by RYAN MILEJCZAK
Sponsored by Farm Credit of Central Florida
Florida’s humid, subtropical climate makes it the perfect place to grow a wide variety of fruits, including some that are difficult or impossible to grow in most other states. One of the tastiest and best looking examples is the guava.
There are several varieties of guava that are grown and consumed worldwide, such as the strawberry guava (Psidium cattleyanum) or the pineapple guava or feijoa (Feijoa sellowiana) but the most common variety grown in here in Florida is the common guava, also called the “lemon guava” or “apple guava” (Psidium guajava).
All guava are members of the myrtle family, along with, of course, Myrtle trees, as well as cloves, allspice, and eucalyptus. They take the form of shrubs or small trees, and are known for growing extremely slowly before a rapid growth spurt, and take 2-8 years to set fruit.
Guava are native to Mexico, the Caribbean, Central America, and parts of South America, and require a warm, humid, tropical or sub-tropical climate to grow.
So, it’s no surprise that by 1847, guavas made their way to Florida’s shores by way of Cuba, with the first commercial grove likely established in Palma Sola in 1912.
Thanks to our climate, guava soon began flourishing here; in fact, wild guava growing out of cultivation are not an uncommon site around Florida, despite not being native. In fact, some varieties of guava, such as strawberry guava, are even considered invasive species.
Today, Florida is one of only two states with significant guava production, along with Hawaii. Puerto Rico also produces guava commercially. Most production in the state is centered around Miami-Dade and other parts of South Florida. While hard numbers are hard to come by, some estimates state there are around 600 acres of guava cultivated in our state.
UF/IFAS estimates about 9,750 pounds of yield per acre per year. At an estimated price of $2 per pound, this would represent a value of about $11.7 million for the Florida economy.
Guava can produce fruit year-round in Florida, especially with pruning in care, but there are still two main seasons: February to March and August to October. Both pink and white varieties of guava are grown here, with popular varieties including Mexican Cream, Homestead, and Red Indian.
Guava is an extremely rich source of Vitamin C (four times the amount provided by an orange), as well as being rich in Vitamin A, folate, and potassium. They’re also rich in fiber and antioxidants.
Guavas are a delicious treat on their own. Pink guava are best enjoyed soft, ripe, and sweet, while white guava are eaten while still a little green and tart. But, they can also be made into a variety of foods, such as guava paste and Cuban pastelitos, and is also a popular ingredient in beverages like Mexican aguas frescas. It can even be used in savory dishes, such as an accompaniment to seafood.
Besides the fruit, the leaves of the guava tree can also be used to make tea. An infusion of the fruit and the leaves is popular in Brazil and known as chá-de-goiabeira, “guava tree tea.”
However you enjoy them, one thing is certain: few things are better than a fresh, Florida-grown guava, and we’re right in the heart of guava season. Next time you’re at the store or your local farmer’s market, look for guava that are slightly soft and fragrant to ensure you get the best tasting fruit.