strawberry guava. Varieties differ in fruit color, sweetness, and aroma, with some selected for fresh consumption and others for processing into juice, jams, and desserts.

Nutritionally, guayaba is high in dietary fiber and vitamin C, and provides modest amounts of vitamin A, potassium, and folate. Culinary uses include eating the fruit fresh, as well as juices, smoothies, jams, and pastries. In some regions, unripe fruit or leaves are used in traditional dishes or remedies.

Cultivation requires warm, well-drained soil and adequate moisture. Guayaba tolerates a variety of soils and can fruit year-round in suitable climates. Harvest takes place when fruit develops color and yields slightly to pressure; ripe fruit store best for a few days at room temperature or longer when refrigerated.