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Guava

Guayaba

Myrtaceae Psidium guajava L., P. cattleianum Sabine

Source: Magness et al. 1971

The evergreen trees on which guavas are produced are a little hardier than citrus and attain heights of 20 to 25 feet. The fruits vary in shape from spherical to pyriform, and in diameter from 1 to 4 inches, commonly 2 inches. The skin is light yellow, somewhat rough, free of pubescence. Pulp within the peel is soft when ripe, sweet to slightly acid, musky. Guava orchards were fairly extensive around 1900, but commercial production has declined. In Florida and other Gulf States, guavas have become naturalized in some areas.


Season, bloom to harvest: 4 to 8 months.

Production in U.S.: Commercial 250 tons.

Use: Mainly jelly and jam, sometimes eaten out of hand.

Part of fruit consumed: Inner pulp only


Last update February 18, 1999 by ch