Guava fruit is also easily found in Kenya.
The Psidium guajava is a small evergreen plant that offers fruits of different colours depending on the variety: the skin can be greenish but also yellow or, more rarely, purple; while the flesh, which is most often white, can also be pinkish or purple. The flesh has a buttery texture like pear or melon, while the flavour is aromatic, sweet and exotic with hints of peach with overtones of vanilla and menthol. The fruit can be eaten fresh or made into juices, nectars or jams. 
The softer it is, the sweeter the guava. 
It can be eaten with its skin on or preferably just the pulp.
When cut in two, the guava looks exactly like a ripe tomato; this aesthetic kinship is confirmed by the amount of flavonoids, which are strong antioxidants and essential for the health of the skin and mucous membranes of the body. 
It is also very rich in vitamin C, especially in the outer skin, and in vitamin A, which we know are two essential nutrients for the body: vitamin C strengthens the immune system, while vitamin A protects against cellular ageing and free radicals.
Guava is also an excellent source of potassium, which is essential for strengthening the muscles of those who practise sports at high levels and for keeping the cardiovascular system efficient. This fruit is one of the richest foods in this element and provides an adequate dose without the risk of temperature sensitivity. 
Among the ailments it treats and helps to prevent are constipation (the seeds in the pulp stimulate intestinal function) and all problems with the mucous membrane of the colon, because it keeps it efficient by being a good natural laxative; it also strengthens the immune system and helps the production of collagen, which is essential for the health of the venous and arterial systems of our body. 
In many countries, it is sold as a street food with a sprinkling of ground chilli, and in Kenya, jelly-like jams called 'Guava jelly' are made.