Feijoas

Feijoas are available in New Zealand in the autumn – March to June.

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

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