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This package contains two hybrid combo pack of Orange and Guava live Plant. Sweet orange is divided into four classes, each with distinct characteristics: Common orange – There are many varieties of common orange, and it is widely grown. The most common varieties of common oranges are the Valencia, Hart’s Tardiff Valencia, and the Hamlin, but there are dozens of other types. Blood or pigmented orange – The blood orange consists of two types: the light blood orange and the deep blood orange. Blood oranges are a natural mutation of C. sinensis. High amounts of anthocyanin give the entire fruit its deep red hue. In the blood orange category, varieties of orange fruit include Maltese, Moro, Sanguinelli, Scarlet Navel, and Tarocco. Navel orange – The navel orange is of great commercial import, and we know it well as the most common orange sold at the grocers. Of the navels, the most common types are the Cara cara, Bahia, Dream navel, Late Navel, and Washington or California Navel. Acid-less orange – Acid-less oranges have very little acid, hence little flavor. Acid-less oranges are early season fruit and are also called “sweet” oranges. They contain very little acid, which protects against spoilage, thus rendering them unfit for juicing. They are not generally cultivated in large quantities. Also included among the sweet common orange varieties is an original citrus species, the mandarin. Description of Guava ::-- The Tropical White guava originates from Southern Mexico, widely grown throughout the Pacific tropics and Asia. The plant is suitable for growing in subtropical climates and soil with relative humidity, not too wet or too dry.Tropical White guavas are much larger with edible seeds compared to other siblings. Besides, the sweet and slightly acidic pulp and the strong aroma will leave you with no disappointment.Thai guavas are generally the size of a softball with apple green skin that can range from bumpy to smooth. The flesh is white with pale yellow seeds and tends to be drier than the pink type of guavas. Thai guavas are only mildly sweet and have very little fragrance. The crunchy flesh and hard seeds are both edible.