Strawberry Guava
Psidium cattleianum — Myrtaceae
Italiano: Guava fragola / Araçá
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.
🌿 Foraging Tips
🍳 Recipe: Eat red fruits fresh or cook into jelly with equal sugar
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
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
