Description: 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 Portuguese in the 17th century to Asia.
Taste: Mildly sweet and refreshing.
Selection: For immediate use. The fruit is usually eaten unripe.
Ripening: Ready to eat, store at room temperature.
Season: Sporadic year-round, peak July through November
Brooks Origin: Florida
- 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
Ethylene Production: Low
Ethylene Sensitivity: Medium
Shelf Life: Once cut open, fruit can be stored in the refrigerator for two to three days. Thai guava slices get mushy if left out at room temperature for two hours or more.
Storage Temperature: 52°F
Storage Humidity: 90%