Also known as bayawas (Aklanon), guava (English). The fruit can also be
used as a flavoring for stews (i.e. sinigang sa bayabas). There are many
varieties - trees bearing small or large fruits, fruits with white or red flesh,
etc. I am not much of a fan of bayabas - I don't like its smell when it's ripe - it is
very distinctive and to me it
smells like under arm odor. When I do eat guavas, I prefer them under ripe, with salt.
Scientifically known as Psidum guajava, the guava is indigenous to tropical America and
was introduced to the Philippines during the early Spanish period. It is a very hardy plant - it
even grows in poor soil conditions.
Guavas can be made into jelly and also is used as a souring agent in sinigang.
The fruit is high in vitamin C and iron and are mildy laxative. The leaves and bark are brewed as
treatment for diarrhea and indigestion. Guava twigs are can be used as tooth brush.
From Aida Allaire
Bayabas is one of the most useful trees I know.
The fruit is delicious (unless it's too ripe, like you said).
The leaves can be boiled and drunk as tea.
The fruit can be used as flavoring in sinigang.
It is very rich in Vitamin C.
The leaves can also be boiled and used to wash wounds for faster
healing.
Bayabas will thrive in the warmer parts of the US.
More information on bayabas:
