A style somewhere between pineapple and strawberry: this is how chances are high that you’ll be able to describe the pineapple guava, sometimes 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 from time to time is mistakenly referred to as guava.
The pineapple guava is grown for a late fall harvest in California. New Zealand grown feijoas come to market throughout the northern hemisphere in spring and early summer time (which is, finally, is late fall throughout the southern hemisphere).
Choose. Pineapple guavas should have a rich, perfume-like fragrance. The green to reddish-pink blushed pores and pores and skin should give rather to the touch.
Ripen. The fruit will ripen after a few days if situated 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.
