Foodie Friday: Guava

Guava: fragrant and musky tropical fruit


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)

Back from Taiwan!
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  1. 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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