Guava Botanical Name: Psidium guajava (Myrtaceae)

General Description/History: - Thin green/yellow skin - Pulp is a layer of finely granular material on the outside and a mass of soft pulp on the inside - Small yellow seeds are embedded in the pulp - Flesh colour can vary from white, yellow, pink, salmon and red - Sweet in flavour - Pungent aroma Guava is a shallow rooted shrub or small tree growing between 3-10m in height, branching close to the ground and often producing suckers from roots near the base of the trunk, which may be up to 30cm in diameter. The bark, which is smooth and green to reddish-brown, peels off in thin flakes. The leaves are oval, smooth and light green. The white flowers, which are borne on new growth from mature branches, usually occur singly or in clusters of two or three. Self-pollination is possible since isolated trees can set satisfactory crops. Cross-pollination, which is aided by bees, is estimated to be about 35%. Trees begin bearing at 12-18 months. Select firm, unblemished fruit that is pale green to light yellow in colour, which gives to gentle pressure at the stem end. A versatile fruit capable of being processed into purees, juices, nectars, jams, jellies and conserves. Use fresh slices in salads. Guavas will grow in a wide range of soils. They do best in fertile, well-drained loams. Guavas are more drought resistant than most fruit crops. They can also tolerate water logging and even flooding for short periods. An even rainfall distribution gives the best yields. Under subtropical conditions in southern Queensland, guava trees pass through three stages of development during the annual growth cycle. The timing, rate and duration of each stage varies with cultivar, tree management and seasonal conditions. Trees are dormant during winter (stage 1). Intense flowering and fruit set following the onset of warm temperatures and cultural treatments, which induce new growth in spring (Stage 2). Fruit take about 14 weeks to mature (Stage 3) with the last fruit harvested in June. A mature orchard for fresh market will yield 12-15 tonnes per hectare, whilst a processing orchard will yield 20-30 tonnes per hectare. The guava produces fruit for both fresh eating and processing. As soon as one is accustomed to its penetrating aroma, guava is one of the most delicious and fascinating fruits. Guavas were first introduced to Queensland in 1850 and have occurred in many places as a wild plant. The guava originated in tropical America where it is found cultivated and growing wild. Guava is reported growing in the West Indies since 1526 and was introduced by the Spaniards into the Philippines and by the Portuguese into India by the early 17th century. It quickly spread to most of the tropical and subtropical world and became naturalised in several countries. Guava belongs to the Myrtaceae family. Important economic species from the same family include clove, cinnamon, nutmeg and allspice. There are about 150 species of Psidium, which are all fruit bearing trees/shrubs native to tropical and subtropical America.

Alternative Names: Apple guava Gyayaba Jambu batu

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         All Year

Growing Areas: QLD - North Queensland, Sunshine Coast NSW - North Coast SA - Riverland NT - Darwin

Nutritional Value: Guavas are rich in potassium, and an excellent source of vitamin C with 100g of fruit providing approximately 100mg. Guavas are also a rich source of pectin, which is a natural thickening agent, therefore, they are ideal for jam making.

Storage/Handling: 7-10°C and 90-98% relative humidity.