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Sarguelas, also known as guavas, are a type of tropical fruit that has been a staple in many cultures around the world for centuries. Belonging to the Myrtaceae family, Sarguelas are native to Central and South America, but have since been cultivated in many tropical and subtropical regions. This fruit is not only delicious but also packed with nutrients, antioxidants, and medicinal properties, making it a popular choice among health enthusiasts and foodies alike.


The name “Sarguelas” is derived from the Arawak language, spoken by the indigenous people of the Caribbean and Central America. The word “guava” is also used to refer to this fruit, which is believed to have been derived from the Taino word “guayaba”.


Sarguelas are small, oval-shaped fruits with a thin, edible skin that ranges in color from green to yellow, orange, and even red, depending on the ripeness and variety. The flesh is soft, juicy, and filled with small, hard seeds. The fruit has a sweet and slightly tart taste, with a hint of tropical flavor.

Taxonomy and Cultivars

Sarguelas belong to the genus Psidium, which includes over 150 species. Some of the most common cultivars include:

Psidium guajavaThe most widely cultivated species, known for its sweet and juicy flesh.
Psidium littoraleA smaller, more acidic variety, often used for cooking and preserves.
Psidium friedrichsthalianumA larger, sweeter variety, popular in tropical regions.

Distribution and Habitat

Sarguelas are native to the tropical regions of Central and South America, but have since been cultivated in many parts of the world, including:

CaribbeanCuba, Jamaica, Puerto Rico
Central AmericaMexico, Costa Rica, El Salvador
South AmericaBrazil, Peru, Ecuador
AsiaIndia, China, Philippines
AfricaSouth Africa, Nigeria, Egypt


Sarguelas are relatively easy to cultivate and require:

ClimateTropical or subtropical, with temperatures between 15°C and 30°C
SoilWell-draining, acidic soil with a pH between 5.5 and 6.5
WaterAdequate rainfall or irrigation, with a annual rainfall of at least 1,000 mm
SunlightFull sun to partial shade

Production and Uses

Sarguelas are not only eaten fresh but also used in a variety of products, including:

Jam and preservesSpreads and toppings
JuiceBeverages and smoothies
TeaHerbal remedies and infusions
OilSkincare and cosmetics
PulpAnimal feed and fertilizers


Sarguelas are rich in:

CompoundAmount (per 100g)
Vitamin C250-300 mg
Vitamin B60.1-0.2 mg
Potassium440-500 mg
Fiber5-6 g
AntioxidantsHigh levels of polyphenols and flavonoids


Sarguelas have a unique flavor profile, described as:

  • Sweet and slightly tart
  • Tropical and fruity
  • Hints of citrus and floral notes


Sarguelas are generally considered safe to consume, but may cause:

  • Allergic reactions in some individuals
  • Interaction with certain medications, such as blood thinners


Sarguelas are a nutrient-dense food, providing:

  • High levels of vitamin C and potassium
  • Good source of fiber and antioxidants
  • Low in calories and fat


Sarguelas have significant cultural and traditional importance in many societies, including:

  • Used in traditional medicine and remedies
  • Featured in local cuisine and festivals
  • Considered a symbol of good luck and prosperity

In conclusion, Sarguelas are a fascinating fruit that offer a wealth of benefits, from their delicious taste and versatility in cooking to their impressive nutritional profile and medicinal properties. Whether you’re a foodie, a health enthusiast, or simply looking to explore new flavors, Sarguelas are definitely worth trying!