Thai White Guava Tree For Sale? The 128 Correct Answer

Grow guava in your garden. Guava is a tropical and subtropical plant.

Guava is native to southern Mexico. In the United States, it is primarily grown in Florida, Hawaii, Southern California, and parts of Texas. With protection, she can be grown in USDA zones 8b and 9.

Guava is a round to pear-shaped fruit that is usually 2 to 3 inches long. Guava can be green, yellow, red, purple, or black-skinned. The flesh can be white, yellow, coral or red. Ripe guava has sweet, moist flesh that is strongly fragrant. Each fruit has several small, hard but edible seeds.

Ripe guava can be halved and eaten from the skin or sliced ​​and combined with other fruits. Guava can be pureed and made into sauces, sorbets, and mousse, or cooked into a firm paste and sliced. It can be made into jellies, jams and preserves. Guava can also be juiced.

In tropical regions, some guavas can grow up to 30 feet tall, but in subtropical regions like Southern California, guavas don’t grow more than 10 or 12 feet tall. There are varieties of dwarf guavas.

The botanical name for guava is Psidium guajava.

Best climate and location for growing guavas

Guava can be grown in both humid and dry climates; The optimal temperature for growing guava is between 68° and 82°

Guava can be grown in USDA zones 9 through 12. In zones 9a and 8b, guava should be protected from frost or cool weather. guava is damaged by frost; It can recover from temperatures as low as 29°F but will likely shed all of its leaves.

Plant the guava in full sun; in desert regions, plant guava in semi-shade or protect plants from the midday sun.

Plant guavas in compost-rich, well-drained soil.

Guavas grow where the soil pH is between 4.5 and 9.4; a neutral pH of 6.0 to 7.0 is optimal.

Avoid planting guavas in low spots where cold air and cross can settle.

Choosing the right guava plant

Choose a guava variety that suits your garden; Dwarf guavas grow up to 3 feet tall; Standard varieties grow up to 12 feet tall or taller. Some cultivars can reach nearly 30 feet tall in tropical climates.

Guava pollination

Guavas are mostly self-fertile. Some cultivars can produce more fruit when cross-pollinated with another cultivar.

Guavas bloom year-round, but the peak bloom time comes with the onset of warm weather in spring.

Honey bees are the main pollinators of guavas.

Guava Yield

Ripe guava can produce 50 to 80 pounds of fruit each year.

distance guava

Consider the size of the tree at maturity when planting the guava in the garden. Most home garden varieties can be planted 10 to 15 feet apart or less.

plant guava

Prepare a planting spot in full sun, protected from a prevailing breeze or wind. A south-facing wall that can collect and radiate heat from the sun is a good spot in cooler locations.

Work well-rotted compost or manure into the soil.

Again dig a hole half as deep and twice as wide as the roots of the tree. Put a cup of all-purpose fertilizer at the bottom of the hole.

Install a tree stake before planting. Drive the stake at least 2 feet into the ground next to the hole.

Place the plant in the hole so that the bottom mark of the nursery pot on the stem is level with the surrounding soil. Spread the roots in all directions.

Backfill the hole halfway with native soil and halfway aged compost or a commercial organic potting mix; firmly in the ground so that no air pockets form between the roots. Pour water into the soil, creating a modest pool of soil around the stem to hold the water at the time of watering.

Secure the tree to the stake with tree ties.

After planting, water each tree thoroughly and fertilize with a liquid starter fertilizer high in phosphorus.

Growing guava in a container

Small and dwarf guava varieties can be grown in containers.

Guavas can be grown in a conservatory or greenhouse where there is plenty of light.

Choose a container that is 24 inches wide and deep; Use a potting mix designed for citrus or palm trees.

Care, nutrients and water of the guava

For the best fruit production, keep the soil evenly moist; Allow the top 2 or 3 inches of soil to dry before watering again. If the soil becomes completely dry, flowering may be delayed or the fruit may fall off. Reduce water in winter.

Guavas are heavy feeders; Make monthly applications of an organic balanced fertilizer like 5-5-5.

protect guavas from cold and frost; If there is a risk of frost, cover the plants with a plant cover or place a frame around the plant and cover the frame with clear plastic sheeting. An electric string of lights can be placed in the frame for added warmth. Place guavas in containers in a sheltered and warm spot.

pruning guava

Most guavas can be maintained at a height of 6 to 10 feet with annual pruning. Pinch off the growing tips to keep the guava small.

Regularly remove sprouts and suckers.

Prune broken, dead and diseased wood.

The fruit is borne by new growth, so pruning will not affect next year’s harvest.

Trees flower 10 to 12 weeks after pruning; Otherwise, the pruned guava will bloom in the fall.

Thin out guava

Thin out the fruit so that no more than 4 fruits ripen on each branch

Harvesting and storing guava

Guava grown from seed will bear fruit in about 8 years; From the seedling, the guava will bear fruit in 3 to 5 years.

Guava fruits are mature and ready for harvest about 20 to 28 weeks after flowering and pollination.

In warm locations throughout the year, guava can produce two crops each year, a large crop in summer followed by a smaller crop in winter or spring.

Ripe guavas develop mature colors as they mature; ripe guava is fully colored and has a sweet aroma. Ripe guava yields slightly to light pressure.

For the best flavor, allow the guava to ripen on the tree.

Ripe fruits can be stored in the refrigerator for up to two weeks

Green ripe fruits can be ripened at room temperature; Place the guava in a brown paper bag along with a banana to speed up ripening.

Ripe green fruit can be stored for 2 to 5 weeks at 46° to 50°F and 85 to 95 percent humidity

grow guava

Guava can be grown from seed; Seeds take 2 to 8 weeks to germinate. Seeds don’t always grow true.

Guavas can be grafted by patch budding, side veneer grafting, and marcotting.

Guavas can be grown from root cuttings; Place 5 to 10 inch root cuttings in potting soil and cover with 2 to 4 inches of soil.

Softwood cuttings can be rooted; Treat cuttings with a rooting hormone and provide bottom heat.

Guava Problems and Control

Anthracnose fungal disease can attack foliage in humid climates; apply fungicides

Root rot nematodes can reduce plant vigour; There is no control other than solarizing the ground.

Guava whitefly, guava moth, and Caribbean fruit fly can attack guavas in South Florida. Use yellow sticky traps and pheromone traps to control these pests.

Guava Varieties to Grow

The guava varieties listed here grow in most home gardens; Most of these strains will not grow taller than 10 to 15 feet, depending on climate and location.

“Beaumont”: slightly sour taste; pink flesh; shabby; medium to large, rounded fruits weighing up to 8 ounces; excellent to process; widespread, very productive tree.

slightly sour taste; pink flesh; shabby; medium to large, rounded fruits weighing up to 8 ounces; excellent to process; widespread, very productive tree. “Detwiler”: relatively sweet, with a pleasant taste; yellowish to salmon-colored flesh; medium to large, rounded fruit, about 3 inches in diameter; greenish-yellow skin, moderately thick; the tree is a very heavy support.

relatively sweet, with a pleasant taste; yellowish to salmon-colored flesh medium to large, rounded fruit, about 3 inches in diameter; greenish-yellow skin, moderately thick; the tree is a very heavy support. “Hong Kong Pink”: slightly sour to sweet taste; few seeds; pink flesh; medium to large, rounded fruit weighing 6-8 ounces; spreading tree, productive.

sour to sweet taste; few seeds; pink flesh; medium to large, rounded fruit weighing 6-8 ounces; spreading tree, productive. “Indonesian Seedless”: good taste and aroma; seedless; white meat; small fruit with yellow skin; Dwarf variety available.

good taste and aroma; seedless; white meat; small fruit with yellow skin; Dwarf variety available. “Lucknow 49”: sweet taste; few seeds, seeds are soft; milky-white pulp; greenish-yellow thick skin; fertile bearer.

sweet taste; few seeds, seeds are soft; milky-white pulp; greenish-yellow thick skin; fertile bearer. ‘Mexican Cream’: very sweet, fine-pored, excellent for dessert; creamy white flesh; small to medium-sized, rounded fruits; light yellow skin, slightly flushed red; upright tree.

very sweet, fine-grained, excellent for dessert; creamy white flesh; small to medium-sized, rounded fruits; light yellow skin, slightly flushed red; upright tree. “Patricia”: strawberry flavor; salmon-colored flesh; fertile bearer.

Strawberry taste; salmon-colored flesh; fertile bearer. ‘Psidium Guajava Nana’: Dwarf tree, less than 3 feet; sweet taste; pink flesh; fruit to 2 inches long; requires little pruning.

dwarf tree, less than 3 feet; sweet taste; pink flesh; fruit to 2 inches long; requires little pruning. “Red Indian”: sweet taste; medium-thick red flesh; numerous seeds; medium-sized, rounded fruit with a strong odor; yellow skin yellow, often with a pink tinge.

sweet taste; medium-thick red flesh; numerous seeds; medium-sized, rounded fruit with a strong odor; yellow skin yellow, often with a pink tinge. “Ruby X”: delicious sweet taste; dark pink-orange pulp; small, rounded fruit; greenish-yellow skin; a bushy, low-growing tree with drooping branches.

delicious, sweet taste; dark pink-orange pulp; small, rounded fruit; greenish-yellow skin; a bushy, low-growing tree with drooping branches. “Sweet White Indonesian”: sweet, delicious taste; thick white melting flesh; large, round fruit, 4 inches or more in diameter; thin, light yellow skin; edible seeds surrounded by juicy pulp; fast-growing tree, bears fruit several times a year.

sweet, delicious taste; thick white, melting flesh large, round fruit, 4 inches or more in diameter; thin, light yellow skin; edible seeds surrounded by juicy pulp; fast-growing tree, bears fruit several times a year. “Tikal”: sweet taste; aromatic; pink flesh; juicy; large baseball-sized fruits; yellowish-green skin.

sweet taste; aromatic; pink flesh; juicy; large baseball-sized fruits; yellowish-green skin. “White Indian”: excellent, sparkling taste; small to medium-sized fruits; moderately shabby.

excellent, sparkling taste; small to medium-sized fruits; moderately shabby. ‘White Seedless’: good quality white pulp; improved selection from Florida with seedless.

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$32.95 ($32.95 – $49.00 choose one size)

A firm guava with crisp, clean white flesh that, if not cross-pollinated, produces fruit with fewer seeds that can be eaten fresh-out-of-hand like an apple. Cross-pollinated fruits produce extremely small central cavities sparsely studded with seeds. The fruits are large and heart-shaped, green-skinned and highly aromatic. Superior taste than Thai varieties. A must for those who tend to avoid guava due to its high seed content. Foliage on young trees is delicate and our potted plants are notorious for their older leaves to yellow and fall off during transit to conserve energy. In the long term this is not a problem. With care and acclimatization, they will get back on their feet

Carotenoids are compounds responsible for giving fruits and vegetables their bright red, yellow, and orange hues.

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Guavas are a sweet-smelling tropical fruit that many are unfamiliar with. However, I know them all too well.

Guavas are such a nostalgic fruit for me. When I was young we had a guava tree in our garden. My siblings, friends and I used to climb it all the time!

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We loved picking the fruit and munching on it while seriously discussing what game to play next. That’s why a whiff and bite of it brings back fond childhood memories.

When I found out later in life that guava trees only grow in certain states and that not many are aware of them, I was a little saddened by my childhood favorite.

It has such a unique flavor and deserves all the glory that other fruits have. So if you’re wondering what guava tastes like, this is for you.

Today is the day you will learn all about guava – what it is, its different types, its aroma, texture and taste, as well as how to use it and how to store it properly. It is fun!

What is guava?

Guava is a small, oval-shaped fruit that comes from a tree in the myrtle family. The tree only grows in tropical and subtropical climates. Because of this, it is only seen in Florida, Hawaii, the Virgin Islands, and certain areas of Texas and California.

There are different types of guavas, each with different characteristics. For example, some guavas are as small as a lemon, while others can reach the size of a melon.

While all species are green when immature, their colors vary as they mature. Some are yellow and orange while others are pink and red.

The skin of the Tropical Pink Guava is a bright yellow hue when ripe. On the inside it has a beautiful pink sheen.

Guava has a bright yellow hue when ripe. On the inside it has a beautiful pink sheen. The Tropical Yellow or the Mexican Cream turn creamy white when ripe. On the inside, however, it looks yellowish-red.

or it will turn creamy white when ripe. On the inside, however, it looks yellowish-red. Similar to the Mexican Cream, the Tropical White has a white skin and yellow flesh.

also has white skin and yellow flesh. The Red Malaysian has red skin and pink flesh. It is most commonly used as jewelry because of its unique appearance.

has red skin and pink flesh. It is most commonly used as jewelry because of its unique appearance. Lemon guava is much smaller than other varieties. It has a yellow tint both outside and inside.

How does guava taste?

The guava has a unique flavor that is difficult to describe, but I’ll try my best! In general, ripe guavas have a sweet and floral flavor with a crunchy, grainy, and pear-like texture.

Some say it’s a cross between a pear, mango and strawberry, while others say it’s a combination of grapefruit and pear. I say it’s delicious.

Oh, and the smell is awesome too! The more mature it becomes, the stronger its aroma becomes.

While you can eat it unripe, the flavor and texture vary widely — it’s predominantly spicy and sour, and its skin and flesh are tough. But not too hard that you can’t bite into it.

The level of sweetness varies from one variety of guava to another. Here is a quick comparison:

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The Tropical Pink has a slightly sweet taste and a super strong scent. Its texture can be either smooth or coarse.

has a slightly sweet taste and a super strong scent. Its texture can be either smooth or coarse. The Tropical Yellow is the sweetest of all guavas. It is mainly used as a dessert ingredient.

is the sweetest of all guavas. It is mainly used as a dessert ingredient. The Tropical White tastes like most guavas, but has a mushy consistency because it’s more runny than other varieties.

tastes like most guavas, but has a mushy consistency because it’s more runny than other varieties. The Red Malaysian also has a mild sweetness. But even here it is more often used for decoration.

also has a slight sweetness. But even here it is more often used for decoration. The lemon guava has a very strong lemon scent and a delicate balance between sweet and tangy.

