|
| |
| Latin: |
Psidium guajava |
| |
| Origin: |
The fruit of a plant Psidium guajava Linn., belonging to the Myrtacea family, native to tropical America.
The two important species are the common guava (Psidium guajava) and the cattley, or strawberry, guava (Psidium littorale or Psidium cattleianum). The common guava has a fruit with a yellow skin and white, yellow, or pink flesh. The cattley guava occurs in two forms: one has fruits with a bright yellow skin, and the other's fruits have a purplish red skin. Other guavas include the cas of Costa Rica (Psidium friedrichsthalianum) and the guisaro (Psidium molle), both with highly acidic fruits, and the Brazilian guava (Psidium guineense). The so-called pineapple guava is the feijoa.
The common guava is a large shrub or small tree with quadrangular branchlets, oval to oblong leaves about 7.6 cm in length, and four-petaled white flowers about 2.5 cm broad. The fruits are round to pear-shaped and measure up to 7.6 cm in diameter; their pulp contains many small, hard seeds (more abundant in wild forms than in cultivated varieties). The musky, and at times pungent, odor of the sweet pulp is not always appreciated. The Brazilian guava has similar but smaller fruit.
The common guava is not frost-resistant but is successfully grown throughout southern Florida; in several tropical regions it grows so abundantly in a half-wild state as to have become a pest.
The cattley, or strawberry, guava is considerably more frost-resistant. It is a large shrub with thick, glossy-green oval leaves and white flowers. The fruits are round, up to 5 cm in diameter, and contain many hard seeds. The soft pulp has a strawberry-like flavor. This species is frequently planted in gardens throughout southern California and other subtropical regions but is not commercially important.
Propagation of the common guava is usually by seeds, but improved varieties must be perpetuated by plant parts. The plant's hard, dry wood and thin bark prevent cutting and conventional methods of grafting. Veneer grafting, using as rootstocks young plants in vigorous growth, gives excellent results.
See also Herbs, Astringents, Guava Leaf. |
| |
| Properties: |
| Sweet, slightly sour and astringent in flavor, warm in nature, it is related to the channels of the stomach and large intestine. |
| |
| Functions: |
Nourishes yin and quenches thirst; stops diarrhoea and bleeding, with antiphlogistic (counteracts inflammation and fever), astringent and drying actions; stops coughs.
The fruit juice is a remedy for diabetes mellitus.
The green and immature fruit, after having been baked and ground into powder, is good for wounds. |
| |
| Applications: |
1. For acute dysentery (inflammation of the intestines):
Smash 250 g fresh guava and boil it in 500 ml water to evaporate half its volume. Divide into 3 parts for 3 doses to be administered in a day. Repeat for several days until cured.
2. For diabetes:
Crush 250 g fresh guava and obtain the juice which is divided into 3 doses. Drink one dose each dine, 3 times a day.
3. For wounds:
Crush 250 g fresh guava and bake it dry. Grind into powder and apply topically.
4. For hoarseness:
Boil 90 g dry guava in 200 ml water. Serve as tea.
5. For thirst and dry mouth due to deficiency of stomach yin:
Eat a fresh guava, or drink its juice. |
| |
| Dosage and Administration: |
Fresh guavas are eaten raw or sliced and served with sugar and cream as a dessert, or squeeze and drink the juice, or in decoction.
Guavas are also processed into jams, jellies, and preserves. |
| |
| Cautions on Use: |
|
| |
| Reference Materials: |
|
| |
| Toxic or Side Effects: |
|
| |
| Modern Researches: |
| Guava fruit contains B-sitosterol, guaijaverin, gallic acid, vitamins A, B, C, sugars and quercetin. |
| |
| |
|
