The pineapple guava (Acca sellowiana or Feijoa sellowiana) is a uniquely flavored seasonal fruit that matures in late summer or autumn. Its complex taste profile is often described as a blend of pineapple, guava, and mint, sometimes with a slight undertone of strawberry. Determining the moment of peak ripeness is necessary for enjoying the fruit’s full aromatic and sweet potential. Unlike many other fruits, ripeness in a feijoa cannot be judged by its exterior color alone.
The Essential Harvesting Rule: Waiting for the Drop
The most reliable indicator that a pineapple guava is ready to eat is a simple, natural phenomenon: the fruit must detach from the branch and fall to the ground. This physical separation, known as abscission, signifies that the fruit has reached its maximum physiological maturity on the tree. Picking the fruit directly from the branch before it drops results in poor flavor and a hard, unyielding texture.
Feijoas are climacteric fruits and can continue to soften after being picked, but the full development of their signature aromatic compounds requires them to remain on the tree until natural release. Harvesting involves collecting the fruit from the ground daily. Alternatively, gently shake the branches over a tarp to gather those that release easily. This gentle action, sometimes called “touch-picking,” helps secure the fruit before it can bruise from a hard fall.
External Cues Confirming Ripeness
Once a feijoa has dropped, external signs confirm if it is ready for consumption. The fruit’s thick skin typically remains a persistent green color, sometimes developing a faint yellow-green or blue-gray hue. Since color is an unreliable indicator, focus should be placed on the fruit’s texture and aroma.
A ripe pineapple guava will yield slightly when gentle pressure is applied, similar to a ripe avocado, but it should not feel mushy or bruised. This subtle softness indicates the internal pulp has fully softened. The most obvious external sign is the pungent, sweet, and tropical fragrance, which intensifies as the fruit softens.
Internal Indicators of Peak Flavor
The definitive confirmation of peak flavor requires cutting the fruit open to examine the internal pulp structure. A perfectly ripe feijoa will display a clear, translucent, and juicy pulp surrounding the small, soft seeds in the center. This jelly-like consistency confirms that the fruit’s sugars and flavor compounds are fully developed.
If the fruit is under-ripe, the pulp will be pale, opaque, and hard, often with a white, granular texture, indicating a lack of juiciness and flavor. An over-ripe fruit shows signs of internal oxidation, developing a grayish or brown discoloration, particularly in the jelly-like center. This browning is often accompanied by an unpleasant, fermented, or alcoholic flavor, signifying that the fruit has begun to break down.
The ideal internal state balances the firm, slightly granular flesh closer to the skin with the sweet, clear, gelatinous core. Analyzing this internal cross-section is the only way to guarantee the fruit will deliver its characteristic complex flavor.
Storage and Consumption
Pineapple guavas are highly perishable once they have reached their ripe, dropped state. It is best to consume the fruit shortly after collection to enjoy the best texture and aroma. For short-term storage, ripe feijoas can be kept in the refrigerator for three to five days, which slows the remaining ripening process.
If the fruit is still slightly firm after collection, it can be ripened further at room temperature for a few days. Placing the feijoas in a paper bag with an ethylene-producing fruit, such as a banana or apple, can accelerate softening. The most common way to eat the fruit is by slicing it in half and scooping out the pulp with a spoon, leaving the skin behind. While the skin is edible, many people avoid it due to its strong, astringent flavor.