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    • Guava:The Temptation of the Green Diamond

    Guava, known as ba-le in Taiwan, has a wide distribution of plantations nationwide. The pearl guava grown in Yanchao and Dashe Districts of Kaohsiung City is the most famous variety among all of the types of guavas. Since the land in these two regions is formed by alluvial magma soil of mud volcano, it is particularly fertile for the growth of pearl guava; this fruit has a special taste and crispness, as the land nurtures enticing green diamonds one after another.

    There are many varieties of  guava, among which an ovate shape with green-yellow skin can be seen with the perl guaba, making it particularly eye-catching among the summer fruits. It has yellowish white flesh with a subtle texture. Apart from containing rich vitamin C with an average of 10 to 15 brix of sweetness, pearl guava is also the sweetest variety among the various guavas. The bright green and crispy pearl guava offers the best taste in summer, leaving a continuous aftertaste.

    • Purchasing Principles

    The first thing to consider is the moderate size of the fruit. The shape of the fruit should not be too long, and there should be no rotten spots on the surface of the fruit. The fruit should have an evenly spread bright green color on its surface with glossy skin and rough bumpy surface. Quality guava should have a tightened fruit navel and feeling of weight when it is held in one’s hand. When pressing the fruit surface with the thumb, the feeling of solidity indicates a crispy or harder texture of the fruit. A good quality guava has fine fruit flesh and a moderate sugar-acid ratio as well as a fragrant and sweet aftertaste in the mouth after eating it.

    • Our story

    The Civilian Fruit, Available All Year Round!
    Guava belongs to the Myrtaceae family. Its fruit shape is similar to the pomegranate, and it has many seeds. Since it came from abroad, it is also unknown under the name fan-shi-liu (meaning “foreign pomegranate”). It is native to the regions from Peru to Mexico. Guava was grown in Taiwan as early as 300 years ago. The varieties planted were all native species. In 1990, Dashe Township of Kaohsiung successfully bred a new variety called “Pearl Guava” with a special satisfying aftertaste. Adjacent to Dashe Township, Yanchao Township also enjoys an environment and land highly suitable for growing guavas, and hence has been known for growing delicious guavas since then.

    • Delicious dishes:Mixed Fruit Japanese Udon Noodles
      • Ingredients
        • Japanese udon noodles  1part
        • Guava  20g
        • tamagoyaki/fried egg  1
        • kiwi fruits  5 
      • Cooking Method
        • Arrange sliced kiwifruits on the plate and then place on the fully-cooked udon noodles; and lastly, add tamagoyaki (or fried egg) and shredded guava to it; dip the udon noodles in the dried bonito sauce to eat.
      • Applications of the Fruit
        • Guava juice
        • Jam
        • Dried fruit
        • Fruit vinegar
        • Liqueur

    Guava dishes