Guava

We primarily export Vietnamese White Guava from the Mekong Delta, prized for its crisp texture, fragrant aroma, and exceptionally high Vitamin C content (4x more than oranges). Fruits are round to pear-shaped with light green skin and white flesh. Pink-fleshed varieties are available seasonally upon request.

Guavas should be stored at 8-10°C with 85-95% relative humidity. Unlike many tropical fruits, guavas are ethylene-producing, so store separately from ethylene-sensitive products. At retail temperature (15-20°C), guavas ripen within 2-3 days. For extended storage, maintain cold chain at 8°C for up to 2-3 weeks post-harvest.

A 40ft High Cube Reefer holds approximately 18-20 metric tons of guava, packed in 10kg cartons with single-layer or double-layer configurations depending on ripeness stage. Fruit is individually wrapped or cushioned to prevent bruising. We palletize shipments for efficient port handling.

Yes. Mekong Delta growers time their crops by pruning and watering, so guava ripens in every month of the year. Fruit that ripens at the end of the year, in the dry season, is usually of better quality. Mid-year harvests often coincide with other fruits, which pushed farm prices down in June and July 2025.

Vietnamese guava is popular in GCC markets served fresh with salt and chili powder as a tangy snack, blended into fresh juices at juice bars, or sliced for fruit platters. The crunchy texture holds up well even after cutting, making it ideal for hotel breakfast buffets and catering.