Guavas are plants in the Myrtle family (Myrtaceae) genus Psidium. The term “guava” appears to derive from the Arawak (indigenous peoples of the Caribbean) guayabo “guava tree”, via the Spanish guayaba. Another term for guavas is pera, derived from pear derived from Spanish or Portuguese common to regions around the western Indian Ocean. Amrood is another term used in Indian subcontinent and Middle East, possibly deriving from armoot meaning “pear” in Arabic and Turkish languages. In Egypt, it is called gawafa.

Classified as a berry by most botanists, each guava berry is covered by a rough green rind that turns yellow when ripe. The pulp inside occurs in colors of white, pink, or red with numerous tiny, semi-hard edible seeds, concentrated especially at its center. The fruit is soft when ripe with sweet musky aroma and creamy in texture. Ripe fruits have rich flavor with sweet-tart taste.