Thai guavas are often eaten slightly under ripe and raw dipped in salt or sugar mixed with dried chili. They can be julienned and added to green mango or papaya salads. Fresh guava spears can be pickled and used on their own or as an accompaniment to roasted chicken. Chopped Thai guava also goes well in sweet applications as an unusual pie filling. Thai guavas are grown throughout Southeast Asia and have been imported to grow in the subtropical regions of the United States such as Florida, Southern California and Hawaii.