Guava Bol is still included in the guava family, which is an annual fruit plant originating from the Indo-China region, Malaysia, the Philippines, Indonesia. In English, guava bol is called Malay Apple with the scientific name Syzygiummalaccense.
This guava also has many names, including Darsono guava, kepal guava, Jamaican guava and red guava. It turns out that regional differences also determine the name of guava bol, for example in Minangkabau it is called guava bo and guava jambak, in Makasar it is called guava bolo, in the Sunda region it is called guava bool, in Java and Madura it is called guava darsana, dersana, tersana and so on.
The uniqueness of the guava lies in its flowers and fruit. During the blooming season, guava flowers bloom very beautifully with beautiful colors, namely pink to purplish. Usually the flowering season for guava in Mekarsari Fruit Park starts from March – April and can be harvested in May.
Guava fruit has a soft flesh texture and is denser than the water guava type. The taste of the fruit is fresh and unique, namely a combination of sweet, sour and astringent or it could also be called a nano-nano taste. However, with its unique taste, guava bol is very popular, especially for processing it into salad, pickles and sweets.
Who would have thought, behind its beautiful fruit and unique taste, it turns out that guava also has a ton of health benefits. Jambubol is rich in vitamin A, vitamin B1, vitamin C, carbohydrates, fat, iron, protein, calcium and phosphorus.
Currently, Mekarsari Fruit Park has a collection of four varieties of guava, including Cotton Guava, Red Guava, Black Guava and Jamaican Guava. In one year the guava bol can bear fruit twice and of the four types of guava bol collected by the Mekarsari Fruit Garden, the Jamaican bol bol is the most productive in terms of yield. The second week of May, the Jamaican guava has entered the harvest period.
