Botanical Family Tree: Unpacking the Myrtaceae Connection
To understand the relationship between feijoas and guavas, you need to look at their botanical classification. Both fruits belong to the Myrtaceae family, a large group of flowering plants, but they reside in different genera. Guavas are part of the Psidium genus, while feijoas (often called pineapple guava) belong to the Acca genus, specifically the species Acca sellowiana. This is a key distinction, similar to how an apple and a pear are both in the rose family (Rosaceae) but are not the same fruit. Their shared family lineage is responsible for their similar appearance and some textural characteristics.
Within the sprawling Myrtaceae family, you'll also find other well-known plants, like eucalyptus, myrtle, and clove. This family is primarily composed of woody shrubs and trees, with leaves that are often dotted with oil glands, giving them a distinct aroma when crushed. The edible flowers and fruits of many Myrtaceae species, including feijoa and some guavas, are a result of this shared botanical heritage.
Distinct Origins and Cultivation
Feijoas and guavas come from different parts of the world, though both are native to South America. The feijoa is native to the highlands of southern Brazil, Uruguay, and parts of Colombia and Argentina, thriving in subtropical and warm temperate climates. It is particularly popular in New Zealand, where it has been widely grown since the 1920s. Guavas, on the other hand, originate in tropical regions, with the common guava (Psidium guajava) being native to Mexico, Central America, the Caribbean, and northern South America. This difference in native climate also means feijoa plants are more cold-hardy and can tolerate frost, unlike the more tropical guava.
Feijoa vs. Guava: A Comparison of Characteristics
Despite their shared family, the differences between feijoas and guavas are notable in their physical characteristics and flavour profiles. This distinction is important for gardeners and home cooks who might confuse the two due to names like "pineapple guava".
| Feature | Feijoa (Acca sellowiana) | Common Guava (Psidium guajava) |
|---|---|---|
| Appearance | Oval or pear-shaped with dull green, sometimes bumpy skin. | Typically round or pear-shaped with yellowish-green or pinkish skin. |
| Flesh | Soft, grainy, creamy yellowish pulp surrounding a clear, jelly-like center. | Varies by cultivar; can be white, pink, yellow, or reddish. Texture is often softer and less gritty. |
| Flavor | A blend of pineapple, strawberry, and spearmint; tangy and sweet. | Sweet, aromatic, and sometimes musky, with varying acidity depending on the variety. |
| Aroma | Very distinctive, strong, and sweet fragrance, almost perfumed. | Also fragrant, with a tropical aroma that can be powerful. |
| Seeds | Small, edible seeds embedded within the gelatinous center. | Contains numerous small, hard seeds, though seedless varieties exist. |
| Edible Parts | The pulp and edible, marshmallow-like flower petals. | The fruit pulp, skin is sometimes also eaten. |
Culinary Uses and Preparation
The unique flavour of each fruit dictates its best culinary applications. Feijoas are prized for their versatility and are commonly used in desserts and preserves. In New Zealand, for instance, they are a beloved seasonal treat used in everything from smoothies and jams to cakes and sorbets. A simple and popular way to eat a feijoa is to cut it in half and scoop out the pulp with a spoon. The sweet, fleshy flowers are also edible and can be used in salads or as a garnish.
Guavas are also incredibly versatile and are staples in many tropical cuisines. They are used to make juices, jellies, and jams. The fruit is also commonly eaten fresh, often with a sprinkle of salt or sugar, and is incorporated into desserts, sauces, and drinks. The leaves of the guava plant are even used in some traditional medicines for their health benefits. Because of their shared family, some culinary applications overlap, and feijoas can often be substituted for guava in recipes, though the flavour profile will be different.
Growing Conditions and Habit
Feijoa (Acca sellowiana) and common guava (Psidium guajava) also have differing growing habits that reflect their distinct native environments. Feijoas are typically grown on a large, multi-stemmed evergreen shrub that can be trained into a small tree. They are a popular ornamental and edible plant in home gardens, especially in temperate regions, due to their decorative foliage and cold-hardiness. They are relatively slow-growing and have shallow roots.
In contrast, the common guava is a small tropical tree that thrives in warm, humid climates and is sensitive to frost. It has been cultivated for centuries in tropical areas and is known for its productivity. While feijoas are often home-garden staples, guavas are more commonly cultivated on a larger commercial scale in many parts of the world.
Conclusion
In conclusion, while feijoas and guavas are not the same fruit, they are indeed related through their shared botanical family, Myrtaceae. This shared ancestry explains their common confusion and some similarities in their gritty texture and fragrant fruit. However, their differences in genus (Acca for feijoas and Psidium for guavas), native origin, hardiness, and flavour profile make them distinct fruits with their own unique characteristics and culinary uses. Next time you encounter a "pineapple guava," you will know it is a feijoa, a botanical cousin rather than a direct sibling to the true guava.
Gardens by the Bay offers more detail on the feijoa plant's characteristics and cultivation.