Regardless of the variety, you have to be careful with the seeds. They are edible but might be chewy. They’re small, but not too small that you can’t avoid them. So it’s up to you whether you want to eat them or stay away from them.

How do you know when guava is ripe?

Aside from the obvious color change, as I mentioned earlier, here’s another telltale sign that your guava has matured: the smell. Ripe guavas have a sweet scent that intensifies as they mature.

You can also see that in the texture. The skin becomes softer and the flesh is almost as tender as papaya.

The best ways to eat guava

Guava is a versatile fruit. There are many ways to eat and use it! You can eat it like I do, skin and seeds and all.

But you can also use it as an ingredient in savory and sweet dishes and drinks. Here are some exciting ideas you can try:

If you’re eating raw guava, try sprinkling some salt on top to enhance the flavor. Just make sure to rinse it well, okay? Also, scan for worms before you bite them! Worms love raw guavas, so don’t forget to do a quick check.

Guava juice, anyone? This is a fantastic choice for kids because not only is it super delicious, but it’s also so nutritious. Just run it through a juicer to get this spectacularly sweet guava essence. The blender works too! After mixing, simply sift off the pulp.

Here’s one for the grown-ups: a refreshing guava and mint cocktail! All you need is guava juice, mint, tequila and lime juice.

Or how about a ridiculously flavorful guava jam? This spread goes great with toast, crackers, bagels – any type of bread. And try it with peanut butter for a tasty PB&J too!

Guava also tastes great in a salad! Simply slice the fruit and toss in your favorite mix.

Or why not add a tropical flair to your ice cream or sundae by topping it with slices of ripe guava? Delicious.

What is the best way to store guava?

Proper storage of guavas depends on what stage they are in the ripening process. If they’re still firm, let them sit on the counter for a few days until they ripen.

But if you want to speed things up, put it in a paper bag along with an apple or banana. These fruits release a natural ripening agent called ethylene as they ripen, and being close will help your guava ripen faster.

Once your guava is ripe, place it in a plastic or paper bag and store it in the fresh food drawer of your refrigerator. The pouch protects it from contact with other fruits, preventing further ripening. However, do not keep it in the fridge much longer as its lifespan is short. Be sure to eat it within 4 days.

If you want to keep it much longer, try freezing! However, it’s a little complicated. You must first peel the guavas and make a simple syrup. Then place the guavas in an airtight container and pour the simple syrup over them until they are submerged. Freeze and enjoy for up to 4 months to a year.

Print What does guava taste like? Ingredients Guava Directions Ripe Guava has a sweet and floral flavor with a crunchy and grainy pear-like texture. Its flavors and textures are like a cross between a pear, a mango and a strawberry.

Watch out for the seeds. They are edible but chewy.

Enjoy a new and exciting fruit!

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Guavas growing in the Florida countryside1 2 Jonathan H. Crane and Carlos F. Balerdi

Illustration 1.

Credit: J.H. Crane, UF/IFAS

Scientific name: Psidium guajava L.

Common Names: Guava, Guajava, Guayaba, Jambu Biji (Malay), Bayabas (Filipino), Trapaek Sruk (Cambodian), Farang, Ma-Kuai and Ma-Man (Thai), and Oi (Vietnamese)

Family: Myrtaceae

Related Species: Cattley (Strawberry) Guava (P. Cattleianum), Costa Rica Guava (P. Freidlichiana), Brazilian Guava (P. Guineense), Feijoa (Feijoa sellowiana), Jambolan (Syzygium jambolanum), Malayan Apple (S . malaccense), Java apple (Wax Jambu; S. samarangense), Water Apple (S. aqueum), Rose Apple (S. jambos), Surinam Cherry (Eugenia uniflora), Grumichama (E. brasiliensis), Pitomba (E. luschnathiana), and jaboticaba (Myciaria cauliflora). Some of these species can be listed as invasive. For more information, see https://assessment.ifas.ufl.edu/.

Origin: Guava is native to the American tropics.

Distribution: Guava has become naturalized in tropical and subtropical regions around the world. In the US, guava is grown commercially in Hawaii, Puerto Rico, and Florida.

Invasive Status: Guava has been assessed as invasive by the UF/IFAS Invasive Plants Working Group and is not recommended for planting in South Florida by UF/IFAS; Guava can be planted in central Florida but should be treated to prevent escape. For more information, see https://assessment.ifas.ufl.edu/.

Description Tree Small, single or multi-stemmed trees up to 6.1 m (20 ft) tall with a broad, spreading or upright canopy. Trees can have one or more trunks. The bark of the trunk is attractive with a mottled greenish brown to light brown color. figure 2

Credit: J.H. Crane, UF/IFAS Leaves The leaves are opposite, oblong, 7.6-18 cm long, with serrated margins and prominent veins on the underside. The leaves are finely hairy on the underside, especially when young. Inflorescence (flowers) White, about 2.54 cm (1 in) in diameter, solitary or in small clusters (cymes) in axils of recently grown leaves. Self-pollination is possible, but cross-pollination by insects results in higher yields. Fruit A berry with few to many small brown seeds. The fruit shape ranges from round, ovoid to pear-shaped. Fruit weight ranges from 1 ounce to 48 ounces (28 g – 1.4 kg). Skin color ranges from green to yellow, and flesh color can be white, yellow, pink, or red. The thickness of the skin of the fruit can be thin or thick and depends on the variety. There is a wide range of flavor and aroma, ranging from sweet to strongly acidic and strong and penetrating to mild and pleasant. figure 3

Credit: J.H. Crane, UF/IFAS

Varieties There are numerous guava varieties from Latin America, India, Southeast Asia, Mexico and the USA (Florida, Hawaii and Puerto Rico). There are two basic types grown in Florida, pink or red pulp types that are consumed when ripe and white pulp types that are consumed when not ripe (green or crunchy) (Table 1). Available pink types include Homestead (Ruby x Supreme), Barbi Pink, Blitch, Hong Kong Pink, and Patillo. Green varieties include Crystal, Lotus, Supreme, and Webber. Some less popular varieties may be difficult to find at local nurseries.

Climate Guava trees are well adapted to warm subtropical to tropical climates. Ideal temperatures for growth and production range from 73° to 82°F (23-28g). Temperatures below 60°F or drought will slow or stop growth. Cold Stress: Young guava trees can die in temperatures as low as -3° to -2°C (27° to 28°F). Adult trees can survive short periods of -4° to -3°C (25° to 26°F) without much damage. However, temperatures below this can damage or kill stems, limbs and the trunk. Luckily, strains propagated by air stratification can sprout from the ground and regrow; Coming into fruit production 2 to 3 years later. Flood Stress: Guava is considered moderately tolerant of short durations (7 to 14 days) of continuously wet or flooded soil conditions. However, prolonged flooding can result in fruit and leaf drop, leaf chlorosis, stem dieback and tree death. Trees are generally more tolerant of cool-weather flooding. Drought Stress: Guava trees are tolerant of prolonged drought and cease active vegetative growth during this time. Immature (soft) wood and leaves can wilt and drought during fruit set and development can reduce fruit set and size. Drought stress is sometimes used alone or in conjunction with other cultural practices (eg, pruning) to induce off-season flowering and fruit production. Wind Stress: In general, guava trees tolerate windy conditions. Dry, hot, windy weather during leaf flushing can result in distorted and damaged leaves. Guava trees maintained at a height of 1.8 to 3.0 m (6 to 10 feet) usually remain standing after gale force winds. Guava trees growing in consistently windy areas can take on a slanting appearance due to the heavier growth on the leeward side of the tree. Salt Stress: Guava trees are moderately tolerant of saline soil and water, however, growth and fruit production decrease. Symptoms of salt stress include leaf edge and tip browning, leaf fall, stem dieback, small fruit size, and fruit drop.

Propagation Guava trees can be propagated by seed, but they do not grow from seed and fruit production can only begin after 3 to 8 years. Commercially, cultivars are vegetatively propagated by air layering (marcottage), cuttings, grafting, and budding. The best material for propagating cuttings is freshly matured endwood. Stem cuttings should be 6 to 8 inches long and have 2 to 3 leaves. The cuttings should be placed in sterile media in a mist bed. Bottom heat (75° to 85°F/24° to 29°C) and/or submerging the cuttings in rooting hormone is beneficial. Veneer and split grafting and chip budding are more successful on young, strong seedling rootstocks. The shoot material should come from the terminal stem growth which is still green and square.

Production (Yield) Guava trees generally begin fruit production 3 to 4 years after planting and yields range from 50 to 80 lbs (23-36 kg) or more per tree per year. In Florida, guava can produce two crops a year; the main harvest in summer, followed by another smaller harvest in spring. However, with simple pruning techniques, fruit can be produced almost all year round.

Guava trees in the home landscape should be planted in full sun. Depending on the final tree size, trees should be planted 4.6 to 7.6 m (15 to 25 ft) from other trees, buildings, and power lines. Trees planted too close to other trees or structures may not grow normally or bear a lot of fruit due to shade.

Soils Guava trees are well adapted to a variety of soil types, including sand, clay, rocky soils, and dirt. A soil pH of 4.5 to 7 is ideal, but plants do well in high pH soils (7–8.5) when supplied with chelated iron materials. Guava trees created by air layering or cuttings generally have a shallow root system, with most roots within 12 to 18 inches (30–45 cm) of the soil surface.

Planting a Guava Tree Planting a guava tree properly is one of the most important steps in successfully establishing and growing a strong, productive tree. The first step is to choose a healthy nursery tree. Typically, nursery guava trees are grown in 3 gallon containers and the trees stand 0.6 to 1.2 m (2 to 4 feet) above soil medium. Large trees in smaller containers should be avoided as the root system can be “root bound”. This means that all available space in the container is filled with roots to the point where the root system in the container is compacted. Root bound root systems may not grow properly once planted in the ground. Inspect the tree for pests and diseases, and examine the tree trunk for wounds and incisions. Choose a healthy tree and water it regularly to plant it in the ground. Site Selection In general, guava trees should be planted in full sun for best growth and fruit production. Choose a part of the landscape away from other trees, buildings and structures, and power lines. Keep in mind that guava trees can grow up to 20 feet if not pruned to curb their size. Select the warmest area of ​​the landscape that will not flood (or remain wet) after typical summer precipitation events. Planting in sandy soil Many areas of Florida have sandy soil. Remove a sod ring 0.9 to 3.4 m (3 to 10 ft) in diameter. Dig a hole 3 to 4 times the diameter and 3 times the depth of the container the guava tree came in. Making a large hole loosens the soil next to the new tree, allowing the roots to easily expand into the adjacent soil. There is no need to apply fertilizer, topsoil or compost to the hole. In fact, it is undesirable to first put topsoil or compost in the hole, and then plant on top. If you wish to add topsoil or compost to the native soil, mix it with the soil that will be excavated when drilling the hole in a ratio of no more than 1:1. Fill the hole with some of the native soil that was removed, to make the hole. Remove the tree from the container and place it in the hole so that the top of the soil medium in the container is level with or slightly above the surrounding soil level. Fill in soil around the tree roots and press lightly to remove air pockets. Immediately pour the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake as these can damage the tree trunk as it grows. Use a cotton or natural fiber cord that is slow to degrade. Planting on a Hill Many areas of Florida are within about 7 feet (2.1) of the water table and experience occasional flooding after heavy rains. To improve plant survival, consider planting fruit trees on a 2 to 3 foot (0.6–0.9 m) tall mound with a 4 to 10 foot (1.2–3.4 m) diameter mound of native soil to plant. After building the mound, dig a hole 3 to 4 times the diameter and 3 times the depth of the container that the guava tree came in. In areas with sandy soil, follow the recommendations in the section on planting in sandy soil.

Caring for Guava Trees in the Home Landscape Fertilizer In Florida, young guava trees should be fertilized every 1 to 2 months for their first year, starting with 1/4 lb (114 g) of fertilizer and increasing to 1 lb (455 g) of fertilizer per tree (Table 2 and Table 3). Thereafter, 3 or 4 applications per year are sufficient in amounts proportional to increasing tree size, but not to exceed 20 pounds per tree per year. Fertilizer mixtures containing 6 to 10% nitrogen, 6 to 10% available phosphoric acid, 6 to 10% potash and 4 to 6% magnesium give satisfactory results on young trees. For bearing trees, potash should be increased to 9-15% and available phosphoric acid reduced to 2-4%. Examples of commonly available fertilizer blends are 6-6-6-2 [6 (N)-6 (P 2 O 5 )-6 (K 2 O)-2 (Mg)] and 8-3-9-2 [8 ( N)-3(P2O5)-6(K2O)-3(Mg)]. From spring through summer, trees should receive 3 to 4 annual nutrient sprays containing copper, zinc, manganese, and boron. Guava trees are susceptible to iron deficiency in alkaline and high pH soil conditions (e.g., rocky soils, calcareous sands). Iron deficiency can be prevented or corrected with regular soil applications of iron chelates formulated for alkaline and high soil pH conditions. Guava trees growing in neutral to low pH soil (pH 4.5–7) can be fertilized 1 to 2 times per year with 1 to 3 pounds of ferrous sulfate applied under the tree canopy or iron chelated soil used for formulated into low pH soils. Watering (Watering) Newly planted guava trees should be watered at planting and every other day for the first week or so, and then 1 to 2 times a week for the first few months. During prolonged dry spells (e.g. 5 or more days with little to no rainfall), newly planted and young (first year) guava trees should be well watered twice a week. Once the rainy season comes, the irrigation frequency can be reduced or stopped. Once guava trees are 2 or more years old, irrigation during prolonged dry periods has a beneficial effect on plant growth and crop yields (Table 2). The specific water requirement for mature trees was not determined. However, as with other tree crops, the time from flowering to fruit development is important and drought stress should be avoided at this time by regular watering. Guava Trees and Lawn Care Guava trees in the home landscape are susceptible to trunk injuries caused by lawn mowers and weed eaters. Keep a grass-free area 2 to 5 feet or more from the trunk of the tree. Never hit the log with a lawnmower and never use a weed eater near the log. Mechanical damage to the tree trunk results in weakening of the tree and, if severe enough, can result in dieback or dieback of the tree. Roots of mature guava trees extend beyond the drip line of the tree canopy and heavy fertilization of the lawn adjacent to guava trees is not recommended and may affect fruit set and/or fruit quality. Using timer sprinkler systems can cause overwatering and cause guava trees to decline. This is because too much water is applied too often, leading to root rot. Mulching Mulching guava trees in the home landscape helps retain soil moisture, reduces weed problems adjacent to the tree trunk, and improves soil near the surface. Mulch with a 5-15 cm layer of bark, wood chips or similar mulching material. Keep mulch 20-30 cm from the trunk. Pests Guava trees are attacked by a number of pests including Caribbean fruit fly, white guava, red-banded thrips, guava fruit moth and scales. Caribbean fruit fly (Anastrepha suspensa): The Caribbean fruit fly is the most important guava pest in Florida. Fruit infested by fly larvae is usually not suitable for consumption. Covering the developing fruit when it reaches about 1 inch in diameter with a paper bag will prevent fruit fly infestation. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. figure 4

