(Psidium guajava)



Pick guava that is ripe, firm with pale greenish-yellow color and clean skin. The fruit should have no blemish or signs of worm infestation or fruit-fly infection.


Spread on racks in a cool place or refrigerate the whole fruit. Can be frozen if it is first blanched, cooked, or boiled and strained.


  • Wash well and trim rose-end before eating.
  • Can be eaten fresh, peeled or eaten with the skinas a snack.
  • Cut half-ripe fruit into sections to remove anddrain pulp for blanching.
  • Sieve and remove seeds from cooked pulp beforefreezing.
  • Boil and strain fruit to extract juice.
  • Can be used in desserts after removing the pulpwith seeds and cutting.
  • Cut and blend fruits for drinks and puree
  • Can be stewed whole or cut into bite sizes.
  • Good for making jelly because of its high pectincontent.
  • (Malolo et al., 2001)

Photo Source


Guava can tolerate a wide range of climates and soiltypes but grow best in warm weather. Two varieties in the Pacific are the true guava (larger fruits) and the Cattley (cherry/strawberry). Mature guava turns light green or yellow in color and has a very distinctive aroma. Ripe flesh turns pink or may remain white and has many tiny hard seeds (Malolo et al., 2001).

Traditional Names
  • Chamorro – åbas
  • Hawaiian – kuawa
  • Kosraean – kuhfahfah
  • Marshallese – kuava
  • Palauan – kuabang
  • Pohnpeian – kuapa
  • Samoan – kuava
  • Yapese – abas; yaabwase