The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Inventory, lb : 0
This item was last sold on : 02/08/17
|Koral's Tropical Fruit Farm|
Pineapple guavas are oblong and slightly egg-shaped. Pineapple guavas are dull-green or yellow-green, sometimes showing a red or orange blush. This fruit is very aromatic with tropical fruit nuances, even before the fruit is fully ripe. The flesh is thick, creamy white, granular and watery, similar to the texture of a pear. This flesh surrounds a translucent central pulp that encloses very small oblong edible seeds. Pineapple guavas are known for their strong tropical flavor with pineapple, guava, and strawberry tasting notes.
Pineapple guavas are available during the fall months.
Pineapple guavas are also known as Guavasteen, and are scientifically classified as Acca sellowianas. The small fruits are members of the Myrtaceae (myrtle) family along with cloves and eucalyptus. Pineapple guava is the common name given to dozens of cultivars, which will share similar characteristics but also distinguish themselves from one another by size, aromatics, flavor, ripening times, and even coloring. Pineapple guavas are also known as Feijoa guavas.
Pineapple guavas contain high amounts of vitamin A and folate, as well as potassium, vitamin C and B-complex vitamins.
Pineapple guavas find themselves typically being classified as a dessert ingredient or as simply being eaten fresh out of hand. Cut the fruit in half and scoop out the inner flesh. Pineapple guavas are very well-suited to salad and savory recipes though and have many companion ingredients. Pineapple guavas can be baked, sautéed, caramelized and pureed, preserved and jammed. They can be paired with cheeses such as aged cheddars, papaya, citruses, cream, hazelnuts, pears, duck, pork, fish and chicken. Pineapple guavas are a perfect dessert ingredient in ice creams, gelatos, sorbets, baked goods, panna cotta and custards. Flavor enhancers include sugar, cumin, cinnamon, honey, ginger, pineapple, vanilla, white wine, chile and nutmeg.
Pineapple guavas never did find popularity in the United States. They are most often planted as an ornamental tree. In New Zealand, however, the fruit is extremely popular. Feijoa Grower's Association governs the growth and distribution of the Pineapple guava. The association has 13 named varieties of Feijoa listed on their website, including early, mid and late season offerings. New Zealanders look forward to Feijoa season annually.
The Pineapple guava is native to South America, specifically extreme southernmost Brazil, Argentina and mountainous regions of Uruguay. The Pineapple guava was collected in southern Brazil by a German explorer Friedrich Sellow in 1815. The small fruit, also known as Feijoas, was named after Brazilian botanist Don da Silva Feijo, though he was not its discoverer. Pineapple guavas thrive in cool subtropical climates with low humidity. Pineapple guavas, or Feijoas are cultivated in South America, New Zealand, Australia, Asia, Africa and the United States.
Recipes that include Pineapple Guavas. One is easiest, three is harder.
People have spotted Pineapple Guavas using the Specialty Produce app for iPhone and Android.
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