Credit: J.H. Crane, UF/IFAS Guava moth (Argyresthia eugeniella): The larvae of this moth tunnel into the fruit, rendering it inedible and feeding on the leaves. Larvae are whitish in color with a black colored head. Covering the fruit with a paper bag and spraying it with approved biological control agents can reduce the damage done by this pest. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Red-banded thrips (Selenothrips rubrocinctus): Red-banded thrips attack guava leaves and cause defoliation and attack fruit, causing browning (russeting) of the shell. Guava plants should be checked for this pest during the summer and fall. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Guava Whitefly (Metaleurodicus cardini): Guava whitefly is greenish-yellow with a whitish waxy coating; The wings are dusky with a dark spot near the center of each wing. The whitefly feeds on guava leaves. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Various scales can also attack guava leaves, stems, and fruits. If malicious numbers are detected, control measures may be justified. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Diseases A number of diseases afflict guava trees, including anthracnose, dulse and various leaf spots. Red algae (algal spot) is caused by Cephaleuros virescens. Symptoms of foliar infestation are reddish to purplish-brown circular spots. Young fruits and stems are also affected. Heavy infestation with red algae can lead to leaf and fruit drop and loss of vitality of the trees. Pruning trees to open them up to more light and air movement will reduce the severity of this disease. Including copper in regular nutrient sprays or applying copper leaf once or twice during the summer usually controls this disease. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Anthracnose (Colletotrichum gloeosporioides): This fungus affects fruit, leaves and young stems and can cause stem dieback and leaf fall. Symptoms on young leaves include large, irregular dead spots that may also be pink in color (spore masses). Symptoms on fruit are circular brown to black spots that enlarge over time; a pink tinge may also be present. Pruning trees to open them up to more light and air movement will reduce the severity of this disease. Including copper in regular nutrient sprays or applying copper leaf once or twice during the summer usually controls this disease. Contact your local UF/IFAS Extension agricultural representative for more information and control measures. Various leaf spots can be caused by Cercospora and Pseudocercospora spp. caused). Symptoms are generally dark smoky spots on the underside of leaves and leaf shedding. Pruning trees to open them up to more light and air movement will reduce the severity of this disease. Including copper in regular nutrient sprays or applying copper leaf once or twice during the summer usually controls this disease. For more information and control recommendations, please contact your local UF/IFAS Extension representative. Nematodes Guava roots can be attacked by several nematode species (Rotylenchulus reniformis, Radopholus similis, Hemicriconemoides mangiferae and Meloidogyne incognita, M. arenaria, M. javanica and M. hapla). Nematodes are microscopic roundworms. Symptoms of nematode infestation include loss of tree vigor (stunting), leaf wilting, yellowing of leaves, symptoms of foliar nutrient deficiencies, trunk death and tree death. Planting guava trees in known areas with severe nematode problems should be avoided. Mulching and paying attention to fertilizer and watering can reduce the effects of a nematode infestation. Pruning young tree training. Newly planted guava trees with no lateral branches should be pruned to about 1 to 2 feet to induce lateral branching. During the first year, 3 to 4 well-spaced side branches should be selected and allowed to grow 24 to 36 inches and then tipped to induce further branching. New shoot formed by tipping should also be tipped after 24 to 36 inches in length. Strong sprouts or badly placed shoots should then be removed. carry trees. Trees that do fruit can be kept small (3 to 6 feet tall) or grow into slightly taller trees (6 to 12 feet) with continued selective pruning and tipping. However, guava trees should not grow taller than 10 feet due to increased tipping over due to high winds. Regardless of the tree size desired, selective pruning can keep trees at the desired height and spread and open the canopy to wind movement and sunlight penetration. Fruit growing out of season. Pruning can be used to induce flowering and off-season fruit production. Guava trees bloom on new succulent, vigorous new shoots, either arising from lateral buds on older wood or at the ends of shoots. A period of 2–3 weeks without watering and then pruning will force new vegetative growth and flowering. It is often not necessary to hold back water.

Said to be native to southern regions of Mexico to Central America, the guava (Psidium guajava) is a small tropical fruit tree or large shrub, depending on variety and climate, that produces an abundance of tasty fruit that is prized by wildlife and humans. They make attractive landscape additions, used as small shade trees, hedges and screens.

Portrait of Guavas In frost-free climates, guavas grow into lush, densely branched trees covered in stiff, evergreen green leaves that grow to 6 inches long. With its spreading habit and because the branches grow upwards from the base of the trunk, the fruit tree can resemble a giant shrub more than a tree, especially if not pruned to reveal its characteristic fallen trunk. Its tendency is to grow as wide as it is tall, growing in places where winters are typically warm; It can reach 30 feet in height and width, although smaller sizes are more common. Therefore, when choosing its permanent location in the landscape, consider that it needs space to spread. Related Articles Hawaiian Birthday Cake Decorating and Flavoring Ideas Guavas reward growers with an abundance of flowers and fruit most of the year, especially in spring. In fact, it can produce so many fruits that you might not know what to do with them, although local wildlife is more than willing to help devour the succulent delights. The amount of fruit the tree produces increases as the guava matures, with harvests of several bushels being common.

Flower Description and Habit When in bloom, guavas are attractive trees covered in small white flowers that have a faint scent reminiscent of the smell of ripe fruit. Each flower center contains an abundance of erect stamens that stand out as the petals fall, and it is common to find flowering plants visited by numerous beneficial pollinators. Since the vast majority of guava flowers are self-pollinating, having two plants for fruit production is unnecessary. However, several trees in the landscape or in the immediate vicinity guarantee larger fruit.

Fruit Description and Growth Guava fruits are ready for harvest a few months after flowering and come in a variety of shapes depending on the variety, being pear-shaped, oval or round. Fruits can be as small as a golf ball or as big as a tennis ball and have a pungently sweet aroma. Flavour, skin and flesh color are as varied as the shape and size of the fruit and can taste sweet, spicy or sour, depending on the variety. Before the fruit ripens, the outer skin is green and hard, but when ripe, it is softer to the touch and ranges in color from greenish-yellow to more red. The shabby flesh can range from pink to red and yellow or white, depending on the variety.

Preferred Growing Conditions Guavas are hardy and vigorous-growing trees that are highly adaptable and are grown in tropical and subtropical climates in USDA zones 9 through 11. They require little care to thrive, making them a suitable choice for brown-fingered gardeners who want a low-maintenance tropical fruit tree. In fact, it is so hardy that it can have invasive tendencies, with seedlings sprout throughout the landscape from seeds dispersed by native wildlife.

Optimum Soil Conditions The fruit tree tolerates a range of soil conditions that is not salty, although it grows best in well-drained soil that is fertile. If your soil conditions are sandy and poor (insufficient organic matter), amend the area with compost or well-rotted manure before planting. Spread the organic matter over the planting area and work it into the soil to a depth of about 8 to 12 inches.

Light needs guavas to flower and produce most fruit, growing in locations that receive full sun. However, in areas that are hot all year round, the tree does better in a partially sunny spot where it receives some shade throughout the day.

Planting Considerations Planting a guava tree is easy, and as long as the soil is rich or enriched with organic matter, it shouldn’t be long before you have a thriving fruit tree. If you follow a few simple planting guidelines, the tree will be a healthy landscape addition for years to come. Consider the guava’s mature height and width when choosing a planting location. Leave enough room for the tree to reach its mature width without being overcrowded so it gets adequate air circulation, reducing potential disease and pest problems. Plant the guava in a southern location near a structure if your area experiences regular winter frosts, as this is the warmest area in the landscape. The area helps keep the tree warm and protected from the cold as guavas are sensitive to frost and frost. Clear the planting site of all grass and weed growth and keep the site weed free. The unwanted vegetative growth robs the guava of necessary nutrients and moisture. Gently pull apart any clumped or wrapped roots and plant the guava at the same depth as it will grow in its grow container. Coiling roots have a harder time establishing themselves at the planting site. Apply a 2- to 4-inch layer of organic mulch over the planting site, being careful not to let the mulch bump against the guava’s stem or allow rot to occur. The mulch helps the site retain moisture, reduces unwanted weed and grass growth, and adds extra soil nutrients as it decays. To help the spot retain moisture and keep the water in place while the root system establishes, create a water ring around the guava. Pile up several inches of soil around the base of the guava and saturate the area with water.

Basic Care Guidelines Ongoing care for guavas is relatively easy and, with proper care, will result in an abundance of fruit and minimal health issues.

Water Requirements While newly planted trees are establishing themselves, which usually takes several months, water the tree weekly. Once the guava’s root system is established at the planting site, the tree is relatively drought tolerant, although regular watering will result in the best flowering and fruit production. Water established trees every few weeks. Guavas do not tolerate growing in damp locations that store too much water, which can lead to root rot.

Nutrition Guavas produce the best growth, flowers and fruit when fertilized regularly on a monthly basis. After planting, wait for the plant to produce new growth before feeding it. Use a mixture e.g. 21-0-0, and follow label directions for quantities. Spread the fertilizer evenly across the planting site and to the outer edge of the tree canopy, being careful not to bump the fertilizer against the stem of the guava. Pour the fertilizer into the soil after application. Annually topping up the soil around the planting site with a fresh layer of compost or well-rotted manure will also help provide the guava with nutrients. Spread the organic matter over the soil and water well.

Pruning Needs Heavy pruning is not required and is only necessary to shape or control the size of the guava. To create more tree shape, trim the lower branches that line the trunk by trimming flush with the trunk, as well as suction cups and trim at ground level. The only pruning required is to remove dead, damaged, or crossing branches. If the tree suffers damage during the winter, always wait until spring to prune off the damaged branches. To prevent disease transmission from your cutting tools, always disinfect the blades by wiping them with an alcohol-soaked cloth.

Winter Protection Guavas are susceptible to frost and frost damage and need protection, especially when young. Move trees from containers to a sheltered spot during the cold snap. For in-ground trees, water the planting site well before the cold weather sets in to keep the root system warm. To protect the foliage and increase warmth, hang Christmas lights over the tree, wrap the foliage with a cloth or canvas, and be sure to remove the cover when it’s sunny or foliage burns occur can.

Managing Problems Although relatively trouble free, in tropical climates that are humid, various pests and diseases can plague the tree, necessitating pest and disease control.

Guava Diseases Several fungal diseases such as anthracnose and leaf spot can be problematic for guava trees, causing branch death, leaf blotch and fruit infestation. Fungal problems are more common when conditions are wet and warm, but can be controlled by using a copper fungicide. Copper fungicides treat a variety of diseases and fungal problems. Follow label directions for mixing and application rates, making sure the entire guava tree is covered in the fungicide. To prevent fungal problems before they occur and if a long period of wet conditions is forecast, treat the guava with the copper fungicide and reapply every seven days to two weeks. Reduce disease problems by growing the guava in favorable conditions, feeding it properly but not over-fertilizing, removing dead debris from the planting site, and keeping the area weed-free. Inspect the tree regularly for signs of a fungal problem and treat as soon as possible.

Guava Pests Pests can be problems for guava trees, especially those growing in humid climates. Providing the tree with the right growing conditions can reduce problems, but when pest populations are high, gardeners may need to turn to chemical help to control it. Often, nature takes care of pest problems through biological controls such as predatory wasps. Examine the plant regularly for signs of pests so that you can control them and before they cause problems such as leaf drop and fruit destruction. Common Pests Common pests affecting guavas include sap-sucking thrips, scales, mealybugs and whiteflies, which can also cause the sooty mold fungal problem through their honeydew secretions. Sooty mold leaves a black coating on the plant but is generally not life threatening. Gardeners can wash the black mold off the plant by spraying the leaves with water or by wiping the leaves with a damp, soapy cloth. Other common guava pests include guava fruit flies and moths, with the larvae of both pests feeding on the fruit. Treatment It is not necessary to use strong chemical products to control guava pests, as other products that are more environmentally friendly and beneficial to pollinators will work. Products such as insecticidal soaps and oils or Bt pesticides. Follow product directions for mixing and application. To avoid foliar damage, do not apply insecticidal soaps or oils when conditions are sunny or when temperatures are above 90°F.

Variety Selection Gardeners have a wide variety of guava varieties to grow depending on the flavor, fruit color, or growth habit desired. The choices are almost endless; just a few options are:

Yellow Flesh ‘Weber’ – Sweet flavor with larger fruits

‘Detwiler’ – Rich fruit producer with larger, relatively sweet fruits. Example of yellow flesh

Red and Pink Flesh ‘Red Indian’ – Sweet flavor, small seeds, larger fruit good for fresh consumption

‘Ruby X’ – Sweet little fruits, bushy habit Example of red/pink flesh

White Flesh ‘Apple Color’ – Sweet taste, medium sized fruit that stores well and produces heavy fruit

‘Mexican Cream’ – Sweet small to medium-sized fruits, small amount of soft seeds, upright habit Example of white-fleshed guavas

guava

Psidium guajava L.

