27 



18. Guava 



Psidium guajava 



Guava may be eaten either raw or cooked. The bush or 

 small tree grows in abundance, in both wild and cultivated 

 state, in the lowlands and lower mountains of the Caribbean 

 region. It has a peculiar, pale brown, smooth bark that scales 

 off in thin sheets. The fruit is soft and yellow green when ripe 

 and has a sweet-tasting pulp and many large seeds. It has a 

 very strong musky odor. Other kinds of guava are found in 

 this region; some grow on low bushes and are rather tart and 

 very good to eat. Guava is also called guayaba. It is used in 

 making* guava jelly, paste, and preserves. 



