As I write this entry, sunlight is streaming in through my morning kitchen and I’m noticing a myriad of lush green feijoa, otherwise known as pineapple guava, nestled in the grass under our evergreen tree.
With today’s generous harvest decorating the landscape, you would hardly know that I just collected two full bags of the fragrant egg-shaped fruit yesterday afternoon.
My only wish is that I could ship a bucket full to each and every one of you as it’s simply not possible to keep up with our harvest. We’ve been donating generously.
As you might imagine, pineapple guavas are an entirely new experience for this Canadian family. We observed with great anticipation and hopefulness through the summer as the delicate white flowers on the tree eventually transformed into tiny burgeoning green fruit. Amazing just how small life starts out. By early fall, our beautiful feijoa tree was producing fruit in the range of one to four inches long with great vigor and abundance.
The pineapple guava is a highly aromatic fruit. I would describe it as floral to the point of almost being ‘perfumy’ — a characterization my husband heartily disputes suggesting that tropical is a much more flattering and accurate description. (He loves his feijoa) and so do we.
The best way to harvest feijoa is simply to allow the fruit to fall from the tree and the simplest way to enjoy it is to cut the fruit straight through the center and scoop out the pulp with a spoon. This works well for enjoying the fruit on its own or for incorporating it into smoothies, preserves and all manner of baked goods (breads, muffins, loaves and desserts). You can also peel the exterior green skin (as I have done in this recipe) and slice the pineapple guava for salads and side dishes.
Surrounded by feijoa, the big question was what to make with this delightful fruit…
I came across recipe after recipe of baked goods and desserts incorporating pineapple guava, many of which sounded delicious, but I just wasn’t in the mood (maybe next year).
The turning point came on my flight home from Canada this week.
I watched the movie Julie & Julia (again), and I couldn’t get beurre blanc off my mind.
Fearlessness and butter.
Perfect. Suddenly, I knew exactly what I wanted to make.
If you have not yet seen the movie based on two true stories, (one of blogger Julie Powell and the other of Julia Child’s debut in the culinary world), you must. It’s just one of those feel good inspiring stories that will put a big smile on your face and get you dreaming in color.
- FOR THE SAUTEED SPINACH:
- 1 large container baby spinach (approx 280 grams/10 oz)
- ¼ cup red onion, diced
- ¼ cup dried wild blueberries (substitute cranberry or dried fruit of choice)
- 2 cups oyster mushrooms (approx 180 grams/6.5 oz), chopped (substitute mushroom of choice)
- 4 feijoa (pineapple guava), peeled and sliced (substitute 2 apples or pears)
- ~.~.~.~.~.~.~.~.
- FOR THE BALSAMIC BEURRE BLANC:
- 1 Tbsp balsamic vinegar
- 1 Tbsp white wine (substitute vinegar for alcohol free version)
- 1 Tbsp minced shallot
- 2 tsp fresh lemon juice + zest for garnish
- 1 tsp honey
- 4 Tbsp butter (I used salted), cut into 4 pieces (about one tablespoon each)
- In a small bowl, whisk together: balsamic vinegar, white whine, shallots, lemon juice and honey.
- Add mixture to a small skillet and heat until it starts to simmer and the liquid reduces by about half.
- Add the butter to the skillet, one piece at a time, whisking to combine. Continue whisking until the butter is well combined and the beurre blanc emulsifies into a heavenly sauce-like mixture.
- Taste the beurre blanc and make any seasoning adjustments desired -- salt, pepper, honey, etc. as desired.
- In a large skillet add 1 Tbsp of the beurre blanc and toss in the red onion and oyster mushrooms to brown - about 1 or 2 minutes - remove onion/mushroom from skillet and set aside.
- In the same large skillet, add another tablespoon of beurre blanc and toss in the spinach. Using a wooden spoon or tongs, sauté the spinach just until it is saturated (it will reach a deeper color and look wet). Be careful not to overcook the spinach -- you want it to take on a soft and silky texture but you don't want it to be mush. This should take less than one minute. Best to err on the side of undersaturated.
- Working quickly, return the onion/mushroom mixture to the skillet with the spinach and add in the blueberries and sliced feijoa (or apple/pear) to warm through. Make any final seasoning adjustments as desired.
- Serve immediately and enjoy!
2. There is really only one time to enjoy a warm spinach sauté and that's right from the pan. So unlike many other dishes, this is not one I would recommend reheating or bringing to a potluck.
