This document discusses an experimental investigation on the specific heat of guava fruit as a function of moisture content and temperature. The specific heat was evaluated for guava fruit samples with moisture contents ranging from 40-80% at temperatures from 5-15°C. The results showed that specific heat increased with both increasing moisture content and temperature. Specific heat values ranged from 1.99-4.088 kJ/kg°C depending on moisture content, temperature, and density. The experimental values agreed reasonably well with standard predictive models. Understanding specific heat is important for thermal processing and storage of guava fruit.