15 Types of Guava Fruit Trees With Pictures

Guava fruit trees, scientifically known as Psidium guajava, are tropical trees native to Mexico, Central America, the Caribbean and northern South America. They are found in many regions worldwide, including Africa, Asia, Central America, South America, and the West Indies.

Guavas also grow in southwestern Europe, specifically the Costa del Sol on Málaga, (Spain) and Greece where guavas have been commercially grown since the middle of the 20th century and they proliferate as cultivars. Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than −4 °C (25 °F) for short periods of time, but younger plants will likely freeze to the ground.

Guava trees can grow to a height of 20-25 feet, and they have smooth, light gray bark, and glossy, dark green leaves. The tree produces white five-petaled flowers that bloom year-round.

The fruit of the white guava tree is round to oval in shape, and it can be as small as an apple or as large as a grapefruit. The skin of the fruit is light green or yellow and the flesh is white and contain edible seeds. The fruit has a sweet, aromatic flavor and a soft, grainy texture. Guava fruit is a good source of vitamin C, vitamin A, and dietary fiber

Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guava trees can bear fruit in two years, and can continue to do so for forty years.

More than 100 species of guava exist. In the United States, several different guava varieties are grown commercially in Florida and Hawaii, as well as Puerto Rico. Guavas are winter hardy in U.S. Department of Agriculture zones 9 to 11. In this article, we’ll explore different types of guava fruit trees and provide pictures to help you identify them.

List of Guava Fruit Tree Varieties

  • Red Malaysian Guava
  • Strawberry Guava
  • Thai White Guava
  • Mexican Cream Guava
  • Beaumont Guava
  • White Indian
  • Lemon Guava
  • Detwiler
  • Pineapple Guava
  • Sour Guavas 
  • Seedless Guava
  • Purple Forest Guava
  • Black Chilean Guava
  • Tahitian Guavas 


Red Malaysian Guava

The Red Malaysian Guava is native to Malaysia. The soft fruits are a type of tropical guava known for their pigmented, dark purple-brown skin and vibrant, red-purple flesh. Red Malaysian guavas are sometimes known as Thai Maroon guavas and are primarily viewed as an ornamental variety grown through small farms and home gardens. 

The Red Malaysian Guava tree has a bushy growth habit and can grow up to 20 feet tall. It has a smooth, copper-colored bark that peels off regularly to reveal shades of pink and green. The leaves are dark green and glossy with a leathery texture.

The tree produces small, white flowers with a purple center that grow in clusters which are notably different from the white flowers of other guava varieties. Red Malaysian guava trees can also produce fruit after one year and are highly prolific once established. The fruit is oval-shaped and the size of a lemon. The skin of the fruit is thin and smooth, and it turns from green to a deep red when it is ripe. The flesh of the fruit is white or pink and contains small seeds.

The Red Malaysian Guava is a highly adaptable tree that can grow in a variety of soil types and climates. It prefers full sun but can also tolerate partial shade. The tree is drought-tolerant and can withstand periods of heavy rainfall.

The fruit of the Red Malaysian Guava is sweet and juicy with a slightly acidic taste. It is often eaten fresh, but it can also be used in juices, jams, and desserts. The fruit is a good source of vitamin C and other nutrients.

Strawberry Guava

Strawberry Guava, also known as Psidium cattleianum or Cattley guava. They are bright red fruits that grow on a large shrub or small tree. This Guava tree is native to South America, specifically Brazil.

The Strawberry Guava tree grows to a height of 6-13 feet (1.8-4 meters) and has a dense, bushy canopy of dark green leaves. The bark of the tree is reddish-brown and peels to reveal a smooth, copper-colored layer underneath. The tree produces small, white flowers with a purple center that grow in clusters.

The fruit of the Strawberry Guava tree is oval-shaped and about the size of a small apple. The skin of the fruit is thin and smooth, and it turns from green to a deep red or yellow when it is ripe. The flesh of the fruit is white or pink and contains small seeds. The fruit has a sweet, aromatic flavor that is reminiscent of strawberries and guavas, hence its name.

Over time, the fruits have become known by other names, including Purple guava, Cattley guava, Cherry guava, and Chinese guava.

Pineapple Guava

Pineapple Guava, also known as Feijoa sellowiana or Acca sellowiana is native to South America, specifically Brazil and has been growing wild since ancient times. It has also been widely cultivated in other tropical and subtropical regions. It’s now grown in the U.S. in California, Texas and Florida and in other parts of the world, including Australia, where some cultivars originated.

It produces fruit with a bluish-green or grayish-green skin and green pulp. The feijoa is hardier than true guavas trees. In fact, according to many farmers, pineapple guava tree produces the best fruit when grown in regions with moderate summers and cool winters.

