It is also easily found in Kenya, the fruit of Guava.
The Psidium guajava is a small evergreen plant that offers different fruits in colour depending on the variety: the skin can be greenish but also yellow or, more rarely, violet; while the flesh, which most often is white, can also be pink or purple. The flesh has a buttery texture like pear or melon, while the taste is aromatic, sweet and exotic with hints of peach with hints of vanilla and menthol. The fruits can be eaten fresh or processed into juices, nectars or jams. 
The softer it is, the sweeter the guava. 
It is eaten with the skin or preferring only the flesh.
When you cut it in two, the guava looks like a ripe tomato in every way; this aesthetic kinship is confirmed by the quantity of flavonoids, strongly antioxidant substances and fundamental for the good health of the skin and mucous membranes of the body. 
It is also very rich in vitamin C, especially in the outer skin, and vitamin A, which we know are two fundamental nutrients for the body: vitamin C strengthens the immune system, while vitamin A protects against cellular aging and free radicals.
The guava is also an excellent source of potassium, which is essential to strengthen the muscles of those who do sports activities at high levels and to keep the cardiovascular system efficient: this fruit is one of the richest foods of this element and provides an adequate dose, not exposing it to the risk of thermosensitivity. 
Among the disorders that it treats and helps to prevent, there are constipation (the seeds of the pulp stimulate intestinal function) and all the problems in the mucous membrane of the colon, because it keeps it efficient being a good natural laxative; it also strengthens the immune system and helps the production of collagen, essential for the health of the venous and arterial systems of our body. 
In many countries it is sold as street food with a sprinkling of ground chili pepper, in Kenya jellied jams are prepared, called "Guava jelly".