The Negros Occidental Garden Club highlighted the health benefits and culinary versatility of guava during its recent September general assembly at the Acacia Hotel, framing the common backyard crop as an essential local superfruit.
Hosted by the club’s Waling-Waling Group under Vice Chairs Jean Visitation and Zeny Guzon, the presentation—titled “The Poor Man’s Humble Fruit”—aimed to reshape perceptions of guava from a basic household staple into a key source of affordable nutrition, a press release from the club said Monday, Sept. 21.
Presenters detailed the fruit’s high nutritional value, noting that guava delivers more than two grams of protein per 100 grams, along with high levels of Vitamin C, dietary fiber, and antioxidants. It also contains essential minerals like potassium and copper, which assist in regulating blood pressure and supporting metabolism.
Members were reminded that guava’s health profile rivals or exceeds that of many imported fruits while remaining widely available and budget-friendly across local markets.
The lecture also covered the multi-use nature of the plant. In addition to being eaten fresh, processed into jams, or added to savory dishes, guava leaves are traditionally brewed into tea for stomach remedies. The fruit’s tropical fragrance has also seen recent application in perfumery.
Following the talk, attendees participated in a question-and-answer session where correct answers were awarded with live guava plants and fresh fruits.
The gathering concluded with music, community dancing, and member testimonials celebrating local flora.*
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