Feijoa

Feijoa sellowiana

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Also Pineapple Guava

Common usage has given this fruit the name of pineapple guava (and in some markets even worse: simply guava), which is mighty confusing, since it is not a guava (Psidium). The mislabeling is particularly daunting for those who are not familiar with either genus, and would like to know what they are buying. But if you’re acquainted with guavas, you may have some idea what to expect inside a feijoa.

Both are members of the Myrtle family, which includes such aromatics as eucalyptus, bay-rum, clove, and allspice; and both are generously fragrant. Difficult to pin down, the scent and taste of the elongated-egg-shaped (and -sized) feijoa (fay-JO-a or fay-YO-a) suggest pineapple, quince, spruce, and Concord grapes—touched with lemon and menthol. (The fleshy flowers are said to make fine eating, as well.) The slightly bumpy, thin skin ranges from lime-green to olive. It encloses cream-to-tan granular, medium-soft flesh that surrounds a jellyish central cavity set with minute seeds. The taste is tart and perfumy, the texture gritty (but pleasantly, like pears) and dense.