Brazilian guavas are small fruits, averaging 1 to 3 centimeters in diameter, and have a round to oval shape. The skin is smooth and thin, easily damaged and often showing brown markings, and ripens from light green to golden yellow. As the fruit matures, the firm surface will also soften, giving slightly when pressure is applied. Underneath the skin, the white to yellow flesh is dense, soft, aqueous, semi-grainy, and creamy, similar in consistency to a banana. The flesh also encases many small, edible but hard, cream-colored seeds and emits a pungent, floral and fruity aroma. Brazilian guavas have a subacid to mildly acidic nature, bearing a sweet, tropical flavor with notes of pineapple, papaya, strawberries, and banana.
The Brazilian Guava is native to the Americas, where its natural extension extends from Mexico to Argentina and includes parts of the Caribbean. It has been widely introduced in other parts of the world. A decoction of the bark, or of the roots, can be used to treat urinary diseases, diarrhea and dysentery. It is said to reduce varicose veins and ulcers on the legs.