Feijoas are not around for long, so let’s make sure we’re not letting any of this unique fruit go to waste. From recipes to storage tips, here’s how to take advantage of this Kiwi favourite.
Revered for their distinctive fragrance and sweet-tart flavour, feijoas have garnered a dedicated following among many Kiwis, who eagerly await the short but sweet season, typically March to May.
While we think of them as distinctly Kiwi, feijoas, also known as pineapple guavas or guavasteens, originated from the highlands of South America — specifically, regions in Brazil, Uruguay and Argentina. These emerald-green gems, which are a rich source of vitamin C, belong to the Myrtaceae family (which, incidentally, also include pōhutukawa) and are scientifically classified under the genus Acca, previously known as Feijoa. Feijoas have a unique reproductive mechanism — to produce optimal yields, they depend on cross-pollination by specific pollinators, which are bees, bumblebees and certain birds in New Zealand.
When it comes to enjoying this fleeting fruit, there are various approaches. Simply slicing the fruit in half and scooping out the juicy flesh with a spoon is a sensory delight. The texture is reminiscent of a ripe pear, while the flavour combines hints of pineapple, strawberry and citrus. They can also be incorporated into smoothies, salads, jams and desserts, imparting a refreshing and aromatic twist to any dish.
Proper storage is paramount to preserving the freshness of feijoas. When ripe, they should yield slightly to gentle pressure and emit a fragrant aroma. If not consumed immediately, feijoas can be stored in the refrigerator for up to a week, prolonging their shelf life.
