| Description |
Guavas are subtropical trees in the Myrtaceae family that produce small, round to pear-shaped fruits. They are native to Mexico and Central America and have been distributed throughout the Caribbean and tropical America, Asia, and Africa. The most commonly cultivated and eaten species is the Apple Guava (Psidium guajava), which is usually just called a guava. Other types include the Strawberry Guava (Psidium cattleyanum) and the Pineapple Guava, or Feijoa (Acca sellowiana), which is in a different genus. Apple Guava trees are small, with a single or multi-stemmed trunk with flaky copper bark and a wide canopy. Leaves are elliptic to ovate, serrated, and dark green. Fruit mature 90-150 days after the white flowers bloom. Guava fruit are 4-12cm long and can be round, oval, or pear-shaped. The soft flesh can be white, pink, yellow, or red. Depending on the variety, the flavor is sour, sweet, or acidic. Guavas have a distinctive aroma that resembles lemon rind, but is less sharp. Skin thickness and color vary across species. Fruit softens as it ripens. Guavas allowed to ripen on the tree have better flavor, but the fruit can also be harvested when it is green and ripened at room temperature. Guava trees are very frost tender. Only mature trees can survive short periods of temperatures down to -4°C. They are propagated through cuttings because seeds are not true to the parent. Trees bear fruit in 2-4 years. Guava are self-pollinating but benefit from another tree nearby. Most Guavas are one of the few tropical fruits that can grow to fruiting size in pots indoors. Fruits are high in Vitamin C and are eaten raw, made into Agua Fresca and juices, and baked into deserts.
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