Top Guava Varieties

Let me tell you about my absolute favorite category – the pink-fleshed guavas. These beauties are like nature’s candy, and they’ve been the crown jewels of my orchard for years. The star of this category is undoubtedly the Thai Pink guava, which I like to call the “princess of my orchard.” When perfectly ripe, it has flesh as pink as a summer sunset and a sweetness that’s simply unmatched.

Mexican Cream guava (also known as tropical guava) holds a special place in my heart. Despite its name suggesting white flesh, it actually has a beautiful pale pink interior that reminds me of rose quartz. The flavor is more subtle than Thai Pink, with notes of strawberry and pear that make it perfect for both fresh eating and processing.

Red Malaysian guava deserves a special mention. This variety produces fruits that are slightly larger than a tennis ball, with deep pink flesh that’s almost red. What makes this variety unique is its incredibly high lycopene content – even higher than tomatoes! I often joke with my customers that it’s like getting the benefits of a tomato in a sweet, tropical package.

Hong Kong Pink is another remarkable variety that I’ve been cultivating. It’s like the sophisticated cousin in the family – smaller than others but packed with an intense flavor that’s hard to forget. The flesh is a gorgeous deep pink, and the skin remains green even when ripe, which often surprises first-time growers.

Now, let’s talk about the white-fleshed varieties, or as I call them, the “refreshment section” of my orchard. The Indonesian White guava tops this category – it’s like biting into a crisp apple but with a tropical twist. The flesh is pure white, incredibly crisp, and has a lower sugar content that makes it perfect for those who prefer less sweet fruits.

Anna Gorelova

Vietnamese White guava (sometimes called Pearl guava) has been gaining popularity among my customers lately. It's characterized by its round shape and smooth, light green skin. When you cut it open, you'll find pristine white flesh that's both crisp and juicy. I often compare it to a pear in terms of texture, but with its own unique tropical flair.

The Indian White variety, known locally as Safeda, has been a game-changer in my orchard. These fruits are larger than most other varieties, with some specimens reaching the size of a small apple. What’s fascinating about this variety is how the flavor changes as it ripens – from crisp and slightly tart when firm to sweet and aromatic when fully ripe.

Crystal guava, another white-fleshed variety, is particularly interesting because of its small seeds and high juice content. I’ve found it to be the perfect variety for juicing and making preserves. The flesh is so tender and seed-free that it’s almost like nature’s ready-made smoothie!

Here’s where things get really interesting! Let me introduce you to some unique varieties that always capture visitors’ attention. The Red Indian guava is a true marvel – it has reddish skin when ripe and deep pink flesh with a flavor that’s almost berry-like. It’s like nature decided to create a fruit that combines the best of guavas and berries.

The Strawberry guava (Psidium cattleianum), while technically a different species from common guava, deserves mention. These small, dark red fruits pack an incredible punch of flavor. They’re like the wild cousins of the cultivated varieties – smaller but with an intensity that’s hard to match.

Yellow Cherry guava is another fascinating variety that produces small, yellow fruits about the size of a large cherry. The flavor is more concentrated than larger varieties, making them perfect for snacking. I always tell visitors they’re like nature’s candy drops!

Let’s not forget the Giant Australian guava, which never fails to amaze visitors to my farm. These monsters can weigh up to a pound each! They’re like the sumo wrestlers of the guava world – big but surprisingly gentle in flavor.