Plant Database
Thai White Guava
Psidium guajava ‘White’
The Thai White Guava is a crisp, refreshing variety prized for its unique flavor and exceptional culinary versatility. Its apple-green skin hides crisp, white flesh that is less sweet and musky than pink guavas, offering a clean, tangy taste with a distinct floral note. This firm texture and balanced flavor make it the preferred choice in Southeast Asian cuisine for eating fresh with spicy salt, pickling, making savory chutneys, or adding a crunchy element to salads. It's a must-have for the adventurous cook.
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Known for its crisp, white flesh and balanced sweet-tart, floral flavor.
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Texture is very firm and crunchy, even when ripe, similar to a pear or apple.
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Less sweet and less musky than common pink guavas, making it more versatile for savory applications.
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Commonly eaten unripe or semi-ripe in its native cuisine, often with chili-salt dips.
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A prolific bearer and fast-growing tree like other guavas.
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The fruit has smooth, light green skin that remains green even when ripe.
Flavor Profile:
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Flavor: Mildly sweet with prominent tartness and a clean, floral, almost lemony aroma.
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Texture: Extremely crisp, crunchy, and juicy.
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Best Uses: Perfect for eating fresh with seasoning (like Tajín), pickling, making chutney or salsa, adding to salads, or cooking in stir-fries.