Guava
If tropical fruits had a fan club, guava would be a VIP. Native to Central America, this flavorful fruit has gone global—and for good reason. Psidium guajava, or common guava, packs a punch of vitamin C (even more than oranges!) and a sweet, slightly tangy flavor that’s hard to resist.
Guava’s popularity spans the globe, right alongside tropical legends like mango, papaya, and pineapple. Whether eaten raw, juiced, tossed into salads, or turned into jelly, guava is versatile—and delicious.
There are over 100 varieties of guava, ranging in color from bright pink to creamy white, and some even have red or yellow skin. The seeds? Edible. The skin? Totally fine to eat. The leaves? Herbal tea gold. Talk about a zero-waste fruit!
Want something really cool? Guava trees don’t need much pampering. They grow quickly, tolerate poor soils, and start fruiting in just 2–4 years. They’re also rich in antioxidants, fiber, and folate—basically a wellness snack disguised as a dessert.
Oh, and a little fun trivia: guava is a *superfruit* in disguise. Ancient civilizations used guava leaves for medicinal teas, and today, people still brew them to soothe digestion or support immunity.
Just don’t confuse it with its distant cousin, the Pineapple Guava (Acca sellowiana). That one’s a different species entirely, though equally tasty!
So next time you’re choosing tropical fruit, consider giving guava a starring role. It may not get the spotlight like lychee, star fruit, or banana, but guava definitely deserves a spot in your fruit bowl!
