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- Feijoa (Colombia/Brazil)
The feijoa takes it name from the Portuguese botanist, Dom da Silva Feijoa, who discovered the fruit in Brazil. They are a distant member of the guava family, and it is evident through the taste and aroma.
They can be up to the size of a small egg however are usually smaller than this and have tough dark green skin. The outer part of the flesh is grainy and firm but the central portion of the fruit is a sweet and creamy, clear jelly-like pulp.
The sweet aromatic flavour of this fruit is comparable to pineapple and guava, hence the nickname 'pineapple guava'.
The tiny edible seeds in the centre are not noticeable.
Feijoa are rich in Iodine and a great source of vitamin C.
Also known as
Pineapple-Guava, guavasteenOrigin
ColombiaPreparation
Feijoa are ripe once they soften, usually after a few days. To eat, simply slice longways and scoop out the flesh.Usage
Whilst best enjoyed raw, it's quite popular in New Zealand to see feijoa used in baking and to make jams.Storage
Store at room temperature to ripen. Once ripe, keep in the refrigerator and consume within a few days.Check the video link below our images for a 3rd party Youtube video! :

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