Tropical Fruit Salad with Guava Sauce

Halve the ripe guava and scoop the flesh into a blender, discarding skin and seeds.

Add the orange juice concentrate to the blender and blend until smooth, creating a sauce consistency.

Pour the guava sauce through a fine-mesh strainer into a bowl, pressing gently to extract all liquid and removing any remaining pulp or seeds.

Slice the bananas and pear into even pieces, and peel the kiwis before slicing them into rounds or half-moons.

Cut the feijoas in half and use a spoon to scoop out the soft flesh, discarding the skin; slice or cube the flesh.

Combine the sliced bananas, pear, kiwis, strawberries, and feijoa flesh in a large bowl, handling gently to avoid bruising the delicate fruit.

Pour the guava sauce over the mixed fruit and gently toss to coat all pieces evenly.

Divide the tropical fruit salad among four serving bowls or plates and serve immediately for best texture and flavor.