a food blog by samwellsphoto.com
January 3, 2015

A few years ago I planted 5 different varieties of guavas, and this year all 5 produced fruit in almost overwhelming quantities. As of right now I have 3 varieties of tropical pink guavas and two varieties of pineapple guavas. Each has its unique flavor and fruiting season. One of the trees was so fruitful that we ended up making guava juice and jam, we put them in smoothies every morning, froze a bunch for later, and we even made one gallon of guava wine. One tree started producing ripe fruit back in October and I just picked the last two ripe guavas yesterday.

Here in southern California, we can grow most subtropical fruits (depending how cold the micro-climate gets). Local rare fruit nurseries are the perfect place to see what fruits grow best in your specific area.

To make guava nectar, just add guavas to a blender with a few cups of water and puree. Strain the puree through a fine strainer and drink. You can also make lemonade and add the nectar to it to make a guava lemonade.

Just when I thought the harvest was done for the year, the other variety started setting fruit again, so we will have more in a month or two. We will basically have guavas for most of the year.

Although pineapple guavas are my favorite variety to eat, I love the deciduous bark on all the tropical guavas. The bark sheds and reveals a new layer of color and the bark remains smooth.

Guava trees can handle heavy pruning, so I prune my trees often and aggressively. I want them to stay small and pick-able. All fruit comes from new growth, so pruning only increases yield as you get twice as many shoots from every cut point. They grow fast so it’s best to stay on top of the pruning.

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