Pineapple guavas grow on evergreen shrubs to small trees reaching 3 to 6 meters in height, and the trees begin bearing fruits approximately 3 to 4 years after planting. The name Pineapple guava is a general descriptor used for multiple varieties of fruits, and the species is also known as Guavasteen, Feijoa guava, Brazilian guava, Fig guava, and Guayabo Del Pais.

Another unique feature of Pineapple guava trees is their edible showy flowers. The springtime blooms attract pollinators and showcase brilliant pink, white, red, and yellow hues. Each flower has four fleshy oval petals with a floral, subtly minty taste.

There are many different varieties within the species, including self-fertile cultivars such as Coolidge, Nazematz, Pineapple Gem, Apollo, Mammoth, Robert, Takaka, Unique, and Andre, and other varieties such as Superba, Variegata, Nikita, Trask, Choiceana, Edenvale, Gemini, Moore, Triumph, Besson, Chapman, David, Roundjon, Magnifica, Robert, and Hirschvogel. 

Thai White Guava

The Thai White Guava, also known as Psidium guajava ‘Thai White,’ is a unique variety of guava that is native to Thailand. The Thai White Guava tree is relatively small, reaching a height of 10 to 15 feet, and is known for its attractive, copper-colored bark that peels off to reveal shades of pink and green.

 Thai guavas are a common fruit throughout Thailand and are easily found in the wild and sold at local markets. Thai guavas are generally small to medium in size with a round to oval shape. The fruit’s thin skin can be smooth and textured to bumpy, covered in protrusions, warts, and nodes, and have a firm consistency. The skin also transitions from pale green to yellow-green with maturity. Underneath the surface, the white flesh is dense with a crunchy mouthfeel texture.

Mexican Cream Guava

Mexican Cream Guava, also known as “Guayaba Crema” in Spanish or Tropical Yellow guava is native to Mexico.  The trees usually live to be 40 years old. Mexican Cream guavas grow in groups on trees that can sometimes grow up to 10 meters tall. They thrive in warm temperatures, however well established trees can survive temperatures that fall below freezing. 

They are typically medium-sized, round or oval-shaped fruits. When ripe, the skin can be light green to yellow-green, sometimes with a pink or red blush. The flesh is creamy, smooth, and soft, often likened to custard or cream cheese. It contain small, edible seeds dispersed throughout the flesh. The flesh is sweet, with a classic tropical flavor, and offers aromas of pineapple and passion fruit.

Mexican Cream Guavas are commonly eaten fresh, either sliced or scooped out with a spoon due to their creamy texture. They can be used in fruit salads, smoothies, and desserts such as ice creams, sorbets, and custards.

Beaumont Guava

The Beaumont Guava is a small, round fruit with a thin green skin that turns yellowish when ripe, and it’s packed with juicy, pink flesh and tiny edible seeds. The tree grows to a height of around 6 to 20 feet (1.8 to 6 meters). It has a rounded or spreading canopy with dense foliage. The branches are slender and flexible, often drooping under the weight of the fruit.

Flowers are typically white with five petals and numerous stamens. The flowers are produce year-round in warm, tropical climates. The bark of the tree is smooth when young, with a greenish-brown color. As the tree matures, the bark becomes rougher and develops fissures. Mature bark tends to have a reddish-brown or grayish color, with darker patches and ridges.

Beaumont Guava is relatively easy to grow. It thrives in warm, tropical climates and is a popular choice for home gardens and commercial orchards alike.

White Guava

White guavas also referred to as Psidium guajava ‘white’ is a shrub or small tree and can grow up to 20-30 feet in height and produces small to medium-sized fruits with a unique and delicious flavor. The trunk of the tree is usually slender and smooth when young, gradually developing a rougher texture with age. The tree is characterized by its dense foliage, with glossy green leaves that are oval-shaped and arranged oppositely along the branches.

White guavas have a round or oval shape, similar to other guava varieties. The skin can be pale green or yellowish-green when ripe. The flesh is smooth, creamy, and tender, with a soft texture. They contain numerous small seeds embedded within the flesh.

White guavas have a sweet-tart, subtly sour, and tropical flavor well suited for fresh and cooked preparations. The fruits are traditionally eaten raw, and the skin, flesh, and seeds are all edible. White guavas can be consumed on their own, or they can be sprinkled with salt, chile powder, or sugar for added flavor. The fruits can also be chopped and tossed into salads, mixed into fruit bowls, sliced and layered onto cheese boards, or incorporated into breakfast dishes. 

White guava trees are prolific in fruit production. The fruits mature within 2 to 4 years after planting. They are usually harvested when fully ripe, which is indicated by a change in color from green to yellowish-green or pale yellow, depending on the variety.

