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In season late autumn: Feijoas

In season late autumn: Feijoas

Feijoas only enjoy a brief moment in the spotlight.

For 10 months of the year we can only dream about them, then in late autumn they fall from garden trees at such a pace we struggle to keep up.


Feijoas are typically at their prime the day they fall from the tree so be in quick. If buying from a store, a ripe feijoa will give slightly with gentle pressure (like a banana). Make sure you handle fruit gently though as they bruise easily.


Feijoas have a very short life span. Store them at room temperature if you intend to eat within the next few days otherwise refrigerate. Another option is to scoop the flesh into a sealed bag and freeze — they’re good for baking, juices and smoothies.


Feijoas are a great choice for bumping up your vitamin C and fibre intake.


The most common way to enjoy a feijoa is on its own — just cut and scoop the flesh out with a spoon. For those with a bountiful harvest, however, the good news is that this tropical tasting fruit is seriously versatile.

  • Get preserving! Try your hand at feijoa jam, curd or chutney. Ginger and vanilla are great complementary flavours. You can leave the skin on, too, just remove any blemishes.
  • Make a feijoa dressing by blending feijoa flesh, wholegrain mustard and brown sugar.
  • Smoothies are a great start to the day. Whizz up feijoas with the flesh of an orange (or pulpy orange juice), crushed ice and a little honey.
  • Make Feiijoa and apple crumble.
  • Marinate chicken in a feijoa marinade of mashed feijoa, fresh mint, crushed ginger, garlic and seasoning.
  • Bake a feijoa cake. Take your favourite banana cake recipe and substitute half of the banana for feijoa — easy.

Did you know? That distinctive feijoa aroma is due to a naturally-occurring compound called methyl benzoate, which is used in perfumes.

Fact: In many parts of the world a feijoa is called a pineapple guava.

First published: May 2014

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