Guava

Cultivation and production - Exclusively tropical annual and perennial crops

Exclusively tropical annual and perennial crops

Production

Guava is the fruit of the guava tree (Psidium guajava), a small tree belonging to the Myrtle family. Originally from Central and South America, guava is now cultivated in tropical and subtropical regions worldwide.

Description

Guava is a round or oval fruit, typically green to yellow when ripe. It has a thin skin and a soft, juicy interior. The seeds, which are small and hard, are present in the center of the fruit. Guava is appreciated for its sweet and fragrant aroma.

Varieties

There are several varieties of guava, each with slightly different flavor and color characteristics. Some varieties have pink or red interiors, while others are white. Guava is often divided into two main categories: white guava and red guava.

Uses

• Food: Guava is consumed fresh as a fruit. Its juicy flesh is used in fruit salads, desserts, smoothies, and juices. In some places, it is also cooked to prepare jams, jellies, and pastries.
• Guava juice: Guava juice is popular and is often used as a base for beverages, cocktails, and smoothies due to its sweet and refreshing flavor.
• Traditional medicine: In some cultures, guava is used for its potential medicinal properties, including treating diarrhea and gastrointestinal problems.
• Cosmetics: Guava extracts are sometimes used in the cosmetic industry for their moisturizing and antioxidant properties for the skin.

Nutrition

Guava is rich in vitamin C, an essential antioxidant for the immune system. It also contains B vitamins, dietary fiber, potassium, calcium, iron, and other beneficial compounds for health.

Guava is not only delicious but also nutritious, making it a popular choice in many cuisines worldwide. It is appreciated for its sweet flavor, juicy texture, and health benefits.