|Common Name||Guava or Amrood|
|Botanical Name||Psidium guajava L.|
|Species||:||Psidium Guajava Linn|
|Other Names||:||Guava, Guava, Apple Guava,|
|Hindi Names||:||Jamaphal, Peru, Jamb, Amrood, Amrut|
Psidium guajava Linn is a small semi deciduous tropical tree commonly known as guava or ‘Amrood’ in north India and is widely grown throughout India for its fruits. It is common in the backyards. The tree is easy to recognize because of its smooth, thin, copper-colored bark that flakes off, showing the greenish layer beneath. From seed, common guavas may bloom and set fruit in as few as 2 years, or as many as 8. Cuttings and grafting are more commonly used as a propagation method in commercial groves. A high percentage of vitamin C (5 times more than oranges), carotene, vit B1, B2, B6, free sugars (glucose, fructose and sucrose) has been reported to be present in these fruits. Guava fruits are known to be a source of antioxidant.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades, and also for juices and aguas frescas.
"Red" guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. When immature and until a very short time before ripening, the fruit is green, hard, gummy within and very astringent.
In India, Guava tree is considered sacred and used in religious ceremonies by Hindus.