Psidium species
Family: Myrtaceae

These small, evergreen trees or shrubs from tropical America have now become naturalized in many other tropical regions. Guavas are grown as ornamentals and also for their deli­cious fruit, eaten raw or made into jellies and preserves.

Species

P. guajava, common yellow guava, is a small tree, to around 10 m (33 ft), which is useful as a shade tree for small gardens. It has smooth, greenish brown bark, a dense, bushy canopy, rather long, leathery leaves, and large white flowers in spring. The round or oval, yellow fruit is the largest of the species, growing between 25 and 100 mm (1-4 in) in diameter. It has a sweet, musky flavor and numerous, hard seeds. The flesh may be white, pink or red, depending on the variety, and can be served fresh or used to make jams and jellies.

P. lit­torale var. langipes (Synonym: P. cattleianum), purple strawberry guava, grows to around 7 m (23 ft). It has smooth, attractively mottled bark, glossy and leathery, rounded leaves and single, white flowers in spring. The fruit is a purplish red colour, with a reddish pulp and a flavor said to resemble strawberry. It is also used for jams and jellies. The fruit does not travel well.

Cultivation

In frost-prone climates, guavas are grown in an intermediate greenhouse or conser­vatory, mainly as novelty foliage plants. They need large pots or tubs of well drained, soil-based potting compost. Shade from direct strong sun. Outdoors grow in a sheltered, sunny position with rich, moist, free-draining soil. Propagate from seed or cuttings, or by layering in spring.

Climate

Zone 10 and above.