Guava (from Spanish; Goiaba in Portuguese) is a tropical round to pear-shaped fruit produced by the guava tree (Psidium guajava), of the family Myrtaceae. The tree is actually a small, white-flowered, oblong-leaved, glabrous shrub that originated in the warm regions of the Americas.
Guava is cultivated in many tropical countries because of its edible fruits. The fresh fruit is round, about 5 – 7 cm in diameter; some cultivated varieties may be twice as big. It has a thin delicate rind (pale green to yellow at maturity), a creamy white or orange-salmon flesh with many small hard seeds, and a strong characteristic aroma which people either love or hate. It is rich in vitamins A, B, and C. It is commonly eaten whole, like an apple, or sliced and served with sugar and cream as a dessert. In Asia, raw guava is often dipped in salt or prune powder. Boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (goiabada), and juices.
The plant is frost-sensitive. In several tropical regions it has become a pest.