TROPICAL GUAVA - Thai white

Thai guavas, a large greenish-skinned Asian variety with white flesh and few seeds, boast a mild, sweet, and subtly sour flavor—perfect for fresh or cooked dishes. Enjoyed firm, they're shredded in slaws, added to salads, or served as a crunchy snack with chili powder, salt, or sugar. The entire fruit, including skin, flesh, and seeds, is edible. Unripe guavas are pickled, while ripe ones are used in dips, chutneys, grilled with meat, or baked into desserts. They pair well with spices, meats, seafood, and various fruits.

The guava plant flourishes in well-draining soil rich in nutrients. Regular fertilization is advised, as these trees have a strong affinity for nutrients. Ensure that the soil is slightly moist during the plant's early stages. When the tree is in the fruiting phase (typically 3-4 months after flowering), maintain consistent soil moisture to enhance the development of juicy and sweet fruits. While the guava tree is resilient, it is advisable to monitor for common garden pests