Fruit

White Guava

S tier

White guava types offer cream-to-white flesh, often described as slightly milder or more pear-floral than deep pinks, still unmistakably perfumed. Fresh eating culture in many Asian markets prizes aromatic white guavas eaten crisp-ripe or soft depending on cultivar. Seeds remain central. Serve chilled slices with chile-salt in some regions; juice cloudy-pale. Choose fragrant fruit—aroma predicts quality more than colour alone. Excellent fresh where pink nectar dominates shelves. Avoid rock-hard scentless imports.