Guava (scientific name: Psidium guajava? Linn.) Myrtaceae trees, up to13m; The bark is smooth, gray and flaky; The shoots are angular and hairy. Leaf blade is leathery, oblong to elliptic, apex acute or obtuse, base nearly round, slightly rough above, hairy below, lateral veins often sunken, reticulate veins obvious; The petiole is 5 mm long.

Flowers solitary or 2-3 arranged in cymes; The calyx tube is bell-shaped and hairy, and the calyx cap is irregularly split; Petals white; Stamens 6-9 mm long; The ovary is inferior, connate with calyx, and the style is as long as the stamens. Berry is spherical, oval or pear-shaped, with persistent sepals at the top, white and yellow flesh, hypertrophy of placenta, fleshy and reddish; There are many seeds.

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Main value

Guava tastes sweet and juicy, its flesh is smooth, its core is less and seedless. Eating it often can supplement the nutrients that the human body lacks, and it can strengthen the body and improve its physical quality. Compared with apples, guava contains 38% less fat and 42% fewer calories.

Guava is also widely used in food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be strengthened and improved. Guava can be eaten raw or cooked as fresh fruit, and the cooked guava can be made into various sauces such as fruit sauce, jelly and hot and sour sauce.

Guava can also add flavor when making sauces, fruit salads, pies, puddings, ice cream, yogurt and some drinks. Guava can be eaten with skin or peeled. Before eating, the fruit should be divided into two parts, and it can be added according to cooking needs.

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