There are over one hundred and fifty species of guava, all originating in the American tropics between Mexico and Peru.  During the 17th century the Portuguese took them to their territories in Africa and then to India, while the Spanish introduced them to the Philippines.

The fruits are green, turning yellow when ripe.  They are  variable in size and flavor, from sweet to tart. The guava fruit can range anywhere in size between a small 50 g piece to a large 300 g.  It may have just a few seeds or many and its flesh comes in a variety of warm colors from orange and pink tones through to cream and white. 

One of the more common guavas is the strawberry guavas which is aptly name for its strawberry taste, it has the best flavor and the red color makes attractive juice.  Most varieties of guava have slightly gritty flesh and distinctive musky aroma.

Choose guavas that are firm, unblemished and store them at room temperature until ripe. They are ripe when the flesh is slightly soft.  You can store guavas in the refrigerator for several days.Ripe guavas can be eaten fresh, cut in half and the flesh scooped out.

Apart from making jellies and jams, guavas go well in chutney and make an interesting sauce. The tart guavas can be cooked in syrup, made into fruit tarts or pureed to make a drink.  The juice is cooked and strained to make a guava jam or jelly.  Guava jelly is delicious on hot toast.

In some tropical countries the leaves are used to help cure dysentery, the leaves are also used for cleaning and disinfecting the wounds by rinsing the afflicted area with the leaves decoction.  

  • Family: Myrtaceae
  • Scientific Name: Psidium guajava
  • Common Name: Guava
    • Rich in Vitamin C
    • Good supply of Vitamin A and high in fiber



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