It’s guava.

Guava, a tree of the genus Guava in the Myrtaceae family, is up to 13 meters tall; the bark is smooth, gray, and flaky; the twigs are ribbed and hairy. The leaves are leathery, oblong to elliptical, the apex is acute or blunt, the base is nearly round, the upper part is slightly rough, the lower part is hairy, often sunken, and the veins are obvious; the calyx tube is bell-shaped, hairy, and the calyx cap is nearly round. Shape, irregularly split; white; ovary inferior, connate with calyx, style and stamens as long. The berries are spherical, oval or pear-shaped, with persistent sepals at the top. The flesh is white or yellow, the placenta is enlarged, fleshy, and light red; there are many seeds.

Guava tastes sweet and juicy, with smooth pulp and less seedless core. Regular consumption can supplement the nutrients that the human body lacks, and can strengthen the body and improve physical quality. Guavas contain 38% less fat and 42% fewer calories than apples.

Guava is also widely used in the food processing industry. The main purpose is to increase the vitamin C content of food and strengthen and improve the nutrition of food.

Guava is rich in nutrients, and its rich vitamin C has a good medicinal effect on treating diabetes.

In addition, it can also reduce the risk of common colds, swollen gums, hypertension, obesity, diabetes and cancer.

Guava can be eaten raw as a fresh fruit or cooked. Boiled guava can be made into various sauces such as jam, jelly, and chutney. Adding guava can also increase the flavor when making various sauces, fruit salads, pies, puddings, ice cream, yogurt and certain drinks. Guava can be eaten with or without the skin. The fruit needs to be cut into two before eating, and the amount can be added according to cooking needs.

The leaves contain volatile oils and tannins, which are used for medicinal purposes and have the effects of stopping dysentery, stopping bleeding, and strengthening the stomach.

It has the effect of lowering blood sugar and is often used to treat diabetes abroad. Experiments have shown that diabetic patients often eat guava, which has an auxiliary therapeutic effect on alleviating the disease. It is very common in Taiwan to use guava to lower blood sugar. There are also examples of this among mainland Chinese people. For example, patients with mild symptoms can be cured by taking 1 to 3 cups of guava juice after three meals a day. If you take 50 grams of dried guava fruit and one bitter melon, decoct it in water and take it 1 to 2 times a day, it will also have a good effect on improving the symptoms of diabetes. However, because guava is sweet, warm and astringent and contains tannins, eating it can stop diarrhea. Eating too much can easily lead to constipation. Therefore, people with constipation or internal heat should not eat it. In addition, the bark, roots, and leaves of guava can also be used as medicine to treat certain diseases.