Spiced Pineapple Guava (Feijoa) Chutney

Pineapple Guava (Feijoa) Tree

Funny thing happened the other day in the backyard, I discovered a new fruit tree. Our pineapple guava tree isn’t exactly new (it came with the house), but the fact that it produced edible fruits is a brand new discovery. This year our tree produced these amazing egg size fruits. Our neighborhood squirrels seemed to be enjoying them so I wondered if we could also eat them.

Pineapple Guava Fruit

After a little Google research (here, here, and here) I learned an awful lot about the Pineapple Guava or Feijoas. Originally from South America, these trees are common all over, but prized especially for their fruit in New Zealand and even here in California.

Pineapple Guava (Feijoa) Fruit

I was very excited to try one out, so I went and gathered up a full basket. The first thing you notice about the fruit is how aromatic they are. They smell incredibly sweet and floral. Every time I open the fridge now, I get this huge waft of sweet perfume.

My new favorite - pineapple guavas

The exterior of the fruit is quite rubbery. It reminds me a little of a hairless kiwi fruit in size and texture. To eat, you cut the fruit in half and then used a spoon to dig out all the good stuff. Through my research, I read that you can also bite off an end and squeeze the fruit out into your mouth. Some people also eat the skin, but like a kiwi I don’t think that’s a very popular thing to do.

Feijoa/Pineapple Guava

The fruit really tasted like a pineapple and a guava. It’s very sweet with a pulpy texture and then has a slightly sour aftertaste. I can not stop eating them. I am totally hooked.

After eating bunches of feijoas last week, I realized I should try making something with them as well. I found a Spiced Pineapple Guava (Feijoa) Chutney recipe from Sunset Magazine. It’s delicious and great to add to a grilled cheese sandwich.

With our avocados and kumquats, we now have an amazing winter crop of fruits to share and enjoy. I’ve got some new ideas on how to use them this year that I can’t wait to share, but in the meantime here’s the chutney recipe from Sunset Magazine in case you find some feijoas near you.

Spiced Pineapple Guava (Feijoa) Chutney

Spiced Pineapple Guava (Feijoa) Chutney


    3 cups trimmed and chopped pineapple guavas
    1/3 cup pitted and slivered Medjool dates
    1/2 cup golden raisins
    1 cup chopped yellow onion
    1/2 cup packed light brown sugar
    1/2 cup distilled white vinegar
    1/2 cup water
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon cayenne
    1/2 teaspoon yellow curry powder
    1 teaspoon kosher salt


Spiced Pineapple Guava (Feijoa) Chutney
Mix all ingredients together in a saucepan and cook until the mixture starts to boil.

Spiced Pineapple Guava (Feijoa) Chutney
Then cover the pan and let the mixture simmer for an an hour. Stir occasionally.

Spiced Pineapple Guava (Feijoa) Chutney
Let the chutney cool to room temperature then using an immersion blender pulse lightly to blend. Store in your fridge for up to a week.


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