The guava plant, Psidium guajava, is a tropical favorite known primarily for its fragrant, flavorful fruit. This small tree or large shrub is cultivated globally in warm regions and belongs to the myrtle family, Myrtaceae. Understanding the plant’s structure, foliage, and flowers helps identify this common tropical species in its various growth stages.
The Tree’s Structure and Bark
The guava typically grows as a small, multi-trunked tree or substantial shrub, usually reaching 10 to 20 feet in height. It has a low-branching habit, forming a dense, spreading canopy, and a relatively shallow root system. Young twigs are notably quadrangular and may have a slightly downy texture.
A distinctive feature is the bark, which aids in identification even when the plant is not fruiting. The outer bark is thin and smooth, ranging from reddish-brown to a copper hue. This layer continuously peels off in thin, papery flakes, revealing the smoother, greenish layer underneath. This exfoliation gives the trunk a mottled or spotted appearance.
Leaf and Flower Characteristics
The foliage is evergreen, with thick, leathery leaves arranged oppositely along the stems. Each leaf blade is oblong or elliptical, measuring three to six inches in length. The upper surface is dull, dark green, while the underside is paler and often slightly downy.
A prominent characteristic is the venation, which appears deeply recessed on the upper surface, creating a distinct ribbed or quilted texture. Numerous parallel side veins run from the midrib to the leaf margin. When crushed, the leaves release a noticeable, pleasant aroma.
The flowers appear singly or in small clusters in the leaf axils. They are small, roughly one inch in diameter, white, and consist of four or five quickly shed petals. The most striking element is the numerous, delicate white stamens, often numbering 200 to 250, which give the bloom a fluffy, star-like appearance.
The Guava Fruit Explained
The guava fruit is botanically a berry, varying significantly in size and shape depending on the cultivar. Forms can be round, ovoid, or pear-shaped. The thin skin changes color as it ripens, transitioning from firm green to softer light-yellow, sometimes displaying a pink blush.
The base often retains the persistent, dried remnants of the calyx lobes, forming a crown-like structure at the apex. Beneath the skin lies a layer of granular, fleshy pulp, which varies in thickness. This outer layer is the main edible portion and can be white, yellowish, or shades of pink to deep red, depending on the variety.
The center contains the soft, juicy central pulp, usually the same color as the surrounding flesh or slightly darker. This central mass is densely packed with numerous small, hard seeds that are generally edible. The ripe fruit emits a strong, sweet, and musky fragrance.