Page 53 - Edible Trees For Tucson

Pineapple guava (Acca sellowiana)

Pineapple guava is a slow-growing evergreen shrub. The
opposite, bluntly elliptical leaves are thick and leathery,
smooth and glossy on the upper
surface and silvery-hairy
beneath. Flowers have four
fleshy, oval, concave petals,
white on the outside, and light
purplered inside, with a cluster of
erect, purple stamens. Pineapple
guava fruit is oblong and ripen October to January. The
fruit emits a strong perfume. Pineapple guava fruit may
be eaten raw or cooked. The fruit has an acidic yet sweet
aromatic taste. The flesh and pulp (with seeds) are eaten
raw as dessert or in salads, or made into pies, tarts, cakes,
pastry fillings, puddings, and preserves. Peeled, halved
fruits may be preserved in light syrups in glass jars or
made into sauces, relishes, or beverages. Flowers can also
be eaten raw; petals are sweet and crisp.

Spineless prickly pear
(Opuntia ficus-indica)
The domesticated nearly spineless prickly pear, called
“Indian fig” is an upright, single-trunked, segmented cac-
tus. The large blue-green
pads bear few spines.
Flowers are borne atop
the pads, yellow-orange,
large and showy, and
bloom late April to June.
Fruits are large and may
be green, yellow-gold,
to purple-red. Fleshy,
green to purple-red fruits
may be eaten; the flavor
is sweet, but bland. The
tender young pads, called
nopales are traditionally consumed. The pads are nutriti-
tious and have many health benefits. The pads are eaten
roasted, stir-fried, chopped and coated lightly in cornmeal
before toasted, and as added to salads and soups.

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