While grocery shopping for mysterious tropical fruits, Seth and I unintentionally purchased two types of guayabas: six guayabas peras and four guayabas feijoas. We returned home and scanned our receipt, setting aside the familiar pear-shaped guayaba while desperately trying to identify the green, chicken-egg-sized, ellipsoid-shaped fruit. A-ha!
The guayaba feijoa (bottom), also known as the pineapple guava, grows in southern Brazil, parts of Colombia, Uruguay, Paraguay, and northern Argentina. The fruit drops from its evergreen shrubs when ripe, but it can be picked from the tree beforehand to prevent bruising. The guayaba feijoa has juicy, sweet seed pulp and slightly gritty flesh. Its scent is sweet, while its flavor is somewhat sour.
The guayaba pera (top), also known as the strawberry guava, is native to Mexico, Central America, and northern South America. The fruit has yellowish skin and deep-pink pulp. Its smell is similar to lemon rind, but its taste is lightly sweet, somewhere between a pear and a strawberry.
Both guayabas are perfectly edible on their own. When juiced and mixed together, however, the combined taste is both a little bit sweet and a little bit tart—the perfect pairing!