Mountain guava, a less common tropical fruit, offers a unique and aromatic addition to home gardens. Understanding its specific needs can help cultivate this distinctive fruit, allowing gardeners to explore new flavors and enjoy growing a special plant.
Mountain Guava Overview
Mountain guava, scientifically known as Psidium montanum or spice guava, originates from warmer regions of the Western Hemisphere, including Jamaica. It belongs to the Psidium genus within the Myrtaceae family.
Psidium montanum is a small evergreen tree or shrub. Its simple, elliptic to elliptic-lanceolate leaves measure 3 to 9.5 centimeters. Mature plants typically reach 9 to 15 meters, with some specimens growing up to 30 meters.
Mountain guava fruit is green and subglobose, about 2 centimeters in diameter. It has a strong fragrance, often described as reminiscent of bitter almonds. While Psidium fruits are edible, Psidium montanum’s taste profile is less documented than its aroma.
Growing Mountain Guava
Climate and Location
Mountain guava thrives in subtropical and tropical environments, preferring consistent warmth. While specific hardiness zones for Psidium montanum are not widely detailed, general guava species are suited for USDA Zones 9b-11. Plants tolerate brief temperature drops to -2.8°C (27°F), but young plants need frost protection. Growth slows below 10°C (50°F). Full sun exposure for at least six hours daily is important for robust growth and fruit production.
Soil and Planting
Mountain guava adapts to various soil types but performs best in well-drained conditions. A soil pH between 4.5 and 8.2 is tolerated, with improved performance in soils with high organic content. When planting, dig a hole three to four times wider and three times deeper than the root ball. This allows roots to expand easily into the surrounding soil.
For areas with high water tables, planting on a raised mound can improve drainage and plant survival. Space mountain guava trees 4.6 to 7.6 meters (15 to 25 feet) from other trees, structures, and power lines to ensure adequate light and air circulation as they mature. After planting, backfill with native soil and water thoroughly to settle the soil around the roots.
Water and Nutrients
Consistent moisture is important for mountain guava, especially during establishment. Young plants require regular watering daily or every other day during their first year to support root development. Once established, trees become more drought-tolerant but benefit from consistent irrigation, particularly in hot, dry periods. Guava typically requires an annual water input of 1,000 to 2,000 millimeters for healthy growth.
Young mountain guava trees benefit from fertilization every one to two months during their first year. Bearing trees need three to four applications annually, not exceeding 9 kilograms (20 pounds) per tree. A balanced fertilizer blend (e.g., 6-10% nitrogen, 6-10% phosphorus, 6-10% potassium, 4-6% magnesium) is suitable for young trees. Bearing trees may benefit from higher potassium (9-15%) and reduced phosphorus (2-4%) to support fruit development.
Applying organic fertilizer in late winter, spring, and summer provides a steady nutrient supply. Annual micronutrient solutions (zinc, copper, manganese, boron) can enhance fruit production and overall plant health.
Pruning and Maintenance
Pruning is important for shaping mountain guava trees and promoting fruit production. Begin training young trees three to four months after planting to establish a strong framework. Annual pruning, ideally in late winter or early spring, maintains the tree’s symmetry and removes excessive growth. Since mountain guava produces fruit on new growth, pruning encourages new shoots, leading to a more abundant harvest.
Thinning cuts improve light and air penetration within the canopy, promoting healthier branches and more accessible fruit. Pinching young shoot tips encourages branching, creating a denser, more productive plant. Regularly remove any suckers that emerge from the tree’s base or roots. Apply a layer of organic mulch under the canopy, 30 centimeters (1 foot) away from the trunk, to conserve soil moisture and suppress weed growth. Remove nearby weeds by hand to avoid damaging the shallow root system.
Propagation
Mountain guava can be propagated through several methods. Growing from seeds is a common approach, though resulting plants may not always exhibit the exact characteristics of the parent tree due to genetic variability. Seedlings often experience a slow initial growth phase before accelerating, typically taking two to eight years to begin fruiting. To propagate from seed, extract seeds from ripe fruit, clean them of pulp, and then plant them.
Softwood cuttings are another effective method; treat them with rooting hormone and place in a mist enclosure to encourage root development. Guava plants root well from cuttings, producing plants genetically identical to the parent. Air layering is also a viable propagation technique, involving rooting a branch while still attached to the parent plant, often enhanced with rooting hormone. This method can yield larger plants more quickly than cuttings or seeds.
Common Growing Issues
Mountain guava, like many tropical fruit trees, can face specific challenges. Cold damage is a significant concern, especially in regions with unexpected temperature drops. Young plants are particularly vulnerable; growth stops below 10°C (50°F), and significant dieback occurs if temperatures approach freezing. Symptoms include wilting, browning leaves, and drying of tender growing tips. While mature trees may recover from roots after severe cold, protective measures like frost blankets can prevent extensive damage.
Nutrient deficiencies can also manifest, with iron deficiency being a common issue that can hinder plant vigor. Applying iron chelate as a soil drench can help correct this deficiency. Occasionally, a mountain guava tree may fail to produce fruit due to several factors. Insufficient light, inadequate nutrient supply, or improper pruning to stimulate new, fruit-bearing growth are common reasons for poor fruiting. While specific pest and disease issues for Psidium montanum are not extensively documented, general guava varieties can be susceptible to fruit flies and certain bacterial diseases.
Harvesting and Enjoying Mountain Guava
Knowing when to harvest mountain guava fruit is key to experiencing its full flavor and aroma. The fruit signals ripeness by changing from deep green to a lighter yellow-green or yellow hue. A ripe mountain guava will also feel slightly softer to the touch and emit a pronounced, fragrant aroma, often described as having notes of bitter almonds.
Harvesting is best done by hand, gently detaching the fruit from the branch to avoid damage. If the fruit feels firm when picked, allow it to soften for a few days at room temperature. For extended storage, ripe mountain guavas can be refrigerated. The unique fragrance and flavor profile of mountain guava make it a versatile fruit for culinary uses. It can be enjoyed fresh, incorporated into juices, or used to make preserves, jellies, jams, desserts, pies, cakes, and even ice cream.