Getting back to the guava we bought in Hong Kong... I unintentionally left it in the plastic sack overnight, but when I took it out it was much softer than the day before. Using a dinner knife that I brought up from the ship's restaurant, I cut into it to find a creamy-white center with a few small seeds. I wasn't ready to try eating the skin, although it is edible; it is just too green and bumpy. But we did eat the insides including the seed. Having a little crunchiness like the texture of a firm pear and a subtle sweet flavor, we found it pretty good. I don't remember ever having a fresh guava before, just the canned nectar available stateside.