18 October 2012
Pineapple guava time
Guess what started falling out of our gigantic backyard tree this week?
That's right. Pineapple guavas, aka feijoas.
I had never even heard of pineapple guava before we moved into this house. But! For two years, we've been caretakers to one of the biggest pineapple guava trees in the state of CA. No, seriously--ask our landlord. And now it's October--harvest time--and ripe pineapple guavas are falling off the tree and thumping into our yard all day.
Pineapple guavas are a tropical fruit. You cut them open and scoop out the pinkish-yellow insides. The texture is seedy and gelatinous in the middle and gritty and pear-like as you get closer to the edges. The taste is only sort of like pineapple--it's more heady and floral than anything else.
Last year the harvest completely overwhelmed us. I ate lots of individual pineapple guavas with a spoon. I infused pineapple guava schnapps. I failed spectacularly at dehydrating them, mostly due to an oven that won't run below 170F. Then I brought bags of pineapple guava to all my friends and neighbors, and left a big box on our front curb with a FREE sign. We still had a massive amount left over.
This year? I don't know. What am I going to make?
I'm planning to try a recipe for pineapple guava ice cream that I found on Hungry and Frozen 6 months ago--which makes complete sense, since the New Zealand feijoa harvest is in April. Yay, opposite hemisphere!
This does require that I dig out enough freezer space for our ice cream machine bowl, but I think I can handle that.
It would still be a good idea to make jam. I certainly have the right volume of fruit available--or I will in a week or so. Does anyone have a pineapple guava jam recipe kicking around?
What do you guys make when you get a windfall of exotic fruit?