Guava

May 31st, 2007

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Family: Myrtaceae

Genus: Psidium

Common Names: Guava, guyava, kuawa.
Related species: Brazilian guava, Guisaro (Psidium guinense Sw.), Cattley Guava, Strawberry Guava (P. cattleianum Sabine), Costa Rican Guava (P. friedrichsthalianum Ndz.), Para Guava (P. acutangulum DC.), Rumberry, Guavaberry (Myrciaria floribunda Berg.).

Origin: The place of origin of the guava is uncertain, but it is believed to be an area extending from southern Mexico into or through Central America. It has been spread by man, birds and other animals to all warm areas of tropical America and in the West Indies (since 1526).

Adaptation: The tropical guava is best adapted to the warm climate of Florida and Hawaii, although it can be grown in coastal Southern California, and with some protection, selected areas north to Mendocino County. Guavas actually thrive in both humid and dry climates, but can survive only a few degrees of frost. The tree will recover from a brief exposure to 29Â° F but may be completely defoliated. Young trees are particularly sensitive to cold spells. Older trees, killed to the ground, have sent up new shoots which fruited 2 years later. Guavas can take considerable neglect, withstanding temporary waterlogging and very high temperatures. They tend to bear fruit better in areas with a definite winter or cooler season. The adaptability of the guava makes it a serious weed tree in some tropical areas. The smaller guava cultivars can make an excellent container specimen.

Guava (from Arawak via Spanish, Guayaba) is a genus of about 100 species of tropical shrubs and small trees in the myrtle family Myrtaceae, native to Mexico, the Caribbean, Central America and northern South America. The leaves are opposite, simple, elliptic to ovate, 5-15 cm long. The flowers are white, with five petals and numerous stamens. Psidium species are used as food plants by the larvae of some Lepidoptera species including Eupseudosoma aberrans, Snowy Eupseudosoma and Hypercompe icasia. In Malay language it is called as Jambu. As for green guava. it is being called as Jambu Batu (literally “Rock or Stone Guava”) due to the hard-to-chew of its kernel and contents. As for pear-shaped pink coloured guava in South East Asia, it is called as Jambu Air(literally “Watery Guava”) due to its watery kernel and contents when consumed.

The fruit is edible, round to pear-shaped, from 3-10 cm in diameter (to 12 cm in some selected cultivars). It has a thin delicate rind, pale green to yellow at maturity in some species, pink to red in others, a creamy white or orange-salmon flesh with many small hard seeds, and a strong, characteristic aroma. It is rich in vitamins A, B, and C (a guava fruit contains more vitamin C than a typical citrus fruit â€“ the rind contains over five times more vitamin C than an orange). It also contains high amounts of calcium â€“ which is unusual in a fruit

Guava is one of the famous and well-known fruits grown all over India and many parts of the world. Guava tree bears fruits twice in a year, in summer and winter, but the fruit in winter is considered, superior in quality and taste. The pulp of guava is very useful for human system. Guava is digestive, carminative, gives vigor & strength to heart, lungs and the whole body. It is an effective aphrodis, improves blood circulation, heals and dries wound and is an antiseptic. Hakeem Hashmi, a prominent unani physician & researcher advises a guava a day for good digestion and regular bowel action. Hakeem Hashmi usually say, ” guava is hundred times more advantageous than apples. Take it straight with its skin on; chew thoroughly without spitting out the seeds for maximum benefit digestion will become so strong that you can digest pebble. Guava is a very nutritious fruit, when eaten with seeds it gives roughage to the diet helps in the normal evacuation of the bowels. The fruit improves overall resistance.

Apple Guava (Psidium guajava) fruit and leaves

Strawberry Guava( Psidium cattleianum)

CULTIVATION:
Guavas are cultivated in many tropical and subtropical countries for their edible fruit. Several species are grown commercially; those listed below are the most important. The fruit is commonly eaten whole, but is often prepared in a variety of ways as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt. Boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and juices. In Asia, a tea is made from guava fruits and leaves. In Egypt, guava juice is popular.

