Guava is a sweet, aromatic tropical fruit from the myrtle family. Used in jams, jellies, preserves, sauces, and beverages. Can also be eaten out of hand.
Guavas (singular Guava) are plants in the Myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, South Asia, Southeast Asia, the Caribbean, subtropical regions of North America, Hawaii, New Zealand and Australia.
In Mexico, the guava agua fresca beverage is popular. The entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in Chamoy. Pulque de Guava is a popular blend of the native alcoholic beverage.
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, or with a pinch of salt and pepper, cayenne powder or masala in some countries. It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and also for juices and aguas frescas or may be used in a marmalade jam on toast.
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity. A drink may be made from an infusion of guava fruits and leaves which in Brazil is called chá-de-goiabeira, i.e. “tea” of guava tree leaves, considered medicinal.