Purple Guava (Ổi Tím) has good taste, characteristic smell, soft intestine. Purple Guava tree is characterized by purple flowers, purple flowers, hearts, and purple roots. This guava variety is tolerant of acid and saline soils. The leaves are purple, the flowers are purple, spreading purple, the roots are also. Both purple are completely characteristic. Guava flowers have a very beautiful purple color.
Seedless Guava (Ổi Không Hạt) has ivory white flesh, firm, crispy, aromatic, sweet and sour taste, high in Vitamin C. Seedless Guava has long pear-shaped fruit, bright green skin, ivory white flesh, firm, crispy, aromatic, sweet and sour taste, high vitamin C content, average weight 300-500 grams. It is called seedless guava because it is dense and has no seeds, so the use rate is quite high (reaching over 98%, while our traditional guava varieties usually only reach 60-70%). Seedless pods have a fruiting rate of about 50-60%, a short growth period, a fairly fast growth rate, can flower after 6 months of planting, then can flower continuously all year round.
Red Core Guava (Ổi Trân Châu Ruột Đỏ) has a juicy taste and the crispness is maintained when the fruit is ripe. The size of the Red Pearl Pearl Guava is also medium, not too big like the seedless guava. On average, one fruit will weigh 250g – 500g. When ripe, the fruit will have a shiny green color and slightly rough skin. Unlike other guava varieties, the inside of the guava can be faded, the intestine of this guava variety has a very beautiful pinkish red color. They are red from the inside of the intestine and gradually white towards the shell. When you eat it, you will feel the same sweetness as the Taiwanese guava variety and especially the crispness that remains when the fruit is ripe.
Ruby guava (Ổi Ruby) has beautiful, eye-catching colors, large and sweet fruits. Seedlings of Taiwan red-fleshed ruby guava with very few seeds are native to Taiwan, also known as seedless ruby guava in some places. Belongs to a small woody body. Maximum height 3m, canopy in 2m if planted for a long time. Growth and fruiting is quite fast, fruiting after 8 months when grown from grafted trees. Withstands a variety of weather conditions. Suitable for all types of soil, sandy soil, alluvial soil, basalt soil.
Guava Pineapple (Ổi Dứa) has a very sweet taste and very small seeds, delicious taste, soft sweetness and faint aromas of pineapple, apple and mint. Pineapple guava flowers can also be eaten as raw vegetables. Delicious taste and rare beauty. Pineapple guava has an egg shape similar to Taiwan pear but is smaller and has a blue skin, but when lightly rubbed the outer layer of chalk turns green.
Taiwan Pear Guava (Ổi Lê Đài Loan) is pear-shaped, elongated, crispy, delicious, sweet and cool. Taiwan Pear Guava has the best quality today. Spread is mainly used to eat fresh, or to make jam, to dry, to process beverage, to jelly… This is a nutritious fruit, easy to digest, rich in Vitamin C but poor in energy, so it’s a very good fruit. Good for people who do not want to gain weight or need to lose weight. For women, eating guava regularly will help make the skin smoother and more beautiful.
Queen guava (Ổi Nữ Hoàng) has a spherical shape, has a slit along the left side, the left intestine is dark yellow, very crispy and delicious. Queen guava is a dwarf tree. The height of the dark guava tree is 3m, the canopy is 2m. Queen guava tree gives good fruit after only 5 months of planting. Currently, guava queen is popular in the domestic market as well as for export. The average weight of a queen guava is about 350-400g/fruit. This is a guava variety that is easy to flower and bear fruit. Very high yield up to 80 tons/ha. Due to the advantages of quality and price, guava queen is known as the “queen”.
Originating from the tropical region of Central America, guava gradually became more familiar in Asia in the 17th century thanks to the good taste and lots of benefits for health. In Vietnam, you can see guava in different colors like green or purple and different sizes up to 13 cm in diameter and can enjoy it in different ways. Depending on each type and season, guava may have a sour-sweet to very sweet taste.
Guava in Vietnam could be enjoyed when it is young (not ripe yet) until it is ripe. Some prefer the young ones as they are fresher and more crunchy. After washing the dirt, you just need to peel the thin skin outside and eat the flesh inside together with lots of tiny seeds in the middle of the guava.
Vietnamese has some unique ways to make guava tastier. You may try to eat guava with a mixture of salt and ground chili powder or a dipping sauce made from fish sauce, sugar, salt and chili. It definitely blows your mind!
Benefits from guava are undeniable but eating too much leads to indigestion and constipation due to the hard seeds and the rich sugar content. To avoid this, you should eat only 1-2 small guavas per day or remove a part of the seed in the center.
Guava fruits have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white (“white” guavas) to deep pink (“red” guavas). The seeds in the central pulp vary in number and hardness, depending on species.