GUAVA

By shruti singh -


 Guava (Psidium guajava) is a tropical fruit from the myrtle family, native to Mexico, Central America, the Caribbean, and northern South America, now cultivated worldwide in tropical and subtropical regions.​

Botanical Description

Guava trees are small, growing 3-10 meters tall with smooth to peeling bark. Fruits are round or oval, 4-12 cm long, with green-to-yellow skin enclosing white or pink fleshy pulp and many small hard seeds; they have a strong, lemon-like aroma. The plant thrives in various soils but prefers well-drained, fertile ground in warm climates.​

Nutritional Profile

Raw guava is 81% water, rich in vitamin C (over 200% daily value per 100g), dietary fiber, potassium, folate, and antioxidants like lycopene. It provides about 68 calories per 100g with low fat and moderate protein. Leaves are also edible, often brewed into tea for their bioactive compounds.​

Culinary Uses

Guavas are eaten fresh, in salads, or processed into jams, jellies, juices, preserves like Brazilian goiabada, and desserts. Their high pectin content makes them ideal for thickening. In India, it's a major commercial fruit after mango and banana, used in nectars and purees.​

Health Benefits

Guava supports digestion via fiber, boosts immunity with vitamin C, aids heart health through potassium and antioxidants, and may help regulate blood sugar. Leaf extracts show potential for anti-inflammatory and antimicrobial effects.​

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