This gigantic white flesh guava weighed 1.6 lbs. I won’t be able to eat it at one sitting.
Tony
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In Thailand we call this variety Vietnamese guava 
Don’t ask me why. Many are that size. I like them cracking crunchy. Often, we cut them in pieces and dip them in salt, sugar and cracked chili pepper mix to spice up the taste.
Around here you can buy them in an Indian or a Southeast Asian grocery store at $4.99 a lb, much pricier than I expect.
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I love the smell of guava. But I bought some once and did not find them tasty or easy to eat. I like juice with guavas in it as well
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What Variety is that one? I love guavas as well, would love to grow some from seeds but is hard to find guava fruit were I live.
We call it a Vietnamese guava or Oi Xa Li.
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Wow, I did not know that it is called Vietnames Guava here, too.
I’ve noticed that some forum members here like to eat soft, ripe guavas. Where I am from, we usually eat underripe, crunchy guavas. They are less sweet but a lot of crunch. Fun to eat.
Ripe guava are not preferred. We’d say, soft, ripe guavas are for elderly people (no disrespect to the elderly as I am getting there myself). Ripe guava has strong aroma. Some like it but I don’t.
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I bought one this summer that was the size of a softball. I planted some of the seeds which i still have growing. I don’t really care for them fresh but the smell is great. I do like when it is in a canned fruit mix. I see the smaller ones sold at walmart. I remember them being really seedy.
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I generally do not eat guava’s seeds, just the crunchy flesh. People who eat guava’s seeds like the soft inner flesh that those seeds are attached to. The inner flesh is soft.
I’ve noticed that you like a lot of canned tropical fruit. I only eat a few like rambutans or lychees if I have no other choice. I say no to canned mangosteens, canned jackfruit, canned guavas, etc. If we hang out together, you would not need to worry about me taking your canned fruit
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Hey Tony did you took a picture after you cut it in half? Would like to see what it looks like inside.
Thanks for the info!
quite certain it is the thick-rind and white fleshed variety, which to me is the best
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We ate it. Pretty crunchy and fragrant. I didn’t take any photo but this is exactly what it looked like from the photo below.
Tony
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saw that coming! 
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Interesting, White on the inside! How is the flavor compared to the pink guava? Or the yellow one?
The pink one is more guava fragrant but so seedy and way smaller. I preferred the large white one.
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Thanks for the info Tony
Not that I am young, but I do like the soft, ripe ones compared to the crunchy guavas - both the vanilla-like whites and musky pinks. Although, now I read your post, I am not sure why I never tried the crunchy ones with salt and chili pepper mix. I did that a lot with unripe/sour mangoes growing up.
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At least in the summer, they are easy to grow out from seed. I actually have plants of both growing right now—pink/white guava…
is this the same as Bangkok guava?
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In Thailand, there is no guava called Bangkok. 20-30 years ago, a popular guava there was called Vietnam guava.
These days, the most popular variety is called Kimju (means pearl in Chinese). It is originally from Taiwan.