Plate L: GUAVA, Psidium guajava

The guava is a small tree up to 33 feet (10 inches) tall with spreading branches. It is easily recognized by its smooth, thin, copper-colored rind, which peels off to reveal the greenish layer underneath. and also for the attractive, “bony” appearance of its trunk, which over time can reach 25 cm in diameter. Young twigs are square and downy. The leaves, which are aromatic when crushed, are evergreen, opposite, short-stalked, oval or oblong-elliptical, somewhat irregular in outline; 2 3/4 to 6 in. (7-15 cm) long, 1.5 to 2 in. (3-5 cm) wide, leathery, with prominent parallel veins and more or less downy on underside. The white flowers, growing solitary or in small clusters in the leaf axils, are lightly fragrant, 2.5 cm across, with 4 or 5 white petals that fall rapidly and a prominent cluster of perhaps 250 white stamens tipped with pale-yellow ones anthers.

The fruit, which emits a strong, sweet, musky odor when ripe, may be round, ovate or pear-shaped, 5 to 10 cm long, with 4 or 5 protruding flower remnants (sepals) at the apex; and thin, pale yellow skin, often flushed with pink. Adjacent to the skin is a layer of slightly granular flesh, 1/8 to 1/2 inch (3-12.5 mm) thick, white, yellowish, light or dark pink or almost red, juicy, sour, sub-sour, or sweet and spicy. The central pulp, the same color or slightly darker in tone, is juicy and usually filled with very hard, yellowish seeds that are 1/8 inch (3 minutes) long, although some rare species have soft, chewy seeds. Actual seed counts range from 112 to 535, but some guavas are seedless or nearly so.

Unripe and until just before ripe, the fruit is green, hard, rubbery inside and very astringent.

origin and distribution

The guava has been cultivated and distributed by humans, birds, and various four-footed animals for so long that its place of origin is uncertain, but it is believed to be an area stretching from southern Mexico to or through Central America. It is common in all warm areas of tropical America and in the West Indies (since 1526), ​​the Bahamas, Bermuda, and southern Florida, where it was reportedly introduced in 1847 and by 1886 was common to more than half the state. Early Spanish and Portuguese colonizers quickly brought it from the New World to the East Indies and Guam. It was soon adopted as a cultivated plant in Asia and in warm parts of Africa. The Egyptians cultivated it for a long time and it may have traveled from Egypt to Palestine. It is occasionally seen in Algeria and the Mediterranean coast of France. In India, guava cultivation has been estimated at 50,720 ha (125,327 acres), yielding 27,319 tons annually.

Apparently it didn’t arrive in Hawaii until the early 1800s. Now it occurs in the Pacific Islands. Generally it is a native fruit tree or planted in small groves except in India where it is an important commercial resource. In 1961, the Colombian government started a research and improvement program for guavas. In 1968 it was estimated that there were about 10 million wild trees (around Santander, Boyacá, Antioquia, Palmira, Buga, Cali and Cartago) yielding 88 lbs (40 kg) per year and that only 10% of the fruit was used for processing. Bogotà absorbs 40% of the production and canned products are exported to markets in Venezuela and Panama.

Brazil’s modern guava industry is based on seeds from an Australian selection grown at the Sao Paulo Railway Company’s botanical garden in Tatu. Plantations were developed by Japanese farmers in Itaquera and this has become the leading guava growing area in Brazil. The guava is one of the leading fruits of Mexico, where the annual harvest from 36,447 acres (14,750 ha) of seedling trees is 192,850 metric tons (175,500 metric tons). Only in recent years has there been a research program to evaluate and select superior species for vegetative propagation and large-scale cultivation.

In Florida, the first commercial guava plantation was established around 1912 in Palma Sola. Others appeared in Punta Gorda and Opalocka. A 40-acre (16 ha) guava grove was planted in Indian Town in 1946 by Miami Fruit Industries. There were more than two dozen manufacturers of guava jelly across the state. A Sarasota company was processing 250 bushels of guava per day, and a Pinellas County processor was operating a 150 bushel capacity plant in 1946. Florida has always had a stable market for guava products, and demand has increased in recent years with the influx of Caribbean and Latin American populations.

The guava succumbs to frost in California except in a few favorable locations. Even when summers are too cool — an average of 15.56 °C (60 °F) — in the southern coastal portion of the state, the tree dies and cannot endure the intense daytime heat of the inland valleys.

In many parts of the world, the guava grows wild, forming extensive thickets—called “guayabales” in Spanish—and it overruns pastures, fields, and roadsides so violently in Hawaii, Malaysia, New Caledonia, Fiji, the US Virgin Islands, Puerto Rico, Cuba, and southern Florida that it is classified as a noxious weed that must be eradicated. Despite this, wild guavas have made up the majority of the commercial supply. In 1972, Hawaii processed more than 2,500 long tons (2,274 long tons) of guava for domestic use and export, over 90% from wild trees. During the period of high demand in World War II, the wild guava harvest in Cuba was said to have been 10,000 tons (9,000 MT), and over 6,500 tons (6,000 MT) of guava products were exported.

sorts

Previously, round and pear-shaped guavas were considered separate speciesP. pomiferum L. and P. pyriferum L., but they are now recognized as mere variations. Small, sour guavas predominate in the wild and are valued for processing.

‘Redland’, the first named cultivar in Florida, was developed at the University of Florida’s Agricultural Research and Education Center, Homestead, and was described in 1941. Being very large, with little odour, white flesh and relatively few seeds was initially considered promising, but because of its overly bland taste, low ascorbic acid content and susceptibility to algae stains it was abandoned in favor of a better selection.

‘Supreme’ came next, with a faint odor, thick, white flesh, relatively few, small seeds, high ascorbic acid levels, and the ability to produce heavy harvests over an 8-month period from late fall to early spring.

‘Red Indian’, strong odor, medium to large in size, round but slightly flattened at base and apex, yellow skin, often with pink tinge; with medium-thick, red flesh with a sweet taste; numerous but small seeds; pleasant to eat fresh; quite productive in autumn and early winter.

‘Ruby’, with a pungent odour, medium to large; ovate; with thick, red flesh, sweet taste, relatively few seeds. An excellent guava to eat fresh and to preserve; quite productive, mainly in autumn and early winter.

‘Blitch’ (a seedling originating in West Palm Beach and planted in Homestead) – strong odor, medium sized, oval, with light pink flesh, numerous, small seeds; tart, pleasant taste; good for jelly.

‘Patillo’ (a seedling selection at DeLand, propagated by a root sucker and therefrom by air layer and planted at Homestead) of very mild odor, medium-sized, ovate to obovate, pink fleshed, moderate number of small seeds; hypoacid, pleasant taste; good for general cooking. (As grown in Hawaii, it is highly acidic and is best used for processing).

‘Miami Red’ and ‘Miami White’, large, almost odorless and thick-fleshed, were introduced to the market in 1954 by the University of Miami Experimental Farm.

In early 1952, Dr. JJ Ox imported air layers of a seedless guava from Java to Florida. All died. In September 1953 the author received air layers from Saharanpur, India. One survived and was given to the Agricultural Research and Education Center, Homestead. Four more were ordered from Coimbatore but arrived dead. Willim Whitman brought a grafted plant from Java in 1954 that grew well, bore fruit and was the source of propagating material. In 1955, Whitman received a seedless guava plant from Cuba, which bore its first fruits in 1957. Seedless guavas are the result of low pollen grain fertility and self-incompatibility. The fruits tend to deform and the trees are hardly bearers. Applications of gibberellic acid increase fruit size, weight, and ascorbic acid content, but induce prominent ridges on the surface.

Early California varieties included:

‘Webber’ (formerly ‘Riverside’), medium-sized, light yellow flesh, good taste and 9.5% sugar.

‘Rolfs’, medium-sized with pink flesh; of good quality and with 9% sugar.

‘Hard’, quite large, with pale yellow flesh and 8% sugar content.

Currently, some rare fruit lovers are growing the ‘Red Indian’ and ‘White Indian’ developed in Florida; also ‘Detwiler’ and ‘Turnbull’.

In 1975, an experimental guava project was conducted at the Maroochy Horticultural Research Station in southeast Queensland, beginning with 5 strains from Hawaii. By 1981, 4 selections (GA9-39R1T2′, ‘GA11-56T7′, GA11-56R5T2’ and ‘GA11-564T1’) seemed promising for processing and 2 selections (‘GA11-56T3’ and ‘GA11-56R1T1’) for marketing fresh. They were all vegetatively propagated and tested for performance. The green-skinned, acidic ‘GA11-56’ and another Hawaiian selection, ‘1050’, yellow-skinned and mild in taste and smell, are grown commercially in New South Wales for processing.

In India, much attention is paid to the properties of local and introduced varieties of guava and their suitability for various purposes. Common white-fleshed varieties include:

‘Apple Color’ – medium sized, slightly flattened; deep pink skin, creamy-white flesh, moderate seed content, very sweet taste (0.34-2.12% acid, 9-11.36% sugar); heavy carrier; good durability; good for canning.

‘Behat Coconut’ – large, thick white flesh, few seeds; bad for canned goods.

‘Chittidar’medium to large, round-ovoid, white flesh, mildly sour-sweet taste; bears moderately well; keeps up well; good for canning.

Medium sized ‘Habshi’ with thick white flesh, few seeds; Halves good for canning.

‘Lucknow 42’ medium-sized, rounded, with creamy-white, soft flesh; sweet, pleasant taste; very few seeds; good quality; carries heavy; holds up pretty well; not suitable for preservation.

‘Lucknow 49’ – medium sized with creamy white, thick flesh, few seeds; sour-sweet; good quality; heavy carrier; rich in pectin and good for jelly; Halves good for canning.

Medium sized ‘Safeda’ with very thin skin, thick white flesh, few seeds. Excellent quality for canning. A famous guava, widespread but prone to wilt and branches that are brittle and break easily.

‘Smooth Green’ – medium-sized, with thick, white flesh, few, small, hard seeds. Halves are firm, good for canning.

‘Allahabad’ – large, white fleshed, with few, medium sized, fairly hard seeds.

‘Karela’ medium-sized, pear-shaped, grooved, rough-skinned, with soft, granular, white flesh; sweet, rich, pleasant taste. Poor porter. Not popular.

‘Nagpur Seedless’small to medium-sized, often irregular in shape; white-fleshed.

‘Seedless’ (from Allahabad)medium to large, pyriform to ovate; with thick white flesh, firm to soft, sweet. light bearer; poor goalkeeper.

A anucleate type in Poona, India was found to be triploid with 33 chromosomes instead of the usual 22.

Other white fleshed guavas with poor canning qualities are: ‘Dharwar’, ‘Mirzapuri’, ‘Nasik’, ‘Sindh’ and ‘White Supreme X Ruby’.

Among the red-fleshed varieties in India there are:

‘Anakapalle’ – small, with thin, red flesh, many seeds; not suitable for preservation.

‘Florida Seedling’ – small, with thin, red, sour flesh; many seeds; not suitable for preservation.

‘Hapi’ – medium to large in size, with red flesh.

‘Hybrid Red Supreme’ – large, with thin, red, sour flesh; moderate amount of seeds; not suitable for preservation.

‘Kothrud’ – medium-sized with medium-thick, red flesh; moderate amount of seeds; not suitable for preservation.

‘Red Flesh’ – medium sized with many (about 567) fairly soft seeds; rich in pectin and good for jelly; not suitable for preservation.

Among other Indian varieties are: ‘Banaras’, ‘Dholka’, ‘Hasijka’, ‘Kaffree’ and ‘Wickramasekara’. The latter is a small fruit and a bad bearer.

Indian breeders have crossed the guava with its dwarf, small-fruited relative, P. guineense Sw., to reduce tree size and improve hardiness and yield.

In Egypt, a variety called Bassateen El Sabahia has long been the standard commercial guava. Efforts were made to improve quality and yield and selections were made from 300 seedlings for this purpose. The most promising selection was tested and introduced into cultivation in 1975 under the name Bassateen Edfina. It is pear-shaped, medium-sized, sometimes pink in color, with thick, white flesh, few seeds, good flavor, and higher ascorbic acid content than the parent. It wears well over a long season.

Over 100 promising selections were observed in Puerto Rico in 1963.

Numerous cultured clones, identified by number only, were examined for processing characteristics. Others have been tested and evaluated for resistance to glomerella disease. The few named cultivars include ‘Corozal Mixta’, ‘Corriente’ and ‘Seedling 57-6-79’.

In Trinidad, a large, white-fleshed species is known as “cayenne.”

In 1967, French gardeners conducted a detailed assessment of 11 varieties of guavas grown at the Neufchateau station in Guadeloupe:

‘Elisabeth’ – large, round, pink fleshed, very sour; good to process.

‘Red’ X ‘Supreme’ X ‘Ruby’ large, ovoid, with deep pink flesh; pleasant to eat fresh.

‘Large White’ – large, round, white fleshed; low sugar content, astringent; may be useful as a bulking agent in canned foods.

‘Acid Speer’ – large, round, with pale yellow flesh; Acid; only recommended as a source of pectin.

‘Red’ X ‘Supreme’ X ‘Ruby’ X ‘White’large to very large, pear-shaped, with creamy-white flesh; good for fresh consumption and for juice and nectar.

‘Pink Indian’ – medium-sized, red-fleshed; pleasantly sour; Good for fresh consumption and for further processing.

‘Red Hybrid’ medium-sized, almost ovoid, red flesh; medium quality.

‘Supreme’ X ‘Ruby’ medium-sized, almost ovoid, white flesh; unremarkable except for high productivity.

‘Stone’ – small, ovoid, with deep pink flesh; attractive and of pleasant taste for fresh consumption.

‘Supreme’ – small, ovoid, with pale yellow, pink tinged flesh; Sweet; good for sherbet and paste; very productive.

‘Patricia’ very small, ovate, salmon-fleshed; attractive; good to eat fresh, but quickly loses its distinctive strawberry flavor; good for syrup; very productive.

