Guava
Guava (Psidium guajava) is a tropical plant believed to be native to Central America and Mexico, with a history of spread to other regions such as the Philippines, India, and parts of Africa and Australia during the Age of Exploration. This versatile plant can grow between 4 and 30 feet tall, featuring thin, colorful bark and producing fragrant white flowers that develop into sweet, round or pear-shaped fruit with varying flesh colors, including pink, yellow, or green. Guavas are typically enjoyed fresh but can also be transformed into juices, jams, or even dried into powder.
Nutritionally, guava is rich in vitamin C, antioxidants, potassium, and fiber, which can contribute to improved heart health and lowered blood pressure. The fruit is low in calories, making it a popular choice in healthy diets. Moreover, guava leaves can be brewed into tea, which may help regulate blood sugar levels. While guava plants are relatively easy to cultivate, they are sensitive to extreme temperature changes and take two to three years to bear fruit. Beyond culinary uses, parts of the guava plant are utilized for various applications, including skin care products and traditional hide tanning.
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Guava
Guava (Psidium guajava) is a tropical plant that is likely indigenous to Central America and Mexico. The Spanish and Portuguese took the plant to the Philippines and India during the Age of Exploration. From there, it spread throughout the subtropical and tropical regions of Asia and into Africa and Australia. Today the guava plant also is found in the Caribbean and parts of the United States. The fruit itself grows on plants that may sprout into trees or remain as small shrubs.
Overview
Guava plants can grow between 4 and 30 feet (1.2 to 9.1 meters) tall. Their branches and trunks have thin, colored bark that flakes off. The wood of the plant may be yellow to red in color. Guava plants produce white flowers that lose their petals quickly. After about 110 to 150 days, the flowers produce fruit with greenish or yellowish skins. The fruit is very fragrant and has a round or pear-shaped appearance. The inner flesh of the guava fruit may be pink, yellow, or green, depending on variety and ripeness. Some types of guava have hard seeds, while others have soft, edible seeds or no seeds at all.
The fruit is naturally sweet when ripe. Guava is generally eaten fresh, but people also turn the fruit into juice or use it to make jams and jellies. Guava puree is often used in baked goods or as a sauce. People sometimes dry the fruit and turn it into a powder.
Health experts believe that eating guava has many benefits. Guava contains vitamin A, which is important to maintaining healthy skin. The fruit is extremely rich in vitamin C, containing about 628 percent of the recommended daily value. Vitamin C is known to help protect the body from illnesses and infections. Guava contains high levels of antioxidants. Studies have shown that antioxidants help fight against free radicals, which can damage cells and lead to cancer. In addition, the fruit has high levels of potassium and fiber. These substances can help lower blood pressure and improve heart health. Guavas are diet-friendly as well, containing only thirty-seven calories in one fruit.
In certain countries, people use the leaves of the guava plant to make tea. Some studies have shown that drinking this tea could help reduce blood sugar levels and insulin resistance, which is particularly important to people who have or are at risk of developing diabetes.
Guava plants grow easily and require little care. However, the fruit can be sensitive to extreme temperature changes. Cold snaps in Northern California and heat waves in Southern California have been known to ruin guava crops. Guava plants do not produce fruit immediately. It takes about two to three years before the plant will produce fruit. Once the plant is mature, it can produce fruit year-round if conditions are right.
People use the guava plant and its fruit for purposes other than food. The bark of the guava tree is used to tan hides in Central America. Skin-care companies have started using guava in products such as facial washes due to the high amount of vitamins and minerals found in the fruit.
Bibliography
Adsule, R.N., and S.S. Kadam. "Guava." Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D.K. Salunkhe and S.S. Kadam, Marcel Dekker Inc., 1995, pp. 419–24.
"Eight Healthy Benefits of Eating Guavas." Healthline, www.healthline.com/nutrition/8-benefits-of-guavas#section1. Accessed 12 Sept. 2017.
"Guava." Government of Western Australia, Department of Health, healthywa.wa.gov.au/Recipes/F‗I/Guava. Accessed 12 Sept. 2017.
"Guava." Purdue Agriculture, www.hort.purdue.edu/newcrop/morton/guava.html. Accessed 12 Sept. 2017.
Janick, Jules, and Robert E. Paull, editors. "Psidium guajava guava." The Encyclopedia of Fruit and Nuts. CAB International, 2008, pp. 541–3.
Mishra, Patit Paban. "Guava." Encyclopedia of Cultivated Plants: From Acacia to Zinnia, edited by Christopher Cumo, vol. 2, ABC-CLIO, 2013, pp. 478–81.
"Tropical Guava." California Rare Fruit Growers, Inc., 1996, www.crfg.org/pubs/ff/guava.html. Accessed 12 Sept. 2017.
"What Are Guavas Good For?" Meracola, foodfacts.mercola.com/guava.html. Accessed 12 Sept. 2017.