A Common Case of Mistaken Identity
While both pineapple guava (also known as feijoa or Acca sellowiana) and regular guava (Psidium guajava) belong to the myrtle family (Myrtaceae), they are not the same plant. Their shared family, which also includes eucalyptus and allspice, explains their mild resemblance in texture and aroma, but their differences are significant and numerous. Originating from different regions of South America, each fruit has adapted to different growing conditions and developed unique characteristics that set them apart.
The Distinctive Differences
Origin and Climate
- Pineapple Guava (Acca sellowiana): Native to the highlands of southern Brazil, Uruguay, and other parts of temperate South America, the pineapple guava is remarkably cold-hardy for a fruit with a tropical-like flavor. It thrives in subtropical and warm temperate climates and can withstand temperatures as low as 15°F (-9°C).
- Regular Guava (Psidium guajava): Common guava is a truly tropical species, native to Mexico, Central America, and the Caribbean. It is sensitive to cold weather, and while mature trees can handle a light, short-term frost, they will likely die in consistently freezing temperatures.
Taste and Flavor Profile
- Pineapple Guava (Acca sellowiana): The flavor is a complex, sweet-tart combination often compared to a mix of pineapple, strawberry, and mint or bubblegum. The fruit has a potent, tropical fragrance even before it's fully ripe. The edible flowers also have a sweet, floral taste.
- Regular Guava (Psidium guajava): The taste and aroma are distinctive and can vary significantly depending on the cultivar. Generally, it has a strong, musky, and sweet flavor. Some varieties taste like a cross between a strawberry and a pear, while pink varieties can be sweeter.
Appearance and Texture
- Pineapple Guava (Acca sellowiana): The fruit is small, typically green and egg-shaped, and does not change color when ripe. It has a thick, grainy, pear-like flesh surrounding a soft, jelly-like center with small, edible seeds.
- Regular Guava (Psidium guajava): This fruit is typically round or oval with a thin skin that can be green, yellow, or pinkish when ripe. The flesh can range from white to deep pink and contains many small, hard seeds, though some varieties are seedless.
Growing Habits
- Pineapple Guava (Acca sellowiana): This evergreen shrub or small tree has attractive silvery-green leaves. Its ripe fruits naturally drop from the tree, which is the primary indicator of ripeness. It is a slow-growing plant that requires a cool winter to flower and produce fruit.
- Regular Guava (Psidium guajava): This evergreen shrub or small tree produces drooping branches and has tough, dark green leaves. It begins to produce fruit relatively quickly from seed, and the fruit is harvested directly from the tree when ripe.
Comparison Table: Pineapple Guava vs. Regular Guava
| Feature | Pineapple Guava (Acca sellowiana) | Regular Guava (Psidium guajava) |
|---|---|---|
| Botanical Classification | Genus: Acca | Genus: Psidium |
| Common Names | Feijoa, Guavasteen | Common Guava, Apple Guava, Yellow Guava |
| Origin | Temperate South America (Brazil, Uruguay) | Tropical America (Mexico, Central America) |
| Hardiness | Cold-hardy (USDA Zones 8-11) | Tropical (sensitive to frost) |
| Ripeness Indicator | Drops from the tree | Harvested from the tree when ripe |
| Fruit Appearance | Dull green, egg-shaped | Green, yellow, or pink, round or oval |
| Flesh Texture | Granular, pear-like | Creamy, soft, or crisp depending on variety |
| Taste Profile | Pineapple, strawberry, mint mix | Musky, floral, sweet (often pear/strawberry) |
| Seeds | Small, edible seeds in a jelly-like pulp | Small, hard seeds in the pulp (can be numerous) |
Nutritional and Culinary Uses
Both fruits are recognized for their nutritional benefits, particularly as excellent sources of fiber and Vitamin C.
Pineapple Guava
- Nutritional Highlights: High in dietary fiber, Vitamin C, antioxidants like polyphenols, and minerals such as potassium and magnesium.
- Culinary Uses: The flesh can be scooped out like a kiwi and is used in smoothies, jellies, jams, and baked goods. The edible flowers are often used as a garnish in salads.
Regular Guava
- Nutritional Highlights: A single serving of guava is packed with Vitamin C (often more than an orange), fiber, Vitamin A, and antioxidants like lycopene (especially in pink varieties).
- Culinary Uses: Can be eaten raw, used in juices, purees, jams, and desserts. Guava leaves are also used for medicinal properties and in teas.
Conclusion
In summary, pineapple guava is not the same as regular guava, despite the confusing nomenclature. They are distinct species within the same family, with separate origins, climates, and characteristics. The next time you encounter a fruit labeled as either, you will know exactly what to expect, from its appearance and texture to its unique flavor profile. For more in-depth information on growing subtropical plants, you can check out the resources from the University of California(https://ucanr.edu/site/uc-master-gardener-program-sonoma-county/pineapple-guava).
