Feijoa What?

Oh my dear Feijoa. So few know your culinary gifts. Your cousin Guava got all the attention – even Bob Marley wrote a song about guava jelly. But now it’s time to put your best flavor forward and show the world what you’re made of!

Often called the Pineapple Guava or Guavasteen, or mislabeled as simply a Guava, the Feijoa is similar to its cousin, but yields a more complex and perhaps versatile flavor. With the Southern Hemisphere’s Feijoa crop reaching its height of season in May, Frieda’s Specialty Produce is pleased to supply this exotic gem to supermarkets.

About the size of an elongated egg with green, slightly bumpy skin, a ripe Feijoa gives slightly to gentle pressure. Inside, the aromatic fruit has a cream-tan medium-soft flesh with an edible jelly-seed cavity. The Feijoa’s slightly granular texture and sweet-tart flavor suggests hints of pineapple, pear, citrus and grape with a distinctive eucalyptus-evergreen fragrance.

Once you get a few of these fragrant green jewels home, peel and eat fresh, or try them in a variety of recipes — both sweet and savory. Some even like to enjoy a ripe feijoa like an apple, biting right into the fruit and eating it all, skin and pulp. The tangy, enticing Feijoa might be just the ingredient you’ve been looking for to add depth to your culinary creations.

Feijoa Chicken Curry
3 to 4 tbsp. olive oil or vegetable oil
4 chicken breasts, skinned, boned, and cut into bite-sized chunks
1 1/2 cups carrots, thinly bias-sliced
1 cup red, yellow, or green bell pepper, cubed
1 cup onion, thinly sliced
1 clove garlic, minced
4 to 5 ripe Frieda’s Feijoas, peeled, halved lengthwise, and cut into 1/4-inch thick slices
1 to 2 tbsp. curry powder
1 tsp. salt
1/4 tsp. allspice
1/8 tsp. pepper
1 tbsp. cornstarch
One 14 1/2-oz. can chicken broth
Hot cooked rice
Condiments such as chutney, raisins, shredded coconut, or slivered almonds

In a skillet, heat 2 tablespoons oil. Sauté chicken three minutes or until nearly done; remove from pan. Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or until carrots are nearly tender. Add chicken back to skillet with Feijoas, curry powder, salt, allspice, and pepper. Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Serve with rice and pass the condiments to sprinkle over each serving. Makes 4 servings.

Source: Frieda’s Inc.

More ideas for fresh Feijoas:

• Feijoa sorbet or ice cream
• Feijoa chutney with roast pork tenderloin
• Shrimp sautéed in fresh ginger and Feijoa sauce
• Sweet Feijoa soufflé
• Green salad topped with Feijoa slices