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Indigenous
to South America, the guava has been
naturalised in Malaysia for quite a
while. Research has produced several
clone varieties, including the
seedless kind, which is popularly
cultivated around central Perak. The
ripe, juicy sweet yellow or
pink-fleshed fruit is eaten raw,
blended into juice, or dried and made
into a nutritious high snack. The
fruit has a crunchy texture. More than
2,000 hectares of guava are currently
cultivated in Malaysia with an
average yield of between 24 to 34
tonnes per hectare annually. |
