Amrood, commonly known as guava, is a popular tropical fruit. It typically features a round or oval shape, with skin ranging from green to yellow when ripe, and pulp that can be white, pink, or red, often containing small, edible seeds. Originating from Central and South America, guava is now cultivated widely across tropical and subtropical climates. It is enjoyed fresh, in juices, jams, and other culinary applications.
Nutritional Profile and Health Benefits
Amrood is a nutrient-dense fruit. A 100-gram serving provides about 68 calories, 14 grams of carbohydrates, and 5.4 grams of dietary fiber. It is notably rich in Vitamin C, with some varieties containing over 200 mg per 100 grams, significantly more than oranges.
The high Vitamin C content supports the immune system by stimulating white blood cell production. This antioxidant also contributes to collagen synthesis, promoting healthy skin and aiding wound healing. Amrood also contains Vitamin A, important for maintaining good vision and potentially reducing the risk of age-related eye conditions.
Amrood is a good source of dietary fiber. This fiber aids digestive health by promoting regular bowel movements and preventing constipation, and it can also help alleviate symptoms of diarrhea. The fruit’s fiber and low glycemic index contribute to blood sugar regulation by slowing down glucose absorption, making it suitable for individuals managing blood sugar levels.
Beyond vitamins and fiber, amrood provides potassium, which helps regulate blood pressure and supports heart health. Its antioxidant compounds, including lycopene and polyphenols, help combat oxidative stress and may reduce the risk of chronic diseases. These nutritional benefits make amrood a valuable addition to a balanced diet for overall wellness.
Cultivating Amrood
Cultivating amrood requires specific environmental conditions for healthy growth and fruit production. These tropical to subtropical trees thrive in warm, frost-free climates, with ideal temperatures between 23°C and 28°C (73°F-82°F). While mature trees can tolerate brief dips to around -3°C to -4°C (25°F-26°F), young plants are more sensitive to cold and can be killed by freezing temperatures.
Amrood plants need 6 to 10 hours of direct sun daily for optimal flowering and fruiting. They adapt to various soil types, but perform best in well-draining soil with a pH between 4.5 and 7.5, as good drainage prevents root rot.
Consistent watering is important, especially for newly planted trees. Young plants benefit from watering every other day for the first week, then 1 to 2 times a week for a few months. Established trees are somewhat drought-tolerant but are more productive with regular, deep watering, particularly during dry periods and fruit development.
Guava trees are heavy feeders and benefit from regular fertilization. For young trees, a balanced NPK fertilizer can be applied monthly during the first year. Mature, bearing trees benefit from increased potassium and reduced phosphorus. Propagation can be done through seeds, though plants may not be true to the parent, or vegetatively via cuttings or air-layering to maintain specific characteristics.
Selecting and Storing Amrood
Selecting a ripe amrood involves looking for key indicators. A ripe guava changes color from bright green to a lighter yellowish-green, sometimes with pink hints. The fruit should yield slightly to gentle pressure, similar to a ripe avocado or peach, and emit a strong, sweet, musky aroma. Avoid bruised, blemished, mushy, or very green guavas.
For unripe amrood, store them at room temperature, away from direct sunlight, until they soften and develop their fragrance. Placing them in a paper bag with an apple or banana can accelerate ripening due to the ethylene gas these fruits release. Once ripe, amrood is perishable and should be consumed quickly.
To extend freshness, ripe guavas can be stored in the refrigerator, in a plastic bag with ventilation or an airtight container. This slows ripening and helps them last for 4 to 7 days. For longer storage, freezing is an option; whole or sliced guavas can be frozen for up to 12 months.
Culinary Uses
Amrood’s unique flavor, often described as a blend of strawberry and pear with floral and musky undertones, makes it a versatile ingredient in both sweet and savory culinary creations. The entire fruit, including the skin and seeds, is edible. It can be enjoyed simply by slicing and eating fresh, perhaps with a squeeze of lime juice.
The fruit’s high pectin content makes it ideal for jams, jellies, and preserves. Guava puree or juice is used in beverages, including smoothies, cocktails, and refreshing juices. Its sweetness and tropical essence also lend themselves well to desserts such as cheesecakes, puddings, sorbets, and pastries.
Beyond sweet applications, amrood adds a distinctive touch to savory dishes. It is incorporated into glazes and sauces for meats, where its sweetness complements savory notes. It can also feature in chutneys or sweet and sour curries, demonstrating its adaptability across various cuisines.