Foodie Friday: Guava

Guava: fragrant and musky tropical fruit

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Taiwan has a pretty tropical climate, so it’s no wonder that I got to eat many different kinds of fruits there. (As an aside, it was so warm and humid that I sometimes didn’t wear a coat, and people gave me strange looks during my visit.)

A lot of relatives offered me guava on my trip. Confession: I first ate guava in Hawaii and never got used to the taste. It has a very overpowering flavor when it’s super ripe. The scent fills up your throat. Plus, the softness of the flesh always bothered me.

However, this time I did eat some guava that I enjoyed. I guess I like the fruit more raw. It’s a lot better (in my opinion) when the guava has a crunch to it. It seems more like a pear then, which leads me to my…

Fun fact: Another term for guava is “pear” (in countries surrounding the western Indian Ocean)

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Comments

  1. Carrie Rubin says:

    I’m not sure a ‘musky’ fruit is for me. But I love actual pears.

  2. I don’t think I ever ate guava, Jennifer. Your trip to Taiwan seems filled with lots of sensory details. Perfect for future stories!

  3. Behind the Story says:

    I’m more familiar with guava when it’s mixed with other fruits in a drink, and I do like that special tropical flavor it adds. Next time I go to Ranch 99, I’ll look for a guava with a crunch.

  4. Veronica Roth says:

    I remember one time picking guava in the wild in Hawaii. The first one or two were fine, but after a while, the smell really got to me. Guava is one of those things I can only stand in small doses…lol

    • Jennifer J. Chow says:

      You actually picked guava fresh? That’s pretty neat. The only thing I’ve collected by hand are grapes, oranges, apples, and strawberries.

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