Originating in Southeast Asia, it later spread to tropical Europe and the Americas. In Indonesia, the guava is found almost throughout the archipelago, including Sumatra, Kalimantan, Java, Madura, Bali, Nusa Tenggara, Sulawesi, Maluku, Halmahera, Ambon, and Irian Jaya. It is often planted as an ornamental plant in home gardens. The fruit can be eaten fresh or processed. It has traditional medicinal properties.

It grows in tropical environments, from lowlands to highlands up to 1,200 meters above sea level. Soil with an acidity (pH) between 5.5 and 7.5 is ideal for its growth.

• The taproot is strong (sturdy).

• The woody (lignosus) stem is hard, cylindrical, and has grayish-brown bark.

• The leaves are single, opposite each other on short stalks, oval to elliptical in shape, with pointed tips and tapering bases.

• The flowers are pink, pom-pom-shaped. They are funnel-shaped, with four sepals and petals.

• The fruit is oval, fleshy, red to dark red with white or pink stripes. Each fruit contains one seed.

• The seeds are round, large, and brown.

• Propagation is carried out generatively (from seeds) and vegetatively (grafting, cuttings, and grafting).

• Seeds come from superior varieties, namely large, healthy trees with ripe, large, and sweet fruit, productive trees, and those over 15 years old.

• Pruning is carried out regularly to produce abundant fruit.

• Antioxidant, anti-inflammatory, antidiabetic, treats itching, lowers cholesterol, treats mouth ulcers and diarrhea.

• Asam fenolik (coumaric dan asam benzoat), alkaloid, saponin, tanin, flavonoid, kuinon, antocyanin, procyanidin, quercetin, karotenoid dan steroid.