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Pineapple Guava: Kitchen Basics

Pineapple guava1

A flavor somewhere between pineapple and strawberry: this is how you might describe the pineapple guava, also called feijoa (fay-YOH-ah).

This is a high-altitude South American native that has an oval fruit about 3 inches (7 cm) long. It has a granular cream-colored flesh with a jelly-like center filled with tiny seeds. It sometimes is mistakenly called guava.

The pineapple guava is grown for a late fall harvest in California. New Zealand grown feijoas come to market in the northern hemisphere in spring and early summer (which is, of course, is late fall in the southern hemisphere).

Choose. Pineapple guavas should have a rich, perfume-like fragrance. The green to reddish-pink blushed skin should give slightly to the touch.

Ripen. The fruit will ripen after a few days if placed in a paper bag with an apple at room temperature.

Serve. Remove the bitter peel and serve fresh and ripe. Use in fruit salads or as a garnish.

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Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.