How to grow guava
Overview
Guava (Psidium guajava) is a small tropical fruit tree from the Myrtaceae family, prized for its fragrant, sweet fruit and lush foliage. It thrives in warm climates with full sun and consistent moisture, and requires protection from frost to produce well.
Varieties
- Ruby Supreme — Red-fleshed, sweet, and productive in subtropical and temperate zones.
- White Indian — White-fleshed, very sweet, and popular for fresh eating in Australia.
- Kampuchea — Large, yellow fruit with excellent flavour, suited to tropical and subtropical areas.
Soil Preparation
Guava prefers slightly acidic soil (pH 5.5–6.5) with good drainage. Add well-rotted manure or compost before planting. Sandy loam is ideal; heavy clay needs raised beds. Avoid waterlogged sites.
Growing Guide
Plant guava in full sun with well-drained soil, spacing trees 3–5 m apart. Dig a hole twice the root ball width, amend with compost, and water in well. Mulch deeply to retain moisture but keep mulch off the trunk. Stake young trees in windy sites. Prune to an open vase shape in late winter to manage size and improve airflow.
Sowing
Sow guava seeds 1 cm deep in seed-raising mix, spacing 5 cm apart. Germination takes 2–4 weeks at 25°C. Direct sow in warm zones or start in pots. Transplant when 15 cm tall. Seed-grown trees may vary; grafted plants are more consistent.
Care
Feed guava with a balanced citrus fertiliser in early spring and again after harvest. Water deeply once a week in dry spells. Prune annually to an open vase shape, removing dead wood and crossing branches. Thin fruit to 10–15 cm apart for larger yields.
Companion Planting
Plant guava near citrus, passionfruit, or herbs like basil and lemongrass to deter pests. Avoid planting near eucalyptus or other Myrtaceae to reduce disease spread. Keep a clear zone around the trunk for fruit drop.
Common Pests & Risks
Fruit fly is the main pest; use netting or bait traps. Scale insects can be controlled with horticultural oil. Birds may strip fruit; cover with bird netting. Guava rust (Puccinia psidii) causes leaf spots; prune affected parts and improve airflow.
Harvesting
Harvest guava when fruit is fragrant and yields slightly to pressure, usually 4–6 months after flowering. Pick in the morning for best flavour and store at room temperature for a few days. Refrigerate ripe fruit for up to a week.
In the Kitchen
Guava is eaten fresh, made into jams, jellies, or juice. It pairs well with ginger and lime. Store unripe fruit at room temperature; ripe fruit keeps in the fridge for 5–7 days. Freeze pulp for later use.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Brown leaf edges: salt burn from fertiliser; flush soil with water. Fruit drop: inconsistent watering or fruit fly; maintain even moisture and use netting. Stunted growth: cold or poor soil; protect from frost and feed. Leaf spots: guava rust; prune affected branches and apply fungicide.