Guavas are plants in the Myrtle family (Myrtaceae) class Psidium. The expression “guava” seems to get from the Arawak (indigenous people groups of the Caribbean) guayabo “guava tree”, through the Spanish guayaba. Another term for guavas is pera, gotten from pear got from Spanish or Portuguese normal to locales around the western Indian Ocean. Amrood is another term utilized as a part of Indian subcontinent and Middle East, conceivably getting from armoot signifying “pear” in Arabic and Turkish dialects. In Egypt, it is called gawafa.
Named a berry by most botanists, every guava berry is secured by an unpleasant green skin that turns yellow when ready. The mash inside happens in shades of white, pink, or red with various small, semi-hard consumable seeds, amassed particularly at its middle. The natural product is delicate when ready with sweet musky fragrance and smooth in surface. Ready natural products have rich flavor with sweet-tart taste.
The early Spanish wayfarers of the 1500′s discovered Strawberry Guava, ‘Acca sellowiana O.,’ developing as a local tree in America, where they were solidly settled from Mexico southward to Peru. They are local to Mexico, Central America, and northern South America. Guavas are presently developed and naturalized all through the tropics and subtropics in Africa, South Asia, Southeast Asia, the Caribbean, subtropical districts of North America, Hawaii, New Zealand, Australia and Spain.
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