Guava originated in the tropical region of Central Americas and reached South-East Asia approximately in the 17th century. Guava fruit is either round or pear-shaped, with thin dark green skin which becomes yellowish green as the fruits ripen. Depending on the species, guava can be of tomato size or as large as 13 cm in diameter. To eat: use a knife to slice the fruit lengthwise into 4-6 pieces, slice off the part containing the seeds; the kin is bitter but edible.
Guava is often ready to eat when it is green and crisp. The flesh is crunchy much like eating a slice of apple. The taste is pleasant with mildly acidic flavour. Some Vietnamese however like to eat the guava when it is not completely ripe (Ổi sống) together with a dip made of fish sauce (Nuoc Mam), chilli, salt and sugar. Sometime, the guava slice is dipped in a mixture of salt and grounded red chilli pepper. The Mekong Delta’s “Ổi Xá Lị” variety is probably the most famous guava in of Vietnam.