If pineapple is known as the "king" of fruits, guava is considered the queen. Thought to be native to southern Central America and Mexico where it's been a major crop for centuries, guavas are members of the myrtle and eucalyptus family, growing throughout the tropics on small trees with smooth, copper-colored bark. Another type, Psidium cattleianum, grown in flower and foliage gardens, is not for eating. Soft, sweet, and fragrant when ripe, guavas are small and round or oval, with varying colors from yellow to pink to dark red, depending on the variety. Each fruit contains a large number of tiny, edible seeds at the center. Guavas are very good simply sliced for a snack or added to salads. In other areas of the world, guava is popular as a thick, rich paste made into cheese. Fresh guava juice is common in Hawaii. In Fiji, guavas are used to make tasty jelly.
• Guava can be almost invasive if allowed to grow at will, reaching heights of 30 feet. On some South Pacific Islands, it's illegal to plant new trees just for this reason.
• Guava trees can produce fruit twice a season in areas where the climate is right, and can live for around 40 years. Beautiful, edible flowers precipitating the fruit have myriad, tall stamens with tiny pistils at the ends, resembling exploding fireworks.
Myth- Eating guavas during cough and cold worsens it!
Truth- Guava is rich in vitamin C and other minerals. It also has other nutrients, which build immunity and therefore help us fight against cough and cold, not cause it.