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The Black Guava

 The Black Chilean Guava is a rare fruit in the Myrtle family. They are biologically classified as Ugni myricoides.

Black Chilean Guava is native to Chile, the West Coast of South America. They can also be found growing in Mexico, Central America, and parts of Argentina. These are very popular in England since the 1800s. The fruit likely made its way to Australia with the British where it became a  popular fruit. In Australia and New Zealand, these are referred to as "Tessie or Tizzies berries" and are marketed as an exotic treat.


Black Chilean Guavas contains a high amount of vitamin C & vitamin K. These are a good source of fiber and carbohydrates.

Black Chilean Guava grows best in cooler subtropical areas and can withstand temperatures down 18-degree Fahrenheit. They grow on multiple branched trees that are an average of 1 to 2 meters in height. They appear more likely a shrub than a tree. The small fruits suspend from short bright green stems and ripen a deep burgundy to black color when fully mature. These guavas are about 2 centimeters in diameter and have a very sweet flavor.


  These guavas can be eaten fresh straight from the plant. They can be baked into Muffins, Pancakes, Breads and are used similar to Blueberries. They are most often found in the preserved form either as Jam or Jelly. In southern Chile, the guavas are used to make a dessert called "Murta con membrillo" which is a Jared mixture of Chilean guavas, quince, and sugar. They can also be used to flavor beverages or syrup. Black Chilean Guava can be kept in the refrigerator for up to two weeks.


Credits: Sasi Kumar
 



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