How is Guava used in Thai cooking?

Guava - farang - is a tropical fruit with light green or yellow skin and crisp, edible seeds inside. It originated in Central America and grows easily across the tropics, eaten fresh, often sliced and dipped in a little chili-salt the Thai way. Its uses reach beyond the fruit bowl: the leaves are boiled into a wash to clean wounds and draw out infection, and young leaves are pounded fresh to help slow bleeding. It's a good example of how, in highland life, a single plant is both food and a small piece of the medicine cabinet.

Can I cook with Guava in a Chiang Mai cooking class?

Yes - we use Guava in our hands-on classes. Explore them on our Cooking Classes page.

Guava - Tropical Thai Fruits | Thai Akha Kitchen

Guava - farang - is a tropical fruit with light green or yellow skin and crisp, edible seeds inside. It originated in Central America and grows easily…

Guava - Tropical Thai Fruits | Thai Akha Kitchen Guava - farang - is a tropical fruit with light green or yellow skin and crisp, edible seeds inside. It originated in Central America and grows easily…