Feijoa

What Is Feijoa?

Feijoa (Acca sellowiana) is an oval-shaped fruit with olive-green skin from the myrtle family, native to South America. Since it is also widely grown in New Zealand, it is also known as "New Zealand guava," though it is not related to guava.

Its inside has a jelly-like, light creamy flesh with a finely grained seed area at its center. Its taste is between pineapple, pear, and strawberry, quite aromatic and distinctive.

Nutritional Value of Feijoa

Feijoa is a fruit with a high fiber content; 100 grams contains about 55 kcal of energy, 6.4 g of fiber, and 32.9 mg of vitamin C. It also carries 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 considered part of a balanced diet. Its fiber ratio may contribute to a feeling of fullness.

This information is general; feijoa is a food, not a substitute for medical treatment.

How Do You Choose Feijoa?

Ripe feijoa is a fruit that shows slight give in hand, with a distinctly strong scent; firm fruits are not yet ripe.

• The skin should be olive green and smooth; large brown patches are a sign of staleness.
• It should give in slightly to light pressure, not be rock-hard.
• The scent should be distinct and sweet.

How Do You Store Feijoa?

Firm feijoa ripens at room temperature over a few days. Ripened fruit can be kept in the refrigerator for 3–5 days; the inside can also be scooped out and frozen for longer storage.

Using Feijoa in Cooking

Feijoa is most often cut in half and eaten raw, scooped out with a spoon; its thin skin is also edible. It is also used in jam, smoothies, and desserts.

How Is Feijoa Eaten?

The fruit is cut in half and the jelly-like flesh inside is scooped out and eaten with a spoon. If desired, its skin can also be thoroughly washed and eaten bitten off directly.

How Do You Make Feijoa Jam?

Scooped-out feijoa flesh is simmered over low heat with sugar and lemon until thickened; the resulting jam is used at breakfast.

Which Recipes Use Feijoa?

Feijoa is used in feijoa jam, smoothies, fruit salad, and cake/tart filling. It is also eaten with yogurt at breakfast.

Frequently Asked Questions

How is feijoa eaten, is its skin peeled?

Feijoa can be cut in half and scooped out with a spoon, or its thin skin can be washed and eaten by biting into it directly; the skin adds a slightly tart flavor.

What does feijoa taste like?

It has an aromatic, distinctive taste between pineapple, pear, and strawberry; sometimes light mint notes can also be sensed.

When does feijoa ripen?

Feijoa bought firm is ripened by leaving it at room temperature for a few days; once ripe, it gives slightly and its scent becomes more distinct.

Is feijoa a type of guava?

No, the two are different species; although it is called "New Zealand guava" due to its resemblance to guava, it is not botanically related to guava.

How is feijoa stored?

Ripe feijoa stays fresh in the refrigerator for 3–5 days. For longer storage, the inside can be scooped out and frozen.