Guavas are one of Egypt’s most aromatic fruits and a favourite in Gulf and ethnic markets in Europe. The export season runs from September to February. Our export guava is the Egyptian white-flesh type, with a thin yellow-green skin and a strong, sweet fragrance.
A delicate fruit
Guavas ripen fast and bruise easily. Once ripening starts, the skin turns yellow and softens within days. This makes guava a product for well-organised, relatively short supply chains: regional sea routes, fast trucking or air freight for distant markets.
Sizes
Guavas are sized by count per carton: 10, 12, 14, 16, 18 or 20 fruits. Larger fruit (lower counts) suits premium retail; medium sizes are the most traded.
Packing: why foam nets
Each guava is protected in a foam net inside a printed carton. The nets stop fruit from rubbing against each other, which prevents bruising and brown marks that would otherwise appear after a few days.
- Branded carton with nets — the standard export format.
- 2.5 kg premium carton — small carton for retail and air freight.
- 5 kg carton — for wholesale and larger retail programmes.
- Plastic crates — for wholesale markets on short routes.
Quality points
- Skin colour at harvest: green to light yellow-green for export.
- Firmness — firm fruit for sea freight, slightly riper fruit for air.
- Skin blemishes, scars and insect marks.
- Aroma and flavour — the main reason consumers buy guava.
Cold chain
Guavas are carried at a typical +8 to +10 °C at around 90% relative humidity. Lower temperatures can cause chilling injury; higher temperatures speed up ripening. Guavas produce ethylene and are sensitive to it, so they should be kept away from ripening fruit such as mangoes in mixed loads unless ventilation is managed.
Where Egyptian guava sells
The strongest demand comes from the Gulf states, where Egyptian guava is well known, and from ethnic retail in Europe. For supermarkets new to guava, a small premium carton with clear origin labelling works well to introduce the fruit.
Combining guavas with other products
Guava season overlaps with pomegranates, late mangoes and the start of citrus. A mixed autumn programme from one supplier makes it easier to fill containers while keeping each product at a suitable temperature.
Guava is sold on aroma. Pick at the right stage, protect every fruit in a net, and keep the route short.
See specifications on our Egyptian guavas page.
Frequently asked questions
When are Egyptian guavas available?
From September to February.
What guava type do you export?
Egyptian white-flesh guava with a strong, sweet aroma.
Why are guavas packed in foam nets?
To stop fruit rubbing together, which causes bruises and brown marks.
What is the carrying temperature for guava?
Typically +8 to +10 °C at about 90% relative humidity.