Description and taste: The fruit, known as feijoa maturing in autumn, is green, ellipsoid, and about the size of a chicken egg. It has a sweet, aromatic flavour, which tastes like pineapple, apple, and mint. The flesh is juicy and is divided into a clear, gelatinous seed pulp and a firmer, slightly granular, opaque flesh nearer the skin. The fruit falls to the ground when ripe and at its fullest flavour, but it may be picked from the tree prior to falling to prevent bruising.
How to know when the guava are ready to eat: hold the pineapple guava in the palm of your hand—much like an avocado—and give it a gentle squeeze. A ripe pineapple guava will give a little bit upon squeezing. If it's still hard, leave it on the counter until it's ripe.
Benefits: 100 grams of raw feijoa provides 55 calories and is 13% carbohydrates, 8% sugars, and 1% each of fat and protein. The raw fruit is an excellent source of vitamin C, providing 40% of the daily value.
Cooking: The smaller fruits can be eaten whole and raw, skin and all. As the pineapple guava grows larger, the skin becomes a bit tougher and the fruit is more enjoyable without the skin.
Pineapple guavas are incredibly juicy fruits and make a nutritious addition to your smoothies. Or try adding it on top of your ice cream or yogurt.
A very common use of pineapple guava is in tasty quick breads because of its sweet, tart flavor.
For a savory option, try baking these with chicken, much like you would with pears. The sweet juices mixed with the savory, spicy flavors make for a truly delicious meal.
Source: Wikipedia and fruitstand.com