Guava

In Vietnam, guava or ổi, is a common fruit. Eating this green fruit has a crunch similar to eating an apple, but it is sweeter and juicier. Either white or light pink flesh is found inside.

Choose an unblemished firm or softer guavas. Guavas that are firmer to your taste are typically drier and tasteless. Vietnamese people frequently eat these unripe guavas by dipping pieces in chili salt. If not, they'll get softer and sweeter after a couple of days at room temperature. After the half, slice it thinly. The seeds are edible if you have strong teeth and chew them very slowly. Guava is amazingly rich in antioxidants, vitamin C, potassium and fiber. This remarkable nutrient content gives them many health benefits. Guava can be eaten fresh or juiced.