Guavas are tropical fruits known for their distinct flavor and aromatic qualities. Their sweet, tangy taste and vibrant colors make them popular globally. The diversity of guavas often leads to questions about their various types.
The Guava Family Tree
The term “guava” broadly refers to fruit-bearing plants primarily within the Psidium genus, part of the Myrtaceae family, which also includes myrtle and eucalyptus. With 100 to 150 species in the Psidium genus, the concept of “types” is complex.
When discussing guava types, people may refer to distinct botanical species, like Psidium guajava, or to cultivated varieties and hybrids within those species. Psidium guajava, often called “common guava,” encompasses a wide range of cultivars. This botanical diversity results in guavas exhibiting a broad spectrum of characteristics, from fruit size and shape to flesh color and flavor profiles.
Understanding Common Guava Varieties
The most recognized guavas are cultivars of Psidium guajava, known as common guavas. These varieties display diverse characteristics. ‘Mexican Cream’ guava, for example, has creamy white skin and soft, sweet flesh, suitable for desserts. Its custard-like texture and tropical flavor are distinctive.
‘Ruby Supreme’ is another popular type, known for its vibrant pink flesh and sweet, tangy flavor. This baseball-sized variety has a yellow exterior that becomes fragrant upon ripening. ‘Tropical White’ guavas, native to South America, feature juicy white flesh that is both sweet and mildly acidic.
Pink-fleshed guavas, like ‘Tropical Pink’, are celebrated for their aromatic qualities and balance of sweetness with a hint of tartness. The term ‘Lemon Guava’ can refer to Psidium guajava cultivars with a lemony flavor, or sometimes to Psidium littorale.
Beyond the Usual: Diverse Guava Species
Beyond Psidium guajava, other distinct Psidium species and related genera are also called “guavas.” Strawberry guava (Psidium cattleianum) is a smaller, typically round fruit with a sweet, berry-like flavor. It comes in red and yellow varieties; the yellow form is sometimes called ‘Lemon Guava’ (Psidium cattleianum var. lucidum) due to its tart, citrusy notes.
Pineapple guava, or Acca sellowiana, is another fruit grouped with guavas, though it belongs to a different genus. This fruit has a unique tangy-sweet taste, often described as a blend of pineapple, apple, and mint, with jelly-like flesh and edible flowers. Unlike common guavas, pineapple guavas are more cold-hardy.
Culinary Applications of Different Guavas
The varied characteristics of guava types lend themselves to diverse culinary uses. Sweet, less seedy varieties, such as pink-fleshed common guavas, are preferred for fresh eating or desserts due to their pleasant aroma and soft texture.
More tart or aromatic types, including some common guavas and strawberry guavas, are frequently used for jams, jellies, and preserves. The high pectin content in some guavas aids in setting these products. Guava also extends to beverages; many varieties are excellent for juices, smoothies, and cocktails. Distinct flesh colors, from white to pink and red, influence the visual appeal of these creations, with pink varieties often used for vibrant jellies and white for clear juices.