Guava

Guava is the fruit of Psidium guajava, a small evergreen tree belonging to the myrtle family. It is thought to have originated in tropical America and is now cultivated in many warm regions around the world. The tree usually has smooth or slightly peeling bark, simple leaves with prominent veins, and small white flowers with numerous stamens. Guava fruits vary considerably in size, shape and color. Depending on the variety, the skin may be green or yellow when ripe, while the flesh can be white, cream, pink or red. Inside are many small, hard seeds embedded in the soft pulp.

Some cultivated varieties have fewer seeds and a smoother texture. The fruit has a distinctive fragrance and a flavor that can range from mildly sweet to strongly aromatic. Botanically, guava is a true berry because it develops from the ovary of a single flower and contains several seeds. The plant grows best in warm conditions and can tolerate periods of limited rainfall once established, although regular water supports good fruit production. Guava is commonly eaten fresh, with or without its skin, and is also used to make juices, purées, jams, jellies and other foods.

It contains a high proportion of water and provides dietary fiber, naturally occurring sugars, potassium and several vitamins. Guava is particularly well known for its vitamin C content, although the amount varies with the variety and stage of ripeness. Pink and red-fleshed guavas also contain carotenoids, including lycopene, which contribute to their color. The fruit contains other plant compounds as well, but their levels depend on the variety and growing conditions.

Guava trees can begin producing fruit relatively early compared with some other fruit trees, although the timing varies with climate, cultivation and the plant itself. Flowers are usually pollinated by insects, especially bees, which visit them for pollen and nectar. Farmers may propagate guava from seeds, cuttings or other vegetative methods, depending on the desired characteristics. Because the fruit differs greatly among varieties, guavas can range from small and firm to large and soft, with noticeable differences in aroma, sweetness, acidity, flesh color and seediness.