Thai guava is mildly sweet with a crunchy texture. This fruit is usually eaten unripe and raw. A large fruit, often the size of a grapefruit, its white flesh, numerous seeds and green bumpy peel, are all edible.

A favorite of Southeast Asian food vendors, Thai guava slices are often dipped in a salt/sugar/chili mixture. It's also julienned and added to green mango or green papaya salads. The peel is rich in phytochemicals.

In Thailand the fruit is called farang which also denotes Western foreigners. The fruit was introduced by the Portugese in the 17th century to Asia.

Guavas are a great source of vitamin A and C along with dietary fiber.

Nutritional Info
Serving size 1 cup
Amount per serving
Calories 112
Total fat 2g
Saturated fat 0g
Sodium 3mg
Total carbohydrates 24g
Dietary Fiber 9g
Sugars 15g
Protein 4g

Taste: Mildly sweet and refreshing.
Selection: For immediate use. Fruit is usually eaten unripe.
Ripening: Ready to eat, store at room temperature.
Ethylene Production: Low
Ethylene Sensitivity: Medium
Shelf Life: Once cut open, fruit can be stored in the refrigerator two to three days. Thai guava slices get mushy if left out at room temperature for two hours or more.
Brooks Availability: Sporadic year-round, peak July through November
Brooks Origin: Florida
Storage Temperature: 52°F
Storage Humidity: 90%