Ah! You’re asking about Psidium friedrichsthalianum, which is a tropical fruit plant. Let me give you a detailed breakdown.
Psidium friedrichsthalianum
Common Names
- Costa Rican guava
- Lemon guava
- “Guayaba limón” (in Spanish-speaking countries)
Botanical Information
- Family: Myrtaceae (same as guava)
- Genus: Psidium
- Species: friedrichsthalianum
- Origin: Central America (Costa Rica, Nicaragua, and surrounding regions)
Description
- Plant type: Small to medium-sized tree or shrub
- Leaves: Glossy green, opposite, aromatic when crushed
- Flowers: White, fragrant, typical Myrtaceae flowers
- Fruit:
- Small, round to oval (2–5 cm)
- Green to yellow when ripe
- Thin skin, tart pulp
- Seeds are small and numerous
Flavor & Uses
- Taste: Very tart, citrusy with a guava undertone (like a cross between lemon and guava)
- Culinary uses:
- Juice (often sweetened)
- Jams, jellies, preserves
- Smoothies, cocktails
- Desserts: pies, tarts, or sauces
Cultivation
- Climate: Tropical, frost-sensitive
- Soil: Well-drained, fertile soil; tolerates slightly acidic soils
- Sunlight: Full sun
- Water: Regular watering, but avoid waterlogging
- Propagation: Seeds or cuttings
- Harvest: Fruits mature 3–5 months after flowering
Interesting Facts
- Often used in Costa Rica and Nicaragua for traditional beverages.
- High in vitamin C and other antioxidants.
- Sometimes confused with Psidium guajava (common guava), but it’s smaller and much more acidic.
If you want, I can also give a simple recipe for making juice or jam from Psidium friedrichsthalianum—it’s surprisingly easy and delicious.
Do you want me to do that?
