Different processing methods of guava into new food products which include production of powder, preparation of jams and jellies and the quality attributes of the products obtained from processed guava were reviewed. Guava can be consumed fresh or can be processed into juice, nectar, pulp, jam, jelly, slices in syrup, canned guava puree, fruit bar, ready to serve beverage, dehydrated products, flavoring agent in candies, cakes, biscuits, and chocolate bars, as well as being used as an additive to other fruit juices or pulps.

Owing to its considerable nutritional significance, guava is often marketed as 'super-fruits '. Guava (Psidium guajava L.: Myrtaceae) is considered as ' apple of the poor ' due to its low cost, easy availability and high nutritive value. This chapter summarizes current knowledge on wine making from tropical fruits and health aspects mainly, nutritional, therapeutic, immunological and antioxidant properties.

Therefore, wine making from such ripe fruits or their juices is considered as an alternative of utilizing surplus and over- ripen fruits for generating additional revenues for the fruit growers as well as preservation. These fruits are mostly consumed fresh, but large quantities of harvested fruits are wasted during peak harvest periods, due to the high temperature and humidity existing in tropical climate, along with poor post-harvest handling, poor storage facilities and microbial spoilage. Most of these fruits ripe within a very short period in a year, usually leading to an over abundance when harvested. Examples of such edible tropical fruits are jackfruit, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, tendu, jamun and palm. These fruits are often very rich in anti-oxidants such as luteins, carotenes, anthocyanins, phenols, tocopherol, etc. Several tropical and subtropical fruits although they differ in shape, colour, taste and nutritive values and provide numerous health benefits.

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