Guava, Psidium guajava L, from the Myrtaceae plant family, is originally from the American tropical regions. According to Embrapa (Brazilian government agribusiness R&D agency) Guava fruit was named by native Americans “Goiaba” from local Aruaque language term, coming from the Guava medium sized tree. Currently, Guava trees are cultivated in all tropical and subtropical regions around the world.
Guava is considered (Embrapa / Texas AgriLife Research) a very aromatic fruit. Round-shaped, it can have a smooth or ruby skin, reaching 10-15cm diameter. Usually, its color varies from greenish to white and yellow tones. Guava fruit pulp can vary from white and dark pink to yellow and red orange tones. Hence, Guava and Guava fruit pulp are also considered decorative (healthy and consumable) food.
Guava is considered “ready for consumption”, by Embrapa and USDA, when the fruit:
Presents a firm, but not hard nor mushy, consistency
Presents no bruises or insect marks on the fruit skin
Embrapa, USDA and Texas Agrilife consider that Guava fruit and Guava pulp consumption provides health benefits:
According to Google Trends Australia, Guava has a stable but low interest over time. Recently benefited by “Guava island trailer” or other searches, Guava fruit presents a growth trend in search relevance. This “relevance stability” is also reflected in an equal region search, with no Aussie region leading relevantly searches over the last 12 months. https://trends.google.com/trends/explore?geo=AU&q=guava
Guava fruit growth search trend + already stable search base presents a great opportunity to include this ingredient in your healthy menu. Be it a restaurant, bar or home.
Guava can be consumed fresh or used as the main ingredient in sweet desserts or beverages. Although hot so common, Guava fruit and Guava pulp can also be consumed in non-sweet dishes (e.g. salty jam for red meat coating).
We separated two tips for Guava consumption from Embrapa and USDA: