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Twitter @juangangel The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava (Psidium guajava).[citation needed]. Guavas are typical Myrtoideae, with tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens. The genera Accara and Feijoa (= Acca, pineapple guava) were formerly included in Psidium. Guavas originated from an area thought to extend from Mexico or Central America and was distributed throughout tropical America and Caribbean region.[2] They were adopted as a crop in subtropical and tropical Asia, tropical Africa and the Mediterranean coast. Guavas are now cultivated in many tropical and subtropical countries. Several species are grown commercially; apple guava and its cultivars are those most commonly traded internationally. Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than 25 °F (−4 °C) for short periods of time, but younger plants will likely freeze to the ground. Guavas were introduced to Florida in the 19th century and are now grown in Florida as far north as Sarasota, Chipley, Waldo and Fort Pierce. However, they are a primary host of the Caribbean fruit fly and must be protected against infestation in areas of Florida where this pest is present. Guavas are of interest to home growers in subtropical areas as one of the few tropical fruits that can grow to fruiting size in pots indoors. When grown from seed, guavas bear fruit as soon as two years and as long as 40 years more info at https://en.wikipedia.org/wiki/Guava Juan Gonzalo Angel www.tvagro.tv