Feijoa: Tips and Tricks

Feijoas are super popular in New Zealand and South America (where they originate), but they’re just picking up steam stateside, so we’ll forgive you for being unfamiliar with the deliciously complex fruit. Get up to speed with these tips and tricks on storage, selection, and more.

  • Flavor wise, expect to pick up notes of guava, pineapple, and strawberries on first bite. Feijoas also contain a gentle tartness but they’re generally considered to be sweet and tropical. If yours is unusually tart, it’s most likely underripe. 
  • Feijoas keep their green hue throughout their lifespan, so it can be hard to select a good one based on aesthetics. Instead, look for ones that have a fragrant aroma (think perfume) and give to slight pressure. Additionally, feijoas are very delicate, so avoid any fruit that has signs of bruising or damage.
  • Ripe feijoas last around 3-5 before spoiling, so it’s important to use them as quickly as possible. You can extend this slightly by storing in the refrigerator, but it isn’t necessary; feijoas keep well at room temperature. Alternatively, if your fruit seems underripe, store it near an ethylene producing fruit such as apples or bananas to speed up the process. 
  • When preparing feijoas, treat them similarly to guavas. For best results, cut them in half and scoop out the fruit inside. Similarly to guava, feijoas contain internal seeds, but they’re still edible, so you don’t need to necessarily remove them!
  • Not sure how to tell when your feijoas are ripe? Check out the jellied section in the center of the fruit. Feijoas have a clear center when ripe, so avoid any that have a white or brown center, as these are signs of underripe and overripe fruit respectively. 
  • Despite their complex flavor, feijoas are fairly versatile. They can be used in cocktails, baked goods, and desserts! Click here to see some of our favorites.