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Guava

From Wikipedia, the free encyclopedia
 
 
This article is about the fruit. For other uses, see Guava (disambiguation).
220px-ARS_guava.jpg
 
Ripe apple guavas (Psidium guajava)

Guavas (singular guava/ˈɡwɑː.və/)[1] are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.

Psidium guajava (common guava, lemon guava) is a small tree in the Myrtle family (Myrtaceae), native to MexicoCentral America, and northern South America. Although related species may also be called guavas, they actually belong to othergenera, such as the "strawberry guava" Acca sellowiana.

 

 

Types[edit]

220px-Guava_flowers_%286700015761%29.jpg
 
Apple guava (Psidium guajava) flower

The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (Psidium guajava).[citation needed]. Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens. The fruits are many seeded berries.[2]

The genera Accara and Acca (formerly Feijoa, pineapple guava) were formerly included in Psidium.[citation needed]

Etymology and regional names[edit]

220px-Goya_blancs.JPG
 
Yellow-fruited cherry guava, (sometimes called lemon guava)Psidium littorale var. littorale
220px-Psidium_cattleianum_fruit.jpg
 
Strawberry guava, Psidium littoralevar. cattleianum

The term "guava" appears to derive from Arawak guayabo "guava tree", via theSpanish guayaba. It has been adapted in many European and Asian languages, having a similar form.[3]

Another term for guavas is peru, derived from pear. It is common in countries bordering the western Indian Ocean and probably derives from Spanish or Portuguese. In the Indian subcontinent and Middle-East, guava is called amrood, possibly a variant of armoot meaning "pear" in the Arabic and Turkish languages.

Origin and distribution[edit]

Guavas originated from an area thought to extend from Mexico or Central America and was distributed throughout tropicalAmerica and Caribbean region.[3] They were adopted as a crop in subtropical and tropical Asia, tropical Africa and the Mediterranean coast.

Guavas are now cultivated in many tropical and subtropical countries.[3] Several species are grown commercially; apple guava and its cultivars are those most commonly traded internationally.[3]

Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than 25 °F (−4 °C) for short periods of time, but younger plants will likely freeze to the ground.[4]

Guavas were introduced to Florida in the 19th century[3] and are now grown in Florida as far north as SarasotaChipley,Waldo and Fort Pierce. However, they are a primary host of the Caribbean fruit fly and must be protected against infestation in areas of Florida where this pest is present.[5]

Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guavas bear fruit as soon as two years and as long as 40 years.[3]

Ecology[edit]

Psidium species are used as food plants by the caterpillars of some Lepidoptera, mainly moths like the Ello Sphinx (Erinnyis ello), Eupseudosoma aberransE. involutum, and Hypercompe icasiaMites, like Pronematus pruni and Tydeus munsteri, are known to be crop pests of the apple guava (P. guajava) and perhaps other species.[3] The bacterium Erwinia psidii causes rot diseases of the apple guava.

Although the fruit is cultivated and favored by humans, many animals and birds consume it, readily dispersing the seeds in their droppings and, in Hawaii, strawberry guava (P. littorale) has become an aggressive invasive species threatening extinction to more than 100 other plant species.[6][7] By contrast, several guava species have become rare due to habitat destruction and at least one (Jamaican guava, P. dumetorum), is already extinct.

Guava wood is used for meat smoking in Hawaii and is used at barbecue competitions across the United States. In Cuba and Mexico, the leaves are used in barbecues.

Fruit[edit]

170px-Psidium_guajava_fruit.jpg
 
Green apple guava

Guava fruits, usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species.[3] They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red" guavas). The seeds in the central pulp vary in number and hardness, depending on species.

Global production[edit]

Among the eight top producers of guavas globally, the production by India is approximately equal to the other seven countries combined or about 36% of the world total (chart).

300px-ARS_HPSI41.jpg
 
'Thai maroon' guava, a red apple guava cultivar
Major guava
producers—2012

(MT)[8]
23px-Flag_of_India.svg.png India 15,250,000
23px-Flag_of_the_People%27s_Republic_of_ China 4,400,000
23px-Flag_of_Kenya.svg.png Kenya 2,781,706
23px-Flag_of_Thailand.svg.png Thailand 2,650,000
23px-Flag_of_Indonesia.svg.png Indonesia 2,376,339
23px-Flag_of_Pakistan.svg.png Pakistan 1,950,000
23px-Flag_of_Mexico.svg.png Mexico 1,760,588
22px-Flag_of_Brazil.svg.png Brazil 1,175,735
World 42,139,837  

Note: data include mangoes and mangosteens together with guavas.[8]

Culinary uses[edit]

In Mexico, the guava agua fresca beverage is popular. The entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in chamoyPulque de guava is a popular blend of the native alcoholic beverage.

In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper,cayenne powder or a mix of spices (masala). It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking 

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