Thai guavas are about the size of a softball with apple green skin that can range from bumpy to smooth. The flesh is white with pale yellow seeds and tends to be drier than the pink type of guavas. Thai guavas are only mildly sweet and have very little fragrance. The crunchy flesh and hard seeds are both edible
Names: Common guava, yellow guava.
Source: South Florida, Southern California & Hawaii.
Handling: Thai Guavas are best when eaten fresh, once cut the flesh begins getting mushy within a few hours. If refrigerated they can last up to two days.