The feijoa was collected in southern Brazil by a German explorer Freidrich Sellow in 1815 and introduced to Europe by French botanist and horticulturist, Dr Edouard Andre, in 1890. It was named after Brazilian botanist, Joam da Silva Feijo.
Feijoas were introduced into New Zealand in the 1920`s.
In some countries the feijoa is called "pineapple guava".
You can freeze the feijoa no problem.
Recipes use either pureed feijoa, diced and peeled, ( in 1 cm dices) and occasionally larger pieces. I normally cut in half and then scoop the insides out, or you can peel them, and put into a plastic bag or container to freeze. If puree is needed freeze them in ice cubes for recipes or drinks. If you are in a real hurry (and have heaps of freezer space) you can freeze whole.
A lot of recipes call for cups of chopped feijoas that could be in whole cup quantities or whole(s) plus a half. I suggest if you have excess feijoas to freeze them in cup and half cup quantities. What I do is freeze them in containers then the next day I take them out of the container and put into a tightly sealed freezer bag. This works well to get the right cooking quantities resulting in year-round feijoas.
You may add a little lemon juice to help stop browning, this is optional.
Another suggestion to store raw feijoas for later use is...
Bring sugar and water to the boil. Simmer for 1 min.
For great recipes check out The Feijoa Recipe Book.
The fruit has a very distinctive, aromatic flavour with
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.
For information on the Pineapple Guava in the U.S.A. check out the California Rare Fruit Growers.
(per 100g of freshly picked fruit)
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New Zealand -most nurseys stock the feijoa. Get local advice on the best variety for your area. Apollo in NZ tends to be a later fruiting, but sweeter flavour. It is the prefered table fruit. For more info read "Feijoas - Origins, Cultivation and Uses" Thorp and Bieleski. Published by David Bateman Ltd, Auckland, NZ.
Visit our B&B Cottage in New Zealand and taste our feijoas! www.dannevirkebnb.co.nz