Are guava and bale the same fruit? Why do some have white flesh and others red flesh?

In the fruit market, the appearances of the two fruits guava and bale often confuse people. Some ask, why do some guavas have white flesh and others red flesh? Are guava and bale the same thing?

Guava and bale are simply the same fruit! Just like we call it "tomato" while some places call it "tomato"; we say "potato" while some places call it "potato" - it is purely a difference in regional names.

Why are there two names? This has to start from its "background". This fruit originated in the Americas, drifted with sailing fleets to Southeast Asia, and then gradually spread to China. Because it looks somewhat like our native pomegranate and came from "foreign lands", it got the name "fanshiliu", which sounds rather formal and is used nationwide. And "bale" is thanks to southern dialects, especially in Fujian and Taiwan, China, where people transliterated it from its English name guava, and it was easy to say, so it gradually caught on. So next time you hear these two names, don't hesitate - they both refer to the same thing.

Now let's talk about the white flesh and red flesh matter - this is where there is a real difference.The most common is white-fleshed guava, with flesh that is white or pale yellow. One bite is crisp and crunchy, with a slightly sweet-and-sour taste, and when you bring it close to your nose there is a fresh fragrance. The skin is mostly green, and even when ripe it still has a hint of green. The seeds are rather hard, so you usually have to spit them out when eating. Most of what is sold in northern markets is this kind. Just wash it and bite right in for a refreshing treat, or sprinkle on some sour plum powder to make it even more appetizing.

The red-fleshed kind is a bit more "delicate" and is often called "red-fleshed bale". Its flesh is a pinkish red that looks very appealing, and the texture is different too - soft and glutinous like cream, with higher sweetness and almost no sourness. The skin may have small spots and tends toward pale yellow, and the seeds are soft too, sometimes so soft you can chew them without effort. Southerners prefer this kind and often cut it into small pieces to dip in licorice powder or chili powder. The mixture of sweet, sour and spicy is absolutely amazing.

Actually, this color difference is mainly determined by variety, just as apples include Red Fuji and Yellow Marshal. White flesh is the classic version, while red flesh is a later-bred "upgraded version" that better suits those who like sweet flavors.

Also, one small misconception should be made clear: ripeness will not turn white flesh into red flesh. In the same variety of guava, the flesh is paler when unripe and a bit deeper when fully ripe, but white-fleshed fruit is still white with a yellow tinge no matter how ripe, and red-fleshed fruit is still pink with a red tinge no matter how ripe. Don't be fooled by this.

Guava and bale are the same thing, so there is no need to fuss over the name; white flesh and red flesh are different varieties, each delicious in its own way. If you like it crisp, refreshing, sweet and sour, choose white flesh; if you prefer soft, glutinous and sweet, choose red flesh. Next time you go to buy fruit, just tell the seller whether you want crisp or soft, white flesh or red flesh, and you definitely won't go wrong. After all, no matter what it is called or what color it is, being delicious is what really matters.