Guavas are fruits produced by Psidium guajava, tropical fruits variable in shape with a yellow-green skin and white to red flesh containing a great number of seeds. They are a good source of vitamin A and vitamin C, with the latter’s content depending on cultivar, and exceptionally rich in dietary fibre with a musky-sweet aroma. Eaten fresh, juiced or processed into pastes and preserves, they bruise easily and are highly perishable when fully ripe, so harvest timing and cool handling decide market quality.