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One of the biggest advantages of feijoas is that it can be frozen & cooked without loss of flavour or deterioration to its cream-coloured, fragrant flesh.
Grown in Katikati by our favorite feijoa grower.
Feijoa fruit has a distinctive, potent smell, & a sweet, aromatic flavor.
The aroma is due to the ester methyl benzoate & related compounds that exist in the fruit.
The feijoa tree is an evergreen, perennial shrub or small tree that grows to a height of 1-7 metres, & is grown as an ornamental or fruiting tree.
It produces an attractive burst of red flowers in spring months. Leaves are coloured green on the upper surface & silvery grey on the under side.
Feijoa flesh is juicy & is divided into a clear gelatinous seed pulp & a firmer, slightly granular, opaque flesh nearer the skin.
The texture is rough, close to that of a pear or the closely related guava.
Feijoas are ripe when slightly soft (similar to a banana).
Feijoa is a versatile fruit, used in cakes, muffins, desserts, salsas, sauces, jams, jellies & curries.
Nutrition Information
Serving size: 2 small feijoas - 60g
Avg Quantity per serving | Avg Quantity per 100g | |
---|---|---|
Energy (kJ/Cal) | 94/23 | 156/38 |
Protein (g) | 0.4 | 0.7 |
Fat, total (g) | 0.24 | 0.4 |
- saturated (g) | 0 | 0 |
carbohydrate (g) | 4.8 | 8 |
- sugars (g) | 4.6 | 7.7 |
Fibre (g) | 2.2 | 3.6 |
Sodium (mg) | 1.8 | 3 |
Vitamin C (mg) | 18.0 | 30 |
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research