Feijoas are available in New Zealand in the autumn – March to June.
Storage and Handling
Ripen at room temperature then store in the refrigerator. Handle all fresh produce with care and wash before eating.
Feijoas are native to Brazil, Uruguay, Paraguay, and Argentina. They were brought to New Zealand in the 1920s where new varieties were developed.
- Feijoas were named after a Brazilian botanist, Joao da Silva Feijo
- New Zealand horticulturists developed a number of varieties of feijoas
- The “Apollo” and “Gemini” varieties were named after American space missions because the fruit is shaped like small rockets
- “Kakapo” is named after our native green parrot and “Pounamu” is so named because of its dark green skin
- In California the fruit is known as the “pineapple guava”
- Feijoas prefer cool winters and moderate summers, which makes the Bay of Plenty, Auckland and Northland ideal places for them to grow
- A mature plant can produce 20 to 30kg of fruit each year
Feijoas are a good source of vitamin C and a source of dietary fibre.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.