History
If you have traveled in tropical areas, you might have seen the growing trees of the guava. Although its origin is uncertain, the guava fruit is believed to have traveled from the southern Mexico into, or through Central America in the early 1500s. Today guava can be found in warm tropical areas all over the world. Guava tends to grow in both humid and dry areas, but is sensitive to frost. Therefore, in the United States the fruit is primarily grown in Florida, Hawaii, and the Californian coast.
Guava Facts
Guava trees or shrubs are small only reaching 33 ft; however many trees in California rarely reach over 10-12 feet. The stem has a smooth green or reddish brown bark, and its branches spread close to the ground covered with oval oblong leaves 2-6 inches long and 1-2 inches wide. During the flowering season, normally in the spring, the tree blooms with 1 inch wide white flowers. Once pollinated, the flowers develop into its popular fruit. The fruits can be 2-4 inches long and are either pear shaped or round, with varying quantities of edible seeds. Good varieties of guava fruit are soft when ripe and are creamy in texture with an edible rind. Its flesh color varies from white, pink, yellow, or red, and its odor is musky and pungent. Guavas should not be refrigerated unless overripe, but should be stored at room temperature. The taste of the guava is often described as a combination of pears and strawberries.
Nutrition Facts
The guava is a good source of several vitamins and minerals including vitamin C, calcium, potassium, iron, carotenoids, and folate. It is also a good source of fiber, which is known to help prevent gastrointestinal cancers as well as lowering cholesterol levels. In addition, the level of vitamin C in the edible rind of the guava is five times higher than that of an orange.
Food Value Per Approximately 1 Guava: Calories 46, Fiber 5 g, Protein 1 g, Fat 1 g, Carbohydrates 10 g, Calcium 18 mg, Carotene (Vitamin A) 713 IU, Vitamin C 165 mg