A · B · C · D · E · F · G · H · I · J · K · L · M · N · O · P · Q · R · S · T · U · V · W · X · Y · Z
Other Names: Guayaba, Goiabera
| |
| Photos |
 |
|
Related To:
Jaboticaba, Surinam Cherry, Araza
Main Uses:
Fruit, ornamental.
Growth Rate:
Moderate.
Mature Height/Spread:
Bush to small tree, depending on how it is trained.
Flowering/Pollination:
Pollinating flowers, occurring all year. Small, white and fragrant.
Tolerance:
Can tolerate drying of the soil, but leaves will sometimes dry and plant may defoliate. Little tolerance for salt.
Soil/Nutrition:
Likes damp soils and appreciates mulching and compost, often responding with prolific fruiting. This species can be a heavy feeder, and prefers high potassium levels. 9-2-11 is a good choice for this species.
Light:
Light shade to full sun.
Wind:
Guava has rather strong wood and is resistant to wind.
Temperature:
Begins to freeze at prolonged exposure to 30 degrees and is frozen back to the roots at 26 degrees.
Dangers:
None.
Diseases Prone:
Scale (especially in potted plants), aphids, fruit fly, mealybugs***, algae spotting on leaves during prolonged humidity.
Bearing Age:
Guava will bear fruit in 4-6 years from a seedling.
Fruit:
Highly fragrant fruits, golf-ball to softball sized (depending variety), with flesh ranging from white to deep red. Fruit are often picked immature and ripened indoors as they are especially prone to infestation by fruit flies when ripened on the tree. Usually they are ready to eat when they become soft, although most white-flesh types can be eaten when still under-ripe and crisp. They are often quite aromatic when ripe and will bruise easily during that stage. To protect fruits some people use paper bags on the bunches of fruit as they ripen, a method also used for other thin-skinned fruits such as papaya.
History/Origin:
Guavas are native to tropical America, but are now grown to a significant extent in nearly every tropical locale. Large, white guavas are popular in Asia, while the smaller pink and red-fleshed ones are used more widely in the central America.
Species Observations:
Guavas come in many sizes and colors; they can be round, oblong, or pear shaped. They range from yellow to green in skin color and vary in size from the size of a golf ball to the size of a softball. The interior flesh can be green - white - yellow - pink or red depending on the variety. The taste of guava is sweet, floral, and the flesh is often mealy when dead ripe. A single medium-sized fruit can contain many hundred tiny, stone-hard seeds which are edible. There are a few seedless varieties, which tend to have a deformed fruit shape. Although best suited to constantly tropical environments for continuous and prolific fruiting, guavas can be adapted to subtropical climates which receive occasional winter frosts. Fruiting will likely be significantly reduced, but they can be successfully grown.
Cold tolerance may vary somewhat within this species. Trees frozen to the ground from 28 degree hard frosts will re-sprout vigorously from the remaining live trunk base, or underground roots. Guava seems to be a very resilient plant, regrowing from damage quickly.
***If mealybug and/or scale get onto this species, it can be very difficult to cleanse. These bugs hide under bark patches and will easily re-establish after spraying and washing. One may have to do significant trimming and hand washing to be rid of these obnoxious pests, which will adversely affect fruiting growth. This is especially prevalent in container plants.
Propogation:
Guavas can be easily propagated by seed. The seeds will need bottom heat and may take some time to sprout. Guavas are also commonly propagated by marcot (air-layering).
Container Culture:
Guavas are easy to grow and fruit in a container if provided enough sunlight and water during fruit growth.
Medicinal Uses:
The bark and leaves are made into a tea which is used to treat diarrhea, and other parts of the plant have found use in many traditional medicines in Central America. Eating the fruit is considered very good for the digestive system.
Nutritional Information:
The average sized fruit contains no more than 45-65 calories, and is a good source of soluble fiber. Ounce for ounce, guava contains about 3 times more vitamin C than an orange. They are useful sources for the bone-building and reinforcing nutrients calcium and phosphorous. The pink and red varieties contain varied amounts of very bio-available lycopene, depending on the flesh coloring. Plant red-flesh types, such as "Indian Red" or "Ruby Supreme" if optimum nutrition is desired.
Preparation / Food:
Guava is a very unique taste enjoyed most often in drinks. It is considered by many an essential flavor of the tropics. It is often eaten raw, especially true for the giant green guavas grown in Asia. It mixes particularly well with sour/tart flavors.
Guavas are commonly used in nectars, shakes, and mixed fruit juices. The exotic, appealing flavor combines well with many fruits such as passion fruit, orange, grape, apple, and lemonade. Guava fruits also make a delicious jam or preserve. It is also sometimes used in flavoring dessert cake and pie.
|
|
|
"Tree is in fine shape and budding! Packing was exceptional. Thank you so much!"
- Satisfied Customer 1
"WOW, Plant is 10X better than expected. Great condition. Thank you very much."
- Satisfied Customer 2
|
|
