| Guava and Pomelo |
| The guava has a thin skin which can be anything from dark green to pale yellow. Its flesh varies in thickness and may be white, pinkish-yellow, or red. The flesh has two layers: an outer layer which is fine but granular and an inner layer which is softer. The inner layer of flesh may have seeds, though some varieties are seedless. The flavor of a guava is hard to describe and can be very different from one guava to the next. The often have a musky aroma about them. The truth is that a verbal description does not do them justice: they must be tried... One of my favorite fruits in Southeast Asia was commonly referred to by my Aussie friends as a Bali Orange. The fruit is more commonly known outside the region as the pomelo Bali oranges are big and thick-skinned. They have a grapefruit-like flavor, but their drier pulp and thicker sink allows them to be separated easily into sections and eaten with the hands. Their main drawback is their thick rind; they can be work to peel. Bali oranges are one of the largest fruits in the citrus family. Once peeled, the segments of flesh come in a variety of colors from red to pink to yellow to white. The papaya is a little more familiar to most Westerners than some of the other fruits from Southeast Asia. Unfortunately, it is usually associated with shampoo. Interested in learning more about fruit? Click here to go to a good website. |