Allergen Exposure
Guavas are native to Central and South America but now grow in many countries. Guava was said to be a favourite food of the Incas and Aztecs. The trees are among the most gregarious of fruit trees.
A small tree with spreading branches, the guava is easy to recognise because of its smooth, thin, copper-coloured bark that flakes off, showing the greenish layer beneath. The fruit, which exudes a strong, sweet, musky odour (attributed to carbonyl compounds), may be round, ovoid, or pear-shaped when ripe. It has a thin, light-yellow skin, frequently blushed with pink. Next to the skin is a layer of somewhat granular flesh of varying colour and flavour. The central pulp is juicy and normally filled with very hard, yellowish seeds.
The guava can be a home fruit tree or be planted in small groves. In many parts of the world, guava runs wild and forms extensive thickets, overrunning pastures, fields and roadsides so vigorously that it can be classed as a noxious weed, subject to eradication. Nevertheless, in some countries wild guava (though underutilised) constitutes the bulk of supply for major industries.
Raw guavas can be eaten out of hand but are preferred seeded and served sliced, as dessert or in salads. The sweet yellow fruit is eaten fresh; the pulp of the red, sour varieties is used for jelly, juices, etc. More commonly the fruit is cooked, as cooking eliminates the strong odour. There are innumerable recipes for using guavas in pies, cakes, puddings, sauces, ice cream, tapioca, juice, syrup, jam, butter, marmalade, chutney, relish, tomato sauce, breakfast cereal, baby food and other products. Guavas may be canned or frozen, and extracts provide flavourants, pectin for food processing, and vitamin C for enrichment of other foods. Besides supplying vitamin C, guavas are a good source of potassium and fibre.
Guava is an important medicinal plant in tropical and subtropical countries, and is widely used in folk medicine around the world. (1) The roots, bark, leaves, shoots, and immature fruits are astringent. They are also thought to be analgesic, emmenagogue, febrifuge, and vermifuge, and are used to treat a variety of ailments both internal and external.
The wood is used in carpentry, turning, and for engravings and other ornaments, but is not durable when wet. It is good firewood, and also a source of charcoal.
The leaves, bark and young fruit are rich in tannins and other volatile compounds. In Central America the bark is used for tanning hides. The leaves, used with other plant materials, make a black dye for silk, cotton, and matting.