The guava often referred to as the Spanish Guayaba is a small tree widely cultivated for the commercial value of its fruits. The place of origin of the guava is not certain, but is believed to be the area between Mexico and the southern Central America. It was then spread by humans, birds and other animals in all areas of warm-temperate America and in tropical West Indies from the XVI century. The guava was already known to the Aztecs, who called Xoxocotlan plum sand in later times the first historical date to the first decades of the sixteenth century to the work of Hernandez de Oviedo.

The fruits can be eaten both fresh and processed into juices, nectars, jams. A guava brings in an average of 150 calories. It is used for the preparation of goiabada, dessert popular in the regions of the Portuguese language. The fruit is of variable shape spherical, elliptical, pear-shaped, yellow or green-yellow, smooth or wrinkled, with white flesh or yellow-white or pink or red, sweet, sour or acid, with numerous seeds, small and whites. The weight varies between approximately 130 and 800 g, with an average weight of 390 g / fruit.

The plant grows in warm-temperate and subtropical environments area of cultivation of lemon, provided that the temperature does not drop below zero. Fruit ripening is climbing on both the plant and between different plants from late October to mid-December. In the places of origin are subject to various parasites, but controllable. The enhanced production of guava comes from tropical countries Brazil and India among others. It is in the United States, to Hawaii, the largest guava plantation in the world Guava Kai.