Guava

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Biography

Guavas are plant s in the Myrtus|myrtle family (biology)|family ( Myrtaceae ) genus Psidium (meaning " pomegranate " in Latin ), which contains about 100 species of Tropics|tropical shrub s and small tree s. They are native to Mexico , Central America , and northern South America . Guavas are now cultivated and Introduced species|naturalized throughout the tropics and subtropics in Africa , Southeast Asia , the Caribbean , subtropical regions of North America , and Australia .

Types

The most frequently encountered species, and the one often simply referred to as "the guava", is the Apple Guava ( Psidium guajava ).
Guavas are typical Myrtoideae , with tough dark leaf|leaves that are opposite, simple, elliptic to ovate and long. The flower s are white, with five petal s and numerous stamen s.

The genera Accara and Feijoa (= Acca , Pineapple Guava) were formerly included in Psidium .

Common names

The term "guava" appears to derive from Arawak languages|Arawak guayabo "guava tree", via the Spanish language|Spanish guayaba . It has been adapted in many Europe an languages: goiaba ( Portuguese (language)|Portuguese ), guava ( Romanian (language)|Romanian , Swedish (language)|Swedish , Danish (language)|Danish and Norwegian (language)|Norwegian , also Greek (language)|Greek G????ßa and Russian (language)|Russian ?????), Guave ( Dutch (language)|Dutch and German (language)|German ), goyave ( French (language)|French ), gujawa ( Polish (language)|Polish ).

Outside of Europe, the Arabic language|Arabic "?????" j(a)wafa~gawafa , the Japanese (language)|Japanese guaba (???), the Tamil (language)|Tamil "koiyaa" (??????), the Tongan (language)|Tongan kuava and probably also the Tagalog language|Tagalog bayabas are ultimately derived from the Arawak term.

Another term for guavas is pera or variants thereof. It is common around the western Indian Ocean and probably derives from Spanish or Portuguese, which means "pear", or from some language of southern India , though it is so widespread in the region that its origin cannot be clearly discerned any more. Pera itself is used in Malayalam , Sinhala (language)|Sinhala and Swahili language|Swahili . In Marathi (language)|Marathi it is peru (????), in Bengali (language)|Bengali pearah (???????), in Assamese "Madhuriam",in Kannada it is pearaley ('?????') or seebe kaayi ('???????? ') and in Dhivehi language|Dhivehi feyru . In Telugu language it is "Jama kaya". It is called pijuli in Oriya language in eastern India.

Guava is also called Amrood ('?????', '?????') in North India and Pakistan , which is possibly a variant of Armoot meaning "pear" in Arabic and Turkish languages, and possibly linked to the Moghul occupation of this region.

Additional terms for guavas from their native range are, for example, sawintu ( Quechua languages|Quechua ) and xalxocotl ( Nahuatl )
Another term for guavas (Ethiopian, Amharic) is "Zeytuna".

Ecology

Psidium species are used as food plants by the caterpillar s of some Lepidoptera , mainly moth s like the Ello Sphinx ( Erinnyis ello ), Eupseudosoma aberrans , Eupseudosoma involutum|E. involutum , and Hypercompe icasia . Mite s like Pronematus pruni and Tydeus munsteri are known to parasitize the Apple Guava ( Psidium guajava|P. guajava ) and perhaps other species. The bacterium Erwinia psidii causes rot diseases of the Apple Guava.

The fruit is not only relished by humans, but by many mammal s and bird s as well. The spread of introduced guavas owes much to this fact, since animals eat the fruit and disperse the seeds in their droppings.

In several tropical regions, including Hawaii , some species (namely Strawberry Guava, Psidium littorale|P. littorale , and to a lesser extent Apple Guava) have become invasive species . On the other hand, several species have become very rare due to habitat destruction and at least one (Jamaican Guava, Psidium dumetorum|P. dumetorum ), is already Extinction|extinct .

