Description
Guava Egyptian, a specific variety of guava, shares characteristics with its broader family. In Bangladesh, guavas in general are widely known as “Peyara.” This particular variety often features a round to oval shape with a smooth, light green to yellowish skin. It’s known for its aromatic, sweet, and sometimes slightly musky white or pinkish flesh, containing numerous small, edible seeds. Scientifically classified as Psidium guajava, guavas are native to tropical Americas but are now widely cultivated in tropical and subtropical regions worldwide. Major producers include India, China, Thailand, and Mexico. While ‘Egyptian’ refers to a specific cultivation or characteristic, guavas are extensively grown across Bangladesh. In Bangladeshi cuisine, guavas are commonly eaten fresh, often with a sprinkle of salt and chili powder, or used in juices, jellies, and desserts, valued for their distinct flavor and high vitamin C content.
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