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Pineapple Guava Blossoms
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This item was last sold on : 06/18/18
The Pineapple guava is a bushy shrub with thick, leathery leaves that are smooth and glossy. They typically range between 1-6 meters tall when pruned. The flowers are approximately 4 centimeters wide with fleshy white petals that are tinged with purple. They surround a cluster or reddish-purple stamen tipped in golden pollen. The velvety white petals are the edible portion of the blossom, offering flavors of strawberries, pineapple, coconut, brown sugar, cinnamon and nutmeg. Pineapple guava blossoms compliment creamy desserts such as custards, ice creams and gelatos as well as fruit forward dishes with tropical notes like pineapple, coconut, mango, guava, ginger, orange and berries.
Pineapple guava blossoms are available in the spring and summer.
Pineapple guavas are commonly referred to as Feijoa or Guavasteen, and are botanically classified as Feijoa sellowiana, although have recently been renamed Acca sellowiana. The subtropical bush produces small but ornate blossoms that if pollinated, ripen into aromatic green fruits. Unique to Pineapple guava plants, the edible petals may be plucked without inhibiting fruit production, as long as the stamens remain intact.
The Pineapple guava petals may be steeped in cream for a few minutes and then allowed to cool. The aromatic cream may be used as a whipped topping for fruit tarts or spun in an ice cream machine. They are also used to infuse simple syrups for cocktails and sorbets or blended with coarse sugar for pastries, jams, jellies and sweetening tea.
The Pineapple guava is native to Brazil, Argentina and the mountainous regions of Paraguay and Uruguay. It is a subtropical plant that thrives in climates with low humidity and 30-40 inches of rainfall a year. The flavor of the fruit is said to be much better in cool than in warm regions, but it can be propagated in warmer weather especially for ornamental purposes. It can withstand temperatures down to as low as 15 degrees F. Pineapple guavas may be found growing around the world from England to the Americas and the Mediterranean.
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