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Egypt guavas are native to tropical Africa. They are eaten raw like apples in many countries while others do so with a pinch of salt and pepper. Extensively, they are used in the making of candies, jellies, jams, and marmalades. Their nutrient content varies depending on the variety, but generally, they are rich in vitamin C and dietary fiber.

Guavas are commonly cultivated in tropic and subtopic regions, making them a tropical fruit. Psidium guajava is a small tree that bears guava fruits. Guavas have been distributed by birds, men, and animals alike for long, leading to uncertainty about its origin. An area from southern Mexico through Central America is believed to be its origin. The plant later got adopted in tropic and subtopic areas around the world. This plant has white flowers with five petals, many stamens, and grows to about 20 -40 feet. Its leaves are tough, dark, irregularly outlined, elliptic to ovate, and 5-15 centimeters in length. 

Depending on the species, the fruits could be oval or round with a length of 4 to 12 in centimeters. The Egyptian guava, however, is small, pear-shaped, and about 3 to 5 feet around. They have a less sharp fragrance compared to the lemon but pronounced and typical nonetheless. Their outer skin either is bitter with a rough feel or soft and sweet. Inside the guava, is a pulp that is off white. It has a sweet, creamy, and spicy taste and contains a varying number of seeds at its center. 

Egypt guava production as of 2019 was 2.7 million tons making it rank sixth the global chart. The cultivation of guavas is concentrated in lower parts of the country, mainly El-Beheira and Damietta. 

Bassateen El Sabahia has, for long, been the standard commercial guava in Egypt. A lot of effort went into improving the quality and yield of this variety. This process culminated in the cultivation of the selection called Bassateen Edfina. It is medium-sized and pear-shaped. It also is pink blushed, has thick white flesh, and has good produce over a long season.

Warm weather favors guava growth in Egypt. Due to its height, space is necessary. The tree can survive on all soil types, but the best is that which is deep and well-drained. They require a PH of 8.2, and germination occurs two to eight weeks after planting. When mature, Egypt guava trees are relatively cold hardy, surviving temperatures slightly colder than 25°F (-4°c). The younger trees, however, are more likely to freeze. 

Egypt guavas get harvested using the clipping method if they are for shipping or fresh marketing. Change to a yellow-green color or a musky fragrance tells that the fruit is ripe for harvesting. The process of clipping happens when the fruit is fully grown but under-ripe. This early picking prevents birds from destroying the produce. The fruit then gets time to ripen further in an area of room temperature where each is individually wrapped. Storage is in a cool, moist area of temperatures between 7°c-10°c. The guavas are then packed in weight-specific cartons, exported under temperatures of 45°F to 55°F, and shipped worldwide.

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