Between 1948 and 1969, 21 varieties of guava from 7 countries were introduced to Hawaii. Some have been tested and evaluated at the Waimanalo Experimental Farm. Four sweet, white-fleshed, thick-walled cultivars have been identified as commercially desirable: Indonesian White, Indonesian Seedless, Lucknow 49, and No. 6363′ (a ‘Ruby’ X ‘Supreme’ hybrid from Florida). Four others in this group received lower ratings: “Apple” (too musky and seedy); ‘Allahabad Safeda’ (too bumpy surface); ‘Burma’ (too shabby) and ‘Hong Kong White’ (too shabby). Of the sweet, pink-fleshed, thick-walled varieties studied, ‘Hong Kong Pink’ was preferred. Second choice was “No. 6362′ (a seedling of a ‘Ruby’ X ‘Supreme’ cross in Florida). ‘No. 7199, a seedling from a cross of “Stone Acid” X “Ruby” in Florida, was considered too musky. Among sour, non-musky, thick-walled guavas, ‘Beaumont’, a Hawaiian selection, is large and pink-fleshed. ‘Pink Acid’ (#7198), from a Florida cross of ‘Speer’ and ‘Stone Acid’, has dark pink flesh and few seeds. These strains are used in breeding programs in Hawaii. In 1978 a new cultivar, ‘Ka Hua Kula’, selected from 1,200 seedlings of ‘Beaumont’, was released and recommended for commercial guava puree. The fruit is large, with thick, deep pink flesh and fewer seeds than ‘Beaumont’ and less acidic. It is also a heavy carrier.

In Colombia, the varieties ‘Puerto Rico’, ‘Rojo Africano’ and ‘Agrio’ produce over 2,200 fruits annually. Other high yielding strains being evaluated are White, Red, D-13, D-14, and Trujillo 2.

Gathering varieties of guava is a hobby of Mr. Arthur Stockdale, Finca Catalina, Zitacuaro, Mexico. He is said to have some very superior strains in his grove.

pollination

The main pollinator of guavas is the honey bee (Apis mellifera). The degree of cross-pollination is between 25.7 and 41.3%.

climate

The guava thrives in both humid and dry climates. In India it thrives up to an altitude of 1,000 m; in Jamaica up to 1,200 m (3,906 ft); in Costa Rica at 1,400 m (4,590 ft); in Ecuador at 2,300 m (7,540 ft). It survives only a few degrees of frost. Young trees have been damaged or killed during cold spells in Allahabad, India, in California and in Florida. Older trees that have been killed to the ground have produced new shoots that bore fruit 2 years later. The guava requires between 1,000 and 2,000 mm (40 and 80 in) of annual rainfall; said to carry more in areas with a pronounced winter season than in the deep tropics.

floor

The guava appears to be indiscriminate when it comes to soil, thriving equally well on heavy loam, marl, light sand, gravel bars near streams, or on limestone; and tolerating a pH range of 4.5 to 9.4. It’s somewhat resistant to salt. Good drainage is recommended, but guavas grow spontaneously on land with a high water table – too wet for most other fruit trees.

propagation

Guava seeds remain viable for many months. They often germinate in 2 to 3 weeks but can take up to 8 weeks. Pre-treating with sulfuric acid or boiling for 5 minutes or soaking for 2 weeks will speed up germination. Seedlings are transplanted when they are 5 to 75 cm tall and transplanted outdoors when they are 1 or 2 years old. Because guava trees cannot be relied on to grow from seed, vegetative propagation is common.

In Hawaii, India and elsewhere, the tree was grown from root cuttings. Pieces of all but the smallest and very large roots are cut into 12.5-20 cm long pieces, laid flat in a prepared bed and covered with 5-10 cm of soil to keep moist. Or one can simply cut through roots in the ground 2 to 3 feet from the tree trunk; The cut ends sprout and can be dug up and transplanted.

In another method, air layers from selected clones are allowed to grow for 3 to 5 years and then sawn off close to the ground. Then a ring of bark is removed from each new shoot; Root inducing chemical is applied. Ten days later, the shoots are piled with soil to a height of 4 to 5 inches (10-12.5 cm) above the ring. After 2 months, the shoots are separated and planted out.

Pruned branches can serve as propagation material. Cuttings from semi-mature wood, 1/4 to 1/2 inch (6-12.5mm) thick, rooted with bottom heat or rooting hormone treatment. 87% success was achieved with both. Treated softwood cuttings also root well in intermittent fog. In Trinidad, treated softwood cuttings were rooted in 18 days in coco coir dust or sand in shaded containers sprayed 2 or 3 times daily to maintain humidity above 90%. Over 100,000 plants were produced using this method over a 2 year period. Under tropical conditions (high heat and high humidity), mature wood 3/4 to 1 inch (2-2.5 cm) thick and 1 1/2 to 2 feet (45-60 cm) long in 1 Foot (30-cm) high black plastic bags filled with soil, easily rooted without chemical treatment.

Air layering and inarching have been practiced in India for many years. However, trees grown from cuttings or air layers do not have a taproot and may be blown over for the first 2 or 3 years. For this reason, budding and grafting are preferred.

Root refinement leads to 85 to 95% success. Experiments were carried out using the Shield, Patch and Forkert budding methods. The latter always delivers the best results (88 to 100%). Vigorous seedlings 1.25-2.5 cm thick are used as rootstocks. The bark should slide slightly to facilitate the insertion of the bud, which is then tied firmly in place with a plastic strap and the rootstock is decapitated leaving only 6 to 8 leaves above the bud. About a month later, a midway cut is made 2 or 3 inches (5-7.5 cm) above the bud and the plant is bent over to force the bud to grow. When the bud has grown several inches, the top of the rootstock is cut off just above the bud. The expulsion of the bud is accelerated in the rainy season.

A patch bodding system was demonstrated as commercially feasible at the Horticultural Experiment and Training Center, Basti, India. A swollen but not sprouting, dormant bud is taken as a 3/4 x 3/8 inch (2 x 1 cm) patch from a leaf axil of the previous season’s growth and glued to a spot of the same size, which is 6 to 8 inches (15-8 inches) is cut. 20 cm) above the ground on a 1-year-old, pencil-thick seedling in the period April-June. After the bud “takes”, 1/3 is cut off from the top of the seedling; 2-3 weeks later, the rest of the top is cut off, leaving only 3/4 to 1 1/4 inch (2-3.2 cm) of stalk above the bud. This method results in 80 to 90% success. If done in July, only 70%. In Hawaii, old seedling plantations have been processed into superior selections by patch budding on tree stump shoots.

Culture

Guava trees are often planted too densely. The optimal distance between the trees should be at least 10 m. Planting at a distance of 5 m is possible if the trees are “hedged”. The yield per tree will be lower, but the total yield per land area will be higher than at a greater distance. Some recommend rowing trees 8 feet apart in rows 25 feet apart and removing every other tree when there are too many trees. Where mass production is not desired and space is limited, guava trees can be grown as cordons on a wire fence. Rows should always run north and south so each tree gets the maximum amount of sunlight. Exudates from the roots of guava trees tend to stunt weed growth above the root system.

Light pruning is always recommended to develop a strong framework and suckers should also be removed around the base. Experimental backtracking has increased yields on some varieties in Puerto Rico. In Palestine, trees are pruned back to 2 m (6 1/2 ft) every other spring to facilitate harvesting without ladders. The fruits are borne by new shoots from old wood. If trees bear too much weight, the branches can break. Therefore, thinning is recommended and results in larger fruit.

Guava trees grow quickly and bear fruit in 2 to 4 years after sowing. They live 30-40 years, but productivity decreases after the age of 15. Orchards can be rejuvenated with drastic pruning.

The tree is drought tolerant, but in arid regions a lack of irrigation during fruit development will result in the fruit not being large enough. In areas that receive as little as 15 to 20 inches (38-50 cm) of rainfall annually, the guava benefits from an additional 2,460 cm (2 acre feet) applied by 8 to 10 irrigations, one every 15-20 days in summer and one every month in winter.

Guava trees respond to a full fertilizer mix applied once a month for the first year and every two months for the second year (except mid-November to mid-January) at a rate of 227 g (8 oz) per tree, initially with a gradual to increase to 680 g (24 oz) by the end of the second year. Copper and zinc nutritional sprays are recommended three times a year for the first 2 years and once a year thereafter. In India, the flavor and quality of guavas has been somewhat improved by spraying the leaves with an aqueous solution of potassium sulfate weekly for 7 weeks after fruit set.

Control of wild trees

Large trees that have overgrown pastures are killed in Fiji with 2,4-D dicamba or 2,4,5-T in diesel fuel or old motor oil. Extensive wild stands of young trees are best burned. Cutting results in multi-stem regrowth.

Crop and Yield

The fruit ripens 90 to 150 days after flowering. Generally in southern Puerto Rico there are 2 harvests per year; the heaviest, with small fruits, in late summer and early fall; another with larger fruits in late winter and early spring. In North India, the main crop ripens in mid-winter and the fruit is of the best quality. A second crop is at home in the rainy season, but the fruit is less plentiful and watery. Growers typically forego watering after December or January, or prune the trees to avoid a second harvest. The trees will shed many leaves and any fruit set will fall. An average winter harvest in North India is around 450 fruits per tree. Trees can only bear 100-300 fruits in the rainy season, but the price is higher because of the relative scarcity despite the lower quality. Of course, yields will vary depending on strain and cultural treatment. Experiments have shown that spraying young guava trees with 25% urea plus wetting agent gets them into production sooner and cuts the harvest time from the usual 15 weeks to 4 weeks.

Manage and maintain quality

Ripe guavas bruise easily and are perishable. Fruit for processing can be harvested with mechanical tree shakers and plastic netting. For fresh marketing and shipping, the fruit must be fully grown but cut when immature and handled with the utmost care. After grading by size, the fruit should be individually wrapped in tissue paper and packed in 1 to 4 padded layers with extra padding on top before the cover is attached. They have been successfully shipped in refrigerated trucks at temperatures of 45º to 55º F (7.22º – 12.78º C) from Miami to wholesalers in major northern cities. It is commonly said that guavas need to be tree-ripened to achieve prime quality, but the expense of protecting the crop from birds necessitates an early harvest. Yellow-green picked fruits artificially ripened in straw at room temperature for 6 days were proven to develop superior color and sugar content.

Guavas kept at room temperature in India are usually overripe and mealy by the 6th day, but if wrapped in pliofilm, they stay in good condition for 9 days. Pliofilm-packaged fruits remain unchanged for more than 12 days in the cold store. The packaging controls weight loss and preserves shine. Unpackaged ‘Safeda’ guavas which have just turned yellow have held up well in refrigerated storage at 47º-50ºF (8.33º-10ºC) and 85-95% relative humidity for 4 weeks and have been for 3 days thereafter in good condition room temperature from 76º to 87º F (24º-44º C).

Fruit coated with a 3 percent wax emulsion keeps well for 8 days at 72º to 86º F (22.2º – 30º C) and 40 to 60% RH and 21 days at 47º to 50º F (8.3º – 10ºC). and relative humidity of 85-90%. Shelf life of ripe green guavas is extended at 20°C (68°F), 85% relative humidity, less than 10% carbon dioxide, and complete removal of ethylene.

Forscher der Kurukshetra University, Indien, haben gezeigt, dass die Behandlung von geernteten Guaven mit 100 ppm Morphactin (Chlorflurenolmethylester 74050) die Lagerfähigkeit von Guaven erhöht, indem sie den Pilzbefall kontrolliert und den Verlust von Farbe, Gewicht, Zucker, Ascorbinsäure und nicht- flüchtige organische Säuren. Kombinierte fungizide und doppelte Wachsbeschichtung hat die Marktfähigkeit um 30 Tage erhöht.

Australische Arbeiter berichten von einer verlängerten Lebensdauer und weniger Fäulnis bei der Lagerung nach einem Eintauchen in heißes Wasser, aber bessere Ergebnisse wurden durch Eintauchen in eine wässrige Benomylsuspension bei 122º F (50º C) erzielt. Höhere Temperaturen verursachen einige Hautverletzungen, ebenso wie ein Guazatinbad, das auch ein weniger wirksames Fungizid ist.

Früchte, die 20–35 Tage vor der normalen Reifung mit Gibberellinsäure auf den Baum gesprüht wurden, waren im Vergleich zu den unbehandelten Früchten um fast eine Woche verzögert. Auch reife Guaven, die in Gibberellinsäure vom Baum eingeweicht wurden, zeigten eine verlängerte Lagerfähigkeit.

Versuche an der Haryana Agricultural University, Hissar, Indien, zeigten, dass das wöchentliche Besprühen mit 1,0 % Kaliumsulfat – 1,6 Gallonen (6 Liter) pro Baum – beginnend 7 Tage nach dem Fruchtansatz und endend kurz vor der Ernte im blassgrünen Stadium, die Vergilbung verzögert, behält Festigkeit und Geschmack über die normale Lagerdauer hinaus.

