Guava

The guava tree is a small which may reach a height of about 8 meters. It has four-angled branches. The leaves are opposite, somewhat hairy, oblong to elliptic and usually pointed at both ends. The flowers are white and borne in panicles with one to three flowers.
The guava fruit is rounded, about 4 to 5 centimeters long, the introduced guavas, such as the Brazilian guava, the Florida Guava and the Java guava are much bigger than the native varieties. They are much more fleshy and have lesser seeds. The fruit when unripe is green, when fully ripe, it is yellow. The ripe fruit has pink or white pulp.
One variety, with smaller fruits but recommended for backyard planting is the purple guava. It is a sort of a novelty because of its color. The ripe fruit is sweet and delicious;
Economic and Nutritive Values of Guava Fruits
• Guava fruits are eaten ripe or unripe. The ripe guava fruits are sweet and are made into jellies which preserved in bottle.
• Ripe guavas are used in the preparation of a certain dish.
• Vitamin C content of guava fruits.
Medicinal Value
• The leaves are boiled in water and the solution is used for stomach ache and for expelling intestinal worms.
• The bark and leaves are used in childbirth to expel the placenta.
• The pounded leaves are applied to ease rheumatic pains.
• Juice extracted from roots and leaves are rubbed on the spine children having convulsions.

Guava are propagated in a number of ways. Seed planting is most common way. Guavas, however, may be planted asexually, by marcotting, stem cutting, grafting and budding.