There are many different varieties of White guavas cultivated worldwide, and some of the cultivars include Supreme, Nagpur, Lucknow 49, Miami White, Mexican White guavas, Giant Bangkok, Thai guavas, Chittidar, Webber, Karela, Behat Coconut and Tropical White.

Lemon guava

Lemon guava, also known as lemon guayaba, Yellow Strawberry guavas or Yellow Cattley guavas is botanically classified as Psidium cattleianum x lucidum. The trees grow as small to medium-sized evergreen shrubs or trees, reaching heights of up to 20 feet (6 meters). The tree is highly prolific and can produce over 136 kilograms of fruit in a single season.

Lemon guavas fruits are small to medium-sized, round or oval-shaped fruits with smooth, thin skin. When ripe, the skin may range from pale yellow to golden-yellow, often with a blush of pink. The flesh of the fruit is creamy white to pale yellow. The fruits are available in the late summer through winter. In some tropical regions, fruiting may occur year-round.

Lemon guavas are edible raw and have a sweet, subtly acidic, tangy, and bright taste with floral, tropical, and lemon-like nuances. The fruits can be sliced and served on charcuterie plates with cheese, tossed into salads, mixed into fruit medleys, or used as a topping over parfaits. The fruits can are also blended and frozen into sorbet, ice cream, or popsicles and infused into marinades, chutney, relishes, and dressings as a sweet flavoring. 

Lemon guavas pair well with fruits such as strawberries, passion fruit, coconut, and pineapple, herbs including thyme, tarragon, and basil, and meats such as poultry, pork, or fish. The fruits have a short shelf life and last only 2 to 3 days.

Lemon guavas are known by several names worldwide, including Yellow Strawberry guava, Yellow Cattley guava, Yellow Cherry guava, Guyaba japonesa, and Waiawi. 

Detwiler Guava

Detwiler guava is a hybrid variety. The trees are usually medium-sized, with heights of about 10 to 20 feet (3 to 6 meters) and have a rounded or spreading canopy. Detwiler guava trees grow well in warm, frost-free climate, preferably in USDA hardiness zones 9b to 11.

In suitable climates these trees may produce multiple fruiting cycles throughout the year, with peak production occurring during the warmer months. In subtropical climates with cooler winters, fruit production may slow down or pause during the colder months but resume when temperatures rise again in spring and summer.

The fruit has a round to slightly oval shape, with a smooth and slightly indented blossom end. When ripe, the skin of Detwiler guava fruits is typically a vibrant yellow with a greenish tint. Some fruits may exhibit a blush of pink or red on the skin, especially on the side facing the sun.

The flesh of Detwiler guava fruits is thick, juicy, and creamy, with a smooth and tender texture. The flesh is white to pale yellow in color, with some varieties exhibiting a pink hue closer to the skin. The taste is pleasantly sweet with a subtle tartness, reminiscent of a combination of pineapple, banana, and pear, with floral undertones.

Detwiler guava fruits can be enjoyed fresh as a delicious and refreshing snack, either sliced or eaten whole. They can also add a sweet and sour flavor to savory dishes such as curries, soups, and stews, be cooked into grilled cheese sandwiches, or chopped, skewered, and grilled with chicken as a tropical main dish.

Sour Guavas

Sour guavas, botanically classified as Psidium friedrichsthalianum, are a wild, tropical variety. Sour guava trees grow as medium-sized trees, reaching heights of about 20 to 30 feet (6 to 9 meters). The trees produce small, white flowers with prominent stamens. These flowers are usually fragrant and attract pollinators such as bees, butterflies, and birds.

Sour guava fruits are small in size resembling small apples or pears in shape. When ripe, the skin of sour guava fruits ranges from yellow-green to golden-yellow, sometimes with hints of pink or red blush. The flesh is firm, crunchy, and succulent, with a texture similar to that of an apple.

As the name suggests, sour guava fruits are known for their tart flavor, which is more acidic than sweet guavas. The taste is reminiscent of a combination of lemon and guava, with a tangy and refreshing quality that stimulates the taste buds.

Sour guavas are known by many different regional names, including Guayaba Agria in Colombia, Cas Ácida in Guatemala, Cas or Costa Rican guava in Costa Rica, Guayaba del Choco in Ecuador, Guayaba Montes in Mexico, Chaco guava in Ecuador, Guayaba de Fresco, and Acid guavas. 

Seedless Guava

The Seedless guava grows on an evergreen tree that can range from 3 to 10 meters tall. It has a shrub-like growth habit with smooth bark that is brownish-green or even red. The fruits are a medium-large guava averaging 5-10 centimeters long and are often sweeter than the seeded varieties. The guavas are generally found throughout Malaysia and other parts of the South Pacific.

Seedless guavas are generally seedless and can vary in shape from round to ovoid or piriform (pear-shaped). Despite the name “seedless,” small, soft seeds may occasionally be present, but they are minimal compared to traditional guava varieties.

