Actually, this would be useful and not superficial to someone who has seen pictures of these fruits but has never seen one in real life. Obviously it can be refined, but the idea is not bad. For example, try this with some quite different but seemingly similar fruits that most people are not as familiar with:

Pineapple Guava (Acca Sellowania) -- Small green fruit. Seeds soft and edible, skin optional. Turpentine flavor signals overripe. Cold hardy and grown in many parts of the US as an evergreen ornamental. Delicious eaten raw.

Strawberry Guava (Psidium cattleianum) --- Tasty small soft red fruit with very fragrant aroma and many small hard seeds. Skin edible, but seeds best avoided. Can be eaten out of hand, but low commercial use. Frost tolerant in mild climates.

White Guava (Psidium guajava) --- True tropical guava, thus barely if at all frost-tolerant. Large fragrant fruit with inedible hard seeds. Usually used for juice or puree, rarely eaten out of hand. Wonderful strong aroma increases with ripeness.

While obviously not of use to a producer of guavas, this sort of cheat sheet might be helpful to someone who happens to encounter one of these varieties in a grocery store or tree nursery. At the least, it might keep someone from breaking their teeth on the inedible hard seeds!

Wow, thanks, very nice example! (And also thanks for expanding my fruit knowledge :) )

(Pineapple guava aka Feijoa, just starting to fruit on the tree outside my window, yum!)

I'd rather know about these superficialities than know nothing at all.

I agree. And I think superficiality is different than generality or summary. It's a summary. And I appreciate the effort of some one taking the time to put their work online.

Thanks, I appreciate the kind words!

K.

So it seems it's quite valid to compare them in terms of baking, as ingredients for pies etc.

Perhaps it is. I still hope that it's useful :)