Guavas are plants in the myrtle family (Myrtaceae) genus Psidium (meaning "pomegranate" in Latin), 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 Southeast Asia, Hawaii, the Caribbean, Florida and Africa.
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 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.
The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved 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, preserves, jellies, jams, marmalades (Brazilian goiabada), and also for juices and aguas frescas.
Guava juice is very popular in Hawaii, Cuba, Costa Rica, Puerto Rico, Colombia, Venezuela, Egypt, Mexico and South Africa.
"Red" guavas can be used as the base of salted products such as sauces, substituting for tomatoes, 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.
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 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.
The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved 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, preserves, jellies, jams, marmalades (Brazilian goiabada), and also for juices and aguas frescas.
Guava juice is very popular in Hawaii, Cuba, Costa Rica, Puerto Rico, Colombia, Venezuela, Egypt, Mexico and South Africa.
"Red" guavas can be used as the base of salted products such as sauces, substituting for tomatoes, 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.
