Natural form

Whole feijoa fruits showing their distinctive egg shape and smooth green skin.

Shows the reader the exact appearance and size of the fruit as found in nature or at market, making it unmistakable.

Produce

Feijoa

Egg-shaped green fruit with fragrant, gritty flesh tasting of pineapple, guava, and mint.

Feijoa, or pineapple guava, is a small oval green fruit with translucent, aromatic flesh that tastes like a blend of pineapple, guava, and mint. Popular in New Zealand, Brazil, and Colombia, it is eaten by scooping out the flesh with a spoon and is used in jams, chutneys, and desserts. Its intense perfume fades quickly once cut, so it is best eaten fresh and ripe.

Feijoa (Acca sellowiana) is an egg-shaped tropical fruit native to southern Brazil, Paraguay, Uruguay, and northern Argentina. The waxy green skin—sometimes blushing reddish when ripe—is thick and astringent, making it inedible; the flesh is what you want. Inside, creamy pale-green to jelly-like flesh surrounds dozens of tiny edible seeds, creating a distinctive gritty, granular texture that comes from the fruit's high pectin content. The flavor is deceptively complex: sweet-tart with tropical notes of pineapple and guava, a subtle minty undertone, and occasional hints of passion fruit or cucumber depending on ripeness. A ripe feijoa gives slightly when pressed near the stem end and emits a musky-sweet, distinctly tropical aroma. The fruit is commercially grown primarily in New Zealand and Australia, with smaller operations in California and South America, making it a relative specialty in most markets outside those regions. Its volatile aroma compounds—esters and terpenes—are powerful but diminish quickly with heat, which means raw preparations deliver the most intense feijoa experience, while cooked applications yield milder, more jammy results.

Measured in: piece
Storage: Fridge

Types & varieties

Coolidge

Most widely planted commercial variety; large fruit with excellent flavor and reliable yield

Mammoth

Very large fruit up to 10 cm long; originated in California; ideal for fresh eating

Superba

Compact growth with heavy bearing; medium-sized fruit with mild flavor

Trask

Originated in Santa Barbara, California; medium fruit with aromatic flesh

Brite

Developed in New Zealand; bright green flesh, sweet flavor, suited for processing

Robert

Cold-hardy variety; smaller fruit with intense, concentrated flavor

Space 5

Modern New Zealand commercial cultivar; uniform size and consistent quality

Understanding Feijoa Ripeness

Getting feijoa ripeness right is critical because the fruit does not continue developing flavor once picked like a banana or avocado does. Underripe feijoas taste flat and vegetal, lacking the aromatic complexity that defines the fruit. Overripe feijoas develop fermented, almost alcoholic notes and mushy texture. The window for optimal use is narrow—1 to 3 days at room temperature after reaching slight yield at the stem end. Once ripe, use immediately or refrigerate.

Rock-hard feijoas from the store may never ripen properly if picked too early
Ripe feijoa continues to ripen slightly in the refrigerator but will eventually decline
Slight browning of cut flesh is cosmetic, not harmful—oxidation affects appearance more than flavor
Freeze scooped flesh on a tray first, then transfer to bags, for best texture retention in frozen storage

Common uses

Fresh eating—split lengthwise and scoop flesh with a spoon; the only part to eatJams, jellies, and preserves—high natural pectin makes feijoa excellent for setting without additivesJuice and smoothies—blended raw, often with citrus or other tropical fruitsBaked goods—folded into batter for cakes, muffins, breads, and slicesChutneys and sauces—savory applications with ginger, chili, and vinegarDesserts—ice cream, sorbet, fool, mousse, pies, and crumblesInfused spirits—gin, vodka, or rum steeped with feijoa for flavored liqueurs and cocktailsSalsa and condiments—diced fresh with red onion, cilantro, lime, and chili for savory dishesBreakfast applications—yogurt parfaits, oatmeal topping, smoothie bowlsEdible flower petals—used in salads or as garnish; a lesser-known but valid use

Tips & pitfalls

Select fruit that gives slightly at the stem end when pressed—rock-hard feijoas indicate poor ripeness at harvest and won't develop properly
Ripen at room temperature for 1–3 days until fragrant and yielding, then refrigerate immediately
Do not eat the skin—it contains bitter, astringent tannins—though the calyx end (blossom remnant) on New Zealand fruit is normal and harmless
Scoop flesh immediately before serving; exposed feijoa browns quickly from oxidation, especially if using in salads or fresh applications
For smoothies or juices, blend the entire interior including seeds for maximum fiber and nutrients; strain only if a smoother texture is desired
When making jam, cook to gel point (220°F/104°C at sea level)—the natural pectin sets well without commercial thickeners
Common mistake: using underripe feijoa results in flat, underdeveloped flavor lacking aromatic complexity
Common mistake: waiting too long—overripe feijoa develops fermented, alcoholic notes and mushy texture beyond usefulness
Common mistake: discarding the edible seeds—they are tiny and unnoticeable when cooked but contribute valuable fiber

Nutrition

61kcal

Energy

255 kJ · per 100 g

Where the calories come from

Protein 4%Carbs 90%Fat 6%

Protein

0.7g

1% DV

Carbs

15.2g

6% DV

Fat

0.4g

1% DV

Fiber

6.4g

23% DV

Sugars

8.2g

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C37% DV

Folate6% DV

Vitamin B64% DV

Potassium4% DV

Vitamin K3% DV

Niacin (B3)2% DV

Source · USDA FoodData Central · Feijoa, raw

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In the shops

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Good to know

Botanical name: Acca sellowiana (formerly Feijoa sellowiana)
Also called: Pineapple guava, Brazilian guava, false guava
Harvest season: October–December in Northern Hemisphere; March–June in Southern Hemisphere
Ripe test: Gives slightly to gentle pressure near stem end; intensified musky-sweet fragrance
Refrigerator storage: 5–7 days once ripe
Freezer storage: Scooped flesh freezes up to 6 months
Key nutrients: Vitamin C (20–30 mg per 100 g), dietary fiber, vitamin B6, potassium, antioxidants
Flavor compounds: Esters and terpenes volatile at high heat; raw preparations preserve maximum aroma
Plant hardiness: USDA zones 6–10; tolerates light frosts; coastal California thrives

Substitutes

Guava (common or strawberry) — Similar tropical sweetness; texture is softer, not gritty; use 1:1 in cooked applications
Pineapple — Provides similar sweet-tart balance and tropical notes; texture differs (juicier, stringier); best for sauces and smoothies
Passion fruit — Shares floral, tropical intensity and seediness; more acidic; use less quantity and taste as you go
Kiwi — Gritty texture is similar; flavor differs but works in desserts and salads; reduce sugar if substituting in sweet preparations

Pairs with

CitrusGingerVanillaFresh mintGoat cheese or cream cheeseChili Honey Rum Cucumber Cinnamon

Also called

Pineapple Guava