Lebensmitteltechnologen in Indien fanden heraus, dass in Flaschen abgefüllter Guavensaft (abgesiebt aus geschnittenen Guaven, 35 Minuten gekocht), konserviert mit 700 ppm SO 2 , viel Ascorbinsäure, aber wenig Pektin verlor, wenn er 3 Monate lang ohne Kühlung gelagert wurde, und er ergab perfekt geliertes Gelee. Schädlinge und Krankheiten Guavenbäume werden in Ägypten durch die Zitrusmilbe Brevipa1pus californicus ernsthaft geschädigt. In Indien wird der Baum von 80 Insektenarten befallen, darunter 3 rindenfressende Raupen (Indarbella spp.) und die Guavenschildlaus, aber diese und andere Schildläuse werden im Allgemeinen von ihren natürlichen Feinden unter Kontrolle gehalten. Die Grüne Schildschildlaus, Pulvinaria psidii, erfordert in Florida ebenso chemische Maßnahmen wie die Weiße Guavenfliege, Trialeurodes floridensis, und ein Rüsselkäfer, Anthonomus irroratus, der Löcher in die sich neu bildenden Früchte bohrt. Die Rotbandthripse ernähren sich von Blättern und der Fruchtoberfläche. In Indien ernähren sich Maikäfer am Ende der Regenzeit von den Blättern und ihre im Boden geschlüpften Larven befallen die Wurzeln. Die Larven des Guavensprossenbohrers dringen in die zarten Zweige ein und töten die Triebe. Manchmal sind Blattläuse weit verbreitet, die den Saft von der Unterseite der Blätter neuer Triebe saugen und Honigtau ausscheiden, auf dem sich Rußschimmel entwickelt. Der Guaven-Fruchtwurm Argyresthia eugeniella infiltriert unsichtbar harte grüne Früchte, und die Zitronenpflanzenwanze Theognis gonagia, der gelbe Käfer Costalimaita ferruginea und die fruchtsaugende Wanze Helopeltis antonii ernähren sich von reifen Früchten. Eine falsche Spinnmilbe, Brevipalpus phoenicis, verursacht eine Berostung der Oberfläche, die beginnt, wenn die Früchte halb ausgewachsen sind. Berostung und Entblätterung von Früchten resultieren auch aus einem Befall mit Rotband-Thrips, Selenothrips rubrocinctus. Die Kokosschmierlaus, Pseudococcus nipae, war in Puerto Rico ein ernsthaftes Problem, wurde jedoch durch die Einführung ihres parasitären Feindes, Pseudaphycus utilis, wirksam bekämpft. Bodenbewohnende weiße Engerlinge erfordern das Einpflügen eines zugelassenen und wirksamen Pestizids während der Feldvorbereitung in Puerto Rico. Es gibt andere kleinere Schädlinge, aber die großen Probleme, wo immer die Guave angebaut wird, sind Fruchtfliegen. Die Guave ist ein Hauptwirt der mediterranen, orientalischen, mexikanischen und karibischen Fruchtfliege und der Melonenfliege Ceratitis capitata, Dacus dorsalis, Anastrepha ludens, A. suspensa und Dacus cucurbitae. Reife Früchte werden von den Larven befallen und völlig unbrauchbar sein, außer als Futter für Rinder und Schweine. Um Schäden durch Fruchtfliegen zu vermeiden, müssen Früchte vor der vollen Reife gepflückt werden, und dies erfordert eine Ernte von mindestens 3 Mal pro Woche. In Brasilien werden auserlesene, unbeschädigte Guaven hergestellt, indem die Früchte jung (olivengroß) mit Papiertüten bedeckt werden. Befallene Früchte sollten verbrannt oder anderweitig zerstört werden. In recent years, the Cooperative Extension Service in Dade County, Florida, has distributed wasps that attack the larvae and pupae of the Caribbean fruit fly and have somewhat reduced the menace. In Puerto Rico, up to 50% of the guava crop (mainly from wild trees) may be ruined by the uncontrollable fungus, Glomerella cingulata, which mummifies and blackens immature fruits and rots mature fruits. Diplodia natalensis may similarly affect 40% of the crop on some trees in South India. Fruits punctured by insects are subject to mucor rot (caused by the fungus, Mucor hiemalis) in Hawaii. On some trees, 80% of the mature green fruits may be ruined. Algal spotting of leaves and fruits (caused by Cephaleuros virescens) occurs in some cultivars in humid southern Florida but can be controlled with copper fungicides. During the rainy season in India, and the Province of Sancti Spiritus, Cuba, the fungus, Phytophthora parasitica, is responsible for much infectious fruit rot. Botryodiplodia sp. and Dothiorella sp. cause stem-end rot in fruits damaged during harvesting. Macrophomina sp. has been linked to fruit rot in Venezuela and Gliocladium roseum has been identified on rotting fruits on the market in India. In Bahia, Brazil, severe deficiency symptoms of guava trees was attributed to nematodes and nematicide treatment of the soil in a circle 3 ft (0.9 in) out from the base restored the trees to normal in 5 months. Zinc deficiency may be conspicuous when the guava is grown on light soils. It is corrected by two summer sprayings 60 days apart with zinc sulphate. Wilt, associated with the fungi Fusarium solani and Macrophomina phaseoli, brings about gradual decline and death of undernourished 1-to 5-year-old guava trees in West Bengal. A wilt disease brought about by the wound parasite, Myxosporium psidii, causes the death of many guava trees, especially in summer, throughout Taiwan. Wilt is also caused by Fusarium oxysporum f. psidii which invades the trunk and roots through tunnels bored by the larvae of Coelosterna beetles. Anthracnose (Colletotrichum gloeosporioides) may attack the fruits in the rainy season. Pestalotia psidii sometimes causes canker on green guavas in India and rots fruits in storage. Severe losses are occasioned in India by birds and bats and some efforts are made to protect the crop by nets or noisemakers. Food Uses Raw guavas are eaten out-of-hand, but are preferred seeded and served sliced as dessert or in salads. More commonly, the fruit is cooked and cooking eliminates the strong odor. A standard dessert throughout Latin America and the Spanish-speaking islands of the West Indies is stewed guava shells (cascos de guayaba), that is, guava halves with the central seed pulp removed, strained and added to the shells while cooking to enrich the sirup. The canned product is widely sold and the shells can also be quick-frozen. They are often served with cream cheese. Sometimes guavas are canned whole or cut in half without seed removal. Bars of thick, rich guava paste and guava cheese are staple sweets, and guava jelly is almost universally marketed. Guava juice, made by boiling sliced, unseeded guavas and straining, is much used in Hawaii in punch and ice cream sodas. A clear guava juice with all the ascorbic acid and other properties undamaged by excessive heat, is made in South Africa by trimming and mincing guavas, mixing with a natural fungal enzyme (now available under various trade names), letting stand for 18 hours at 120º to 130º F (49º-54º C) and filtering. It is made into sirup for use on waffles, ice cream, puddings and in milkshakes. Guava juice and nectar are among the numerous popular canned or bottled fruit beverages of the Caribbean area. After washing and trimming of the floral remnants, whole guavas in sirup or merely sprinkled with sugar can be put into plastic bags and quick-frozen. There are innumerable recipes for utilizing guavas in pies, cakes, puddings, sauce, ice cream, jam, butter, marmalade, chutney, relish, catsup, and other products. In India, discoloration in canned guavas has been overcome by adding 0.06% citric acid and 0.125% ascorbic acid to the sirup. For pink sherbet, French researchers recommend 2 parts of the cultivar ‘Acid Speer’ and 6 parts ‘Stone’. For white or pale-yellow sherbet, 2 parts ‘Supreme’ and 4 parts ‘Large White’. In South Africa, a baby-food manufacturer markets a guava-tapioca product, and a guava extract prepared from small and overripe fruits is used as an ascorbic-acid enrichment for soft drinks and various foods. Dehydrated guavas may be reduced to a powder which can be used to flavor ice cream, confections and fruit juices, or boiled with sugar to make jelly, or utilized as pectin to make jelly of low-pectin fruits. India finds it practical to dehydrate guavas during the seasonal glut for jelly-manufacture in the off-season. In 1947, Hawaii began sea shipment of frozen guava juice and puree in 5-gallon cans to processors on the mainland of the United States. Since 1975, Brazil has been exporting large quantities of guava paste, concentrated guava pulp, and guava shells not only to the United States but to Europe, the Middle East, Africa and Japan. Canned, frozen guava nectar is an important product in Hawaii and Puerto Rico but may be excessively gritty unless stone cells from the outer flesh and skin are reduced by use of a stone mill or removed by centrifuging. In South Africa, guavas are mixed with cornmeal and other ingredients to make breakfast-food flakes. Green mature guavas can be utilized as a source of pectin, yielding somewhat more and higher quality pectin than ripe fruits.

Food Value Per 100 g of Edible Portion* Calories 36-50 Moisture 77-86 g Crude Fiber 2.8-5.5 g Protein 0.9-1.0 g Fat 0.1-0.5 g Ash 0.43-0.7 g Carbohydrates 9.5-10 g Calcium 9.1-17 mg Phosphorus 17.8-30 mg Iron 0.30-0.70 mg Carotene (Vitamin A) 200-400 I.U. Thiamine 0.046 mg Riboflavin 0.03-0.04 mg Niacin 0.6-1.068 mg Vitamin B3 40 I.U. Vitamin G4 35 I.U.

*Analyses of whole ripe guavas.

Ascorbic acid–mainly in the skin, secondly in the firm flesh, and little in the central pulp–varies from 56 to 600 mg. It may range up to 350-450 mg in nearly ripe fruit. When specimens of the same lot of fruits are fully ripe and soft, it may decline to 50-100 mg. Canning or other heat processing destroys about 50% of the ascorbic acid. Guava powder containing 2,500-3,000 mg ascorbic acid was commonly added to military rations in World War II. Guava seeds contain 14% of an aromatic oil, 15% protein and 13% starch. The strong odor of the fruit is attributed to carbonyl compounds.

Andere Verwendungen

Wood: The wood is yellow to reddish, fine-grained, compact, moderately strong, weighs 650-750 kg per cubic meter; is durable indoors; used in carpentry and turnery. Though it may warp on seasoning, it is much in demand in Malaya for handles; in India, it is valued for engravings. Guatemalans use guava wood to make spinning tops, and in El Salvador it is fashioned into hair combs which are perishable when wet. It is good fuelwood. and also a source of charcoal.

Leaves and bark: The leaves and bark are rich in tannin (10% in the leaves on a dry weight basis, 11-30% in the bark). The bark is used in Central America for tanning hides. Malayans use the leaves with other plant materials to make a black dye for silk. In southeast Asia, the leaves are employed to give a black color to cotton; and in Indonesia, they serve to dye matting.

Wood flowers: In Mexico, the tree may be parasitized by the mistletoe, Psittacanthus calyculatus Don, producing the rosette-like malformations called “wood flowers” which are sold as ornamental curiosities.

Medicinal Uses: The roots, bark, leaves and immature fruits, because of their astringency, are commonly employed to halt gastroenteritis, diarrhea and dysentery, throughout the tropics. Crushed leaves are applied on wounds, ulcers and rheumatic places, and leaves are chewed to relieve toothache. The leaf decoction is taken as a remedy for coughs, throat and chest ailments, gargled to relieve oral ulcers and inflamed gums; and also taken as an emmenagogue and vermifuge, and treatment for leucorrhea. It has been effective in halting vomiting and diarrhea in cholera patients. It is also applied on skin diseases. A decoction of the new shoots is taken as a febrifuge. The leaf infusion is prescribed in India in cerebral ailments, nephritis and cachexia. An extract is given in epilepsy and chorea and a tincture is rubbed on the spine of children in convulsions. A combined decoction of leaves and bark is given to expel the placenta after childbirth.

White Guava Vs Pink Guava: What’s the Difference?

When you think of guavas, you will most likely think of the sweet and juicy little fruit that is perfect as a snack or in a drink or smoothie. If you’re a Florida native—especially Miami—you’re very familiar with pink guava. If you’re native to California and Mexico, chances are you’ve consumed your fair share of white guavas (also known as Mexican white guavas, according to Kitchn).

The New World Encyclopedia explains that there are over 100 cultivars of guava within the genus Psidium of the myrtle family, and that these plants typically bear hard, dark leaves surrounding an edible fruit. The guava plant is native to Mexico, the Caribbean, Central America, northern South America and can now be found in the tropical areas of the United States. The name guava is said to derive from the word guayaba (a Spanish word) of the Taíno, a pre-Columbian indigenous tribe native to the Caribbean.

Guava (Psidium guajava) is a small tropical tree or shrub in the Myrtaceae family grown for its edible fruit. Guava is a hardy, long-lived tree and fruit-bearing tree. It has high commercial value. It’s a very profitable business and doesn’t require much maintenance. Let’s look at the top 20 steps below to increase your guava fruit yield.

The top 20 steps to increasing your guava fruit yield

Step 1: Required soil to make guava tree grow faster

Guava is a hardy plant that grows in a variety of soil conditions. It thrives in heavy, well-drained soil. Nevertheless, it is sensitive to waterlogging. Because guava roots to the surface, the best soil is well-drained, deep loam with topsoil. The soil should have a fertile surface. It has a pH of 4.5 to 8.2. Guava cannot be grown in alkaline or saline soil. Add plenty of manure and compost to the soil and add some river sand for free drainage. This type of soil is best for fast-growing guava trees.

Step 2: variety selection

Some species are named for the shape of the fruit. Allahabad Safeda, Sardar (Lucknow 49), Pant Prabhat, Lalit, Dhareedar, Chittidar, Arka Mridula and Khaja (Bengal Safeda) are the famous Indian Guava strains. Allahabad is one of the most popular and demanding guava varieties. Hafsi, Navalur, Red Meat, Seedless, Safed Jam, Kohir Safeda, Hisar Safeda, Hisar Surkha, Smooth Green, Nasik, Apple Color, Benaras, Lalit, Swetha, Banarsi Surkha are some other important guava varieties.

In Case You Miss This: Best Fertilizer For Guava Trees: Homemade, Liquid, Organic, Natural, And Compost Manure

Step 3: Ideal climate for guava cultivation

Successful cultivation of guava is grown in tropical and subtropical climates. In areas with different winter seasons, yields increase and quality improves. It can be grown up to 1515 meters above sea level. Older plants tolerate drought. High temperatures during fruit development can cause the fruit to drop. Guava trees are very hardy and thrive in any soil, but are sensitive to waterlogging. The best soil for growing guava is deep, smooth, and well-drained.

Step 4: Where to Plant a Guava Tree

The guava plant needs partial shade from full sun to grow and it cannot tolerate too much heat. Guava plants are less cold tolerant. Guava trees mainly grow in areas where summers are hot and winters are cold. The normal outside temperature should be between 15°C and 28°C. Guava plants grow in any soil with good drainage and full sun to produce the best blooms and fruit.

Step 5: Fertilizer for Guava Crop to Increase Fruit Size and Yield

Inorganic fertilizers and organic fertilizers are very useful for growing guava. Give your plants 100 grams of nitrogen, 40 grams of phosphorus and 40 grams of potassium every year. In the sixth year you must be able to maintain stability. Divide them into two equal parts in August and January.

If the trees are zinc deficient, spray the trees with 0.34 kg of lime and 0.45 kg of ZnSO4 (zinc sulfate) in 16 gallons (72.74 liters) of water. Determine how many sprays you should use based on the degree of deficit. Apply 0.3% ZnSO4 and 0.4% boric acid to your guava plant before flowering to increase fruit size and yield.

