It’s time to celebrate New Zealand’s feijoa season, adding variety and a nutritional punch to Autumn’s fruit bowls and lunch boxes.
New Zealand Nutrition Foundation Chief Executive Sarah Hanrahan says people tend not to eat enough fruit and feijoas are a great option to up the intake, as well as add all-important variety to our diets.
“On the whole, people don’t eat enough fruit and there’s enormous benefits to getting more into our diets. Feijoas add to the variety of what’s currently available, as well as being a good source of vitamin C, which supports our immune systems and also helps us absorb iron from non-meat sources such as leafy greens.
“They’re not only a source of nutrition, but are also a great choice in terms of a delicious snack without the calories. As with all fruit and vegetables, variety is important and feijoas are a great seasonal option, are well liked and readily available.”
She says these backyard favourites, also known as pineapple guava in California, are one of the few fruit people still tend to pick themselves and eat fresh.
“In the past, many people had lots of fruit trees in their backyards. Feijoa trees seem to be one of the few trees to still remain popular. For many, they’re a real taste of childhood.”
As well as being a good source of vitamin C, feijoas also provide a good source of dietary fibre, supporting digestive health.
Being a popular backyard fruit in the North Island, many people eat them as they are, but don’t forget they are just as tasty in cooked recipes, be it sweet or savoury. Stewing and freezing fresh or cooked feijoas are also great options so you can continue to enjoy them for longer than just the Autumn months. With feijoa season running until June, you’ve got plenty of time to get your hands on some!
Eating seasonal produce is an affordable and tasty way to make sure you and your family are eating at least 5+ servings of a variety of fruit and vegetables every day – benefitting the brain as well as the body.