3. Two suggestions for obtaining optimal sear on mushrooms - gently brush the mushrooms with minimal water to clean them (mushrooms already contain abundant water and will turn to mush if soaked in water) and give the mushrooms plenty of room in the pan.
4. Oyster mushrooms (along with shiitake, maitake, enoki, and other Asian species) are reputed for their medicinal benefits, notably immune-enhancing and anti-cancer properties. Harvard medicine graduate, Dr Andrew Weil, writes prolifically on this subject.
Hi Kelly – just popped over from IG to check out your feijoa tree. I recently lost a beautiful birch tree to the drought and have been looking for a replacement tree. Someone at the local nursery suggest a pineapple guava tree and I forgot about it until I saw your IG post. Think I will definitely consider one – it’s a very pretty tree. Is it messy? It needs to be planted near my walkway so am looking for a tidy tree – a little mess is okay if it produces great fruit though!
Hi Geraldine, I’m sorry to hear about your birch (a sentimental favourite of mine) — the feijoa is a beautiful evergreen tree so even outside fruiting season (the fall) the tree remains full and lovely – it is also, as I understand it, well adapted to the dry, semi-desert climates.
The taste of the fruit is not for everyone though; it is very fragrant – some might even say perfumy :) though my husband prefers tropical as a description… it’s really a matter of personal taste. As for messy, I’m forgetting (much like child-labour – you focus on the glorious fruit – hah!) but as I try to recollect, I think it does shed quite a bit through the late fall (although an evergreen it goes through a renewal process – getting rid of the old leaves in preparation for the new) but this shedding is limited to the fall – otherwise very clean and low maintenance. Hope that helps (maybe you could try to taste the fruit from a neighbor or market and see if you like it!).
Please sign me up! Love your blog
Merci Suzel!!! I just realized that my email sign-up is no longer in the top right hand corner of my blog where it normally is (my site went down two weeks ago and I didn’t realize that option was affected) thank you so much for dropping by because I might not have otherwise noticed. I will fix that and have it back up pronto :) will notify you when you can sign up — thank you for your kind words… pleins de gros bisous, xx
What a unique recipe filled with wonderful flavors! I can’t wait to try it.
I finally read the book, Julie & Julia, this year and absolutely fell in love with the story all over again. It keeps me inspired :) Check it out if you haven’t read it yet!
thanks so much for stopping by Brittany and welcome to Inspired Edibles!
Hi Kelly, I’ve just discovered these feiojas in the UK. Sally from Bewitching Kitchen has sent me here. I love what you’ve done with them. I need to go and get another batch so I can make this salad.
I hope you enjoy the feijoa as much as we do David. Thanks for dropping in.
Pineapple guava is totally new to me too! I have never even heard about it, not to mention tasting… How many other treasures does your garden/orchard hide??? You have made such a creative dish with it… If I ever see it here, I’ll know where to come for ideas (unfortunately, I often buy a new exotic fruit and it ends up wilted or rotten in the bin…). Gorgeous photographs that make me think of summer actually :-)
PS Sorry for such a long absence; I was on long holidays
Thank you so much Sissi! I’m so glad you got to see this post… I thought you would enjoy discovering feijoas… you would not believe all the discoveries we are making on our property Sissi (and still so much yet to uncover) — it seems every week my husband and I discover something new — it is so thrilling to us…I think of you every time I go out and harvest a lemon from the backyard for my sparkling water. So incredible to me that I am picking lemons off a tree in our own backyard — how is that even possible? I still have to give my head a shake!! :O) p.s. please don’t ever feel the need to apologize for having a life :)
I’ve never heard of pineapple guava, but now you’ve got me hooked on trying them. They look so delicious. I wonder if you can get them here :O
Wonderful recipe! I love you photos.
And I tell you I’m so happy you came across my blog, ’cause that means I found yours :D And I’m so happy I did
Hello lovely Josefine… you have created a beautiful blog and I’m just so amazed to hear that you are a high school student… full of talent! I look forward to watching you flourish, xx.
Oh Kelly, this is lovely… to think you have a pineapple guava in your very own backyard! Lucky girl. I’ve never seen (or tried) one before. I love how truly unique this recipe is. The ingredients spoke to you at the right time and you were able to create something that fulfilled the senses. You certainly *sold* me ;) Beautiful pictures! xx
I know… it’s a bit of a dreamy situation with the edible landscape. It’s been over a year and I still give my head a shake going out to the backyard to harvest a lemon off a tree for my water! The climate is nothing short of paradise, that I will say for this part of the world :). Thanks Emilie.
