It thrives in tropical and subtropical regions with moderate to high humidity. It prefers warm and moist climates with a sufficient amount of rainfall. It can be found at varying altitudes, but it generally prefers lower to mid-range elevations.
Strawberry guava
Psidium cattleianum, also known as strawberry guava, is a compact evergreen shrub native to the Brazilian lowlands. It produces small round fruits that are deep wine-red in color, with a juicy texture and a flavor reminiscent of strawberries. It is hardier to frost than other guava varieties but less tolerant of drought and flooding.
Psidium cattleianum
Brazil
Plant Origin: Psidium cattleianum, commonly known as strawberry guava, is believed to be native to the Brazilian lowlands. Fruit Description: The fruit of strawberry guava is small, round, and deep wine-red in color (a yellow variety is also available). They have a thin skin and a juicy flesh that has a texture and flavor similar to a strawberry. The yellow variety is larger in size, about 3 cm in diameter, and has a creamier and nicer flavor. Nutritional Composition: Per 100 grams of edible portion, strawberry guava contains approximately: Water - 81.8%, Energy - 65 calories, Carbohydrate - 15.8 g, Fat - 0.6 g, Protein - 1.0 g, Ash - 0.8 g, Calcium - 23 mg, Potassium - 289 mg, Sodium - 4 mg, Iron - 0.9 mg, Phosphorous - 42 mg, Chlorine - 155 mg, Sulphur - 105 mg, Silicon - 30 mg, Vitamin A - 90 IU, Thiamin - 0.03 mg, Riboflavin - 0.03 mg, Niacin - 0.6 mg, Ascorbic acid - 37 mg. The digestion time is approximately 3 hours. Plant Hardiness: Strawberry guava is hardier to frost than P. guajava (to -5°C), but it is less tolerant of drought and flooding. Related Species: P. littorale is a closely related species, but it has differently shaped fruit and leaves that are narrower towards the base.
Well-draining soil rich in organic matter.
A compact, evergreen shrub, growing to a height of 3 - 6 m. It is believed to be native to the Brazilian lowlands. The fruit are small (about 2 cm diameter) and round, deep wine - red in colour (also a yellow variety available) with a thin skin. The flesh is juicy and has a texture and flavour similar to a strawberry. The yellow variety is larger fruited (about 3 cm diameter) and a creamier and nicer flavour.
Nutritional composition of the strawberry guava per 100 grams of edible portion is: Water -81.8%, Energy - 65 calories, Carbohydrate - 15.8 g, Fat - 0.6 g, Protein - 1.0 g, Ash - 0.8 g, Calcium - 23 mg, Potassium - 289 mg, Sodium - 4 mg, Iron - 0.9 mg, Phosphorous - 42 mg, Chlorine - 155 mg, Sulphur - 105 mg, Silicon - 30 mg, Vitamin A - 90.U., Thiamin - 0.03 mg, Riboflavin - 0.03 mg, Niacin - 0.6 mg, Ascorbic acid - 37 mgs and the digestion time is 3 hours.
The strawberry guava is hardier to frost than P. guajava (to - 5°C), but is less tolerant of drought and flooding. P. littorale is a very closely related species, but has a different shaped fruit and leaves which are narrower towards the base.