Guava (Psidium guajava) has a hundred different varieties amazingly around the world. It can be commonly found in countries or regions near the equator. The Guava tastes sweet with a hint of bitterness on its skin. Find its goodness in its fleshy center!
But, where does Guava come from?
Central and South Africa is the so-called homeland of the Guava fruit. If you think humans are the only ones responsible for Guavas traveling worldwide, you are most likely wrong. The animals, specifically the birds, have traveled Guava seeds accidentally to be one of the reasons it has sprouted worldwide.
As of today, Hawaii, Florida, and the southern part of California have been cultivating Guavas. Guava trees are known to withstand natural phenomenon such as the winter, summer, and rains. It can grow up to twelve feet in height, an excellent tree to be grown in your backyard.
After two years of being cultivated, the tree begins to bear fruit and can extend to bear fruits for the next forty years. Guava fruit has a physical characteristic of being round, elongated, or pear-shaped. Ripe Guava emits a strong, sweet aroma. The fruit’s flesh can be white, pink, yellow, or red, and it contains tiny, edible seeds like those in strawberries. It includes a lot of vitamin C. Surprisingly; it has more vitamin C than an orange!
There are different varieties of Guavas worldwide, but here are some of the famous ones: California has the Detwiler variation that looks small and dominantly tastes sweet. Another one is from Mexico, which is called Mexican Cream, a creamy flesh that is a thick and white version of Guava. Next, the Beaumont of Hawaii is one of the largest types of Guava. The last one is from Florida, called Red Indian, which is popularly known to be eaten directly after harvest.