Feijoas are extremely versatile and can be used in both sweet and savoury dishes. 
Their unique, sweet-tart flavour is one you don’t want to miss out on when they are in season.

Our favourite way to prepare them is to scoop out their great taste and enjoy them as a healthy snack because they are rich in vitamin C.

You might be surprised to know that there are upwards of 15 feijoa varieties out there and that the feijoa is native to Brazil, Uruguay, Paraguay, and Argentina. 

They were brought to New Zealand in the 1920s where new varieties were developed.

This delicious seasonal fruit can be frozen and won’t lose its flavour or texture. So if you can’t get through them all, you can scoop out their pulp and save them for later to use in
 drinks or baking.  The secret is to make sure you puree the fruit first and then freeze it into ice cubes to ensure you get the very best out of them.


An unripe feijoa can be left out for 2 – 3 days to fully ripen. A ripe feijoa should be stored in a sealed container in the refrigerator to best retain their fragrant flavour. 


Although usually eaten raw, a feijoa is also great in a pie, tart, crumble, salsa, or in your next cocktail! Feijoa adds a unique sweet tart-like flavour that can be enjoyed in either a savoury or sweet dish.


The fruit is usually eaten by cutting it in half, then scooping out the pulp with a spoon. Once the fruit is cut, it will turn brown quickly so be sure to use lemon juice to stop this from happening if you’re not consuming it straight away.

Our Favourite Recipe

This delicious muffin is made with sweet feijoa. It’s perfect for breakfast, brunch, or as a snack. The muffin is moist and fluffy, and the flavour is simply delicious. You’ll love the unique taste of this seasonal treat.

Serve poached feijoa over cereal, yoghurt, pancakes, muesli or even with a roasted meat! By just adding a few spoonfuls of this simple seasonal fruit, poached, you’ll transform your meal!