What Is Feijoa?
Feijoa (Acca sellowiana) is an oval fruit native to South America, from the myrtle family, with olive-green skin. It is also widely grown in New Zealand and is therefore called “New Zealand guava,” but it is not related to guava.
Its interior has pale, creamy flesh with a jelly-like texture and a fine-grained seed area in the center. Its flavor is aromatic and distinctive, somewhere between pineapple, pear, and strawberry.
Feijoa Nutrition Facts
Feijoa is a high-fiber fruit; 100 g contains approximately 55 kcal of energy, 6.4 g of fiber, and 32.9 mg of vitamin C. It also contains small amounts of folate and potassium.
What Are the Benefits of Feijoa?
With its high fiber and vitamin C content, feijoa is one of the fruits that can be included as part of a balanced diet. Its fiber content may contribute to a feeling of fullness.
This is general information. Feijoa is a food and is not a substitute for medical treatment.
How to Choose Feijoa
A ripe feijoa yields slightly to gentle pressure and has a noticeable, distinctive aroma; firm fruit is not yet ripe.
- The skin should be smooth and olive green; large brown spots are a sign of staleness.
- It should yield to gentle pressure and should not be rock-hard.
- Its aroma should be noticeable and sweet.
How to Store Feijoa
Firm feijoa ripens in a few days at room temperature. Ripe fruit can be stored in the refrigerator for 3–5 days; the flesh can also be scooped out and frozen for longer storage.
Using Feijoa in the Kitchen
Feijoa is most often eaten raw after being cut in half and scooped out with a spoon; its thin skin is also edible. It is also used in jam, smoothies, and desserts.
How to Eat Feijoa
Cut the fruit in half and scoop out the jelly-like flesh with a spoon. If desired, wash the skin thoroughly and eat it along with the flesh.
How to Make Feijoa Jam
Simmer scooped feijoa flesh with sugar and lemon over low heat until thickened; use the resulting jam at breakfast.
What Recipes Can You Make with Feijoa?
Feijoa is used in feijoa jam, smoothies, fruit salad, and cake or tart fillings. It is also eaten with yogurt for breakfast.
Frequently Asked Questions
How do you eat feijoa? Should you peel it?
Feijoa can be cut in half and scooped out with a spoon, or its thin skin can be washed and eaten by biting into the fruit; the skin adds a mildly tart flavor.
What does feijoa taste like?
It has an aromatic, distinctive flavor somewhere between pineapple, pear, and strawberry; sometimes subtle mint notes can also be detected.
When does feijoa ripen?
Firm feijoa can be left at room temperature for a few days to ripen; when ripe, it yields slightly and its aroma becomes noticeable.
Is feijoa guava?
No, the two are different species. Although feijoa is called “New Zealand guava” because of its resemblance to guava, it is not botanically related to guava.
How should feijoa be stored?
Ripe feijoa stays fresh in the refrigerator for 3–5 days. For longer storage, the flesh can be scooped out and frozen.