Showing Food Strawberry guava
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| Name | Strawberry guava | ||||||||||
| Scientific Name | Psidium cattleianum | ||||||||||
| Description | Strawberry guava, Psidium cattleianum, is a small tree native to Brazil and adjacent tropical South America. It is widely consumed in tropical areas, especially in Hawaii, where it has become an invasive species (PMID: 29655760). The fruit is small, red or yellow, and has a sour taste, but is sometimes eaten whole or made into jam. The red variety, known as strawberry guava, has a taste similar to a passionfruit mixed with strawberry, while the yellow variety lacks astringency and is preferred by some. The fruit has a soft, juicy interior and edible skin, which tastes like rose petals. The seeds can be roasted as a substitute for coffee. The leaves can be brewed for tea. Strawberry guava is rich in vitamin C and antioxidants, providing several health benefits (PMID: 36814544). The most notable chemical in strawberry guava is vitamin C. The fruit has medicinal uses, including treating digestive issues and inflammation. A peculiar mode of preparation is roasting the seeds as a coffee substitute. | ||||||||||
| Primary ID | FOOD00482 | ||||||||||
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| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
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| ITIS ID | 27239 | ||||||||||
| Wikipedia ID | Strawberry_guava | ||||||||||
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| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||