Guava

The common guava, Psidium guajava, is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. Botanically, guavas are berries. The fruits are usually 4 to 12 centimetres long and are round or oval depending on the species. The skin is usually green before maturity but may be yellow, maroon or green when ripe. The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas). Guavas are cultivated in several tropical and subtropical countries. Apple guava and its cultivars are the guavas most commonly traded internationally.

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Origin and Production

Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC. The name guava comes from guayabo, a Taíno word for the guava tree, by way of the Spanish guayaba. Guava became a crop in subtropical and tropical Asia, in Florida and Hawaii, in tropical Africa and in Oceania. In 2024, world production of guavas, counted together with mangoes and mangosteens, was 62 million tonnes, led by India with 45% of the total. Indonesia and China were the secondary producers. Cuttings, grafting and air layering are more commonly used for propagation in commercial groves.

Chemistry and Scent Profile

The volatiles of fresh, pink-fleshed Colombian guavas of the variety regional rojo were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Among the important aroma contributors were 4-methoxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-sulfanylhexyl acetate and 3-sulfanyl-1-hexanol. Cinnamyl alcohol, ethyl butanoate, hexanal, methional and cinnamyl acetate were also among the important aroma contributors. Seven odorants were identified for the first time in guavas. Two fruity smelling methyl 2-hydroxy-3-methylpentanoates, the (R,S)- and (S,S)-isomers, were also identified. Guava leaves contain both carotenoids and polyphenols, such as (+)-gallocatechin and leucocyanidin. The leaves of Psidium guajava produced 0.58% w/w of essential oil, whose main components were limonene (38.01%) and β-caryophyllene (27.98%). Guava leaves from different regions have different volatile compositions.

Uses

Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams and marmalades. In Mexico and other Latin American countries, the beverage agua fresca is often made with guava. Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize the acidity. Guava seed oil may be used for culinary or cosmetics products and is rich in linoleic acid. A raw common guava is 81% water, 14% carbohydrates, 3% protein and 0.5% fat. Psidium guajava has been used in traditional medicine by many cultures throughout Central America, the Caribbean, Africa and Asia.