The Guayabita del Pinar (Psidium salutare) is an indigenous plant named after the islanders. It is a wild shrub that thrives in Pinar del Río, Cuba, and is also native to Central and South America, extending to the Amazon, Chiapas, and Veracruz in Mexico, as well as the Antilles, Colombia, and the Guianas.
This plant is relatively small, typically reaching heights between 50 to 230 centimeters, with a stem diameter of up to 10 cm. Its leaves are small and oval, resembling those of guava trees. Flowering usually occurs from February to June, with solitary white petals measuring 6 to 7 millimeters in length. The fruits are petite, akin to small olives in size but resembling guavas in shape. They are sub-globose berries, reaching up to 1.5 cm in diameter, with an approximate weight of 0.9 to 1.8 g. These fruits, green in color, become edible when mature, boasting a pleasant, sweet flavor and a highly aromatic profile, typically containing around four seeds.
In the early 19th century, it was a tradition among tobacco growers to infuse Guayabita fruits with brandy to create a flavorful alcoholic beverage. This homemade concoction, often consumed by farmers during the cold mornings of December, January, and February, became a cherished tradition and a symbol of identity among the locals.
Lucio Garay Zabala, a young Spaniard hailing from a family renowned for wine and liquor production in Spain, emigrated to Cuba in 1885. Upon discovering the tradition of the Vueltabajeros peasants, he capitalized on it, skillfully combining it with the art of winemaking.
In the 1990s, the renowned Cuban singer Cándido Fabré paid tribute to this drink by composing a song titled "Guayabita del Pinar," which gained popularity when performed by the "Original de Manzanillo" Orchestra, spreading the fame of this beverage worldwide.
The fruits are utilized in the production of liqueurs, punches, cocktails, and rum, a practice carried out by families in Pinar del Río. The leaves are also employed in preparing decoctions for refreshing baths to soothe irritated skin. Additionally, many culinary traditions in the region incorporate Guayabita wood for smoked of meats, enhancing the flavor of dishes such as Guayabita-infused mutton.
50 years ago, this species thrived in savannahs and semi-savannahs within pine forest areas. However, due to economic and social development in rural areas and intensive forest management, it has been pushed into more inaccessible locations, leading to a decline in production. Consequently, in recent years, a rescue program has been initiated, led by the University of Pinar del Rio, with support from the Ministry of Sciences, Technology, and Environment. This program aims to conserve and improve the species through the establishment of improved plantations using seeds sourced from ten different geographical origins within the province, offering various benefits.
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