For Thais, guavas are supposed to be eaten when they crunchy, not soft ripe. They are only mildy sweet. It is more sour than sweet. We often eat guava with “dip”. Typically, there is dry dip, mixture of cane sugar, salt and ground dried chili and wet dip, replacing cane sugar with palm sugar.
Those guavas are picked close to their peak of crunchiness. If you leave them out until they are soft, they might be a bit sweeter. Admittedly, we don’t eat them at that stage.
To me the taste and smell of ripe guava turn me off (this is from someone who likes durian so take it with a grain of salt.)
To my American hubby, guavas taste “boring”. He says it is just a vehicle to move a sweet, salty, spicy condiment from plate to mouth. So there, you have it.