AppearanceWidely cultivated in tropical and subtropical regions around the world, guava fruits can range in size from as small as an apricot to as large as a grapefruit. Various cultivars have white, pink, or red flesh, and a few also feature red skin.
When cultivated from seed, guavas are notable for an extremely slow growth rate for several months, before a very rapid acceleration in growth rate takes over. From seed, common guavas may bloom and set fruit in as few as two years or as many as eight. Cuttings and grafting are more commonly used as a propagation method in commercial groves. Highly adaptable, guavas can be easily grown as container plants in temperate regions, though their ability to bloom and set fruit is somewhat less predictable. In some tropical locations, guavas can become invasive. It has become a major problem in the Galápagos Islands.
The plant is used in many different shampoo products for its scent. It is also becoming a popular bonsai species and is currently quite popular in India and Eastern Asia.
FoodGuava edible fruits can be eaten raw or cooked. The processing of the fruits yields by-products that can be fed to livestock. The leaves can also be used as fodder.
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