Feijoa

Feijoa is related to the guava. The round, oblong-oval or pear-shaped fruits grow on a small, up to 4 m high, evergreen, shrub-like tree. Its firm, leathery, inedible skin is smooth or slightly wrinkled, dark green in color. Below it is the yellowish-white pulp, which contains 4-5 jelly-like, pitted fruit chambers. The sour to sweet-spicy, slightly perfumed taste of the feijoa is reminiscent of guava or pineapple. Therefore, it is also known as pineapple guava.

Origin

The feijoa originates from the region around Uruguay. Today it is cultivated in subtropical climates, especially in New Zealand, the USA (California, Florida), Australia and in many countries of South America, Africa and Asia. Since the feijoa is frost-resistant, it also thrives in southern France, Italy and Israel as well as around the Black Sea coast. Although available all year round, the feijoa is rarely found on the market. Colombia offers it almost all year round, California from September to January, New Zealand from March to June, France from October to December and Israel from November to January.

Season

Between February and May, feijoas from New Zealand or from South American growing areas come onto the market. From European production, there are sometimes smaller offers in autumn.

Tips

The ripe fruit yields to light pressure; it can then be kept in the refrigerator for a few more days.

Preparation

The fruits must be washed and then peeled. They are usually eaten raw. To do this, cut them in half like a kiwi and spoon them out. The small seeds can be eaten with it. Feijoas are also well suited - together with other fruits - for fruit salads and as an ingredient in ice cream and desserts. Other possible uses are: fruit sauces, creams, drinks, etc.