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Feijoas

Fruit

Description
Egg-shaped and egg-size, the lime-green to olive thin skin of the feijoa has a slightly bumpy surface. Its dense and grainy soft flesh surrounds a jelly-like center full of tiny edible seeds. Having a pear-like texture, its unusual flavor is sweet-tart with a lemon and menthol overtone. Some say it combines the flavors of quince, pineapple and Concord grapes with a hint of spruce. The meaty-textured flowers produced by the feijoa plant are said to be quite tasty as well.

Grow Region
California Australia New Zealand Asia Africa

Storage Temperature
Used as a flavoring and a fruit, this fruit adds flavorful life to fruit salads and compotes. Puree; make ices, mousses, sorbet and ice cream. Pair with oranges, banana, papaya, strawberries, ginger and lime. Cream desserts, souffl�s, plain cakes and puddings benefit from its yummy flavor. Feijoa-based sauces enhance roasted meats. Fresh or cooked, its rather pungent flavor can be overwhelming and is best used in moderation. Gently poach in syrup; smother with fresh cream. Top pancakes, French toast and waffles. A tasty substitute for apples in recipes, sprinkle with sugar to take away any tartness. Although edible, the skin may be bitter. To puree, cut in half; scoop out pulp and discard peel. If the peel isn't bitter, puree whole fruit. Ripen at room temperature in a paper bag. Refrigerate ripe fruit only a day or two. This fruit freezes well.

Availability

Seasons/Availability
Locally grown in California, Feijoas are available late September into January. New Zealand supplies the marketplace March to June.

Nutritional Facts

Feijoas are rich in vitamin C and contain about 40 calories in four ounces of fruit. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.