Apple Guava

Apple Guava

There are some 100 species of evergreen trees and shrubs in this genus, which has its origin in the Americas. The most widely cultivated species is P. guajava, the common guava. Other species with commercial importance include: P. guineense (Brazilian Guava), which has been crossed with P. guajava to produce smaller, hardier, more productive trees; P. littorale var. littorale (yellow strawberry guava), which bears relatively large, sweet, yellow fruits; and P. littorale var. longpipes (red strawberry guava), which has purple-red fruits, similar to strawberries in flavor. Guavas of various kinds have acid, aromatic fruits that are rich in vitamin C and in great demand in the tropics for making drinks and preserves. They are now naturalized in many parts of the tropics; though harvested for both culinary and medicinal purposes, the are a weed in some areas.

Evergreen shrub or small tree with peeling bark, 4-angled branchlets, and ovate to oblong-elliptic, prominently veined leaves, to 15cm (6in) long. White flowers, about 2.5cm (1in) across, with numerous stamens, appear in early summer, followed by rounded to pear-shaped, yellow fruits, to 10cm (4in) long, containing white or pink flesh and numerous seeds.

Common Name:

Apple Guava

Other Names:

Guava, Yellow Guava

Botanical Name:

Psidium guajava

Genus:

Psidium

Family:

Myrtaceae

Native Location:

Tropical America; widely naturalized.

Cultivation:

Well-drained soil, pH4.8-8, in sun, with humidity to 70 percent. Aphids and scale insects may damage foliage; under glass, whiteflies and thrips may be a problem.

Propagation:

By seed sown when ripe; by semi-ripe cuttings, 12-16cm (5-6in) long during the growing season. Seedlings are prone to damping off.

Harvest:

Fruits are picked when ripe ro culinary uses; unripe fruits are harvested for infusions. Leaves are collected as required for use in infusions.

Varieties:

Beaumont
Has large round, pink-fleshed fruits with a mildly acid flavor.
Originated in Oahu, Hawaii.

Red Indian
Has very aromatic, yellow, often pink-flushed fruits with sweet red flesh.
Originated in Florida in 1946.

Height:

8m (25ft)

:Width

7m (22ft)

Hardiness:

Min. 18°C (64°F)

Parts Used:

Leaves, fruits (occasionally bark or roots)

Properties:

An astringent, antioxidant herb that has antibiotic effects. It controls bleeding and lowers blood sugar levels. Anti-carcinogenic and anti-HIV properties have been reported.

Medicinal Uses:

Internally for diarrhea, dysentery, diabetes, feverish illnesses (notably malaria), and coughs. Externally for wounds, boils, and ulcers. Leaf infusions, occasionally decoctions of unripe fruits, bark or roots, are used for various complaints.

Culinary Uses:

Ripe fruits are eaten raw, cooked, dried, and made into preserves (notably guava cheese), jellies, and chutneys; also juiced for drinks.

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