More Than Just a Fruit:

Entering Shetou Township, one can sense a level of prosperity that distinguishes it from most other rural townships. The flourishing of local industries has been a huge draw to keep local young people at home.

Third-generation guava farmer Hsiao Pai-jung is in charge of Bagelemei Farm.

A long history of guava farming

Celebrated Shetou guavas are grown on 250 hectares of land, the third greatest area in Taiwan behind only Kaohsiung’s Yanchao District and Changhua’s Xizhou Township.

Xiao Liangzhen, general manager at Shetou Farmers’ Association (SFA), relates that Shetou has a long history of guava cultivation. As long ago as 1969 local farmers began growing the ‘Pear’ (lâi-á or lizai) guava, one of Taiwan’s traditional landrace guava varieties. Since then farmers, with an eye to both production volume and market preferences, have opted for other varieties that are disease-resistant and have the desired texture, taste, and fragrance. Today the township markets a wide range of guavas, including not only the major varieties—‘Pearl’ and ‘Emperor’—but also ‘Red Ruby,’ ‘Red Diamond,’ ‘Green Jade,’ ‘Jintsui,’ and ‘Perfume.’ Moreover, with technological interventions, fruiting seasons can be adjusted to produce harvests year-round.

In the assessment of Xiao Huijuan, director of the SFA’s agricultural extension department, Shetou’s guava industry has already advanced into an era of refinement in which quality is favored over quantity.

(left) Guavas are dark green when young, but turn paler as they ripen.

(center)  Red-flesh guavas, with an appealing watermelon-like color, are richer in nutrients such as lycopene and beta-carotene than white-fleshed varieties. 

(right)  These guavas, wrapped in protective coverings, are waiting to be harvested.

(left) The lush grass of Shetou’s Bagelemei Farm testifies to the fact that its owners use no pesticides. Many guava varieties are grown there. 

(right)  With improved cultivation techniques, farmers can produce guavas year-round. The photo shows a guava flower that has not yet set fruit.

Myriad ways to process guavas

Guavas are one of the most popular fruits among Taiwanese, with deep roots in local dietary culture. The most common way to consume them is to directly eat the fresh fruit, but they can also be used to make many processed products.

For instance, following a local tradition of sun-­drying guava leaves and using them to make tea, the SFA has developed guava bud–leaf tea.

The Shetou Farmers’ Association proactively promotes and develops foods and beverages made from guavas. From left: SFA Qingshui office director Liu Yicen, Hudson’s Good Farm head Gao Haojun, and SFA agricultural extension department director Xiao Huijuan.

Dried guava has a delightfully chewy texture.

Each bottle of guava juice contains the juice of two guavas.

Guava bud–leaf tea, manufactured in the same way as oolong tea, has a mild guava flavor and a sweet aftertaste.

Farmers growing Pear guavas under contract to processors pick their pesticide-free leaves at early dawn using the “one tip, two leaf” gathering technique—picking the terminal bud (tip) along with the two youngest adjacent leaves. The processors then follow the traditional tea-making process, including withering (moisture removal), fixation (using heat to deactivate enzymes), rolling (twisting to break down cell walls and expose internal flavors), and drying. The resulting tea has an elegant mild guava taste and a sweet aftertaste, and is caffeine-free. ­Meanwhile, the SFA has collaborated with Asia University to confirm that this tea can lower blood sugar and has antioxidant effects.

In order to find uses for substandard fruits, the SFA has leveraged the many guava varieties to develop a diverse range of products. Dried guava, the most popular with consumers, is made using the Pearl, Jintsui, Emperor, or red-fleshed varieties, each with its own flavor, firm texture, and pleasant aftertaste. However, Crystal guava is unsuitable for this purpose due to its higher water content.

The SFA also produces guava juice. The drink, undiluted with water and with no added sugar, has a balanced sweet–sour taste. It can be consumed on its own or blended with other beverages. Another SFA product is the aromatic, refreshing guava popsicle, made using 80% Perfume and 20% Pearl guavas.

What other ways are there to use guavas? In She­tou, a living historic site for guava production, one can see first-hand the extensive possibilities of this common and affordable fruit. 

There is a long history of guava cultivation in Shetou, with numerous varieties being produced in large numbers. At left: Pearl guavas. At right: Crystal guavas.

Top-grade guavas are best eaten fresh.

Guava popsicles are fragrant and refreshing. 

Shetou Farmers’ Association direct sales points, which sell a wide variety of local agricultural products, also serve as ideal destinations for visitors to pick up agricultural souvenir gifts.