GUAVA (Psidium guajava L.), is one of the most common fruits in ……tropical and subtropical regions. It could be used for both fresh consumption and processing. Moreover, guava has been cultivated in Egypt for a long time, minimal research on value added has been conducted. Therefore, there is a real demand for selections of promising guava strains to increase production, processing and marketing. Nineteen superior guava strains were selected and labeled in their orchards (A, B, C and D), in Kafr El-Sheikh Governorate, according to fruit quality traits in two successive seasons (2013 and 2014). Intensive survey has been done on yielding, fruit physical and chemical properties. Some selected strains exhibited a highest fruit weight during the two seasons, such as strains A3 and C7, which recorded (356.70 and 405.00 g, respectively) in the first season and (392.30 and 431.80 g, respectively) in the second season. Strain D16 recorded a good firmness in the two seasons (10.86 to 10.89 Lb/I 2, respectively). Strains A1 and D18 showed the lowest number of seeds per fruit in the first season (100 and 113 seeds, respectively) and (105 and 127 seeds, respectively) in the second season. Fruit chemical characteristics of the nineteen selected guava strains, revealed that the selected strain C8 gave highest values of soluble solid contents in the two seasons (14.00 and 14.17 °Brix, respectively). Two selected strains C11 and C12 gave the highest value of SSC/acidity ratio (75.81 and 76.39) in season 2013 and (69.81 and 71.04) in season 2014. A highest value of vitamin C was recorded for selected strains (B5, C7, C8, C9, C13 and C16).