Botanical Name: Psidium guajava

Type of Plant: Evergreen shrub or small tree

Part of the Plant used: Fruit, leaves

Description: Guava, scientifically known as Psidium guajava, is a tropical fruit-bearing shrub or small tree belonging to the Myrtaceae family. Native to the Americas, guava is now cultivated in tropical and subtropical regions worldwide for its delicious and nutritious fruit. Guava fruits vary in size, shape, and color, with common varieties ranging from round to pear-shaped and yellow to green when ripe. The flesh of the guava is typically white, pink, or red, with a sweet, fragrant aroma and creamy texture containing small seeds. Guava fruits are enjoyed fresh as a snack or dessert, used in culinary preparations such as juices, jams, jellies, and desserts, and valued for their high vitamin C content and medicinal properties.

Benefits:

• Culinary Uses: Guava fruits are used in various culinary preparations to add sweetness and flavor. They can be consumed fresh, sliced, or diced and eaten as a healthy snack or dessert fruit. Guava fruits are also blended into smoothies, juices, and cocktails for a refreshing and tropical flavor. In some cuisines, guava is cooked and used to make jams, jellies, preserves, sauces, syrups, and desserts such as pies, tarts, and cakes.
• Nutritional Value: Guavas are nutrient-dense fruits packed with essential vitamins, minerals, and dietary fiber. They are an excellent source of vitamin C, containing more than four times the amount found in oranges by weight. Guavas are also rich in vitamin A, vitamin K, potassium, and dietary fiber, as well as providing moderate amounts of other vitamins and minerals. Guavas are low in calories and contain no cholesterol, making them a healthy choice for people of all ages.
• Health Benefits: Guavas offer numerous health benefits due to their unique nutritional profile and bioactive compounds. They contain antioxidants, such as vitamin C, flavonoids, and carotenoids, which help neutralize free radicals and reduce oxidative stress in the body. Guavas also contain dietary fiber, which promotes digestive health, regulates bowel movements, and reduces the risk of constipation and digestive disorders. The potassium in guavas helps maintain fluid balance, electrolyte levels, and blood pressure, reducing the risk of hypertension and stroke.

Cultivation:

Growing Conditions:

• Sunlight: Guava plants thrive in full sunlight but can tolerate partial shade, especially in hot climates. Ensure they receive adequate sunlight for optimal growth and fruit production.
• Soil: Well-draining, fertile soil with a pH level between 5.5 and 7.0 is ideal for guava cultivation. Sandy loam or loamy soil enriched with organic matter promotes healthy root development and vigorous growth. Guavas are tolerant of a wide range of soil types, including sandy, clayey, or rocky soils, but perform best in well-drained, nutrient-rich soil.
• Water: Keep the soil consistently moist throughout the growing season, especially during flowering and fruiting stages. Guava plants have moderate water requirements and may suffer from stress if soil moisture is inadequate. Water regularly, especially during dry periods, and mulch around the base of the plant to retain soil moisture and suppress weed growth.
• Climate: Guavas thrive in warm, tropical and subtropical climates with temperatures between 20°C to 30°C (68°F to 86°F). They require high humidity and rainfall for optimal growth and fruit production. Guavas are commonly grown as perennials in regions with a long growing season and as annuals in cooler climates.

Harvesting and Storage of Guava:

• Harvest guavas when they reach full maturity and ripeness, typically within 3 to 4 months after flowering. Ripe guavas can be identified by their slightly soft texture, fragrant aroma, and yellowish-green to yellow skin. Use pruning shears or scissors to cut the fruits from the tree, leaving a short stem attached.
• Once harvested, guavas can be stored at room temperature for several days to ripen further. To slow down the ripening process, store guavas in a cool, dry place away from direct sunlight. Avoid refrigerating unripe guavas, as this can affect their flavor and texture.
• Ripe guavas can be stored in the refrigerator for up to a week to extend their shelf life. Store ripe guavas in a perforated plastic bag or airtight container to prevent them from absorbing odors and moisture. Use ripe guavas promptly in cooking, baking, or as a dessert fruit to enjoy their flavor and nutritional benefits.