How to Grow and Care for Guayabilla

The guayabilla is a tropical plant native to the lush landscapes of South America. This fruit-bearing shrub is capturing the attention of gardeners and food enthusiasts outside of its native range. While it has been a part of indigenous diets for generations, it remains a relative novelty in many parts of the world. Its rising profile is owed to its distinct fruit and adaptability as a garden plant in warm climates.

What is a Guayabilla Plant

Known scientifically as Eugenia victoriana, the guayabilla plant is a member of the extensive Myrtle family, Myrtaceae. This places it in the same botanical family as guavas, cloves, and allspice. Despite its common name which translates to “little guava,” it is not a true guava but a distinct species within the Eugenia genus. The plant itself is an evergreen, typically growing as a large, bushy shrub or a small tree that reaches heights between two and four meters.

Its leaves are simple, elliptical to lance-shaped, and arranged oppositely along the stems, featuring noticeable sunken veins. Before fruiting, the plant produces small, creamy white blossoms that have a sweet fragrance. Native to the highland regions of Colombia and Ecuador, it is a significant plant in its local ecosystem and is often found in home gardens within its natural range.

The Guayabilla Fruit

The guayabilla fruit is considered the largest among all known Eugenia species. Externally, the fruit is round to slightly flattened, with an average diameter of three to four inches. Its skin is thin, soft, and velvety, ripening to a vibrant, sun-like orange-yellow hue.

Internally, the fruit contains a bright orange, succulent pulp that is highly aromatic. This pulp surrounds two to four large seeds that detach easily, making the fruit simple to prepare. It offers a complex and tangy taste, often described as a combination of apricot, passion fruit, and the tartness of a guava.

Culinary Uses for Guayabilla

One of its most popular uses is in beverages, where the pulp is blended into refreshing juices and smoothies. Its flavor, reminiscent of passion fruit with citrusy notes, provides a tangy base that can be sweetened to taste.

The fruit is also well-suited for processing into preserves. Due to its naturally high pectin content, it can be made into jams, jellies, and marmalades without the need for added pectin. This makes it a convenient option for home cooks looking to create shelf-stable goods. Beyond liquids and preserves, the fruit can be enjoyed fresh as a snack or incorporated into desserts like ice creams and other sweets.

How to Grow Guayabilla

Guayabilla is best suited for tropical and subtropical climates, thriving in USDA hardiness zones 10a through 11. It is not a frost-tolerant plant, so protection from cold temperatures is necessary. Gardeners in colder regions can grow it in containers, allowing the plant to be moved indoors during winter months. The plant can begin to produce fruit within two to three years of being planted from seed.

For lighting, the plant performs well in conditions ranging from full sun to partial shade. If grown indoors or in a greenhouse, placing it near a south-facing window or providing supplemental grow lights will support its health. At nurseries, these trees are often started under 20-40% shade cloth to prevent leaf burn, so it is best to acclimate them to a full sun environment slowly.

The soil for guayabilla should be rich in organic matter, moist, and well-draining. This species is adapted to acidic soils, so a slightly low pH is beneficial. When planting in the ground, amending the soil with compost can improve its structure and nutrient content. For container growing, a standard potting mix blended with perlite or sand will provide the necessary drainage.

Consistent moisture is important for this plant, which prefers soil that does not completely dry out. Water the plant regularly, increasing frequency during especially hot or dry periods. A layer of mulch can help conserve soil moisture and protect the roots. During the growing season of spring and fall, a balanced, slow-release fertilizer can be applied every few months to encourage healthy growth.

Harvesting and Propagation

The most reliable indicator of ripeness is the fruit’s color, which will have changed to a deep and uniform orange. A ripe fruit will also be slightly soft to the touch and may even fall from the tree on its own.

Propagation of guayabilla is done primarily by seed. After the fruit is consumed, the seeds should be cleaned to remove any remaining pulp. It is important that the seeds do not dry out, as this can affect their viability.

Plant the fresh seeds in a well-draining, moist soil medium. Germination can be slow, taking anywhere from one to six months, so patience is required.