If you find yourself in the warmer western or southern regions of the country this time of year, keep your eyes and nose peeled for the sweet, tropical perfume of pineapple guavas, or feijoas.
Native to Brazil, these dusky green, egg-sized fruits aren't true guavas but their heady aroma does resemble that of the guava, along with notes of pineapple, strawberry, kiwi, and mint – in other words, truly remarkable!
To eat, slice the fruit in half and scoop out the jelly-like pulp with a spoon. The flesh surrounding the jelly has a gritty, pear-like texture; it's edible but often bitter. The sweet-tart pulp can be added to fruit salads and smoothies and made into an amazing jam or jelly.
You'll know a pineapple guava is ripe when it's fragrant and just slightly soft, and when the pulp is clear rather than white. Firm fruits may be softened at room temperature and ripe ones should be stored in the refrigerator. The pulp can also be frozen.
Related: Seasonal Spotlight: White Guavas
(Image: Emily Ho)
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These are my favorite fruit! I was introduced to them in New Zealand where they grow all over.
Last year I made the best jam I have ever had with these.
my parents used to have one of these in their backyard, right by the hot tub... many fond memories of feasting while we soaked and splashed.
i personally can't wait to get to my parents when I go during the holidays (just in time for the last guavas to get ripe). The first thing I say is "Mom! Let's go to the back yard!" While they're not the guavas I grew up with in Mexico (I am picky about my guavas, i had three varieties growing up, now I only have two), they're still extremely delicious!
I so wish I could have a back yard with greenhouse where I could grow them here in the NE!
@gpwieland, care to share your recipe? My tree is dropping fruit every day - we eat them fresh, but I would love to preserve that flavor that reminds me of an umbrella drink!
Oh my gosh, I have been wondering for ages what the fruit outside my office is...