Eating a good green guava with asamboi (salted plums) is, for me, one of life's greatest pleasures. Yes, I am talking about a simple fruit. The taste of a deliciously sweet, fragrant guava that is at just the right firmness/tenderness is already so good that I'm often torn between eating it as it is and embellishing the flavour with salted plums. I often succumb to the latter because I have always had a great weakness for the intense sourness, sweetness and saltiness of salted plums and, for me, having one without the other is like having burgers without fries. Why resist a marriage made in gastronomic heaven? I OD on these whenever I'm in KL.