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Guavas are plants in the myrtle family genus Psidium, which contains about 100 species of tropical shrubs and small Guavas trees. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Southeast Asia, Hawaii, the Caribbean, Florida and Africa.
Cultivation for fruit Guavas are cultivated in many tropical and subtropical countries for their edible fruit. Psidium Guavas 1-year seedling Mature trees of most species are fairly cold-hardy and can survive as low as 5 °C for short periods of time, but younger plants will not survive. A few species - notably strawberry Guavas - can survive temperatures several degrees below freezing for short periods of time.
Guavas fruit are usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between Guavas species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.
However, nutrient content varies across Guavas cultivars. Although the strawberry Guavas, notably containing 90 mg of vitamin C per serving, has about 25% of the amount found in more common varieties, its total vitamin C content in one serving still provides 100% of the Dietary Reference Intake for adult males.
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