I’ve never heard of feijoa, but am so intrigued! This salad looks so yummy!
Hi Aubrie, thank you very much for taking the time to drop by. I’m glad the recipe appeals :O).
This looks amazing, and the photos are simply stunning. I am though afraid I couldn’t really get any feijoa…
Thank you so much for dropping by! Good news is that there are plenty of delicious substitutes for the feijoa in this recipe: apple, pear, persimmon, etc. :)
I read somewhere in the past feijoa but had no idea what it was. Do they have small stone hard seeds inside? I have so many questions around the fruit that I will just research about it later on, so thanks for introducing it to me, glad that I saw too how the fruits grow. =)
btw your salad looks grande and I can imagine a bit what it would taste like. Does the pineapple guava taste like regular guavas? Just wondering because you mentioned that the perfume flavor is strong, that’s how I can describe regular guavas too.
Hi Helene! Thank you for your nice comment — there is some cross over taste between the feijoa and the classic pink fleshed guava although I would say the feijoa does have the added fragrance of mild pineapple – the feijoa is sometimes described as a cross between pineapple, apple and mint – really quite lovely but notably floral :). The first time I tasted it (this fall) it was a bit of a wow.
Hi Kelly! I have never heard of feijoa before. It looks absolutely fantastic. I wonder if any of our markets carry it. I’ll have to look. I’m definitely all about the sauteed spinach. It is now my new favorite vegetable. In fact, we’re having it this week for dinner. Can’t wait! I hope you had a wonderful trip to Canada and are enjoying autumn in your new home. I know this is leading into one of your favorite times of year! Thinking of you. xoxo
I’m not sure how widespread the feijoa’s distribution is either… the pink fleshed classic guava gets around but you know it kind of spoils the experience because when the fruit travels that far it really renders it tasteless so you go around wondering what the big fuss is. Sometimes it’s best to just enjoy food in its native surroundings — I guess that means you just have to come for a visit Kristy!! :D
Ohhh I have so much love for this post! First of all….feijoas!! So excited to see these in a recipe, and a savoury one at that. It sounds absolutely stunning.
How I envy your bounty of feijoas! I completely agree with the ‘perfumey’ aspect- it’s exactly how I’ve described them! I would looove to taste this beautiful dish, although I’m afraid feijoa season is long gone here.
Lastly, I love Julie & Julia!
hi KoKo! yes, savory was the challenge for this one! There is an abundance of sweet recipes featuring feijoa (and I can understand why) but I had my heart set on something a little different… glad it appeals to you too :).
I have never seen this exotic fruit before and thanks to you I’ll be on the lookout for them for sure. Can you give any advice on how to pick the best ones from a grocery store?
I would have loved to have a coffee with you, but I know how your time must have been stretch to the limit. Perhaps next time.
Hi Eva, one of the things that is slowly starting to sink in is just how hard it is to see all of your family during visits… (and that doesn’t even include our friends or the friends of the boys…) it’s kind of heartbreaking actually and I’m not sure there’s an easy answer to it. Anyway, thank you for your kind thought, we did not make it to Toronto on this particular visit but hope to in the future. As for feijoa, I don’t believe I have ever come across it in Canada but certainly it is possible — much like avocado, you would want it to have just a slight give when you gently press the fruit with your fingers.
Thanks Kelly.
Oh Kelly, at first I kept thinking what the heck is a pineapple guava, but then when I saw the cross section it hit me. I’ve actually tried these before and they are delicious. I can’t believe you have that hug tree in your yard. How amazing!!! This dish is absolutely beautiful. I bet the fresh pineapple guava has no equal.
One of my favorite movies, but mostly because I love the glimpse into the life of Julia Child.
Hope you had a great time on your trip :)
that’s so great that you tried feijoa before! I wasn’t certain how widespread their export would be (don’t think I’ve come across them in Canada for instance though we do get a lot of other semi-tropical fruit). J & J is one of those movies I could watch repeatedly – I am equally drawn to the story of the food blogger and, particularly, her melt-downs in the kitchen ;-).
GOIABA, as we call it in Brazil, is tremendously popular – although back home you normally find it in its sweetened, paste form.
one of the classic Brazilian desserts is called “Romeo and Juliet” (Romeu e Julieta, in Portuguese), and involves simply a slice of “goiabada” with a slice of farmer’s white cheese.
Now you made me homesick….
great post!
