Guava is another tropical fruit rich in high-profile nutrients. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits into the category of new functional foods, often labeled as “super-fruits.”
It is an evergreen, tropical shrub or small low-growing tree probably originated in the central Americas. Guavas actually thrive well under both humid and dry climates and can tolerate brief periods of cold spells, but can only withstand a few degrees of frost. Its adaptability to ranging environments makes it a favorite commercial crop in some tropical areas.
Botanically, this wonderful fruit belongs to the family of Myrtaceae, of the genus: Psidium. Scientific name: Psidium guajava. During each season, a guava tree bears many, round to ovoid or pear-shaped fruits, each about 5-10 cm long and weigh around 50–200 g. Different cultivar types of guava grown all over the world which may vary widely in flavor, pulp color, and seed composition.
The fruit is soft when ripe with sweet musky aroma and creamy texture. Internally, its flesh varies in color depending up on the cultivar and may be white, pink, yellow, or red. Ripe fruits have a rich flavor with a sweet-tart taste. Each fruit contains numerous tiny, semi-hard edible seeds, concentrated especially at its center.