Guava

Thai: Fa-rahng , Farang

Scientific: Psidium guajava L.

Season: All year

The guava is generally eaten when still green in colour (before ripe) .than the mature colour of yellowish green. It is as hard as an unripe apple,with the flesh being crispy with a somewhat tart taste. The flesh is white coloured though there is one variety which is bright red in colour. Guava is most popular dipped in sugar and dried peper and served as a fruit snack. This fruit bears the same name as that used to describe a non-Asian person in Thailand ; possibly due to the fact that the fruit originally came from Spain.

Preparation :

• Use a knife to slice the fruit lenghtwise into 4-6 pieces.
• Slice off the part containing the seeds.
• Use a fork or fingers to eat.

Rambutan - Mangosteen - Guava - Pappaya - Bananas - Pomelo - Pineapple - Lychee - Roseapple - Longon - Watermelon - Custard_Apple - Mango - Sapodillo - Strawberry - Grapes - Lanzones - Jujube - Marian plum, plum mango - Oranges - Tangerine - Coconut - Jackfruit - Durian - - - - - - -

 

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