Monday, 21 May 2007

Nihowera highlights Feijoa

Feijoa (Feijoa sellowiana, synonym Acca sellowiana) are also known as Pineapple Guava or Guavasteen, they are the Autumn fruits from an evergreen shrub.
They originated from the highlands of southern Brazil and parts of Colombia, Uruguay and northern Argentina.
However they have become a very popular plant here in New Zealand since their introduction in the 1920's, with many backyards and baches having heavy laden fruit bearing bushes. New Zealand, especially the North Island has an ideal climate to produce many large fruit and as an added bonus few pests harm the Feijoa, subsequently most New Zealand Feijoa are grown organically, chemical and spray free!

The Feijoa is commonly eaten by cutting it in half, then scooping out the pulp with a spoon, making it ideal for the lunchbox. The fruits have a juicy sweet seed pulp with slightly gritty flesh nearer the skin. They can be eaten whole, skin and all, however this is less common as the skin can be bitter.
I personally would describe the feijoa as tropical combination of strawberry/pineapple/apple and pear flavours, a combination which is often loved or loathed!

Feijoas are often added to smoothies, desserts or made into chutney and jam. It is also possible to buy Feijoa yoghurt, Feijoa Wine, Vodka and other non-alcoholic fruit drinks.

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