Appon's Thai Food Recipes

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Guava Fruit (Farang)


One of my favorite things is fresh cold guava juice made by my own hands from ripe guava fruit. In the photograph you can see whole green guava, together with peeled and halved guava.

You can also eat the rind if you wish, it is rich in vitamins, but a little tougher than apple skin. Over-ripe guava goes brown and soft, under-ripe guava is hard. The outer part of the flesh is the part to eat.


Comments (1)


Excellent and informative for those of us who have never had guava fruit before. It may be easy for one to assume which part to eat and which part to thow away or how to recognize a ripe fruit--but not if you grew up on the prairies of Canada. Thanks so much for considering a Canadian reader!

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