Name: Feijoa, also called pineapple guava or guavasteen (Acca sellowiana). It is a member of the myrtle family, related to guava, and is not a true guava.
Description
Feijoa is native to the highlands of southern Brazil, Uruguay, northern Argentina and Paraguay. The name honours João da Silva Feijó, a Portuguese naturalist who worked in Brazil. It was introduced to Europe in France in the late 19th century, then spread to California, the Mediterranean, the Caucasus and, importantly, New Zealand, where it is now a popular backyard fruit and a seasonal autumn treat.
The fruit is a small green egg-shaped fruit with a thin skin, and juicy, sweet-tart flesh with a gritty texture around the seed pulp. It has a strong, aromatic flavour often described as a cross between pineapple, guava and mint. Feijoa trees also produce edible flower petals, which are sweet and slightly fleshy.
Main nutrition value
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Feijoa is a good source of vitamin C and dietary fibre, and also provides folate and some potassium, with its fibre unusually high for a fruit.
How best to be consumed
Feijoas are best fully ripe, when they fall from the tree and give slightly to pressure.
- Cut in half and scoop out the flesh with a spoon, leaving the bitter skin.
- Eat the gritty, seedy centre, which is edible.
- Add to smoothies, yoghurt, porridge, crumbles and muffins, a popular use in New Zealand.
- Cook into jam, chutney or cordial.
- Wait until the fruit is soft, as underripe ones are sharp.
Overconsumption could cause…
Feijoa is safe in ordinary amounts, and issues are mostly digestive.
- Digestive discomfort, such as bloating or loose stools, from the high fibre if a lot is eaten.
- Mouth irritation from the fruit's acidity in sensitive people.
- Skin irritation in some people from the fruit's skin.
- Tooth enamel wear from frequent acid exposure.
Wikipedia — Acca sellowiana, used for origin, naming and history: https://en.wikipedia.org/wiki/Acca_sellowiana
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