Guava is a tropical fruit that contains numerous vitamins, minerals, micro nutrients. Eat it raw to gain maximum health benefits. It is low in calories and high in fiber, vitamin C and vitamin A.

BOTANICAL NAME – Psidium guajava, Linn

FAMILY NAME – Myrtaceae


A large genus of tropical and sub tropical tree and shrubs, it is a native of tropical America.

This is arborecent shrub or small tree, up to 8 meter in height. Their leaves are light green, finely pubescent and chartaceous. Flowers are white and fragrant. Fruits are green to light yellow, but in some varieties, they are red in color; varying in shape and size to a great extent. Fruit flesh is cream white yellow or even red in some varieties.


Guava is often referred to as the apple of the tropics. It is a native of tropical America and has long been naturalized in different countries.


Fruits and leaves


Fruit is –

• Tonic

• Cooling

• Laxative

• Astringent

• Anti-diarrhea and

• Anti-dysenteric


Leaves, decoction, ripe fruit, jam and jelly

Read more about-

Nutritional Value of Guava

Health Benefits of Guava


IT is used in the preparation of fruit flavored cheese, canned variety and jelly. Processes have also been developed for drying this fruit as such and as pulp in the form of sheets, and also for the preparation of products such as its fruit juice and powder, concentrate, and nectar form.


This cheese is prepared from ripe and firm fruits. The fruits are washed and cut into small pieces, boiled in water and the pulp after straining to remove seeds and peels is mixed with sugar and butter and heated until the material becomes thick. Citric acid, common salt and coloring matter are added. The whole product is allowed to set and then cut into pieces of attractive shapes. It is wrapped in butter paper and stored in a dry clean place.


For the preparation of jelly, healthy, rather than tart fruits are taken. They are washed and cut into small pieces, and after the addition of citric acid, boiled in water for about half an hour. The juice is pressed out with a muslin cloth, and examined for the richness in pectin content. It is cooked with equal quantity of sugar till the resulting jelly boils at 105 degree. It is cooled thereafter.


Fully ripe and firm fruits of white flesh and few seeds are chosen for canning. The fruits are peeled with a knife, cut into halves, and the seeds present are scooped out. The peeled cored fruits are kept immersed in 1 – 2% common salt solution to prevent browning, and canned in hot sugar syrup containing citric acid. These canned fruits often have a taste and aroma better than those of the fresh fruits. Loss of ascorbic acid (Vitamin C) during canning is about 19.4%. There is a gradual loss of ascorbic acid on storage. For 6, 12 and 24 months of storage, the loss of vitamin C would be 10.0, 18.3 and 39.5% respectively.

Let’s find out the Nutritional Value of this fruit in next article….

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