Step 6: Applying the Guava Fertilizer

If you want your guava tree to grow fast, fertilizer is very important. The guava tree is a heavy feeder, so when young it needs to be fertilized every 1 to 2 months; then 3-4 times a year. Guava trees require fertilizers that contain nitrogen, phosphorus, potash, and some magnesium to produce maximum fruit. Apply 6-6-6-2 fertilizer 3-4 times early in the growing season and then throughout growth.

Potassium rich fertilizer is the best fertilizer for guava trees to increase fruit production. Feed the guava plants liquid fertilizer during the growing season. Guava trees are susceptible to iron deficiency in alkaline and high pH soils. Fertilize with iron sulfate 1-2 times a year. To minimize the risk of burns, always water your guava plant after fertilizing.

Step 7: Sufficient distance

Guava trees can be grown from seed and these seeds take 2 to 8 weeks to germinate. Spacer plants are usually planted 5-8 meters apart. Proper planting spacing is determined by the variety, soil fertility, and availability of irrigation options. The standard spacing is 6 meters x 6 meters and accommodates 112 plants per acre. Productivity can be increased by increasing plant density.

In case you miss this: Guava Gardening For Beginners – How To Start FAQs

The model scheme considers the 6 meter x 6 meter per acre interval with a plant cover of 110 per are that was commonly observed in the covered areas during the field study. Planting plants at high density results in direct growth of the branches, making the plant taller and more compact, and also giving a higher yield per unit area in the early years of fruiting.

Step 8: Mulching improves fruit quality

Dry leaves or straw are used as mulch material. This can be done with either a black polyethylene film or an organic material. Mulching the soil at least twice a year helps retain moisture and improve fruit quality.

Step 9: Water your tree for crop production

When the tree is young, you should water it 2 to 3 times a week. Once mature, it doesn’t need much water, so 2 to 3 times a month should be enough. Guava trees are sensitive to water accumulation, so give what you can. Guava trees are primarily rain-fed. Remove weeds and grasses from the tree area as the young guava tree cannot compete with them for water and nutrients.

Step 10: Plant protection measures

The most commonly observed pests are fruit flies, stem borers, bark-eating caterpillars, thrips, nematodes, mealybugs and scale insects. Spraying with malathion approx. 2 ml, phosphamidone (0.5 ml per liter of water), monocrotophos, dimethoate etc. is effective in many cases. In addition, appropriate cultural practices must be introduced and affected plants destroyed.

In Case You Miss This: Growing Thai Guava at Home – From Seeds, Cuttings

The main diseases reported are wilt, fruit canker, fruit rot, anthracnose and gray leaf spot. Depending on the type of infection, application of kavach/mancozeb (2 g/L) or carbendazim/thiophanate methyl (1 g/L) is effective in controlling the disease.

Step 11: How to Control Pests on Guava?

There are many pests that are attracted to guava trees. The best way to control pests is to keep the tree healthy. Provide optimal growing conditions with watering, proper drainage, and fertilizer application as needed, and trim off any dead or diseased limbs. Keep the area around the tree free of itches and weeds that can provide shelter for insects. Keep an eye on the tree and watch for signs of pest damage so the guava pests can be properly controlled at the first sign of infection.

Step 12: Increases plant growth and controls fruit drop

Fruit drop is a serious disturbance in guava due to various physical and environmental factors, resulting in about 45-65% loss. GA spray is effective in reducing fruit deficiency in guava. Guava bronzing has been observed in locations where soil fertility is low and pH is low. Affected plants show purple to red spots scattered across the leaves. When aggravated, a brown pattern on the skin is noticeable on fully cut fruit and low yield.

Using 0.5% diammonium phosphate and zinc sulfate at weekly bimonthly intervals reduces bronze in Guava. Pre-flowering sprays with 0.4% boric acid and 0.3% zinc sulphate increase yield and fruit size. Also, spraying 0.2 to 0.4% copper sulfate will increase the growth and yield of guava.

Step 13: Irrigation to increase fruit set

Guava is mainly grown in rainy conditions and irrigation is not common, but when irrigation is available it should be given in summer and October/November as it can be used to increase fruit set. Make sure the tree is well watered. Water daily when planting and for the first month. You can reduce the water once a week once the tree is established. Avoid flood irrigation during the flowering phase as it can lead to over flowering.

In case you miss this: growing dwarf guavas – in containers at home

Step 14: Increase the size of the guava fruit

To increase yield and fruit size, pre-flower spray with 0.4% boric acid and 0.3% zinc sulphate. Spraying 0.2 to 0.4% copper sulfate will also increase guava growth and yield. Plants begin to tolerate at an early age of 2 to 3 years, but they reach full tolerance by 8 to 10 years of age.

Step 15: Training improves fruit yield

Training improves fruit quality and yield. The main purpose of training is to create a productive base for the tree, whose strong branches are capable of producing high-yielding plants. Branches that are 30 cm or less from the ground are cut off, leaving the middle exposed. Let the four scaffolding branches grow. Keep a wide enough angle between the branches and the trunk for the sunlight to reach the center.

Step 16: Pruning

A light pruning is done once a year to keep the tree structure in good condition and to bring out new branches. When growing guava in bush form, there is no need to cut off the lower shoots. Most prefer to keep them in the form of a tree so they don’t spread out of control. When removing sucker branches, lower them as close to the base of the tree as possible. A slight pruning of the canopy opens it up for more airflow and sunlight. Guava fruit grows on new shoots from mature wood, so be careful not to destroy any new shoots.

If a tree is to be kept at a certain height, heavy pruning should be done every two years at the end of winter to keep it within the required height. Try leaving some old wood in place. Whenever possible you should have all of these components to maximize profits. A single-trunk tree with at least three or four branches in the background makes a nice, attractive canopy. Guava trees should be pruned as needed to remove damaged or diseased branches. Always use sterile scissors or grabs when pruning to prevent the spread of the disease.

Step 17: How to Get More Flowers in Guava

Urea has been found in guava trees to prolong fruit production. Spray your guava tree before flowering in spring. Use a 25% solution of pure urea mixed with the recommended amount of water.

Step 18: The guava tree bears fruit quickly

Spray a 5% urea solution with a moisturizer on your guava tree just before flowering. When the urea spray is dry, water the plant. Then this increases the fruit production time. Guava matures 2-4 months after flowering. The fruit remains hard and green, but changes color and softens when ripe.

In case you miss this: Growing Guava in the Backyard – A Complete Guide

Step 19: How to Get a Guava Tree to Bear Fruit

Store your guava in a sunny spot.

Spray the guava tree before flowering in spring.

Use potash or high-potassium fertilizers to increase fruit production and health.

Allow the tree to dry for 2 to 3 weeks. Apply pollen to the flowers by hand.

Step 20: Harvest timing is important for fruit yield

Depending on the guava cultivars, growers usually look for plants that bear fruit by the age of 2-3 years, most reaching productivity by the age of 7-10 years. Consider the ripeness of the fruit by its color, and then decide if it’s ripe enough to harvest. Plants begin to tolerate at an early age of 2-3 years, but they reach full tolerance by 8-10 years of age.

Plant yield depends on age, growing style, and cultivation practices. A 10-year-old plant produces about 100 to 150 kg of fruit annually. Higher yields can be achieved in the rainy season when both rainy and cold season crops are harvested.

White guava fruit is packed with many nutrients, minerals, and compounds that are vital to your health and help treat some ailments.

The guava fruit is round (though sometimes oval depending on the species) and is like a pocket rocket! This article tells you why.

What is guava?

Guava fruits are typically classified according to their colored flesh. It ranges popularly from white-yellow-pink. This fruit is native to the Caribbean, Mexico, Central America and South America in the northern regions.

However, it is grown worldwide in places like India, Southwest Europe, Southeast Asia, Oceania, and some parts of Africa. A fascinating fact about a guava plant is that it can grow indoors in a pot and bear fruit – something few tropical fruit plants can do.

When grown from seed, a guava tree typically bears fruit within two years and can live to be over 40 years old! She usually bears from November to April, where mature guava plants/trees can survive a cold atmosphere below 25°F for a short time.

types of guava

There are different types or varieties of guavas. The most popular include:

White Guava or Tropical White Guava

pink guava

Yellow guava or yellow strawberry guava

Lemon Guava

Guavas typically have white petals with dark leaves that are ovate. Since there are different types, they differ in size, shape and slightly in taste. One of the most famous ways to tell Tattletales apart is the color of their flesh and seeds.

How do you eat guava?

Many people eat guava raw. That means you wash the fruit and eat it with the peel! Yes, the skin is edible, unlike many other fruits.

Another method is to use a knife and slice the fruit into wedges or even scoop out the flesh and enjoy! Whichever method you choose, it’s still fun!

If you don’t want to eat it raw, you can boil it or use it to make drinks and other enjoyable foods. For example guava juice, guava smoothie, guava paste, guava jam, guava cake, guava cookies or other pastries and even guava glaze.

We grew up in Jamaica and enjoy guava jam, jellies and drinks.

How does guava taste?

Depending on the variety, guava tastes super sweet to tart. It has a unique fruity taste, similar to a pear and a strawberry.

How is guava stored?

Simply delicious! Cut the guavas into wedges and place them in a resealable zip-lock storage bag or plastic-sealed container in your fridge — specifically the crisper — where it will last about four days.

guava leaves

Yes, even the leaves are good for you! The leaves are washed and used as an herbal tea, which can be used to treat diarrhea, lower blood sugar levels, lower blood pressure, act as a pain reliever (abdominal pain such as dysmenorrhea menstrual cramps), and boost the immune system. Continue reading.

Just pick some fresh leaves, wash them and put them in a pot of boiling water for a few minutes to steep. After that, you can add your favorite sweetener! You have yourself a nutritional tea.

Guava leaves can also be used in hair care. It is good for hair growth and gets rid of inflammation, itchy scalp and yes dandruff.

All you have to do is pick fresh leaves and boil them in a pot of hot water for about 15 minutes. Allow to cool and remove the leaves by straining the liquid from the pot, then use as a conditioner after washing your hair! Leave it on for at least 30 minutes (maximum two hours) and then rinse off with warm water. Continue reading.

Where can you buy guava?

Guavas can be purchased at most large supermarkets, Caribbean grocery stores, Asian supermarkets, or farmers’ markets if you live in the southern states. If you missed the fruit before you can search for it again!

What is white guava?

Packed with vitamin C and other nutrients, this fruit has a smooth exterior that is green-yellow in color. Its flesh is white/creamy (which gives it its name and what differentiates it from pink guava along with the number of seeds) with a sweet flavor but slightly lemony/tart.

White guava is scientifically called psidium guajava but is also known as tropical white guava or tropical white, where it got its name from its white/creamy flesh. White guava comes from the Myrtaceae family, where it is grown in a tropical and subtropical region. If you read the article about it. Allspice You may remember it comes from the same family!

White guava vs pink guava

There are different types of guavas, but the two most popular are white and pink guavas. The two differ in colors mainly due to the polyphenols and carotenoids (these are compounds found in plants or fruits that give them their pigment/color, particularly the carotenoid that gives tomatoes and carrots their color) found in pink guava available.

But other constructs such as a heavier pulp, more water content, and less sweetness — characteristic of pink guavas — set the two apart.

In addition, white guava has a higher source of vitamin C and tastes much sweeter. Although white guava has more sweetness, pink guava is commonly used in fruit juices.

Health Benefits of White Guava

Guavas are known to be a truly healthy fruit that is rich in numerous nutrients and minerals. The following are nutrients, minerals, and compounds found in white guava:

Calcium – strengthens bones and teeth.

Copper – Helps increase red blood cells and iron. This nutrient helps maintain strong bones (prevents osteoporosis), blood vessels and fights cardiovascular disease.

Fiber – Fiber aids in digestion, bowel problems, and constipation.

Folate (Vitamin B9) – Generates red and white blood cells, converts carbohydrates into energy, aids in growth (fetus, infant and adolescent stages), produces DNA and RNA.

Iron – This is the main producer of hemoglobin and helps prevent anemia.

Magnesium – This nutrient is essential for the body to stay healthy. where it governs; Blood pressure, blood sugar levels and muscle and nerve functions. It also aids in the production of protein, DNA, and bones.

Manganese – This activates enzymes involved in metabolism and other chemical processes in the body. In addition, it supports the utilization and digestion of proteins (and amino acids).

Pectin – A soluble fiber found in fruit that is good for treating high cholesterol, preventing colon and prostate cancer, improving acid reflux, and aiding in weight loss. This substance gives a nice thickness to pastes in which guavas or pies are used.

More amazing benefits of white guava

Phosphorus – Regulates hormone imbalance, aids in cell and tissue growth/repair/maintenance, and aids in digestion. It also helps form bones and teeth and instructs the body on how to use carbohydrates and fats.

Potassium – This mineral helps your heart and respiratory muscles (and others) function/work efficiently and effectively. It also helps with nerve function.

Vitamin A – Boosts your vision and immune system, and helps your lungs, heart and kidneys (vitamin A helps reduce urinary stone formation) to function properly.

Vitamin B-6 (Pyridoxine) – This nutrient helps the body store and use energy from carbohydrates and proteins. Helps produce hemoglobin (which prevents anemia) and may help stimulate the thyroid to aid in weight loss.

It’s also a mood stabilizer (helps produce neurotransmitters that regulate mood, which can be beneficial for PMS), may treat eye disease and inflammation caused by rheumatoid arthritis, may reduce the risk of heart disease and clogged arteries, and may improve brain function support financially.

Vitamin C (Ascorbic Acid) – This nutrient is a rich source in white guava, where its content in this fruit is more potent than even orange! The nutrient helps maintain the immune system, is used to prevent/treat scurvy, protects cells, maintains healthy cartilage/teeth/bones/skin/blood vessels, aids in wound healing, repairs tissues, helps produce enzymes that produce neurotransmitters , helps in collagen formation, absorbs iron and many other bodily functions.

Vitamin E – Supports immune function, improves vision, may reduce cancer risk, helps prevent inflammation and may improve skin health.

