Guava ( ),
Etymology
The term
guava appears to have been in use since the mid-16th century.
The name derived from the Taíno,
a language of the Arawaks, as guayabo for
guava tree via the
Spanish language for guayaba.
It has been adapted in many European and Asian languages, having a similar form.
Origin and distribution
Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region.
Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC.
Guava was adopted as a crop in subtropical and tropical Asia, parts of the United States (Florida and Hawaii), tropical Africa, and Oceania.
Guavas are cultivated in several tropical and subtropical countries.
Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guava trees can bear fruit in two years, and can continue to do so for forty years.
Types
The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (
Psidium guajava). Guavas are typical
Myrtoideae, with tough dark heavy leaves that are opposite, simple, elliptic to ovate, and long. The flowers are white, with five petals and numerous
. The fruits are many-seeded berries.
File:Guava flowers (6700015761).jpg|Apple guava flower
File:Psidium guajava fruit.jpg|White guava
File:ARS HPSI41.jpg|'Thai maroon' guava, a red apple guava cultivar
Ecology
Psidium species are eaten by the
of some
Lepidoptera, mainly
like the Ello Sphinx (
Erinnyis ello),
Eupseudosoma aberrans,
E. involutum, and
Hypercompe icasia.
, like
Pronematus pruni and
Tydeus munsteri, are known to be crop pests of the
apple guava (
Psidium guajava) and perhaps other species.
The
bacterium Erwinia psidii causes rot diseases of the apple guava.
The fruit is cultivated and favored by humans, and many other animals such as birds consume it, readily dispersing the seeds in their droppings. In Hawaii, strawberry guava ( P. littorale) has become an aggressive invasive species threatening extinction to more than 100 other plant species.
Guava wood is used for meat smoking in Hawaii, and is used at barbecue competitions across the United States. In Cuba and Mexico, the leaves are used in barbecues.
Fruit
Guava fruits, usually long, are round or oval depending on the species.
They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas). The seeds in the central pulp vary in number and hardness, depending on species.
Production
+ Guava* production
2022, millions of tonnes |
| 26.3 |
| 4.1 |
| 3.8 |
| 2.8 |
| 2.5 |
| 2.1 |
| 59.2 |
*includes mangoes and mangosteens. Source: FAOSTAT of the United Nations |
In 2022, world production of guavas was 59 million , led by India with 44% of the total (table; mango and included). Secondary producers were Indonesia and China.
Uses
Culinary
In Mexico and other Latin American countries, the beverage
agua fresca is often made with guava. The entire 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 common 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 pinch of salt and pepper, Cayenne pepper or a mix of spices (masala). In the Philippines, ripe guava is used in cooking sinigang. Guava is a snack in Cuba as Cuban pastry; 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 mixtures. Guava juice is consumed in many countries. The fruit is also often included in fruit salads.
Because of its high level of pectin, guavas are extensively used to make candies, fruit preserve, jellies, jams, and Marmalade (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and as a marmalade jam served on toast.
Red guavas can be used as the base of salted products such as sauces, substituting for , especially to minimize the acidity. A drink may be made from an infusion of guava fruits and leaves, which in Brazil is called chá-de-goiabeira, i.e., "tea" of guava tree leaves.
Nutrition
A raw common guava is 81% water, 14%
, 3% protein, and 0.5%
fat (table). In a reference amount of , raw guava supplies of
food energy and is a rich source of
dietary fiber and
vitamin C (254% of the
Daily Value, DV), with moderate levels of
folate (12% DV) and potassium (14% DV, table). Raw guava contains
lycopene (table).
Phytochemicals
Guava leaves contain both
and
, such as (+)-gallocatechin and
leucocyanidin.
As some of these
phytochemicals produce the fruit skin and flesh color, guavas that are red-orange tend to have more polyphenol and carotenoid content than yellow-green ones.
Seed oil
Guava seed oil may be used for
culinary or
cosmetics products. It is rich in
linoleic acid.
Folk medicine
Since the 1950s, guavas – particularly the leaves – have been studied for their constituents, potential biological properties and history in
folk medicine.
Parasites
Guavas are one of the most common hosts for fruit flies like
A. suspensa, which lay their eggs in overripe or spoiled guavas. The larvae of these flies then consume the fruit until they can proceed into the
pupa stage.
This
parasitism has led to millions in economic losses for nations in Central America.
Fungi pathogens, Neopestalotiopsis and Pestalotiopsis species are causal agents of guava scab in Colombia.
Propagation
Air layering is an effective method for propagating guava plant. It allows for the production of new plants while maintaining the parent plant’s characteristics. This technique involves selecting a healthy branch making a small incision on the branch, and applying rooting hormone to encourage root development.
The branch is then wrapped in moist peat moss and covered with plastic to help retain moisture. After several weeks, roots will form, and then a new plant can be severed from the parent and transplanted into soil. This method is particularly beneficial for guava due to its high success rate and ability to produce fruit-bearing plants quickly.
==Gallery==
See also
-
Myrteae, the tribe containing guava and closely related plants with fleshy fruit.
