Гуава: тропический фрукт и его использование.

Tropical fruit
the fruit

Guava ('/g//w//ɑː//v//ə/ GWAHvə) is a common tropical fruit cultivated in many tropical and subtropical regions.

The term guava appears to have been in use since the mid 16th century. The name derived from the Taíno, a language of the Arawaks as guayabo for guava tree via the Spanish for guayaba.

Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region. Archaeological sites in Peru yielded evidence of guava cultivation as early as 2500 BC. Guavas are cultivated in several tropical and subtropical countries. Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guava trees can bear fruit in two years, and can continue to do so for forty years. The fruit is cultivated and favored by humans, and many other animals such as birds consume it, readily dispersing the seeds in their droppings. In Hawaii, strawberry guava (P. littorale) has become an aggressive invasive species threatening extinction to more than 100 other plant species. By contrast, several guava species have become rare due to habitat destruction and at least one (Jamaican guava, P. dumetorum), is already extinct. Guava wood is used for meat smoking in Hawaii, and is used at barbecue competitions across the United States. In Cuba and Mexico, the leaves are used in barbecues.

In 2019, world production of guavas was 55 million tonnes, led by India with 45% of the total (table). Other major producers were China and Thailand. In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple; it is also eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala). In the Philippines, ripe guava is used in cooking sinigang. Guava is a snack in Cuba as pastelitos de guayaba; and in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is consumed in many countries. The fruit is also often included in fruit salads. Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and as a marmalade jam served on toast. As some of these phytochemicals produce the fruit skin and flesh color, guavas that are red orange tend to have more polyphenol and carotenoid content than yellow green ones.

Guava seed oil may be used for culinary or cosmetics products. It is rich in linoleic acid.

Since the 1950s, guavas – particularly the leaves – have been studied for their constituents, potential biological properties and history in folk medicine.

Guavas are one of the most common hosts for fruit flies like A. suspensa, which lay their eggs in overripe or spoiled guavas. The larvae of these flies then consume the fruit until they can proceed into the pupa stage. This parasitism has led to millions in economic losses for nations in Central America. Fungal pathogens, Neopestalotiopsis and Pestalotiopsis species are causal agents of guava scab in Colombia.