What are the botanical properties of guava fruit ?
Guava fruit, whose homeland is South America and West India, is 7 m tall. It is the product of a dwarf tree with a large crown that does not exceed. The bark of the body, which conically expands downward, is bright and thin.
The flowers are fragrant, light pink and spread from the points where the leaves meet the stem. Its fruits are golden yellow, pear-shaped and average lemon-sized, with many seeds inside.
The fruit weight of Guava varies between 60-65 grams and an average of 85% fruit meat and the rest consists of seeds. The color of the flesh is white, light pink or green. The seeds are buried in the middle of the flesh and hard. Guava tree 700 m. Although he likes the clayey sandy soils of the highlands and mountain slopes above the height; It is observed that it grows well in heavy clay and especially volcanic soils.
As it is consumed either freshly or by cooking, the fruits are also used for the production of jam, dessert and pickles. In addition, in Java, the leaves of the Guava tree are cooked with rice and eaten. The easily peeled bark of the tree trunk contains up to 27-30% tannin.
Guava is one of the fruits with high antioxidant content. In addition, it contains high levels of vitamin C and lycopene (antioxidant carotenoid, which gives red color to watermelon and tomato).