Guava

Guava is a typical tropical natural product developed in numerous tropical and subtropical districts. Psidium guajava (basic guava, lemon guava) is a little tree in the myrtle family (Myrtaceae), local to Mexico, Central America, the Caribbean and northern South America. Albeit related species may likewise be called guavas, they have a place with different animal types or genera, for example, the "pineapple guava", Acca sellowiana. In 2016, India was the biggest maker of guavas, with 41% of the world aggregate. 

Specification

The most much of the time eaten species, and the one regularly essentially alluded to as "the guava", is the apple guava (Psidium guajava). Guavas are run of the mill Myrtoideae, with intense dim leaves that are inverse, basic, elliptic to applaud and 5–15 centimeters (2.0–5.9 in) long. The blooms are white, with five petals and various stamens. The natural products are many-seeded berries.

Guava organic products, as a rule 4 to 12 centimeters (1.6 to 4.7 in) long, are round or oval relying upon the species. They have an articulated and commonplace scent, like lemon skin however less sharp. The external skin might be harsh, frequently with an unpleasant taste, or delicate and sweet. Changing between species, the skin can be any thickness, is generally green before development, however might be yellow, maroon, or green when ready. The mash inside might be sweet or sharp and grayish ("white" guavas) to profound pink ("red" guavas). The seeds in the focal mash shift in number and hardness, contingent upon species. 

Guavas started from a territory thought to reach out from Mexico or Central America and were circulated all through tropical America and the Caribbean locale. They were received as a yield in subtropical and tropical Asia, the southern United States (from Tennessee and North Carolina south, just as the west and Hawaii), tropical Africa, South Asia, Southeast Asia, and Oceania. Guavas are presently developed in numerous tropical and subtropical nations. A few animal types are developed economically; apple guava and its cultivars are those most generally exchanged globally. Guavas likewise develop in southwestern Europe, explicitly the Costa del Sol on Málaga, (Spain) and Greece where guavas have been economically developed since the center of the twentieth century and they multiply as cultivars.

Develop trees of most species are genuinely cool solid and can endure temperatures marginally colder than 25 °F (−4 °C) for brief timeframes, yet more youthful plants will probably stop to the ground. 

Culinary Utilize 

In Mexico and other Latin American nations, the guava-based refreshment agua fresca is well known. The whole natural product is a key fixing in punch, and the juice is frequently utilized in culinary sauces (hot or cold), brews, confections, dried bites, organic product bars, and pastries, or dunked in chamoy. Pulque de guava is a well known mixed drink in these districts. 

In numerous nations, guava is eaten crude, commonly cut into quarters or eaten like an apple, while in different nations it is eaten with a touch of salt and pepper, cayenne powder or a blend of flavors (masala). It is known as the winter national product of Pakistan. In the Philippines, ready guava is utilized in cooking sinigang. Guava is a prominent nibble in Taiwan, sold on numerous road corners and night markets during sweltering climate, joined by bundles of dried plum powder blended with sugar and salt for plunging. In east Asia, guava is normally eaten with sweet and acrid dried plum powder blends. Guava juice is well known in numerous nations. The organic product is likewise frequently incorporated into natural product servings of mixed greens. 

In light of its abnormal state of gelatin, guavas are widely used to make confections, jam, jams, jams, and jellies, (for example, Brazilian goiabada and Colombian and Venezuelan bocadillo), and as a preserves jam served on toast. 

Red guavas can be utilized as the base of salted items, for example, sauces, substituting for tomatoes, particularly to limit causticity. A beverage might be produced using a mixture of guava leafy foods, which in Brazil is called chá-de-goiabeira, i.e., "tea" of guava tree leaves, thought about restorative