Seasonal Spotlight: Pineapple Guavas

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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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade