Guava, a popular tropical fruit, is recognized for its distinctive flavor and notable nutritional content. Found across tropical and subtropical regions globally, this fruit is widely enjoyed fresh or used in various culinary preparations.
The Widely Cultivated Common Guava
The most recognized and extensively cultivated species of guava is Psidium guajava, often referred to as common guava, apple guava, or lemon guava. This plant grows as a shrub or small tree, reaching heights of 3 to 10 meters, characterized by its smooth, reddish-brown bark. Its leaves are oval to oblong, appearing opposite along the stems.
The fruit of Psidium guajava is a berry, varying in shape from round to ovoid or pear-shaped, and can range from 4 to 12 centimeters in length. The outer skin is green when immature, ripening to yellow, though some varieties may have red skin. Inside, the fleshy pulp can be white, yellow, pink, or deep red, often containing numerous small, edible seeds. Its flavor ranges from sour to sweet and aromatic. This species is native to an area spanning from Mexico through Central America to northern South America and the Caribbean.
Distinct Species of Guava
Beyond Psidium guajava, other distinct plant species are also known as “guava.” One example is the Strawberry Guava, Psidium cattleianum, a smaller tree or shrub that grows between 2 to 4 meters tall. Its fruit is smaller than the common guava, 2 to 4 centimeters in diameter, with a round shape and purplish-red or yellow skin. The flesh offers a sweet and tart flavor, often compared to strawberries, and notably lacks the musky taste of the common guava. This species is also more tolerant of frost.
Another distinct species is the Pineapple Guava, botanically known as Acca sellowiana or Feijoa. This evergreen shrub or small tree grows to a height of 3 to 4.5 meters. The fruit is oval-shaped with bluish-green or grayish-green skin and green pulp. Its flavor is often described as a blend of guava, pineapple, and citrus, or a combination of mint, pineapple, and apple, with a sweet, floral aroma. The flowers of Acca sellowiana are also edible, with a taste reminiscent of marshmallow or cinnamon.
Cultivars and Regional Variations
The range of “types” of guava primarily refers to the numerous cultivated varieties, known as cultivars, existing within species like Psidium guajava. These cultivars are developed through breeding programs to enhance desirable traits such as fruit size, sweetness, seed content, disease resistance, and skin or pulp color. Breeding efforts are active in many countries, including India, Brazil, Cuba, Thailand, Mexico, and Pakistan, contributing to a rich diversity.
Within Psidium guajava, cultivars can have white, pink, or red flesh, each offering a different profile. Pink-fleshed guavas have higher water content and fewer seeds, while white-fleshed varieties are denser. Well-known cultivars include ‘Allahabad Safeda’ and ‘Lucknow Safeda’ from India, and ‘Paluma’ from Brazil. Regional growing conditions, climate, and local culinary preferences influence the development and prevalence of specific varieties.