What is a Feijoa?
- Native to South America and also widely grown in New Zealand, Feijoas (pronounced feh-JO-ah) have a thin, slightly bumpy skin, ranging from lime green to olive in color with creamy, tan flesh. They are also known as pineapple guava because of their tangy pineapple flavor.
How to Eat
- Peel skin as it is usually bitter, or halve lengthwise and scoop out the flesh, and toss with lemon juice immediately to prevent browning. Enjoy fresh out of hand or in a fruit or savory salad. Also great for making jam due to the high pectin content.
- Good source of vitamin C.
How to Choose
- Choose firm fruits that are aromatic with no bruising.
How to Store
- Keep at room temperature until soft, then refrigerate up to 2 days.
When are they in season?
- Available April through June and September through January.
Where are they grown?
- Product of New Zealand and U.S.A.
Feijoa Ginger Jam Ingredients 2 pounds Feijoas, preferably firm 4 cups sugar 2-inch piece Fresh Ginger, peeled and grated 1/4 cup water Juice of 1 lemon Steps Halve feijoas lengthwise, scoop out flesh with spoon, and rough-chop. Add to heavy … Continue reading
Feijoa Avocado Salsa Shock your friends’ taste buds with a tangy sweet take on traditional guacamole. Feijoas add a tropical touch of pineapple. Aloha and olé! Ingredients 3 feijoas 1 tablespoon lemon juice 1/2 small avocado (preferably California avocado), peeled … Continue reading
Poached Fruit Compote Ingredients: 3/4 cup orange juice 2 tablespoons lime juice 1/2 cup water 1 tablespoon silvered orange peel 1/3 cup granulated sugar 2 oranges, peeled, halved and thinly sliced 3 Frieda’s Feijoas, peeled, halve lengthwise, and cut into … Continue reading
Feijoa Chutney Ingredients: Small piece cheesecloth 1 cinnamon stick, broken 5 whole cloves 1 tablespoon chopped Frieda’s Crystallized Ginger 1 1/4 cups granulated sugar 3/4 cup vinegar 6 Frieda’s Feijoas, peeled and chopped (about 1 cup) 1 cup chopped apple … Continue reading