guava is a love n hate for me...
it's got that fruity aroma n juicy gooey flesh when ripe...
but if u cant have it the right moment, u will be disappointed with the hard flesh which is sour and bitter...
it takes a long time to be ripen... n gotta keep an eye on it or somehow u will got them rotten...
the other thing is their rock hard seeds... the sweetest part of the fruit comes in the centre, which also have countless rock hard seeds...
they maybe hard to skip if u wanna enjoy the sweet and gooey inside...
though it's ok for me to swallow them... they might give me a strange pooping time...
recently learned that guavas got many varieties... and guavas with different origins maybe very different...
here are some web info...
街市學堂之愈食愈靚番石榴｜on.cc東網
https://hk.on.cc/hk/bkn/cnt/lifestyle/20181013/mobile/bkn-20181013120050059-1013_00982_001.html
芭樂品種
https://www.baimi.org.tw/agro4.html
認識番石榴
http://www.lilyfruit.com.tw/data_25/book_01.php
芭樂品種介紹-粉嫩的紅心芭樂 | 林仔芭樂
https://bala.tw/plant/variety/redheart
紅心芭樂和白心芭樂的區別 - 每日頭條
https://www.google.com/amp/s/kknews.cc/zh-hk/food/a8945zj.amp
as I've got chance to meet produces supplying by different countries, decided to have a taste test...
BTW
some choosing and storing points noted...
1. when ripe, they should be a bit soft to the touch n will become pale green
2. round ones may have a larger sweet seed-part proportion
3. smell is the best indicator of ripeness. it's way easier to sense a fruity fragrant for a good ripe piece of fruit... smelling is better than judging by colour...
4. really remember to store them in a cool n well-ventilated place... or else they juz got moldy...
then below are the taste test...
------------------------------------------------------------------------
white guava
Thailand
@2019 apr07
these are juz no different from the guava I used to have... maybe even worse than the others...
they have got a layer of brown, possibly rot, flesh juz beneath the skin...
that brown layer comes from nowhere... juz cant find a start of it... some appears on the inner side of the bruise-free part of skin...
elongated guavas might be less sweet as the amount of seeds will be smaller...
round and open bottom ones will be sweeter n with more gooey seeds inside...
------------------------------------------------------------------------
white guava
Taiwan
@2019 apr08
this batch of guavas are rotten n unfresh...
but still wanna finish it lol...
most are moldy and have been put in the fridge once I spotted it...
however the case is they are not ripened... but also going rotten...
though putting in the fridge may halt the growth of the rot... they can never be ripened properly...
as they are not fully ripe, outer part of the flesh are hard and not sweet...
and strangely they got the same rust-colored layer beneath the green skin... juz like those of Thailand...
at the same time inner part of the flesh (the part full of seeds) are translucent... remembered once I've had some guavas like this too... dunno if this is natural or not... but my gut feeling is that it has gone bad...
somehow the seeds part got some obvious pink fibre strands...
for these rotten guavas, I juz bite away the infected area...
n the rest of the flesh is ok... at least they are not smelling off to me... but likely gone unfresh as they are not sweet and feel like mushy...
a closer look at these guavas...
overall taiwan guavas are nothing special n no better than Thailand guavas...
juz that it might not be a good batch of taiwan guavas to be compared with Thailand guavas...
------------------------------------------------------------------------
white guava
taiwan
@2019 apr09
this is another round of taiwan guavas to be battled with Thailand guavas...
hope to have a more accurate comparison... and also to confirm if the translucent seed-part are signs of rot...
also got some Thailand ones as a backup...
first start with taiwan ones...
final rotten piece of taiwan guava...
and one Thailand one to be enjoyed...
to sum up...
taiwan guavas are more likely to be a diseased fruit...
seems like Thailand guavas are of better quality... most of them will not have that browning happening in the flesh...
though the taste are not much different... when ripe they can be both sweet at the centre...
but sizes do differ... Thailand guavas are generally larger and thus have more sweet “seed part” flesh...
------------------------------------------------------------------------
red guavas to be cont'd in the other post...
it's got that fruity aroma n juicy gooey flesh when ripe...
but if u cant have it the right moment, u will be disappointed with the hard flesh which is sour and bitter...
it takes a long time to be ripen... n gotta keep an eye on it or somehow u will got them rotten...
the other thing is their rock hard seeds... the sweetest part of the fruit comes in the centre, which also have countless rock hard seeds...
they maybe hard to skip if u wanna enjoy the sweet and gooey inside...
though it's ok for me to swallow them... they might give me a strange pooping time...
recently learned that guavas got many varieties... and guavas with different origins maybe very different...
here are some web info...
街市學堂之愈食愈靚番石榴｜on.cc東網
https://hk.on.cc/hk/bkn/cnt/lifestyle/20181013/mobile/bkn-20181013120050059-1013_00982_001.html
芭樂品種
https://www.baimi.org.tw/agro4.html
認識番石榴
http://www.lilyfruit.com.tw/data_25/book_01.php
芭樂品種介紹-粉嫩的紅心芭樂 | 林仔芭樂
https://bala.tw/plant/variety/redheart
紅心芭樂和白心芭樂的區別 - 每日頭條
https://www.google.com/amp/s/kknews.cc/zh-hk/food/a8945zj.amp
as I've got chance to meet produces supplying by different countries, decided to have a taste test...
