The Feijoa, sometimes known as the Pineapple Guava, is a lime-green, egg-shaped fruit with a soft, succulent flesh similar in texture to a pear. Originally a native of South America, the fruit is now grown in California and New Zealand. Its flavor is reminiscent of pineapple, quince and lemon, with a hint of eucalyptus. Serve sliced in fresh fruit salads, blend frozen with other fruits for a fruit sorbet, or use as a garnish with roasted meats. When slightly soft, simply cut in half and spoon out the white, succulent pulp along with the tiny edible seeds. The texture is mildly gritty, much like a pear. The fruit must be fully ripe for the tangy flavor to be appreciated. Their mild aroma is reminiscent of eucalyptus.
Feijoas are best when softened at room temperature prior to eating. Speed up the ripening process by placing in a brown bag with an apple until desired ripeness is achieved. Once they are soft and fragrant, Feijoas can be refrigerated for up to five days, or after removing the thin, bitter peel, puree the raw fruit and freeze for several months.
Feijoas are best when softened at room temperature prior to eating. Speed up the ripening process by placing in a brown bag with an apple until desired ripeness is achieved. Once they are soft and fragrant, Feijoas can be refrigerated for up to five days, or after removing the thin, bitter peel, puree the raw fruit and freeze for several months.