The name guava is also given to some other species in the genusPsidium such as strawberry guava (Psidium cattleyanum) and to the pineapple guava,Feijoa sellowiana. In 2019, 55 milliontonnes of guavas were produced worldwide, led byIndia with 75% of the total. Botanically, guavas areberries.
The termguava appears to have been in use since the mid-16th century.[3] The name derived from theTaíno,[4] a language of theArawaks, asguayabo forguava tree via theSpanish forguayaba.[3] It has been adapted in many European and Asian languages, having a similar form.[2]
Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region.[2][5][6] Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC.[6]
Guava was adopted as a crop in subtropical and tropical Asia, parts of the United States (Florida and Hawaii), tropical Africa, and Oceania.[5] Guavas were introduced toFlorida in the 19th century[2] and are grown there as far north asSarasota,Chipley,Waldo andFort Pierce. However, they are a primary host of the Caribbeanfruit fly and must be protected against infestation in areas of Florida where this pest is present.[7]
Guavas are cultivated in several tropical andsubtropical countries.[2][5] Severalspecies are grown commercially; apple guava and itscultivars are those most commonly traded internationally.[2] Guavas also grow in southwestern Europe, specifically theCosta del Sol onMálaga (Spain) and Greece where guavas have been commercially grown since the middle of the 20th century and they proliferate as cultivars.[5] Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than −4 °C (25 °F) for short periods of time, but younger plants will likely freeze to the ground.[8]
Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guava trees can bear fruit in two years, and can continue to do so for forty years.[2]
The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (Psidium guajava). Guavas are typicalMyrtoideae, with tough dark heavy leaves that are opposite, simple, elliptic to ovate, and 5–15 centimetres (2–6 in) long. The flowers are white, with five petals and numerousstamens. The fruits are many-seededberries.[9]
The fruit is cultivated and favored by humans, and many other animals such as birds consume it, readily dispersing the seeds in their droppings. InHawaii, strawberry guava (P. littorale) has become an aggressiveinvasive species threateningextinction to more than 100 other plant species.[11][12] By contrast, several guava species have become rare due tohabitat destruction and at least one (Jamaican guava,P. dumetorum) is already extinct.
Guava wood is used formeat smoking in Hawaii, and is used at barbecue competitions across the United States. In Cuba and Mexico, the leaves are used in barbecues.
Guava fruits, usually 4 to 12 centimetres (1+1⁄2 to4+1⁄2 in) long, are round or oval depending on the species.[2] They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas). The seeds in the central pulp vary in number and hardness, depending on species.[2]
In 2022, world production of guavas was 59 milliontonnes, led by India with 44% of the total (table;mangoes andmangosteens included). Secondary producers wereIndonesia and China.
In Mexico and other Latin American countries, the beverageagua fresca is often made with guava. The entire fruit is a key ingredient inpunch, and the juice is often used in culinary sauces (hot or cold), ales, candies, dried snacks, fruit bars, and desserts, or dipped inchamoy.Pulque de guayaba ("guayaba" is Spanish for guava) is a common alcoholic beverage in these regions.[16][better source needed]
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple; it is also eaten with a pinch of salt and pepper,cayenne powder or amix of spices (masala). In the Philippines, ripe guava is used in cookingsinigang. Guava is a snack in Cuba aspastelitos de guayaba; and in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets ofdried plum powder mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is consumed in many countries. The fruit is also often included in fruit salads.
Because of its high level ofpectin, guavas are extensively used to make candies,preserves,jellies,jams, andmarmalades (such as Braziliangoiabada and Colombian and Venezuelanbocadillo), and as a marmalade jam served on toast.[2]
Red guavas can be used as the base of salted products such as sauces, substituting fortomatoes, especially to minimize the acidity. A drink may be made from aninfusion of guava fruits and leaves, which in Brazil is calledchá-de-goiabeira, i.e., "tea" of guava tree leaves.
A raw common guava is 81% water, 14%carbohydrates, 3%protein, and 0.5%fat (table). In a reference amount of 100 grams (3.5 oz), raw guava supplies 285 kilojoules (68 kilocalories) offood energy and is a rich source ofdietary fiber andvitamin C (254% of theDaily Value, DV), with moderate levels offolate (12% DV) andpotassium (14% DV, table). Raw guava containslycopene (table).
Since the 1950s, guavas – particularly the leaves – have been studied for their constituents, potential biological properties and history infolk medicine.[19]
Guavas are one of the most common hosts for fruit flies likeA. suspensa, which lay their eggs in overripe or spoiled guavas. The larvae of these flies then consume the fruit until they can proceed into thepupa stage.[20] Thisparasitism has led to millions in economic losses for nations in Central America.[21]
Air layering is an effective method for propagating guava plant. It allows for the production of new plants while maintaining the parent plant’s characteristics. This technique involves selecting a healthy branch making a small incision on the branch, and applying rooting hormone to encourage root development.[23] The branch is then wrapped in moist peat moss and covered with plastic to help retain moisture. After several weeks, roots will form, and then a new plant can be severed from the parent and transplanted into soil. This method is particularly beneficial for guava due to its high success rate and ability to produce fruit-bearing plants quickly.[24]
^abClement, Charles R. (2005). Prance, Ghillean; Nesbitt, Mark (eds.).The Cultural History of Plants. Routledge. p. 93.ISBN0415927463.
^Boning, Charles R. (2006).Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 99.ISBN1-56164-372-6.
^de Boer, HJ; Cotingting, C (2014). "Medicinal plants for women's healthcare in southeast Asia: a meta-analysis of their traditional use, chemical constituents, and pharmacology".J Ethnopharmacol.151 (2):747–67.doi:10.1016/j.jep.2013.11.030.PMID24269772.
^van Whervin, L. Walter (1974-03-01). "Some Fruitflies (Tephritidae) in Jamaica".PANS Pest Articles & News Summaries.20 (1):11–19.doi:10.1080/09670877409412331.ISSN0030-7793.
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