Exotic Fruit Market grows Feijoa in California, USA since 2003.
The scientific name of Feijoa is Acca sellowiana. The feijoa (fay-JOH-ah or fay-YOH-ah) is often mistakenly called the pineapple guava. Feijoas have an exotic aroma for such a small, bumpy, egg-shaped fruit. One whiff holds the scent of pineapple, Concord grapes, quince, and mint. The flesh is tart, creamy and granular, like a Seckel pear. When ripe, the center is jelly-like with tiny seeds. Feijoas are available from spring to early summer, and again from fall to early winter.
Feijoa is a very rich source of soluble dietary fiber (6.4 g per 100 g of fruit, about 17% of DRA), which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by decreasing exposure time to toxins as well as binding to cancer-causing chemicals in the colon.
Feijoa fruit is an excellent source of antioxidant vitamin-C. 100 g fresh fruit provides 32.9 mg of this vitamin, about 55% of DRI (daily-recommended intake). Vitamin-C is a water-soluble antioxidant that works well against viral illness through immune-boosting means. Regular consumption of fruits rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge cancer-causing harmful free radicals from the body.
Feijoa contains small proportions B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), and vitamin E and K, as well as minerals like calcium, magnesium, copper, and manganese.
Unripened, feijoas can be bitter. When ripe, they feel like soft pears when lightly pressed. The skin ranges from lime green to olive green. To speed ripening, place in a paper bag with an apple. Refrigerate ripe feijoas for 1 or 2 days, or purée the raw fruit (skin removed) and refrigerate for 1 week or freeze for months.
Preparation and Cooking Tips: Peel the thin, bitter skin with a vegetable peeler. Feijoas are good raw or cooked but tend to dominate a dish. They are good in desserts and fruit salads and also make a nice garnish.