Strawberry Guava

Description

Strawberry Guava (Psidium cattleianum) belongs to the Myrtaceae family and is native to SouthAmerica. It thrives in Atlantic forest, subtropical forest environments across regions including SouthAmerica.

Botanically, Strawberry Guava is small tree of the Atlantic forest with dark red or yellow sweet-tart fruits similar to guava but more aromatic..

The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, December, July, June, May, November, October and September.

Nutritionally, Strawberry Guava stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving.

In the kitchen, Strawberry Guava offers a Sweet-tart, strawberry-guava, aromatic flavor profile. Harvest when dark red and slightly soft; eat raw or process. Common culinary applications include Fresh eating, Jams, Jellies, Juice. Popular preparations include Eat red fruits fresh or cook into jelly with equal sugar.

For storage, refrigerate fresh parts.

Safety note: None; fully edible. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect strawberry guava during Apr, May, Jun, Jul, Aug, Sep, Oct, Nov and Dec. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically atlantic forest, subtropical forest. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued strawberry guava as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, strawberry guava pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Fresh eating, Jams, Jellies, Juice

Storage

Refrigerate fresh parts

Recipes

• Eat red fruits fresh or cook into jelly with equal sugar

Where It Grows