Guava (Psidium guajava) is a small tropical tree in the myrtle family, originally from Central America but now grown throughout the tropics and subtropics worldwide. The fruit has a thin skin, a strongly aromatic flesh, and a centre packed with small hard seeds.
Guava is one of the most important tropical fruits globally, consumed both fresh and processed. In Latin America, guava paste (goiabada) is a beloved confection. Across Southeast Asia and the Pacific, guava is eaten green with salt or chilli as a snack. Guava juice, nectar, and jelly are widely produced commercially. In Australia, guava grows well in Queensland and northern New South Wales, and both common guava and strawberry guava varieties are available.
The fruit is notable for its intense fragrance — a ripe guava can perfume an entire room. Flavour varies significantly between varieties, from mildly sweet and floral to sharp and musky.
How it's produced
Guava is grown commercially in tropical and subtropical regions including India (the world’s largest producer), Mexico, Brazil, Thailand, and parts of Australia. Trees are typically propagated from grafted cuttings or air-layered branches to maintain desirable fruit characteristics, though guava also grows readily from seed.
The trees are relatively low-maintenance, tolerating a range of soil types and requiring moderate water. They can produce fruit within two to four years of planting and bear multiple crops per year in warm climates. Fruit is harvested by hand when it begins to soften and develop its characteristic aroma. Guava bruises easily, so careful handling and prompt refrigeration are important for fresh market fruit. For processing into paste, juice, or puree, fruit can be harvested at a firmer stage.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
Keeping it
In the fridge: 2–4 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
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