Strawberry Guavas
Estimated Inventory, lb : 0
This item was last sold on : 12/30/25
Description/Taste
Strawberry guavas are small, averaging 2 to 5 centimeters in diameter, and have a round, ovoid, or oval shape with a distinct, open calyx opposite the stem end. This calyx resembles a small crown, and the fruit’s skin is thin, being easily bruised when ripe. Strawberry guavas transition from being hard and green to mottled red, white, and green shades. As the fruits continue to mature, they become dark red-purple and soften. Most consumers consider their faintly mottled, red-purple stage the best for fresh eating, as ripe, solid red fruits are more prone to damage and bruising. The skin has a sour and tart flavor profile and chewy nature, leading some consumers to suck out the flesh and discard the skin. Underneath the surface, the translucent to white flesh is aqueous, containing many hard and round, tan-brown seeds. The seeds are not chewable and are either swallowed whole or discarded. Strawberry guavas are aromatic and have a sweet, tropical, permeating fragrance. The fruits are edible raw once close to maturity and have a bright, tart, and sweet taste with fruity and floral nuances reminiscent of strawberries, passionfruit, and roses. Each fruit has a different flavor profile, and some may be sweeter, while others may be brighter, tart, and tangier. Strawberry guavas also lack the characteristic muskiness associated with other varieties of guava.
Seasons/Availability
Strawberry guavas are generally available in the summer. In tropical regions, fruiting may occur periodically year-round. In subtropical areas, the fruits typically ripen between June and August and again in November and January.
Current Facts
Strawberry guavas, botanically classified as Psidium cattleianum, are an American species belonging to the Myrtaceae family. The seasonal fruits grow on an upright, branching evergreen shrub or small tree extending 4 to 7 meters in height and have origins in South America, where they have been naturally growing since ancient times. Strawberry guavas were initially favored for the plant’s hardy, adaptable, and prolific nature, producing large quantities of aromatic and sweet-tart fruits. The species was eventually selected as a popular home garden plant and later introduced worldwide to tropical to subtropical climates. It is important to note that there are two kinds of Strawberry guavas, a red fruit type, as seen in the photograph above, and a yellow fruit type. Both kinds of strawberry guavas are interchangeably used in culinary preparations, and the yellow fruits are the rarer type, also called Lemon guavas. Strawberry guavas are an ornamental and culinary species, and the plants have acquired several names worldwide, including Cattley guava, Cherry guava, Araca, Waiwai, Chinese guava, Calcutta guava, Purple guava, Araca-Saiyu, and Guayabo Amarillo. Each season, Strawberry guavas tend to ripen simultaneously, and the fruits drop from the tree when they mature. Some growers place tarps underneath the plants to catch the falling fruits and incorporate the fruits into a wide array of homemade fresh and cooked culinary preparations.
Nutritional Value
Strawberry guavas have not been extensively studied for their nutritional properties. A few sources note that they contain fiber to regulate the digestive tract and vitamins A and C, which help maintain healthy organs and strengthen the immune system. Guavas, in general, also provide minerals in varying amounts, including potassium, iron, calcium, phosphorus, and magnesium. These minerals assist the body in supporting bone and teeth health, producing proteins for oxygen transport through the bloodstream, controlling nerve functions, and balancing fluid levels.
Applications
Strawberry guavas have a floral, tropical, sweet, and tangy taste suited for fresh and cooked preparations. The skin, flesh, and seeds are edible, and due to the tough consistency of the seeds, they are often swallowed whole or discarded. Strawberry guavas are eaten as a snack, or they can be sliced and tossed into salads. When serving over ice cream or mixing into yogurt and oatmeal, removing the seeds by hand or pressing through a strainer is recommended. Try deseeding Strawberry guavas and chopping pieces into fresh pico de gallo for a fruity twist. Strawberry guavas are also blended into various beverages like smoothies, cocktails, and sparkling drinks. Dropping the small fruits into carbonated liquids can add a festive touch. The fruits can also be pureed with other fruit juices and frozen into popsicles. Beyond fresh recipes, Strawberry guavas can be simmered into jams, sauces, and pastes. These softer forms can be used as fillings for baked goods, spread over toast, made into fruit leather, or incorporated into desserts. The leaves and seeds are also used in select recipes. The leaves are dried and steeped into tea, and the seeds are roasted as a coffee substitute. Strawberry guavas pair well with other fruits such as mango, strawberry, pineapple, citrus, watermelon, and herbs like mint, thyme, and basil. The fruits have a short shelf life and will only keep 2 to 3 days. Strawberry guavas will continue to ripen off the tree and should be stored at room temperature until they mature. Once ripe, they should be kept in the refrigerator or frozen whole, in slices, or in a puree for extended use.
Ethnic/Cultural Info
Strawberry guavas are also commonly known as Cattley guavas, a moniker derived from English horticulturist William Cattley. Mr. Cattley was the first horticulturist to successfully cultivate the species in England in the early 1800s and is also known for having introduced a popular orchid variety from Brazil. Beyond their use as an ornamental and home garden plant, Strawberry guavas have developed a reputation as an aggressive invasive species, especially in Hawaii. The plants were introduced to the islands in 1825 and were initially planted as a new ornamental variety for home gardening. Once the plants were naturalized, it was discovered that there were no known natural predators that could control the expansion of the variety like there were in Brazil. Non-native animals, including pigs and birds, also consumed the fruits, spreading the seeds through excrement, contributing to the plant’s rapid expansion. Strawberry guava plants create dense thickets that crowd out native species and provide a habitat for the invasive fruit fly. In the modern-day, Strawberry guavas are presently found on hundreds of thousands of acres across the Hawaiian Islands and have destroyed habitats and food sources for many native Hawaiian species. In an effort to protect the natural ecosystems, Hawaii residents are learning about the Strawberry guava’s destructive nature and are constructively using the trees to create tools and use them as a source of lumber for household projects and firewood. The wood is also frequently burned to smoke meat for parties and celebratory gatherings.
Geography/History
Strawberry guavas are native to South America and have been growing wild since ancient times. The species’ center of origin is thought to be Southeastern Brazil in coastal lowlands, and over time, seeds from the fruit were spread throughout tropical and subtropical regions in South America through animals, human migration, and other natural causes. Strawberry guavas were later introduced worldwide as an ornamental and culinary species. The plants were promoted for home gardens and commercial cultivation, contributing to their rapid expansion. In the early 19th century, Strawberry guavas were sent to Hawaii and were also planted in Florida later in the century. The plants quickly escaped cultivation and naturalized in these growing environments, eventually becoming an aggressive invasive species. They were also planted in Southern California and were later introduced to Australia and parts of Asia. Today, Strawberry guavas have spread worldwide and thrive in tropical to subtropical climates in undisturbed areas, rainforests, dry forests, and along roadways. The species grows wild, is planted on a small scale for processing, and is sown in home gardens. When in season, Strawberry guavas are offered directly through growers, wholesalers, or occasionally found at farmers’ markets.
Recipe Ideas
Recipes that include Strawberry Guavas. One
is easiest, three is harder.
Strawberry Guavas for sale around the world shared on the Specialty Produce App
