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Foods

Feijoa
Why Eat It
Availability
Storage
Preparation
Nutrition Chart


Why Eat It

This egg-shaped, egg-sized green fruit (it resembles a fuzzless kiwi fruit), native to South America, is grown today in New Zealand and California. Its dense, pale yellow flesh has a slightly gritty texture like that of a bosc pear, with a tart flavor and a strong fragrance.

Availability

Look for feijoas in the spring and from fall through early winter.

Storage

Ripen them at room temperature until they reach the softness of a ripe pear, then refrigerate them for a day or two, if necessary.

Preparation

Feijoa can be halved and eaten with a spoon, used in fresh fruit salads or cooked in compotes. (The edible skin may be bitter; if so, peel the fruit before serving.)

Nutrition Chart

Feijoa/1 fresh

25
Total fat (g)
0.4
Saturated fat (g)
0.1
Monounsaturated fat (g)
0
Polyunsaturated fat (g)
0.2
Dietary fiber (g)
2.1
1
Carbohydrate (g)
5
Cholesterol (mg)
0
Sodium (mg)
2


Date Published: 04/20/2005
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