Discovered in 1991 in Kao Shiung District, Taiwan, it is widely distributed in Thailand, Taiwan, Indonesia, Japan, Malaysia, and Australia. In Indonesia, guava is widely cultivated in every region. This fruit plant has various uses in traditional medicine. Its leaves can be used in cooking as a coloring agent and to remove the bitterness from vegetables.

It grows in areas with an altitude of 50-1,000 m above sea level, a tropical climate, rainfall of 1,000-3,800 mm/year, an average daily temperature of 15-34 °C, and humidity of 70-90%. It prefers clay-textured soil with a little sand and a pH between 4.5-8.2.

• The roots are branched, tapering, and grow straight into the soil.

• Young stems are rectangular; older stems are hard, brown wood that doesn't break easily. The growth direction is perpendicular, with sympodial branching. The surface is smooth and the bark is thin.

• The leaves are simple, alternate, opposite, and pinnate. The shape is oval, oblong, or inverted ovate.

• The reddish-white flowers are borne in two petals. Each petal has 4-5 petals.

• The fruit is a single berry (fruit with edible flesh), with a thin skin and a smooth to rough surface.

• The seeds are small, round, yellowish or cream-colored, hard, dense, and smooth.

• Propagation is done generatively (seeds) and vegetatively (grafting, budding, grafting).

• Good for the digestive system, eye health and pregnant women, relieves flu, diarrhea, maintains heart health, loses weight, maintains skin health, treats toothache, wounds, mouthwash, and swollen gums.

• Tannins, essential oil (eugenol), triterpenoids, malic acid, apfel acid, pentacyclic triterpenoids, guajanoic acid, β-sitosterol, uvaol, oleanolic acid, ursolic acid, phenolics.