The pineapple guava is an often overlooked fruit with a complex flavor profile that hints at a tropical origin. The plant itself is surprisingly resilient in cooler climates. This article clarifies the fruit’s botanical background, describes its sensory qualities, and explains the requirements for its successful cultivation and consumption.
Defining the Feijoa
The common name, pineapple guava, is misleading because the fruit is not related to the pineapple. Its official botanical name is Acca sellowiana, though it is also known as Feijoa sellowiana. The plant belongs to the Myrtaceae family, the same family as the true guava, but a different genus. This small tree or evergreen shrub is native to the highlands of South America, specifically southern Brazil, Uruguay, and northern Argentina.
The plant was named in honor of the German botanist Friedrich Sellow. Despite its exotic flavor, the species is classified as a warm-temperate or subtropical plant. It is widely cultivated outside of its native range for both its attractive, silvery-backed foliage and its distinctive fruit.
Sensory Characteristics of the Fruit
The fruit is typically oval or egg-shaped, similar in size to a chicken egg. It features a waxy, dull green skin that remains green even when ripe. Inside, the fruit contains two distinct textures: a firm, opaque, and slightly granular flesh closer to the skin, and a clear, gelatinous pulp in the center. Tiny, soft seeds are suspended within the central pulp; these are entirely edible and usually not noticeable.
The pineapple guava offers a highly aromatic and complex taste that is both sweet and slightly tart. It is often characterized as a combination of various tropical fruits. Common flavor notes include hints of pineapple, mint, strawberry, and sometimes passion fruit. This unique bouquet is due to the presence of specific volatile organic compounds like methyl benzoate.
Cultivation and Climate Needs
The pineapple guava is unusually hardy, thriving in subtropical and warm temperate climates. The plant can tolerate temperatures down to approximately 15°F to 18°F. However, developing fruit may be damaged by temperatures below 28°F. To ensure flowering and fruit production, the shrub requires a minimum of about 50 hours of winter chilling, where temperatures drop below 45°F.
It performs best when planted in full sun, though it can tolerate partial shade, which may result in less fruit production. The plant requires well-drained soil that is slightly acidic or neutral. It also demonstrates good tolerance for salt spray, making it suitable for coastal gardens. While some cultivars are self-pollinating, many varieties require cross-pollination from a different plant to achieve a good fruit set.
How to Prepare and Eat Pineapple Guava
The fruit is ready for harvest when it naturally drops to the ground or is easily detached from the branch with a gentle touch. A ripe fruit will feel slightly soft, similar to a ripe plum or avocado. If picked slightly firm, the fruit will continue to ripen at room temperature, becoming softer and more fragrant over a few days.
The simplest method of consumption is to slice the fruit in half lengthwise and use a small spoon to scoop out the pulp. Although the skin is technically edible, its tart, slightly bitter flavor is usually discarded. The scooped pulp can be enjoyed raw or incorporated into various culinary preparations. The aromatic flesh is an excellent addition to smoothies, fruit salads, jams, jellies, and baked goods.