Thai guavas are often eaten under ripe, dipped in salt or sugar and mixed with dried chili. They can be julienned and added to mango or papaya salads. It is also common for them to be pickled and used as an accompaniment to roasted chicken. They are often used as a pie filling.
In Mexico, Guava grows in the city of Talpa de Allende (Jalisco), better known as the world capital of the guava, where it is celebrated an annual fair. There is also held the Guava Fair in Calvillo, Aguascalientes, where people actually crown the Guava queen.
Its origin comes from the Southern Mexico and Central America. It was the favorite food for the Aztecs, they also used their leaves as a medication against the dysentery disease.
68 calories in 100 grams. It is rich in vitamin C, contains 4 times more vitamin C than an orange. Thai guavas are also a rich source of potassium.