Guava wood is used for meat Smoking (cooking)|smoking in Hawaii and is used at barbecue competitions across the United States . In Cuba and Mexico the leaves are used in barbecues.

Fruit

Guava fruit, usually long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species.

Range

Guavas are cultivated in many tropical and subtropical countries. Several species are grown commercially; apple guava and its cultivar s are those most commonly traded internationally.

Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than for short periods of time, but younger plants will likely freeze to the ground.
Guavas are also of interest to home growers in temperate areas. They are one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guavas can bear fruit as soon as two years, or as long as eight years.

Culinary uses

In Hawaii, guava is eaten with soy sauce and vinegar . Occasionally, a pinch of sugar and black pepper are added to the mixture. The fruit is cut up and dipped into the sauce.

In Mexico, the Agua fresca beverage is popularly made with Guava. The entire fruit is a key ingredient in punch, and the juice extract 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 Pakistan and India, guava is often eaten raw, typically cut into quarters with a pinch of salt and pepper and sometimes cayenne powder /masala. Street vendors often sell guava fruit for a few rupees each.

In the Philippines, ripe guava is used in cooking sinigang .

Guava juice is very popular in Cuba, Costa Rica, Egypt, Mexico, Colombia, Hawaii, Puerto Rico, Venezuela, Malaysia,Indonesia and South Africa.

The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved plum|prune powder or salt. In India it is often sprinkled with red rock salt , which is very tart.

Because of its high level of pectin , guavas are extensively used to make candies, fruit preserve|preserves , fruit preserve#Jelly|jellies , fruit preserve#Jam|jams , and fruit preserve#marmalade|marmalades (such as Brazilian goiabada and Colombian guava jelly|bocadillo ), and also for juices and aguas frescas .

"Red" guavas can be used as the base of salted products such as sauces, substituting for tomato es, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. In Brazil, the infusion made with guava tree leaves (chá-de-goiabeira, i.e. "tea" of guava tree leaves) is considered medicinal.

Nutritional value

Guavas are rich in dietary fiber , vitamins vitamin A|A and vitamin C|C , folic acid , and the dietary mineral s, potassium , copper and manganese . Having a generally broad, low-calorie profile of essential nutrient s, a single common guava ( Psidium guajava|P. guajava ) fruit contains about four times the amount of vitamin C as an orange.

However, nutrient content varies across guava cultivar s. Although the strawberry guava ( P. littorale var. cattleianum ), notably containing 90& nbsp;mg of vitamin C per serving, has about 25% of the amount found in more common varieties, its total vitamin C content in one serving still provides 100% of the Dietary Reference Intake for adult males.
Guavas contain both carotenoid s and polyphenol s like (+)-gallocatechin ,Identification of (+)-gallocatechin as a bio-antimutagenic compound in Psidium guava leaves. Tomoaki Matsuo, Norifumi Hanamure, Kayoko Shimoi, Yoshiyuki Nakamura and Isao Tomita, Phytochemistry, Volume 36, Issue 4, July 1994, Pages 1027-1029, guaijaverin , leucocyanidin and amritoside Polyphenols of the leaves of psidium guava—quercetin, guaijaverin, leucocyanidin and amritoside. T.R. Seshadri and Krishna Vasishta, Phytochemistry, Volume 4, Issue 6, 1965, Pages 989-992, & ndash;the major classes of antioxidant pigment s & ndash; giving them relatively high potential antioxidant value among plant foods.Jiménez-Escrig et al. (2001), Hassimotto et al. (2005), Mahattanatawee et al. (2006) As these pigments produce the fruit skin and flesh color, guavas that are red-orange have more pigment content as polyphenol, carotenoid and pro-vitamin A, retinoid sources than yellow-green ones.Wrolstad (2001)

