Native to tropical America, from where it has spread to other tropical parts of the world, guava (Psidium guajava) is a fruit-bearing tree or bush that has long been harvested by the local indigenous people living in Argentina, especially in the northwestern province of Misiones.
The fruit is distinguished by a sweet and somewhat granular flesh which represents a great source of essential nutrients such as vitamin C, iron, calcium, and phosphorus. It can be consumed in a variety of ways - fresh, in salads or as a dessert, canned, or in the form of jellies, jams, or juices.
Although it used to be highly appreciated by local communities in the past, the consumption of guava has declined in recent years due to the availability of imported fruit in local stores. Guava fruit is, nevertheless, generally sought-after by local hotels and restaurants.
Efforts are being made to preserve the traditional knowledge about native fruits such as guava by promoting their use and helping with the fruit production and the preparation of traditional specialties which contain guava as an ingredient.
