The fruit usually is eaten by cutting it in half, then scooping out the pulp with a spoon.
The fruit has a juicy, sweet seed pulp and slightly gritty flesh nearer the skin. If the utensils needed to eat it this way are not available, the feijoa may be torn or bitten in half, and the contents squeezed out and consumed. An alternative method is to bite the end off and then tear the fruit in half length ways, exposing a larger surface with less curvature and using one’s teeth to scrape the pulp out closer to the skin. This method results in less waste of the fruit.A feijoa may be used as an interesting addition to a fruit smoothie
, and may be used to make wine or cider and feijoa-infused vodka
. The flavour is aromatic, very strong and complex, inviting comparison with guava
, and often containing a faint wintergreen
-like aftertaste. It also is possible to buy feijoa yogurt
, fruit drinks, jam, ice cream, and such in New Zealand; as well as vodka like 42 Below
. It also may be cooked and used in dishes where one would use stewed fruit. It is a popular ingredient in chutney
. The very strong, complex flavour can make using feijoas, in combination with other fruits or vegetables, a creative and complex undertaking.Fruit maturity is not always apparent visually, as the fruits remain the same shade of green until they are overripe or rotting. One usually may sense ripeness, however, by giving the fruit a soft squeeze; a ripe feijoa will yield to pressure somewhat like a just-ripe banana
. Generally, the fruit is at its optimum ripeness the day it drops from the tree. While still hanging, it may well prove bitter; once fallen, however, the fruit very quickly becomes overripe, so daily collection of fallen fruit is advisable during the season.When the fruit are immature, the seed pulp is white and opaque. It becomes clear and gelatinous when ripe. Fruits are at their optimum maturity when the seed pulp has turned into a clear jelly with no hint of browning. Once the seed pulp and surrounding flesh start to brown, the fruit is overripe, but still may be eaten, or used to make a delicious juice.
The flower petals are edible, with a flavor that is slightly sweet with hints of cinnamon. The most common use is as an addition to salads. They regularly are consumed by birds.
Feijoa is also cultivated in Azerbaijan. Besides its consumption in natural form, feijoa jam and compote is prepared and produced both in home and on industrial scales.
New Zealand Feijoa Growers Association on Facebook
My Grapefruit Tree