5+ A Day



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”


Growing Facts

  • 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

Nutrition Information

2 feijoas - 84 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 154/37 2% 183/44
Protein (g) 0.5 1% 0.6
Fat, total (g) 0.3 0% 0.4
- saturated (g) 0.0 0% 0.0
Available carbohydrate (g) 6.7 2% 8.0
- sugars (g) 6.5 7% 7.7
Dietary Fibre (g) 2.5 8% 3.0
Sodium (mg) 2 0% 3
Vitamin C (mg) 25 64% RDI* 30

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)


Source: FOODfiles