Feijoa or Acca sellowiana also known as Pineapple Guava or Guavasteen.
The feijoa is originally from South America. It owes it name to Don Jose de Silva Feija, botanist and director of the Museum History in Madrid during the Colonial period.
Sellowiana honors Firedrich Sellow, a German botanist who explored Brazil during the 19th century.The feijoa flourishes at altitudes from 5,500 to 7,400 ft, above sea level and once beyond the five year mark, the plant produces permanently.
There are two varieties; Triumph and Mammoth.
This fruit conserves its aroma whether fresh or cooked. It can be used in fruit or green salads, but sparingly; its flavour is strong and could overpower other ingredients.
It mix well with papaya, banana, oranges and strawberries. It is delicious on any kind of dessert, mousse, ice cream or juice.
Although its skin is edible and tangy, many prefer to peel it to obtain a smoother texture.
Its pleasing and seductive aroma and flavor have made it quite popular. New Zealand is the world’s primarily exporter of feijoas.
Experiments in cultivating the fruit have been conducted in California since the turn of the century, but the feijoa continues to be referred to as a new fruit.
In reality, the feijoa was relegated to a secondary position for many years and the tress were considered valuable only doubt as to this fruits magnificent qualities and it is thought to have great potential.
If the fruit is not ripe it is rather tart, but once ripe it is sweet. It should be firm to the touch, with a full bodied aroma and without insect bites or black spots.
To accelerate its ripening, it can be wrapped in newspaper.
Once ripe it can be kept in the refrigerator for two or three days. It can also be pureed and frozen.
Fruit of Feijoa
