The guava, Psidium guajava, is native to Central America, Mexico, and the northern part of South America. It is now grown in many subtropical and tropical areas of the world, including Bhutan and India (which is now the largest producer of the cultivated crop). There are many cultivars of guava so the ones pictured above from Bhutan are not the same as those native to the Americas. An excellent example of the globalization of agricultural products.
The guavas shown above were purchased at a roadside stand in Bhutan and (along with some oranges purchased at the same time) served as snacks for several days. The fruit was larger than those I was familiar with in the Americas, the flesh was more solid, and the seeds were not as hard. The entire fruit was edible, except the small attachment nubbin.
Guava plants produce many fruit and are hardy in a wide range of subtropical and tropical conditions.
Many cultivars have been developed and the fruit can be as large as a grapefruit. The ones pictured here were the size of small to medium sized apples.
Guava fruit is very popular in Asia and the world’s largest producers are India, China, Thailand, and Pakistan. Mexico ranks fifth in terms of production.
Guava are eaten raw, juiced (guava drinks are very popular), dried, and processed into candy and snacks.
Guava, as a food source, is excellent. It contains large amounts of vitamins and minerals and is low in fat. Guavas are low in calories and are often recommended to those on a diet.