The fruit of pineapple guava is about 3/4 inches to 3.5 inches tall and resembles a pineapple or elongated pear in shape and has a crown. Once cut open, the flesh is a creamy whitish color and very juicy, much like a cherimoya and has a sweet tropical flavor resembling a banana.
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Pineapple guava, Feijoa sellowiana, or guavasteen fruit grows on an evergreen shrub that grows 12-15 feet tall and wide and loves a mild, dry climate. The pineapple guava tree is native to the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina.
Pineapple guava is a muted green color throughout its growth cycle.
You know that your pineapple guava is ripe when you squeeze it and it has a little give to it. If you squeeze your fruit and it is firm, just let it sit on the counter until it has a bit of give.
The flesh inside is creamy white with a translucent pulp.
If the outside of the fruit is squishy and the inside is turning brown, your pineapple guava has passed its peak ripeness.
Pineapple guava is great when eaten raw. If your fruit is on the smaller side, even the skin is fine to eat.
As the fruit gets bigger, the skin becomes thicker and harder to eat. In this case, you simply cut the fruit in half and scoop out the insides with a spoon and eat it! Or toss it into the blender for a wonderful smoothie.
You can also peel the fruit, using a peeler, and chop it to whatever size you'd like, adding it to yogurt, cereal, ice cream, or fruit salads.
The pineapple guava tree is native to the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina. It is also very suited for warm western climates and does very well in the California climate.
Pineapple guavas make a great snack because they are low in calories and fat. They are packed with antioxidant-rich vitamin C while also containing dietary fiber, magnesium, calcium, and potassium.
Overall, they are a very healthy and satisfying snack to add to your day.
100 grams of Pineapple Guava:
Rancho Santa Cecilia, in California, typically harvests pineapple guava from September to January.
We love to eat these raw. The smaller ones can be eaten whole, skin and all. The larger ones are better when cut in half and the insides are scooped out with a spoon.
They go great in smoothies, cocktails, and fruit salads. They are also a fantastic topper to cereal, yogurt, and ice cream. It can also be used to make this tasty quick bread.
You may notice a distinct pleasant perfume-like smell coming from your uncut pineapple guavas, especially when they are more ripe. This is due to the ester methyl benzoate compounds in the fruit.
Pineapple guavas are mild in flavor with a very satisfying juicy texture. You will pick up tropical notes in the flavor, more similar to banana than pineapple. Some people even mention hints of strawberry and mint.
Unripe pineapple guava will be firm when squeezed. If this is the case, leave it on the counter until the fruit gives a little bit when squeezed.
Once ripe, we recommend storing your pineapple guava in the refrigerator for up to a week.
Once cut, the fruit will begin to brown, much like an apple. To prevent browning before serving, dip cut fruit into a mixture of water and lemon juice.
You can also freeze pineapple guavas. Simply peel them and put them in a plastic bag or container to freeze. If you like to use them for drinks, you can also put the pureed fruit in ice cube trays.
Pineapple guava should be fine for dogs to eat in moderation.
Pineapple guava should not stain your clothing. As a precaution, though, it is always a good idea to clean up any spills immediately.
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