Ah, yes, I image you are no stranger to guava fruit lovely Brizilian lady…the pineapple guava is quite different from the pink fleshed tropical fruit but there are subtle hints of crossover flavors. Someone else mentioned the paste – I’ve not come across it yet but I think it would be delicious added to muffins and loaves…
I review recipes for a living and this is one of the most unique and compelling use of ingredients I’ve come across in a very long time.
I think you just made my day/week/month Marcus :). Thank you so much for taking the time to write.
Kelly, this is just so beautiful (gorgeous styling). I am not familiar with feijoa but I love reading about them and appreciating your experience. Inspiration strikes at the greatest times and I have a feeling even Julia Child would be impressed with this application ;-). Thank you for sharing this post with us and taking us through a piece of your California landscape. What magic. p.s. I love those goblets!
It’s so true what you say about inspiration coming when you least expect it… sometimes I’ll find myself spinning my wheels, over-thinking and literally scanning for solutions. It seems as soon as I let go of the grasping, pouf! in walks the answer from a source I never saw coming. Love that :). Oh, and my husband and son picked up the goblets at the “Great Glebe Garage Sale” — a well-loved community garage sale back at home… they thought I might enjoy them as food props and they were right! Thanks Elizabeth, xx
What a beautiful little tree! And it produces fruit – now that’s a huge plus! I’ve never heard of pineapple guava before, guava yes, but pineapple guava, no. You have created one gorgeous and unique salad here my dear. Just the ingredients alone are interesting with all of the different flavors, but then you went and added the beurre blanc. I remember it from the movie (one of my favorite movies!), but have never made it. With the cooler weather I love the idea of making warm salads, and with spinach growing in my fall/winter garden, I can see this salad becoming a winter staple (except with apples or Persimmons?). Outstanding creativity Kelly!
thank you so much for all your kind words MJ! It is a beautiful tree… it’s an evergreen so even when it is not producing fruit, it stands tall and wide with beautiful green foliage through the year. It also delivers some much needed shade to our backyard where my husband and I like to install to read or enjoy a happy hour beverage on the weekend :)
p.s. meant to say a big YES to persimmon — another great seasonal choice!
Guava is very popular in South Florida, though I’ve not actually seen the fruit – just the paste and shells. I’m also not sure if it is the same as your pineapple guava, but I love this whole recipe and certainly other fruits could be used.
I immediately notied your cake pan – my mom had those! I don’t know what happened to them, possibly my sister grabbed them!!
I didn’t know about the shells Linda… that’s so cool, so you can actually fill the guava shells with food/dessert filling? what a neat idea.
Yes, the cake pans… aren’t they the best? I found them at an antique shop in Westport, Ontario. I think they were selling for .50/ a piece and I bought the last four :). I just love coming across vintage pans like that. The more lovingly used the better; they just don’t make ’em like that any more :o).
What a wonderful recipe! I’ve never seen feijoas, so I guess I might try apples, like you suggested. Lovely photos ;)
I’m certain there are feijoas in our part of the world Patricia — keep a lookout! :) but yes, apple, pear, even seasonal persimmon would be delish.
What a lovely Salad, it is really the stories that draw me into the food.
Kelly, I love to open up and see your inspiring pictures as well as delicious recipes.
Thanks so much for sharing! Hugs, Sheilagh
So nice to ‘see’ you here! Love knowing that you are enjoying the stories … thank you for your ongoing support…♡ …BIG hugs to you, xox
I love the aroma of feijoa and usually eat them raw and pure. It’s a great idea to use them in the stirfries. It looks very tempting and delicious.
yes, aromatic is correct. I suspect it’s one of those things people either love or… do not love :)
This has to be the most original and clever use of beurre blanc I have ever seen. I would have never thought to use it outside of fish — or protein of some kind, but it makes so much sense and must be absolutely delicious here with your wilted spinach served as a warm autumn side. Love this idea and it looks beautiful too. So that part I can replicate, but yes, sadly the feijoa will be harder (I wish you could send a bucket too!) but as you say, apple and pear are great subs here. What a wonderful post Kelly, loved reading all about pineapple guavas, seeing your photos and getting a glimpse into your edible landscape :).
hi Clare, what a pleasure to read your note, thank you. I’m not sure how it happened exactly but my swoon-fest over Julia Child’s beurre blanc (yes, traditionally used on fish/seafood) somehow collided with feijoa and resulted in this side… a happy accident as it was rather delish :)