The seeds of guava can be eaten.

When eating guava, you can soak it in salt water for a while to relieve the sourness of guava, soaking in salt water also has the effect of removing pesticide residues, which can make guava cleaner.

Soaking in salt water is recommended for about 5-15 minutes, and after soaking, you can eat it after washing it with clean water.

About Guava

Guava is a tree of the myrtle family, up to 13 meters high; the bark is smooth, gray, flaky and exfoliating; the shoots are angular and hairy.

Leaf blade leathery, oblong to elliptic, apex acute or obtuse, base subrounded, slightly rough above, hairy below, lateral veins often sunken, reticulate veins conspicuous; petiole 5 mm long.

Flowers solitary or 2-3 in cymes; calyx tube campanulate, hairy, calyx cap irregularly fissured; petals white; stamens 6-9 mm long; ovary inferior, united with the calyx, style as long as the stamens.

Berry globose, ovoid or pyriform, with persistent sepals at the tip, flesh white and yellow, placenta plump, fleshy, light red; seeds numerous.

Growth habit of guava

Lava is born in the wasteland or low hills; suitable for tropical climate, afraid of frost, general temperature -1 ℃ -2 ℃, the young trees will freeze to death.

The appropriate growth temperature summer average temperature needs to be above 15 ℃.

The soil requirements are not strict, well-drained sandy loam, clay loam soil cultivation growth is better.

Geographic distribution of guava

Guava is a highly adaptable tropical fruit tree.

Native to the tropical Americas, it spread to tropical and subtropical regions of the world in the 16th and 17th centuries, such as North America, Oceania, New Zealand, the Pacific islands, Indonesia, India, Malaysia, North Africa, Vietnam and so on.

It was introduced to China around the end of the 17th century.

Taiwan, Hainan, Guangdong, Guangxi, Fujian, Jiangxi, Yunnan and other provinces are cultivated, and some places have escaped into the wild fruit trees.