Thai guavas are generally the size of a softball with bumpy to smooth apple green skin. The flesh is white with a crispy texture and contains pale yellow seeds. Thai guavas are only mildly sweet compared to other varieties, have very little fragrance, and the taste has hints of banana, pineapple and papaya. Guavas come in two broad groups: pink and white. Thai guavas tend to be a little drier than the pink variety. The edible rind of a guava has more vitamin C than an entire orange. Thai guavas are also a great source of potassium!
Ripening and Storage:
A guava is ripe when you squeeze it gently and it gives a little. Ripe guavas have changed from bright green to a softer yellowish-green color. They can be stored at room temperature. Once cut open, uneaten guava halves can be wrapped in plastic wrap and stored in the fridge for up to four days. Frozen guavas can stay in the freezer for up to eight months.
The entire fruit is edible, including the rind and seeds. Wash the guava, then cut it in half using a serrated knife. You can either eat the entire guava or can scoop out the flesh. It can also be cut into slices. It is best not to eat a guava on an empty stomach because it digests better when there is already some food in your stomach.
This fruit is usually eaten slightly underripe and raw. Thai guavas are delicious when dipped in a salt, sugar, and chili mixture. They can be julienned and added to fruit and green salads. Fresh guava spears can be pickled and used on their own or as an accompaniment to roast chicken. Try the fruit as an unconventional pie filling or in other desserts.