Sinigang sa bayabas is a delightful variation of the classic Filipino sour soup, where guava—instead of tamarind—is used as the main souring agent. This gives the broth a milder, fruitier tang with a subtle sweetness that balances beautifully with savory meats and vegetables.

Fresh ripe guavas are simmered until soft, then mashed or strained to infuse the broth with their flavor. If fresh guava isn’t available, many home cooks use guava soup base mixes like those from Mama Sita’s or Nora, which are popular for their convenience and authentic taste.

This version of sinigang is often made with:

• Beef shank or ribs (sinigang na baka sa bayabas)
• Pork spareribs
• Or even milkfish (bangus)

It’s typically loaded with vegetables like kangkong (water spinach), okra, eggplant, and radish, and seasoned with fish sauce and tomatoes for depth.

Compared to the sharp tang of tamarind-based sinigang, the guava version is more delicate and comforting—perfect for those who want a gentler sourness in their soup.

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