Egyptian Guava
Not much is known about this guava. The seeds were sourced from Tradewinds fruit and started in 2024. Egyptian guavas vary in size from small to large based on the specific variety and growing conditions, and the fruits average 7 to 12 centimeters in length. The fruits appear in oval to pyriform shapes with a bulbous base tapering to a slender, curved neck, and the skin is thin, delicate, and tender. The surface is generally smooth, sometimes featuring small bumps under the skin, and ripens from green to shades of yellow and white. Some Egyptian guava varieties develop a faint pink blush on surfaces exposed to ample sunlight during cultivation. Underneath the surface, the white flesh is thick and aqueous, becoming soft, tender, and succulent when ripe. The flesh also encases a central cavity filled with hard golden seeds. These seeds can be swallowed, but they should not be chewed. Some consumers choose to spit the seeds out when eating. Egyptian guavas are edible raw and release an aromatic, musky odor when ripe. The flesh has a mild, sweet, floral, and subtly fruity taste with subtly tangy and tart nuances
Egyptian guavas, botanically classified as Psidium guajava, are a category of commercial guava varieties grown in Egypt, belonging to the Myrtaceae family. There are three main varieties sold under the general Egyptian guava name, known as Bassateen El Sabahia, Bassateen Edfina, and Allahabad Safeda. Egyptian guavas generally grow on trees reaching 4 to 6 meters in height and ripen approximately 60 to 90 days after flowering. Growers favor Egyptian guavas for their high yields, fragrant nature, and sweet-tart taste. Egyptian guavas are standard commercial fruits grown throughout Egypt, and the fruits are regarded as table fruit, consumed mainly for fresh purposes. Egyptian guavas are hand-picked when harvested for fresh sale to protect their thin, delicate skin. The fruits are also mechanically harvested on a smaller scale and sold for processing into juices and pastes. Egyptian guavas are notably known for their bright white pulp, a desired trait in processed preparations.
Nutritional Value
Egyptian guavas are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to boost the immune system. Like other guava varieties, in general, the fruits provide some calcium to build strong bones and teeth, phosphorus to repair tissues, magnesium to control nerve functions, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including folate, copper, vitamin E, and manganese.
Not much is known about this guava. The seeds were sourced from Tradewinds fruit and started in 2024. Egyptian guavas vary in size from small to large based on the specific variety and growing conditions, and the fruits average 7 to 12 centimeters in length. The fruits appear in oval to pyriform shapes with a bulbous base tapering to a slender, curved neck, and the skin is thin, delicate, and tender. The surface is generally smooth, sometimes featuring small bumps under the skin, and ripens from green to shades of yellow and white. Some Egyptian guava varieties develop a faint pink blush on surfaces exposed to ample sunlight during cultivation. Underneath the surface, the white flesh is thick and aqueous, becoming soft, tender, and succulent when ripe. The flesh also encases a central cavity filled with hard golden seeds. These seeds can be swallowed, but they should not be chewed. Some consumers choose to spit the seeds out when eating. Egyptian guavas are edible raw and release an aromatic, musky odor when ripe. The flesh has a mild, sweet, floral, and subtly fruity taste with subtly tangy and tart nuances
Egyptian guavas, botanically classified as Psidium guajava, are a category of commercial guava varieties grown in Egypt, belonging to the Myrtaceae family. There are three main varieties sold under the general Egyptian guava name, known as Bassateen El Sabahia, Bassateen Edfina, and Allahabad Safeda. Egyptian guavas generally grow on trees reaching 4 to 6 meters in height and ripen approximately 60 to 90 days after flowering. Growers favor Egyptian guavas for their high yields, fragrant nature, and sweet-tart taste. Egyptian guavas are standard commercial fruits grown throughout Egypt, and the fruits are regarded as table fruit, consumed mainly for fresh purposes. Egyptian guavas are hand-picked when harvested for fresh sale to protect their thin, delicate skin. The fruits are also mechanically harvested on a smaller scale and sold for processing into juices and pastes. Egyptian guavas are notably known for their bright white pulp, a desired trait in processed preparations.
Nutritional Value
Egyptian guavas are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to boost the immune system. Like other guava varieties, in general, the fruits provide some calcium to build strong bones and teeth, phosphorus to repair tissues, magnesium to control nerve functions, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including folate, copper, vitamin E, and manganese.
Not much is known about this guava. The seeds were sourced from Tradewinds fruit and started in 2024. Egyptian guavas vary in size from small to large based on the specific variety and growing conditions, and the fruits average 7 to 12 centimeters in length. The fruits appear in oval to pyriform shapes with a bulbous base tapering to a slender, curved neck, and the skin is thin, delicate, and tender. The surface is generally smooth, sometimes featuring small bumps under the skin, and ripens from green to shades of yellow and white. Some Egyptian guava varieties develop a faint pink blush on surfaces exposed to ample sunlight during cultivation. Underneath the surface, the white flesh is thick and aqueous, becoming soft, tender, and succulent when ripe. The flesh also encases a central cavity filled with hard golden seeds. These seeds can be swallowed, but they should not be chewed. Some consumers choose to spit the seeds out when eating. Egyptian guavas are edible raw and release an aromatic, musky odor when ripe. The flesh has a mild, sweet, floral, and subtly fruity taste with subtly tangy and tart nuances
Egyptian guavas, botanically classified as Psidium guajava, are a category of commercial guava varieties grown in Egypt, belonging to the Myrtaceae family. There are three main varieties sold under the general Egyptian guava name, known as Bassateen El Sabahia, Bassateen Edfina, and Allahabad Safeda. Egyptian guavas generally grow on trees reaching 4 to 6 meters in height and ripen approximately 60 to 90 days after flowering. Growers favor Egyptian guavas for their high yields, fragrant nature, and sweet-tart taste. Egyptian guavas are standard commercial fruits grown throughout Egypt, and the fruits are regarded as table fruit, consumed mainly for fresh purposes. Egyptian guavas are hand-picked when harvested for fresh sale to protect their thin, delicate skin. The fruits are also mechanically harvested on a smaller scale and sold for processing into juices and pastes. Egyptian guavas are notably known for their bright white pulp, a desired trait in processed preparations.
Nutritional Value
Egyptian guavas are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to boost the immune system. Like other guava varieties, in general, the fruits provide some calcium to build strong bones and teeth, phosphorus to repair tissues, magnesium to control nerve functions, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including folate, copper, vitamin E, and manganese.