Guava - Low-Calorie Fruit

In short: Guava (Psidium guajava) is an evergreen tropical shrub or small tree that fruits reliably even in pots indoors. Seeds sown about 1 cm deep germinate at 20-25 °C, and seedlings can bear their first fruit in the second year after sowing. Growth thrives where night temperatures stay above 10 °C.

Guava - Low-Calorie Fruit

Guava (Latin Psidium guajava) - belongs to the myrtle family (Latin Myrtaceae), from the genus Psidium. It is an exotic plant growing in tropical and subtropical regions. Its main homeland is South America (Mexico), where it is a very popular fruit. From South America, cultivation spread to India and the Mediterranean. Now it is widely grown in tropical and subtropical regions around the world.

Guava fruits can be the size of an apricot or as large as grapefruits. Different varieties have different flesh colours from white, through pink, to red. Some fruits even have a red surface. However, the most common is Guava with a green surface and white flesh. The flesh is juicy and has a distinctive aroma. The surface of the fruits is smooth to bumpy. It can be glossy or covered with prominent dots.

Guava cultivation thrives best at altitudes around and up to 1500 m above sea level and where night temperatures do not fall below 10°C. It tolerates even the high temperatures and droughts that occur in India. It is sensitive during rainy periods, which can deteriorate fruit quality. It tolerates heavy frosts poorly, which can burn entire plants.

Guava is an evergreen shrub or low-growing tree. In the wild it reaches heights of up to 8 m. The bark of the tree is dark red and peels easily from the trunk. It has dark green rigid leaves that are elliptical to ovate, 5-15 cm long. Guava flowers are white, with five petals and numerous stamens. Flowers are pollinated by insects, their taste is very good for honey production. Guava fruits have a spherical to pear-shaped form. Hence the name pear guava. It is also called pear in Turkey and Arab countries. In Caribbean regions it is known as guava apple. The fruits contain a small amount of hard seeds.

Growing Guava

Guava can be easily grown from seeds. It is a very suitable and fruitful exotic plant when grown in pots and containers. At first, the plant takes its time and its growth is very slow, but soon it accelerates in growth and within a few months it grows out of the pot.

TIP: Guava thrives in heavier clay soils, but also in very light sandy soils. In the wild, quality Guavas grow on the banks of river basins. Some older trees can occasionally survive even at temperatures down to -4°C, but must not be exposed to this long-term.

For sowing Guava seeds, prepare a mini greenhouse or a pot that you can cover with, for example, a cut-off half of a PET bottle. Put substrate designed for seed sowing on the bottom. You can also use sand or expanded clay, in which you will better see the seed germination process. Soak Guava seeds in lukewarm water for 24 hours beforehand. Then dry them and let them rest. Press the dry seeds approximately 1 cm below the surface of the prepared substrate. Let the seeds germinate at room temperature, optimally between 20-25°C. If you are germinating Guava during winter months, place the mini greenhouse on a radiator or cover the plant.

Cultivated seedlings bear fruit as early as the second year after sowing. They can be taller than 1m at that time.

Guava thrives well as a houseplant. It also does well in a greenhouse. If you decide to grow it as an outdoor plant, it needs to be hardened off. This will help it thrive better during summer months and summer nights. During winter months, we recommend moving it to a cooler room with a temperature around 15°C and reducing watering. Repot Guava every year.

Guava prefers regular watering. You can add a little black tea to settled water. Fertilize the plant regularly, at least once every 14 days with liquid fertilizer. When repotting, provide it with nutritious soil. On the sandy drainage of the bottom layer in the pot, add peat, for example.

Bonsai: The Guava plant is now becoming very popular in the field of bonsai shaping, especially in India and East Asia. The small miniaturized leaves are decorative and the whole plant looks very beautiful. Bonsai trees produce Guava fruits measuring 1-1.5 cm.

Guava tends to grow tall on one main branch. By pruning or pinching new shoots, you can achieve branching. If the branches are still too thin, it is advisable to tie them together with raffia twine.

Guava occurs in several different varieties. The most well-known is common guava (lat. Psidium guajava). Other species include, for example, Chittidar - characterized by very sweet pulp flavor and distinctive red dots on the fruit surface. The Hafshi variety has very thin skin and medium-sized fruits. These trees are usually very productive. The Harijha variety has medium-sized yellow-green fruits and a sparse crown. The fruits of the Sebia variety are pink in color and this variety tolerates lower temperatures well. There are also seedless varieties, purely decorative varieties, and very high-yielding varieties, such as the Allahabad Surkha variety - where trees produce up to 120 kg of fruit.

How Does Guava Taste?

Guava has a delicate taste of figs and pears. Some people might find it reminiscent of a combination of strawberries and pears. The flesh has a jelly-like texture. Unripe fruits are light green, while ripe fruits can be recognized by their straw-yellow color. The aroma of the fruits is usually more subtle than that of lemons. Guava contains 5 times more vitamin C than lemons and oranges. The typical slightly sour taste of the fruit is caused by a small percentage of organic acids - citric and malic acid, which help absorb vitamin C. It also contains a high proportion of calcium and vitamin A (carotenoids are a good antioxidant for the human body). Guava contains B vitamins, especially B12, as well as vitamin E, phosphorus, magnesium and iron. Among minerals, the fruits have the most potassium. Among trace elements, the fruits contain copper, zinc and manganese. Guava fruits contain a large percentage of sugar - about 15%. Guava seeds are rich in fiber and omega-3 fatty acids.

Guava fruits are not only enjoyed by people, they are also an important food component for some mammals and birds. By consuming them, these animals help spread the seeds in the wild. In Hawaii, grilled meat and fish are prepared on wood from guava trees. There are even grilling competitions in the USA, specifically using guava wood. In Mexico, people also grill on leaves from this tree. Guava is a fruit with poor resistance to transport to Europe. Those who have tasted this excellent fruit on an exotic holiday can tell you all about it. Anyone who would like to taste it should give their growing skills a try.

The guava plant is used in many different shampoos for its fragrance. The leaves and bark are used in medicine. Mixed with sugar, they are used in ice creams and preserves. In Latin America, it is the most popular and widespread fruit right after oranges. As a delicacy, guava fruits are baked in ashes. Guava fruits are meant for quick consumption, ideally on the day they are picked from the tree. The fruits are processed into guava juice, which thanks to its natural aroma is added to fruit juices and drinks.

Sliced guava fruits can be added to fruit and vegetable salads. Pieces of guava, or whole pressed fruits, can be added to light no-bake cheesecakes, where their refreshing sweet taste really shines.

Don't forget to share this article with your friends!

Author: Hana Michalíková