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Guava Facts

Guava Facts
Guava is tropical fruit that belongs to the myrtle family. Exact origin of guava is unknown. Researchers believe that it originates from Central America and Mexico. There are around 150 species of guava that can be found in tropical and sub-tropical areas around the world. Strawberry guava and apple guava are invasive species of guava. They easily conquer new habitats and eliminate native species of plants. Several species of guava are endangered, and Jamaican guava is already extinct, due to habitat loss. People cultivate guava as a source of food (fruit) and in decorative purposes.
Interesting Guava Facts:
Guava grows in the form of evergreen shrub or small tree. Cultivated varieties usually reach 20 feet in height.
Guava has glossy, dark green leaves that are elliptical or oval in shape. Leaves are oppositely arranged on the branches.
Guava produces white flowers that appear individually or arranged in clusters. Flowers contain numerous stamens and tiny pistils.
Fruit of guava is oval, round or pear-shaped. Ripe fruit is covered with yellowish, greenish or maroon skin. Flesh can be white, yellow, pink or red colored.
Guava starts to produce fruit 2 to 8 years after planting. Fruit has strong, lemon-like musky odor. Rind can be bitter or sweet, while flesh has creamy texture and sweet-tart taste. Under the optimal climate conditions, guava produces fruit two times per year.
Fruit of guava contains 100 to 500 miniature seed, located in the middle of the fruit. Seed are edible. Some varieties of guava are seedless.
Tropical species of birds and mammals eat guava and facilitate dispersal of seed.
Guava is rich source of vitamins of the B group and vitamins C, A and E. It is also excellent source of dietary fibers and minerals such as potassium, manganese, magnesium and phosphorus. Guava contains numerous phytochemicals that act beneficially on the humans' health.
Guava is often labeled as "super fruit" because it contains 4 times more vitamin C than orange, 3 times more proteins and 4 times more fiber than pineapple, 2 times more lycopene than tomato and slightly more potassium than banana.
Guava can be sliced and consumed raw, or in the form of smoothies, jellies, ice-creams, syrups, marmalades and jams. Guava is also used as an ingredient of various alcoholic and non-alcoholic beverages.
Leaves of guava are used as source of black pigment that has application in the textile industry.
Guava (fruit) is used in treatment of high blood pressure, constipation, respiratory disorders and hypercholesterolemia.
Tea made of guava leaves is used in treatment of diarrhea, fever and dysentery.
Guava has smooth, rust-colored bark that is used in decorative purposes. Wood of guava tree is used for smoking of meat.
Guava is perennial plant that usually lives around 40 years.


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