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Guava is a member of the myrtle family which contains about 100 species. The most frequently-encountered species, typically referred to as "guava" is the Psidium guajava.
A small tree, guava thrives in an equatorial and tropical type climate where temperatures are warm and steady, and relative humidity is around 80%. Guava wood is used for meat smoking in Hawaii and is being used at barbecue competitions across the United States. In Cuba the leaves are also used in barbecues, providing a nice smoked flavor and scent to the meat.
Ripe guava exudes a strong, sweet, musky aroma, and may be anywhere from two to four inches long. The skin is light yellow, and may have a light pink blush. The flesh, about 1/8 to 1/2 inch thick, can be anywhere from white to near red. The fruit is juicy, sweet and flavorful. Seed counts range from more than 100 to more than 500, although some guava may be seedless.
The guava has been cultivated and distributed by man, by birds and mammals for so long that it’s original point of origin is unclear. Guava was said to be a favorite food of the Incas and the Aztecs. Early Spanish and Portuguese colonizers brought it from the New World to the East Indies and Guam. It later became a farm crop in Asia and in the warmer parts of Africa. It has been grown by Egyptians for a long time. In India, guava cultivation yields an estimated 27,319 tons annually. It is now found in virtually all of the Pacific Islands.
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