Guava from Uganda - common tropical fruits cultivated and enjoyed in many tropical and subtropical regions. Psidium guajava (common guava, lemon guava) is a small tree in the Myrtle family (Myrtaceae). Although related species may also be called guavas, they belong to other species or genera, such as the "pineapple guava" Acca sellowiana.  The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (Psidium guajava). Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens.

Packaging

Packaging is done in aerated cartons weighing 4 to 10 kilograms each.

Minimum Order

Negotiable, not less than 500 kilograms

The fruits are many-seeded berries and entire fruit is a key ingredient in punch, and the juice is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in chamoy.

In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala). Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades. 

Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile of essential nutrients, a single common guava (P. guajava) fruit contains about four times the amount of vitamin C as an orange.

However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has only 25% of the amount found in more common varieties, its total vitamin C content in one serving (90 mg) still provides 100% of the Dietary Reference Intake.