Guava

About guava

Originating from the tropical region of Central America, guava gradually gained popularity in Asia during the 17th century thanks to its delightful taste and numerous health benefits. In Vietnam, guava is available in various colors, including green and purple, and can reach sizes up to 13 cm in diameter. The taste varies from sour-sweet to very sweet, depending on the type and season.

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Guava (or “Oi” in Vietnamese) comes in multiple varieties. Here are nine popular types you can find in Vietnam:

• Oi bo: Large size (around 8-13 cm in diameter), crispy, sweet, and originally from Thai Binh, Vietnam.
• Oi xa li nghe: An imported variety from America, now primarily cultivated in the Mekong Delta region; it is large and seedless.
• Oi nu hoang: Spherical in shape, with an average weight of 350-400 g, few seeds, and crisp white flesh.
• Oi tim: Purple with soft flesh, seedless, and fruits year-round.
• Oi ruot hong: Pink-red in the center and white towards the outer skin, averaging 250-500 g, sweet, and crunchy even when fully ripe.
• Oi gang: Small size (around 4-5 cm in diameter), very crispy, and sweet.
• Oi dao: Small size, soft flesh with a pink center.
• Oi mo: Small size, soft flesh with a white center.

How to eat guava

In Vietnam, guava can be enjoyed both when unripe and ripe. Many people prefer the young ones for their freshness and crunchiness. After washing, simply peel the thin skin and eat the flesh, along with the tiny seeds found inside.

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Vietnamese cuisine features unique ways to enhance guava's flavor. Consider enjoying it with a mixture of salt and ground chili powder or a dipping sauce made from fish sauce, sugar, salt, and chili. It is a delightful experience!

The health benefits of guava are substantial; however, excessive consumption may lead to indigestion or constipation due to the hard seeds and high sugar content. To mitigate this, it is advisable to limit your intake to 1-2 small guavas per day or to remove some of the seeds.

Where guava is grown in Vietnam

With Vietnam's tropical climate and simple cultivation techniques, guava thrives throughout the country. Different regions specialize in particular types. For instance, Oi Xa li nghe is predominantly found in the Mekong Delta, Oi Bo is cultivated in Thai Binh and Hai Duong, while Oi Gang is common in Gia Lam, Hanoi. Other provinces like Bac Giang, Hung Yen, and Lai Chau are also increasingly growing this fruit for local consumption and sale.

What are the benefits of guava?

Guava is rich in nutrients and is considered an effective natural remedy. Despite its sweetness, its vitamin C content surpasses that of oranges, tangerines, or apples. Guava is low in calories but high in dietary fiber, calcium, antioxidants, magnesium, and vitamin A. As a result, it is not just a delicious snack, but also supports immune function, regulates digestion, helps maintain blood sugar levels, strengthens vision, aids in weight loss, and promotes healthy skin.

Food made from guava

Besides consuming raw guava, there are many dishes you can prepare using this fruit, such as guava juice, smoothies, or guava tea. Additionally, you might enjoy making guava salad or sweet and sour pickled guava for effective weight management.

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Guava can also be transformed into jam or sauces, perfect for cooking with other ingredients such as fish in guava juice sauce, deep-fried guava, or even crafted into guava wine.