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Review: McDonald’s Guava Pie

McDonald’s of Hawaii recently reintroduced the Guava Pie, replacing two other limited edition favorite exclusives to the Aloha State, the Taro Pie and Haupia Pie. As you know, I’m a sucker for new fast food items, and could not resist trying this, even if it broke the bank, costing me a whopping $1.19 plus tax. Ouch!!!  I had to slap this bad boy on my credit card! lol 

As you see above, the Guava Pie comes in a generic McD’s “Fried Pies” box. It would have been nice if they at least used the McDonald’s Hawaii logo with the Hawaiian canoe, to give it some island feel, as the tropical Guava fruit suggests. 

As with any other McDonald’s fried pie, whether it be Apple, Cherry, Haupia or Taro, the Guava Pie appears the same from the outside, with glazed white sugar coating the distinctively blistered, crisp ‘n crunchy golden brown ‘n delicious deep-fried crust. IMHO, it would be more neat if they tried doing this with Hawaiian light brown cane sugar for the glaze, further boosting its 808 theme and more unique flavor from that aspect. 

Upon the first bite and scorching the HELL out of my tongue from its molten hot lava-like filling, yup, it definitely tastes like authentic Guava fruit, in a gelatinous, pretty much purified form.

The gelatinous viscosity is quite thick; IIRC, thicker than the Taro or Haupia Pie, and slightly less than the standard Apple Pie.

I actually got brave with my credit card, buying two, running up my charge to a hefty $2.38 plus tax, so I could really get a good taste of it. And well, just because I was really hungry and wanted two. Why? What? Hah? Boddah you? lol 

I’d say overall the filling tastes sort of like Hawaiian Sun’s Guava Jam (not Jelly), albeit in a slightly more artificial way, yet it still screams “I’m guava!”.  Along with it being pretty glutenous, texture-wise, it’s smooth, like they filtered the filling mixture before thickening it. Interestingly out of the two I tried in the same sitting, one of them had this “chunk” of congealed, concentrated guava filling mass in it, giving the impression there was an actual guava fruit chunk in it, but I don’t think it was that. Just some sort of glop of perhaps starch or flour-based “something” like fruit flesh. 

It’s also not too sweet, and does have some acidity to it just like guava does, with overall the correct balance of fruity sweet ‘n tangy “twang” between the filling and the crunchy, glazed “GBD” deep-fried pie crust. Very nice! 

For fun, and perhaps even seriously, other Hawaii exclusive McDonald’s Fried Pie flavor suggestions I’d like to make would be:
• Mango Pie
• Lychee Pie
• Mountain Apple Pie
• Mai Tai Pie (non-alcoholic)
Savory style with no glaze on the crust: 
• Hawaiian Beef Stew Pie  
• Squid Luau Pie… served with the Taro (Poi) Pie! 

Anyway, I really dig this Guava Pie. I think McDonald’s has a winner here, and hopefully like they often return the limited edition Haupia Pie and Taro Pie to the menu, they’ll return this again in the rotation. For now while it’s currently available, I’m definitely adding this to my shopping cart every time I hit McD’s. 4 SPAM Musubi!  

What? McDonald’s Guava Pie
Where did you get it and how much? McDonald’s Kuhio Avenue location (Waikiki); $1.19 each
Big shaka to: Authentic guava fruit flavor (pretty much); nice balance of sweet ‘n acidic, just like real guava; nice ‘n thick glutenous texture holds itself as you eat it, and doesn’t just run out; delicious golden-brown deep-fried crunchy, glazed crust
No shaka to: Slightly artificial flavor, but not that bad; everything only tastes better when it’s deep-fried (heart quivers); adding another super expensive $1.19 to my mounting credit card debt every time I hit McDonald’s  
The Tasty Island rating: 4 SPAM Musubi (would be five if there were chunks of real guava fruit laced in the filling) 

Related links:


McDonald’s Haupia & Taro Pies

5 thoughts on “Review: McDonald’s Guava Pie

  • July 3, 2017 at 7:52 am
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    Believe it or not, I actually grow a big guava plant and just started a Red Lady papaya on my back deck! It’s the only way I can get it here in middle of nowhere Bama :D

    I also grow: Japanese eggplant, cucumbers, shishito peppers, and shiso, Thai and Vietnamese basils, mint, cilantro, yard long beans, lemon grass, and bird’s eye peppers, Indian ghost chilis, Mexican Habanero’s, Tabasco chilis and quite a few others since I don’t want to have to drive 70 or 100 miles one way to get them from an Asian store. Much fresher and organic too!

    Best Regards

    Haru

    Reply
    • July 3, 2017 at 10:05 am
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      Haru-San,

      Wow, that’s pretty cool that guava and papaya can grow and propagate in Alabama. Diner K’s mom grows some Ti Leaf and other Hawaiian plants (mainly flowers) outdoors in their yard out in the north west US where they live. Although she said some of them have to be brought in during the coldest part of winter, otherwise they die. Can’t forget exactly which ones, but some do, and are sensitive to seasonal climate changes. Unlike how it is here in Hawaii where it’s pretty stable year-round sun exposure, tropical heat and rain, plus no snow of course.

      I love Thai Basil, which I’m guessing is similar to Vietnamese Basil, with a purple hue to it. Not much of a chili pepper fan, but I get it. Ghost Chili peppers? Yikes. Way, way way too hot for me!

      Reply
      • July 7, 2017 at 9:29 am
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        Believe me – here in LA (Lower Alabama) anything that grows in Hawaii can grow here – some things don’t do well because of the OMG hot we experience in the summers (thing 90+ days with a 100 degree heat index – Hawaii is positively BALMY in comparison) I have my guava plant in a big pot I bring in for the winter (sometimes – we also average a lot of 50 – 60 degree days through most of the winter) and we’ve had torrential rain here for weeks – reminds me of Hilo! :D.

        The Thai basil I grow has smaller purplish leaves than the Vietnamese kind which has larger sawtoothed leaves. I use the Viet kind when I’m doing wraps and summer rolls – the Thai kind I put in curries and stirfries (very tasty). I grow them in pots since they are annuals here but my lemongrass overwinters well even though the blades die off. I replant things like eggplant and cukes every years

        The chilis I grow go in the same asian dishes and Mexican food except for the Ghost peppers – They’re very hard to grow and only want conditions EXACTLY like their home area in India – Must be close this year since they’re doing well!

        Do I eat them? No. Do I brag about growing them ? YUP!!!! :D

        Best regards.

        Haru

        Reply
  • July 5, 2017 at 3:58 pm
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    Pomai, like the filling.  It would be great also in yaki manju.

    Reply
    • July 5, 2017 at 4:05 pm
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      Amy,

      That’s an interesting suggestion. Perhaps McD’s could do an Azuki Bean-flavored filling for their Fried Pies offered in Japan. Not sure if a an Azuki Bean-based “Manju” McD’s Fried Pie would do well here. I’m not a fan of that flavor, but I know lots of folks here are.

      Reply

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