Medium sized yellow fruit with very tasty translucent white-yellow pulp similar to the guava but with a much more acidic flavor. The fruit is popularly made into drinks and is occasionally eaten raw, but the acidity is often too high.
A shrub or small tree from 20-40ft in height.
It is less hardy than the tropical guava.
Prefers a tropical climate with high rainfall. Grow in full sun or part-shade.
Eaten raw or used to flavor drinks. The para guava is often combined with honey or sugar to make a lemonade-like drink. Para guava peels contain compounds with high antioxidant activity.
Native to low and medium elevation areas throughout the northern part of South America including the Amazon basin, Colombia, Venezuela, and the Guiana's.