Must say, the guava scene in Thailand has seriously leveled up though since I first landed here. Back then, guavas were dark green, like oversized jawbreakers, loaded with seeds, and with all the flavor of a damp sponge. It was like chewing on a horse’s hoof and wondering if this was some kind of local prank. Then came the seedless revolution, suddenly they were oddly shaped, weirdly light, and actually sweet. Game changer. But now, we’re in the era of the pink guava takeover, and I’m fully on board. I like to let them go borderline feral, keep them till the skin starts getting those suspicious brown freckles. The texture goes a bit rubbery, sure, but the flavor? Absolute sweet and sour explosion. Like fruit that’s been to therapy and found its purpose.