This Feijoa from Chile, also known as pineapple guava are a small oval-shaped (similar to an egg) fruit with thin, dark green skin that look a bit like limes, but also resemble the unripe green guava. The sweet-tart flesh is thick, creamy white, granular and watery, similar to the texture of a ripe pear. In the heart of the flesh there is a translucent pulp that contains very small edible seeds. The whole fruit is edible although the skin is tart and not always popularly consumed. The larger the pineapple guava, the tougher and less desirable the skin is to eat. Pineapple guavas are very aromatic even before they're fully ripe, and they are known for their tropical flavor with notes of strawberry, grape, pineapple, and banana. Feijoas are available early-to-late fall through spring. They contain high amounts of vitamin C and dietary fiber.
Ripening and Storage:
Feijoas fall off their tree naturally when ripe. Once ripe, they should be eaten soon or refrigerated for up to a week. You can tell the pineapple guava is ripe when the fruit has a little give to the touch. If it's still firm, let it ripen at room temperature on the counter. Once the feijoa is cut, it will oxidize like an apple, so squeeze a little lemon juice and store in refrigerator.
The entire pineapple guava is edible, although the larger the fruit is, the tougher and thicker the skin is and therefore less desirable to eat. In that case, simply cut the fruit in half and scoop out the inside with a spoon and enjoy!
Pineapple guava can be eaten raw as-is, or used in smoothies, cocktails and fruit salads. They can also be blended into ice cream and added to other desserts and baked goods. Because of its sweet flavor, it's a great accoutrement to cheese plates and other savory applications.