Indian guava (Psidium guajava) is a tropical fruit widely cultivated across the country, prized for its sweet aroma, refreshing taste, and nutritional richness. With greenish-yellow skin and either white or pink flesh filled with edible seeds, guava is enjoyed fresh, juiced, or processed into jams, jellies, and beverages. India produces around 30 varieties, with white and pink guavas being the most popular. Rich in vitamin C, fiber, and antioxidants, it is often called the “Queen of Fruits” for its health benefits. Economically, guava ranks among India’s leading fruits after mango, banana, and citrus, with major production hubs in Uttar Pradesh, Bihar, and Maharashtra. Its versatility and cultural importance make it a staple in both local diets and commercial fruit processing.