Common Guava (Psidium guajava):  It has pale yellow to green skin and sweet, white or pink flesh. Common guavas are often eaten fresh, used in fruit salads, and made into juices, jams, and jellies.

Pink Guava: Pink guavas are a specific variety of guava with pink flesh. They are known for their intense aroma and sweet-tart flavor. Pink guavas are often eaten fresh and used to make guava juice, smoothies, and desserts.

Crystal Guava: Crystal guavas have a translucent flesh with a sweet and slightly musky flavor. They are prized for their unique texture and are often enjoyed fresh or used in beverages and desserts.

Seedless Guava: As the name suggests, this guava variety is seedless, making it convenient to eat without the need to remove seeds. Seedless guavas have a sweet taste and are commonly used in smoothies and juices.

Apple Guava: These are typically smaller in size and have a flavor reminiscent of a combination of guava and apple. They are often eaten fresh and are sometimes used in desserts and preserves.

Sri Lankan Red Guava: This is a unique guava variety with red skin and sweet, red or pink flesh. It is known for its vibrant color and is used to make red guava juice and jams.

Local Wild Guava: Found in the wild and less commonly cultivated, wild guavas in Sri Lanka have smaller fruit with a more intense and tart flavor. They are sometimes used in traditional Sri Lankan dishes and chutneys.