The crisp white flesh of seedless guavas is highly aromatic. The flesh offer a complex flavor profile with notes of peach, passionfruit, lime zest, and hints of rose.

Seedless guavas may be used in salads. The crisp fruit is shredded, and combined with lettuce, then dressed with flavorings like lime juice, fish sauce, sugar, lime, dried shrimp, onion, mint and coriander. As the fruits ripen further, they soften slightly and develop a smooth, fine texture that is ideal for jellies, custards and pie fillings.

Purple Forest Guava

Purple Forest guavas grow on shrub-like trees that reach 3 to 4 meters in height. Also known as Araca-una, or Araçaúna in its native home of Brazil, the suffix “una” translates to black which refers to the dark purple or almost black shade the fruit takes on when fully mature. The Purple Forest guava is sometimes confused with Camu-camu, another fruit commonly found growing in the rainforests of Brazil and Peru. In fact, some people even misleadingly call it Camu-camu of the Atlantic forest or false Camu-camu.

Purple forest guava fruits are preceded by showy white flowers with multiple feather-like, fuzzy stamens. The round to pear-shaped fruits of purple forest guava average 2 to 3.5 centimeters in diameter. When fully ripe, the skin of purple forest guava fruits turns a dark shade of purple, ranging from deep violet to reddish-purple. In suitable climates fruits are available in the mid to late summer.

The cream-colored interior of purple forest guava fruits contains small angular seeds, which are swallowed whole when consuming the fruit. While the seeds are edible, some people prefer to remove them before eating the fruit. The guavas can be quite acidic and tannic depending upon growing conditions and offer subtle tropical notes of pineapple and berry. These Guavas are particularly well-suited for making jams, jellies and preserves.

Black Chilean Guava

Black Chilean guavas grow on multi-branched trees that average 1 to 2 meters in height and appear more like a shrub than a tree. In spring and early summer, the Black Chilean guava produces small, bell-shaped white or pink flowers with prominent stamens. The fruits of the Black Chilean guava are small, round berries that mature from green to deep purple or black when ripe. They measure around 1 to 2 centimeters in diameter.

Botanically classified as Ugni myricoides, they are like those guavas in the larger Psidium genus, but unique in that they are native to a more specific geographic region within Latin America. In fact, the petite berries have also earned the name ‘Black Mexican guava’, mainly due to an abundance of the plant in the state of Chiapas on the Mexico-Guatemala border. Their scientific name is derived from the Mapuche Native American word “Uñi”, also used to categorized their close cousin the red Chilean guava, U. molinae.

The flavor is complex and unique, combining sweet, tart, and floral notes with hints of spice. The texture of the fruit is juicy and smooth, with a slightly grainy consistency due to the presence of small seeds. They can be eaten fresh, straight from the plant, but are usually cooked. They can be baked into muffins, pancakes, scones or breads used similarly to blueberries. They are most often found in a preserved form, either as a jam or jelly. In southern Chile, the guavas are used to make ‘murta con membrillo’ which is a jarred mixture of Chilean guavas, quince and sugar that has been cooked down into a syrupy condiment.

Tahitian Guavas

Tahitian guava, scientifically known as Psidium guajava are sweet-tart fruits. They are also known as Tuava, Goyave, and Apple guava, and though not native to French Polynesia, these guavas have become widely naturalized throughout the islands.

The fruits are medium-sized, ranging from about 1.5 to 5 centimeters in diameter. They have a round to oval shape resembling small apples or pears. When ripe, the skin of Tahitian guavas varies in color from yellow-green to yellow-orange, with some fruits having a pinkish blush. The skin may also have small, white speckles.

The flesh of Tahitian guavas is juicy and tender, with a soft texture similar to a ripe peach. It may contain numerous small, edible seeds distributed throughout the flesh. The guavas emit a sweet and fragrant aroma when ripe, reminiscent of tropical fruits like pineapple and mango. While Tahitian guavas are generally sweeter than other guava varieties, they may still have a slight tanginess.

Today guavas are often regarded as one of the most invasive plant species in Polynesia, but despite their disruption of natural landscapes, many Tahitians value in very many ways.

In Tahiti, Tahitian guavas are popularly blended into glace de goyave, or guava ice cream, and they are also cooked into thin glazes to pour over grilled seafood. Tahitian guavas pair well with fruits such as strawberries, pineapples, coconuts, citrus, bananas, and papaya, ginger, honey, vanilla, seafood, poultry, pork, and nuts such as macadamia, cashews, and hazelnuts.

The fresh fruits will ripen at room temperature, and once mature, they can be stored for an additional 2-3 days in the refrigerator. Tahitian guavas can also be pureed and kept in the freezer, dehydrated and blended into a powder, or canned in syrup for extended storage.