This slow growing, evergreen shrub to small tree (1 - 7 m) has the widest natural distribution of all the guavas. It occurs from southern Mexico through Central America, Peru and northern Argentina.
The fruit is greenish yellow and apparently lacks the musky aroma of the common guava. It is eaten fresh and is said to make the best jelly of all the guavas.
The bark is rich in tannin and used for tanning. The wood is strong and used for tool handles, beams and planking. A bark or root concoction is used to treat urinary diseases, diarrhoea and dysentry, varicose veins and ulcers on the legs. A leaf decoction is taken for colds and bronchitis.