I have had a bumper crop of pineapple guavas, Feijoa sellowiana, this year. Originally from South America, these drought tolerant shrubs do well in our climate. They can grow up to fifteen feet high and wide, but with the annual pruning they get for our Wreath Workshop the ones in my yard don't quite make that. The leaves are a leathery green on top and a silvery gray underneath. They bloom in early summer. The fruit are ready between October and December and you know it's ripe when they fall on the ground. You just gather them up off the ground and clean them off.
The fruit are 1-2 inches long , dull green on the outside. They are neither pineapple or guava related, but someone thought they tasted like a cross between the two flavors. When I first started growing them about 20 years ago recipes were few and far between. Now on the Internet I've been able to find quite a few. We like the jam, muffins, chutney, and salsa the best, but I've also seen recipes for shrimp dishes and even ice cream.