Conclude

Did you know that guava is so rich in many nutrients that it can be called a “superfood”? Amazing right? Well, if you’re a little lost, a superfood is a title created by marketers to promote plants or fruits rich in nutrients, minerals, and compounds. Disclaimer: Superfoods aren’t the only types of foods or vegetables that have high nutritional value for your health or body. All in all, guavas are delicious snacks to travel and munch on lightly. So enjoy it whenever you get the next chance and bon appetit!

Other amazing fruits to read

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Guavas are tropical trees that originated in Central America.

Their fruits are oval with light green or yellow skin and contain edible seeds. In addition, guava leaves are used as an herbal tea and the leaf extract is used as a supplement.

Guava fruit is amazingly high in antioxidants, vitamin C, potassium, and fiber. This remarkable nutrient content gives them many health benefits.

Here are 8 evidence-based health benefits of guava fruit and leaves.

tropical fruit

This article is about the fruit. For other uses, see Guava (disambiguation)

Guava ( )[1] is a common tropical fruit grown in many tropical and subtropical regions.[2] The common guava Psidium guajava (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae) native to Mexico, Central America, the Caribbean, and northern South America.[2] The name guava is also given to some other species of the genus Psidium, such as the strawberry guava (Psidium Cattleyanum) and the pineapple guava Feijoa sellowiana. In 2019, 55 million tons of guavas were produced worldwide, led by India with 45% of the total. Botanically, guavas are berries.

Types [ edit ]

The most commonly eaten species, often referred to simply as “the guava,” is the apple guava (Psidium guajava). Guavas are typical Myrtoideae with tough, dark, heavy leaves that are opposite, simple, elliptical to ovate and 5 to 15 centimeters long. The flowers are white, with five petals and numerous stamens. The fruits are multi-seeded berries.[3]

Etymology[ edit ]

Psidium littorale var. littoral cherry guava with yellow fruits, (sometimes also called lemon guava) var.

The term guava seems to have been derived via the Spanish guayaba from Arawak guayabo ‘guava tree’. It has been adapted into many European and Asian languages ​​and has a similar form.[2]

Origin and distribution[edit]

Guavas are native to an area believed to extend from Mexico, Central America or northern South America throughout the Caribbean.[2][4][5] Archaeological sites in Peru provided evidence as early as 2500 BC. References to guava cultivation.[5]

Guava has been adopted as a cultivated plant in subtropical and tropical Asia, parts of the United States (from Tennessee and North Carolina south to west and Hawaii), tropical Africa, South Asia, Southeast Asia, and Oceania.[4] Guavas were introduced to Florida, USA in the 19th century[2] and are grown there as far north as Sarasota, Chipley, Waldo and Fort Pierce. However, they are a major host of the Caribbean fruit fly and need to be protected from infestation in areas of Florida where this pest is present.[6]

Guavas are grown in many tropical and subtropical countries.[2][4] Several species are grown commercially; Apple guava and its varieties are the most traded internationally.[2] Guavas also grow in southwestern Europe, particularly on the Costa del Sol in Málaga (Spain) and Greece, where guavas have been grown commercially and propagated as cultivars since the mid-20th century.[4] Mature trees of most species are fairly cold hardy and can survive temperatures a little colder than -4 °C (25 °F) for short periods, but younger plants are likely to freeze to the ground.

Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruit size in indoor pots. Grown from seed, guava trees can bear fruit in two years and can do so for forty years.[2]

Ecology [ edit ]

Psidium species are eaten by the caterpillars of some butterflies, mainly moths such as the Ello sphinx (Erinnyis ello), Eupseudosoma aberrans, E. involutum and Hypercompe icasia. Mites such as Pronematus pruni and Tydeus munsteri are known pests of apple guava (P. guajava) and perhaps other species.[2] The bacterium Erwinia psidii causes putrefactive diseases in apple guava.

The fruit is grown and preferred by humans, and many other animals such as birds consume it, willingly dispersing the seeds in their feces. In Hawaii, the strawberry guava (P. littorale) has become an aggressive invasive species, threatening more than 100 other plant species with extinction.[8][9] In contrast, several guava species have become rare due to habitat destruction and at least one (Jamaican guava, P. dumetorum) is already extinct.

Guava wood is used in Hawaii for smoking meat and in barbecue competitions in the United States. In Cuba and Mexico, the leaves are used for grilling.

fruit [edit]

Indian guavas, June 2022.

Guava fruits,[10] typically 4 to 12 centimeters long, are round or oval depending on the species.[2] They have a distinct and typical scent, similar to lemon peel but less pungent. The outer skin can be rough, often with a bitter taste, or soft and sweet. Depending on the species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green at maturity. The pulp inside can be sweet or sour and range in color from cream (“white” guavas) to deep pink (“red” guavas). The seeds in the central pulp vary in number and hardness depending on the species.

Guava production – 2019 land production

(million tons) India 21.8 China 4.8 Thailand 3.8 Indonesia 3.1 Pakistan 2.3 World 55.4 Source: Tridge Global Trade Platform (by FAOSTAT)[11]

production [edit]

In 2019, global guava production was 55 million tons, led by India with 45% of the total (table). Other major producers were China and Thailand.[11]

Culinary uses[edit]

‘Thai Maroon’ guava, a red apple guava variety

In Mexico and other Latin American countries, the popular drink agua fresca is often made with guava. The whole fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), ales, candies, dried snacks, fruit bars, and desserts, or dipped in chamoy. Pulque de guayaba (“guayaba” is Spanish for guava) is a popular alcoholic beverage in these regions.

In many countries, guava is eaten raw, typically cut into quarters, or eaten like an apple; It is also eaten with a sprinkling of salt and pepper, cayenne pepper, or a spice mix (masala). In the Philippines, ripe guava is used to cook sinigang. Guava is a popular snack in Cuba as Pastelitos de Guayaba; and in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping. In East Asia, guava is commonly eaten with sweet and sour dried plum powder mixes. Guava juice is popular in many countries. The fruit is also often included in fruit salads.

Because of their high pectin content, guavas are commonly used to make candies, preserves, jellies, jams and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo) and as a jam jam served on toast.[2]

Red guavas can be used as a base for salted products such as sauces, replacing tomatoes, especially to minimize acidity. A drink can be made from an infusion of guava fruit and leaves, called chá-de-goiabeira in Brazil, i.e. “tea” made from guava tree leaves, considered medicine.

Constituents [ edit ]

Nutrients[ edit ]

Guavas are high in fiber and vitamin C, with moderate folic acid content (nutrition table). A single common guava fruit (P. guajava) contains little dietary energy per typical serving and few essential nutrients, and contains 257% of the daily requirement (DV) for vitamin C (table).[12] The nutrient content varies between guava varieties. Although strawberry guava (P. littorale var. beefianum) contains only 39% of the vitamin C of common varieties, its content in a 100 gram (90 mg) serving still provides 100% of the DV.[13]

Phytochemicals[ edit ]

Guava leaves contain both carotenoids and polyphenols such as (+)-gallocatechin and leucocyanidin.[14] Because some of these phytochemicals create the fruit’s skin and flesh color, red-orange guavas tend to have more polyphenols and carotenoids than yellow-green ones.

Guava seed oil [ edit ]

guava seed oil

Guava seed oil, which can be used for culinary or cosmetic products, is a source of beta-carotene, vitamin A, vitamin C, copper, zinc and selenium [citation needed] and is particularly rich in linoleic acid.[15]

The composition of fatty acids in guava seed oil is shown in the table below:

folk medicine[edit]

Since the 1950s, guavas—particularly the leaves—have been studied in folk medicine for their components, potential biological properties, and history.[16]

parasites [edit]

A problem with rotten guava in Bangladesh

Guavas are one of the most common hosts for fruit flies such as A. suspensa, which lay their eggs in overripe or spoiled guavas. The larvae of these flies then consume the fruit until they can progress to the pupal stage.[17] This parasitism has resulted in millions in economic losses for the nations of Central America.[18]

See also[edit]

Myrteae, the tribe containing guava and closely related plants with fleshy fruits

Ah, guava. Is there another fruit out there that is just as satisfying to say and eat? We here at FruitStand would not disagree.

But beneath its smooth sound – and its slightly bumpier exterior – lies a complex fruit with a turbulent history and a wide variety of flesh and flavors.

Globetrotting Guava

Guava may have all the appeal of an exotic fruit, but it can also be one of the world’s most traveled plants. From its origins in Central America to its current stronghold in the South Pacific, this subtropical plant has collected more passport stamps than most people in its humble history.

It’s a little unclear exactly where it all started, but most experts point to Mexico – although there is evidence that guavas were cultivated as early as 2500 BC. were cultivated in Peru. From there, the tropical fruit was picked up by Spanish and Portuguese explorers, who helped it sow throughout the South Pacific and eventually made its way to India.

And while various species of guava can still be found in all of these places today, the fruit has also taken root in Hawaii, Florida, California, the Caribbean, and South Africa, where it is grown commercially. (One thing to say about guava trees: They have great taste in geography!)

All of this travel has resulted in a lot of tinkering, which in turn has resulted in a number of different varieties of guava emerging over the years – each with their own unique twist of color and flavor.

Endless Guava riety

From the outside, most guavas look the same regardless of the species. The subtropical fruit that grows on a tree is typically pear-shaped or round, small (weighing only about 2 ounces), and has an uneven green or yellowish rind that is edible when the fruit is ripe.

Inside, the fruit is studded with edible seeds, usually clustered around its center, although some varieties are seedless. Its flesh can range from pink to red, white, or yellow, and in fact, different varieties of guava are classified by their internal color.

There are more than 10 varieties of red-pink guava, more than 12 white-fleshed species, and exactly one yellow-fleshed variety, the unique Detwiler, first developed in Southern California.

The quality of this meat can also vary in a number of other ways. Most are thick and firm enough to eat in slices, like an apple. A lion’s share of guava is also sweet, although the fruit can spill into more acidic areas. And some special flavors are creamier than tropical peanut butter.

Thankfully, the folks responsible for naming things like this have realized that all this variety can be confusing to a guava newbie, and so many varieties are named for their predominant flavor or texture. So we have the Strawberry Guava, which, as you might have guessed, tastes like strawberries, and the lemony Lemon Guava.

Just a few of these other colorful strains are:

Red/Pink Guavas:

red indian

blitch

patillo

Miami red

Rolfs

anacapal

happi

cothrud

Pink Indians

Stone

Highest

White Guavas:

Redland (Confusing, we know.)

miami white

weaver

Hard

Behat coconut

Chittidar

habshi

lucky 42

Lucknow 49 (Is it 7 points better?)

sefada

Karela

Nagpur

Other guava species

Variety may be the spice of life, but you’re far more likely to come across these more popular guava species on your exotic fruit journey:

Mexican Cream: A white-fleshed variety of guava that has a creamier texture when ripe. (Thanks again, guava name people!) Its sweetness and softness make it a popular choice for desserts.

A white-fleshed variety of guava that has a creamier texture when ripe. (Thanks again, guava name people!) Its sweetness and softness make it a popular choice for desserts. Red Malaysian: A favorite variety of many gardeners because of the beautiful red leaves and pink flowers this guava tree bears. (The pulp is also red.)

A favorite variety of many gardeners because of the beautiful red leaves and pink flowers this guava tree bears. (The pulp is also red.) Tropical White: The name says it all here too. A white-fleshed strain with all of that famous guava sweetness found in its softer core.

Once again the name says it all. A white-fleshed strain with all of that famous guava sweetness found in its softer core. Giant Vietnamese: The largest iteration of the tropical fruit, making this white-fleshed variety the most popular choice for making guava juice.

The largest variety of tropical fruit that makes this white-fleshed variety the most popular choice for making guava juice. Pineapple: Despite its Hawaiian-inspired name, this variety is more commonly found in South America—particularly Brazil, Argentina, and Colombia. Another white-fleshed guava, the pineapple variety, is particularly known for its drought tolerance.

: Despite its Hawaiian-inspired name, this strain is more commonly found in South America—particularly Brazil, Argentina, and Colombia. Another white-fleshed guava, the pineapple variety, is particularly known for its drought tolerance. Ruby-X: That sounds like a superhero – and maybe it is one. This species of guava is known for its ability to keep fruit flies away thanks to its extra thick skin.

It sounds like a superhero – and it could actually be one. This species of guava is known for its ability to keep fruit flies away thanks to its extra thick skin. Thai Maroon: A worthy competitor to the Red Malysian in the guava tree beauty pageant, this strain also rocks red leaves, pretty pink flesh and a particularly nutritious fruit.

Guava specialties

Regardless of its flavor or meat type, there are a few things that Psidium Guajava does universally well.

Guava is packed with pectin, the fruit-based answer to gelatin, making it a prime candidate for making jellies, preserves, marmalades, and even candy. This special aspect of its pulp also makes guava a good base for sauces – as they are often found in Indian, Pakistani and Filipino cuisine.

All guava species can also rely on their high dose of vitamin C from a nutritional point of view. And even its tropical seeds are hard workers in healthcare: guava seed oil has become a popular ingredient in culinary and cosmetic products everywhere, thanks to its beta content of carotene, vitamin A and selenium. Now that’s really cute!

Perhaps you tried growing a tropical tree in your Washington or Idaho yard, but it died after a frost or never bore fruit. And indeed, why expect anything else from a tree you have to coax through a winter with meter-high mulch, covers and heaters? Well, it’s time to think differently, because you really can grow a guava tree that will not only survive the winter, but will also bring you fruit in a climate of frost and frost.

Plant Care & Guidance

For Planting: Find a full sun location that receives more than 6 hours of direct sun per day. Dig a hole slightly larger than the spread of the plant’s root system. Place the plant in the center of the hole.

Spread out the roots and refill them with soil. Firm the soil around the roots while you refill them. Water thoroughly when planting and as needed during the growing process. Add 2-3 inches of mulch to conserve moisture.

Ongoing Care: If growth falters, it may be necessary to transplant the plant to a larger container. Fertilize with citrus fertilizer every 4 months. To diagnose a suspected illness or other problem, contact your local district officer.