Common Guava, per 165 g of individual fruit portion
Calories	112
Moisture	133 g
Dietary Fiber	8.9 g (36%)
Protein	4.2 g (8%)
Fat	1.6 g (2%)
Ash	2.3 g
Carbohydrates	23.6 g (8%)
Calcium	30& nbsp;mg (3%)
Phosphorus	66& nbsp;mg (7%)
Iron	0.4& nbsp;mg (2%)
Potassium	688& nbsp;mg (20%)
Copper	0.4& nbsp;mg (19%)
Beta-carotene (Vitamin A)	1030 IU (21%)
Ascorbic acid (Vitamin C)	377& nbsp;mg (628%)
Thiamin (Vitamin B₁₎	0.1& nbsp;mg (7%)
Riboflavin (Vitamin B₂₎	0.1& nbsp;mg (4%)
Niacin (Vitamin B₃₎	1.8& nbsp;mg (9%)
Folic acid	81& nbsp;mcg (20%)

% Daily Value in parentheses.
Nutrient data source: US Department of Agriculture National Nutrient Database from Nutritiondata.com

Potential medical uses

Since the 1950s, guavas & ndash; particularly the leaves & ndash; have been the subject for diverse research on their constituents, pharmacological properties and history in folk medicine .Gutiérrez et al. (2008) Most research, however, has been conducted on apple guava ( Psidium guajava|P. guajava ), with other species remaining unstudied. From preliminary medical research in laboratory models, extract s from apple guava leaves or bark are implicated in therapeutic mechanisms against cancer , bacteria l infections, inflammation and pain .Ojewole (2006)Chen et al. (2007)Mahfuzul Hoque et al. (2007) Essential oil s from guava leaves display anti-cancer activity in vitro .Manosroi et al. (2006)

Guava leaves are used in folk medicine as a remedy for diarrhea Kaljee et al. (2004) and, as well as the bark, for their supposed antimicrobial properties and as an astringent . Guava leaves or bark are used in traditional treatments against diabetes .Oh et al. (2005)Mukhtar et al. (2006) In Trinidad , a tea made from young leaves is used for diarrhea, dysentery and fever.

Selected species

Psidium amplexicaule

Psidium araao

Psidium araca

Psidium australe

Psidium cinereum

Psidium dumetorum

Psidium firmum

Psidium friedrichsthalium

Psidium galapageium & ndash; Galápagos Guava

Psidium guajava L. & ndash; Apple Guava, Common Guava

Psidium guineense Sw. & ndash; Guinea Guava, araçá-do-campo ( Brazil )

Psidium harrisianum Urb.

Psidium havanense Urb.

Psidium incanescens Mart.

Psidium littorale & ndash; Cattley Guava, Peruvian Guava, "arazá" ( Colombia ), "Chinese Guava" (as invasive species )

* Psidium littorale var. cattleianum & ndash; Strawberry Guava

* Psidium littorale var. littorale & ndash; Lemon Guava, waiawi ( Hawaiian language|Hawaii )

Psidium montanum Sw. & ndash; Mountain Guava

Psidium pedicellatum

Psidium robustum

Psidium rostratum

Psidium sartorianum Sartre Guava, "arrayán" ( Mexico ), guyabita del Peru ( Panama , Costa Rica ), cambuí ( Brazil )

Psidium sintenisii & ndash; hoja menuda

Psidium socorrense

Psidium spathulatum

Formerly placed here

Acca macrostema (as P. macrostemum

Campomanesia adamantium (as P. adamantium Cambess.)

Campomanesia aromatica (as P. aromatica Aubl.)

Campomanesia grandiflora (as P. grandiflorum Aubl.)

Campomanesia guaviroba (as P. cerasoides Cambess. or P. guaviroba DC.)

Campomanesia lineatifolia (as P. rivulare DC.)

Campomanesia pubescens (as P. corymbosum Cambess., P. obversum Miq. or P. pubescens

Eugenia salamensis|Eugenia salamensis var. rensoniana (as P. rensonianum Standl.)

Myrciaria dubia (as P. dubium Kunth)

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