The variety we grow is from Guatemala, and I think the best of all that we've trialed...at least for Southern California. Grown as a trellised cactus, the fruit is spineless and has a rich, floral taste that is hard to describe. I like them best when thoroughly chilled. The flowers are spectacular and open for a single day.
We're in the midst of our pineapple guava harvest. For the first few weeks I labeled the bags because so few have seen the fruit in the store. Now I'm saving the effort, and just relying on this blog for identification purposes. Even if you don't enjoy the fruit (although they are among my favorites) the scent as they ripen in your kitchen is enough reason not to give them away.
Limes are back at last, which to me are a kitchen staple. I use the juice in my salads, add to smoothies and juice mixtures, and have several recipes for sauces.
We're planning a Farm Day shortly, and will announce here.