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Discription:                      Growth Habit: The feijoa is a slow-growing evergreen shrub. The bark is pale gray and the spreading branches are swollen at the nodes and white-hairy when young. In addition to the fruit it provides, the shrub also doubles handsomely as a landscape specimen. When planted close together, the shrubs make a nice hedge, screen, or windbreak. Feijoas can also be espaliered or trained as a small tree with one or more trunks. The wood is dense, hard, and brittle.


Planting Countries:   South America    

Season:                       Throughout the year


Durability:                   One day when ripe               

Nutritive Value:       100g=42Kcal (176KJ) Vitamin C



To store raw feijoas for later use.

half a cup of sugar,
half a cup of water,
One and a half teaspoons
custard powder,
2 tablespoons cold water,
One and a half to two cups of feijoa flesh and
2 teaspoons of lemon juice.

Bring sugar and water to the boil. Simmer for 1 min. Stir in the custard powder mixed with cold water. Cook, stirring for a few minutes, over a moderate heat. Cool. When cold add feijoas. To avoid browning add lemon juice to the surface. Cover and refrigerate



The fruit has a very distinctive, aromatic flavour withtropical overtones including pineapple and guava.


Consumer Information

Feijoas are ready to eat when slightly soft and when the jellied sections in the centre of the fruit are clear. Depending on the variety this may happen on the tree or within 2 -5 days of natural fruit drop. The fruit is unripe when the jellied sections are white and past its best when they are browning. (Unpleasant flavours develop when browning occurs and the fruit should be discarded.) Handle the feijoas very gently - as you would ripe peaches.