Mature trees are not frost-sensitive and can survive as low as 5Â°C for short periods of time, but younger plants will not survive. They are known to survive in Northern Pakistan where they can get down to 5Â°C or lower during the night. In several tropical regions, including Hawaii, some species have become invasive weed shrubs. Guava wood is used for meat smoking in Hawaii and is being used by BBQ competitors across the United States. Guava are also of interest to home growers in temperate areas, being one of the very few tropical fruits that can be grown to fruiting size in pots indoors.

Click to learn about Guava Nutrition Facts. Health, Food & Diet

CURATIVE PROPERTIES OF GUAVA: -
AS A GENERAL TONIC: -

Eating 200gms ripe guava with black salt, black peeper powder and little lemon juice twice a day regularly gives strength & vigor to mind & body.
Taking guava & banana with honey in breakfast eliminates the look of lanky body by making it grow strong & sturdy.
DIGESTIVE & STOMACH PROBLEMS: -

Taking pulps of roast guava (without seed) with orange juice two or three times a day cures indigestion.
Taking guava with tock salt after meals eliminated gas and increase appetite.
Consuming the ground paste of guava’s fresh leaves with water cures stomachache.
CONSTIPATION: -
Eating guava in breakfast or before meals activates digestion and cures constipation.
Eating guava & papaya with little black pepper powder, rock salt & lemon juice sprinkled on it, after meals activates normal movement of bowels.
LOOSE MOTIONS & DIARRHOEA: -
Taking boiled water of guava leaves, two to three times a day controls loose motions.
The bark of root of guava dried and roasted slightly and powdered. A pinch of this powder taken in buttermilk checks diarrhoea, an especially useful remedy in infants & children.
ITCHING: -
Eating 250 GMS of ripe guava regularly in the afternoon for about a month purifies blood, cleans the stomach and intestines and thus cures itching due to bowels movements, pustules etc.

WOUNDS: -

Applying paste of guava leaves on wounds helps in curing them.

RINARY DISORDERS: -

Decoction of 10 gms leaves of Guava & 50 gms leaves of grapes (boil it in 600 ml water till it become half), before sleep eliminated, and cures all urinary disorders.

TOOTH-ACHE: -

Munching fresh Guava leaves or gargling with guava leaf water (in which guava leaves are boiled) eliminates swelling of gums and cures toothache.

HIGH BLOOD PRESSURE: -

Consuming the oozed out water of the salad of guavas with little rock salt, black pepper powder, lemon juice on it twice or thrice a week controls high blood pressure. It is interesting to note, while the fruit is a laxative and digestive, the leaves and root bark check diarrhoea and bind the stomach.

Guava fruit helps lower blood sugar and cleanse and detoxify poisons that result in many skin conditions.

OTHER USES: -

The whole fruit is edible, from seeds to rind, but many people choose to cut out the seeds and the middle of the guava. The guava flesh is sweet (the middle part with the seeds is sweetest), and the rind is slightly bitter tasting.

Red guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those who suffer from the latter’s acidity.

The same anti-diarrheal substances which are useful in folk medicine may also cause constipation in the case of consumption of large amounts of guava fruits. In Cuba their leaves are also used in barbecues providing a nice smoked flavor and scent to the meat. In recent studies, Guava is believed to have sugar lowering properties to help diabetics lower their sugar count. While testing is not fully conclusive, results have been promising as a natural means to help diabetics combat high sugar.

A part from the curative properties, its wood is very hard and used for making “Harmonium” etc. on which carving can also be done. The bark and dry leaves are used for making printing colours and dyes for cloths. Rich in calories guava has many qualities of apple and thus is called the ” poor man’s apple”.
A word of caution from Hakeem Hashmi, that guava should not be taken empty stomach because it gives rise to phlegm in the body. Water should not be taken after eating guava for it may lead to cholera.

References:

http://en.wikipedia.org/wiki/Guava
http://www.hashmi.com/herbs_spices.html