1 Case, 30 - 39 pieces
USA or New Zealand, depending on season
A distant relative to the common guava, Feijoas (aka pineapple guavas, guavasteens) are a very fragrant fruit with jelly-like, slightly grainy flesh. The complex fruity flavor and aroma of the feijoa evokes strawberries, pineapples, guava, lemon, quince, and grapes.
Originally from Brazil, Feijoas are now grown in many countries around the world, particularly Australia and in New Zealand, where they are extremely popular fresh and as an ingredient.
They are almost completely edible (though sometimes the outer skin can be bitter, and some people discard the inner seeds). Each feijoa provides approximately 9mg of vitamin C and 1 1/3mg of fiber, as well as minerals, iodine, and antioxidants (proanthocyanins).
Note: Feijoa are fragile once fully ripe, and as such are usually sold under-ripe to prevent bruising during transit. Plan on ripening them at room temperature for a few days before use (see Storage tab for ripening tips).
Store feijoas in a paper bag on the counter at room temperature for a few days until ripe. Their green color will begin to pick up red or yellow accents as they ripen.
Ripe feijoas should be stored in in the refrigerator.
For long term storage, feijoas freeze well, can be jarred in syrup, or made into fruit wine. Their high pectin content also makes them an ideal choice for homemade preserves (jellies and jams).
Up to a few days in the refrigerator once ripe, several months frozen.
RECIPES & TIPS
Feijoas can usually be prepared as you would a guava. Many people prefer to discard the seeds.
In addition to being eaten out of hand, poached or stewed, they can also be juiced, used in desserts, preserves, chutneys or in sauces.
Feijoas pair well with many other fruit varieties, including banana, strawberries, citrus fruit and papayas. Try them in dishes featuring ginger, vanilla, and/or cream.
Feijoas oxidize over time when exposed to the air. If using them in a fruit salad, tart, or other dish where they will be cut but not immediately eaten, dip them in water with a little lemon juice to prevent them turning brown.