Guava

Guava holds a cherished place in many cultures, often symbolizing abundance and health. It appears in folklore, literature, and art across Latin America, Asia, and Africa. In India, guava is affectionately called "amrood" and is a common street food, while in Thailand, "farang" is a popular snack. Its reputation as the "poor man’s apple" highlights its accessibility and nutritional impact, and guava leaves are valued in traditional remedies throughout the tropics.

• Guava contains up to four times more vitamin C than oranges.
• The fruit’s aroma is so distinctive that it can perfume entire orchards.
• Guava trees are highly adaptable, thriving in a wide range of soils and tolerating drought.
• There are multiple species and varieties, including strawberry guava and lemon guava, each with unique flavors.
• Guava leaves are used to brew herbal teas reputed for digestive health.

Guava trees are evergreen and typically reach heights of 3 to 10 meters. The fruit’s skin is thin and can be green or yellow, while the flesh varies from white to vibrant pink or red. Each fruit contains numerous small, hard seeds. Guava trees grow rapidly, adapt to diverse soils, and tolerate moderate drought and salinity. Propagation is commonly done by seed, cuttings, or grafting, and improved cultivars may resist certain pests and diseases.

Guava is a nutritional powerhouse, offering up to 228 mg of vitamin C per 100 grams—far surpassing many citrus fruits. It is also high in dietary fiber and rich in antioxidants, supporting immune function and digestive health. Regular consumption of guava may aid in maintaining healthy skin, boosting immunity, and promoting overall wellness.

Guava is enjoyed fresh, sliced, or eaten whole, and is a popular ingredient in juices, smoothies, and fruit salads. Its high pectin content makes it ideal for jams, jellies, and pastes. Guava is also used in candies, desserts, sauces, and savory dishes in various cuisines. The leaves are brewed into herbal teas and used in traditional remedies, adding to the fruit’s culinary versatility.

Guava is cultivated in tropical and subtropical climates, thriving in well-drained soils and tolerating moderate drought. Trees are propagated by seed, cuttings, or grafting. Commercial orchards can yield 10 to 40 tons per hectare annually. Harvesting is typically done by hand when fruits are mature but still firm, as guava is sensitive to chilling and best stored at cool temperatures for short periods. Disease management focuses on controlling fruit flies, anthracnose, and wilt, with improved cultivars offering enhanced resistance.

• Allahabad Safeda: Renowned for its white flesh and high yield, popular in India.
• Red Malaysian: Features striking red flesh and ornamental appeal.
• Lucknow 49: A favored Indian variety with sweet flavor and smooth texture.
• White Indian: Known for its creamy white flesh and mild taste.
• Ruby Supreme: Appreciated for its vibrant pink flesh and sweet aroma.

Guava is a key commodity in tropical fruit markets, with major producers including India, Brazil, Mexico, Southeast Asia, and Africa. The fruit is traded both fresh and processed, with exports reaching international markets in the form of juices, jams, and preserves. Its economic importance continues to grow as demand for nutritious, versatile fruits rises globally.

Guava is known by different names and features distinct varieties across regions. In India, "amrood" is widely grown and consumed, while "guayaba" is popular in Latin America. Varieties such as apple guava, lemon guava, and strawberry guava (distinct species) are cultivated to suit local climates and taste preferences. Culinary uses and cultural significance also vary, reflecting the fruit’s global appeal and adaptability.