Pineapple Guavas or Feijoas

Pineapple guavas are falling to the ground from our large bush out front. These hardy bushes are often used for landscaping but not everyone realizes that the fruit are very tasty. Some people  know them as feijoas. They are not a true guava but rather, Feijoa sellowiana.
You know they are ready when they fall to the ground and they give slightly when squeezed. They are high in vitamin C and have an exotic flavor, hard to describe.
You can find them in farmer's markets and some grocery store but if you walk around your neighborhood you may find someone like me who has a bush with plenty to share.
Even the flower petals are edible.

I think they are best eaten fresh. Cut them in half and scoop out the flesh with a spoon.

Some people make them into fruit desserts like crisps or add them to apple pies. Their flavor is very strong so start with a small amount. I have friends who scoop out the flesh freeze it and use it in their smoothies.
I have tried making jam, by itself pineapple guava jam has an unfortunate green color and texture ( think about the last bad cold you had), that is why I gave up on that idea. I have also tried drying them, not good.
I did have success adding a few chunks to some cranberry sauce one year and I still think they would be good in some sort of chutney. I plan to freeze some as slices to experiment with later.
Here is one simple idea that was a very big hit at a recent potluck.
Wash and slice one whole pineapple guava into a pitcher of water, add a few sprigs of whatever fresh tea herbs you have on hand. I used lemon verbena, lemongrass or mint would work well. Store in the fridge for a few hours before serving, it is so refreshing. You may have encountered the same idea with cucumbers.