BTW
some choosing and storing points noted...
1. when ripe, they should be a bit soft to the touch n will become pale green
2. round ones may have a larger sweet seed-part proportion
3. smell is the best indicator of ripeness. it's way easier to sense a fruity fragrant for a good ripe piece of fruit... smelling is better than judging by colour...
4. really remember to store them in a cool n well-ventilated place... or else they juz got moldy...
 |
| a guava that I ve been not seeing it for two days... then it grows from all green into this... |
 |
| the inside look of the moldy guava... |
then below are the taste test...
------------------------------------------------------------------------
white guava
Thailand
@2019 apr07
these are juz no different from the guava I used to have... maybe even worse than the others...
they have got a layer of brown, possibly rot, flesh juz beneath the skin...
that brown layer comes from nowhere... juz cant find a start of it... some appears on the inner side of the bruise-free part of skin...
elongated guavas might be less sweet as the amount of seeds will be smaller...
round and open bottom ones will be sweeter n with more gooey seeds inside...
 |
| horizontal cross section |
------------------------------------------------------------------------
white guava
Taiwan
@2019 apr08
this batch of guavas are rotten n unfresh...
but still wanna finish it lol...
however the case is they are not ripened... but also going rotten...
though putting in the fridge may halt the growth of the rot... they can never be ripened properly...
as they are not fully ripe, outer part of the flesh are hard and not sweet...
and strangely they got the same rust-colored layer beneath the green skin... juz like those of Thailand...
at the same time inner part of the flesh (the part full of seeds) are translucent... remembered once I've had some guavas like this too... dunno if this is natural or not... but my gut feeling is that it has gone bad...
somehow the seeds part got some obvious pink fibre strands...
for these rotten guavas, I juz bite away the infected area...
n the rest of the flesh is ok... at least they are not smelling off to me... but likely gone unfresh as they are not sweet and feel like mushy...
a closer look at these guavas...
 |
| the left one n the right one are from the same pack... |
 |
| same result at the seed part... |
overall taiwan guavas are nothing special n no better than Thailand guavas...
juz that it might not be a good batch of taiwan guavas to be compared with Thailand guavas...
------------------------------------------------------------------------
white guava
taiwan
@2019 apr09
this is another round of taiwan guavas to be battled with Thailand guavas...
hope to have a more accurate comparison... and also to confirm if the translucent seed-part are signs of rot...
also got some Thailand ones as a backup...
first start with taiwan ones...
 |
| got a interesting shape of stem... |
 |
| the bottom is “closed”... web info suggested that it means unripe... |
 |
| after rubbing away the hair and the pedal-like part... |
 |
| again the brown layer beneath the skin appears... it might be a natural thing for this variety? |
 |
| the seeds are not gooey and sweet... which means its unripe... juz hard and a bit sour... |
 |
| horizontal cross section showing the centre of the fruit... |
 |
| one that is with those messy hair coming out... |
 |
| one is with a more “opened” bottom while one is “closed”... |
 |
| a round one should have more “seed part” n will be sweeter when ripe... |
 |
| still a brown layer beneath the skin... with large proportion of “seed part” but not fully ripe so not all gooey yet... |
 |
| horizontal cross section showing right at the centre the sweet n gooey “seed part” flesh... |
 |
| fear to have eaten bugs... not sure if the black dots are bugs or not... |
 |
| a very green n less round piece... |
 |
| vertical cross section... it is very unripe n the seeds are not gooey n sweet at all... |
 |
| the amount of seeds are not much as compared with other pieces... so even when ripe it would not be that sweet... |
 |
| the greener one are free of bruise... while the paler green one are softer but with bruises... |
 |
| have the greener harder one first... |
 |
| strangely it's like a fruit with disease... and the seeds are hard |
 |
| horizontal cross section... |
 |
| wonder what does the black-headed seeds means... |
 |
| paler green one with bruises... and also with a “poke” on the surface... |
 |
| looks almost perfect except it's not ripe enough... the brown layer beneath the skin are not present in this one... |
final rotten piece of taiwan guava...
 |
| after bite away the rotten part... actually quite a large part is infected... |
 |
| the seed part turns pink and dull... |
 |
| horizontal cross section... a look at the centre... |
and one Thailand one to be enjoyed...
 |
| vertically cross sectioned... this is without the brown layer surrounding... |
 |
| horizontal cross section... the “seed part” are nice and gooey... |
 |
| a colour comparison of the white gooey seeds n the pink gooey seeds... |
to sum up...
taiwan guavas are more likely to be a diseased fruit...
seems like Thailand guavas are of better quality... most of them will not have that browning happening in the flesh...
though the taste are not much different... when ripe they can be both sweet at the centre...
but sizes do differ... Thailand guavas are generally larger and thus have more sweet “seed part” flesh...
------------------------------------------------------------------------
red guavas to be cont'd in the other post...
Comments
Post a Comment