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General Produce

Feijoas

Feijoas
Common Packs:

Single-layer tray packs (various counts)

Receiving Inspecting:

Good quality feijoas should be plump with lime green to olive green skin. Avoid product with blemishes or broken skin. Feijoas are ripe when they give to gentle pressure.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
Shelf-Life:
14 days.
Troubleshooting:

Chill injury displays as brown discoloration of the skin. In severe cases, flesh may discolor as well. To prevent chill injury, do not store below 41° F/5° C.

Usage Ideas:

  • Skewer shrimp, sliced red onions, and chopped feijoas; grill, then drizzle with lime-cumin sauce.
  • Arrange feijoa and mango slices in a circular pattern on top of ricotta-lemongrass cheesecake.
Seasonal Availability:

Major production areas include California and New Zealand.

Seasonality:

Jan
Feb
Mar
Apr
May
Jun
Oct
Nov
Dec

Flavor Profile

Flavor ranges from sweet to tart depending on ripeness with notes of green apple, banana, and pineapple.

Texture Profile

Both the skins and flesh are smooth; the outer part is somewhat leathery, while the inside can be grainy like a pear.

Pairings

Pair with chiles, pork, red onions, ricotta, shrimp.

Substitution Suggestions

Guavas.

Nutritional Information

Serving Size 1 cup feijoas (243g) grams
Calories 130
%Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 5g0%
Total Carbohydrate 31g11%
Dietary Fiber 16g56%
Total Sugars 20g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 41mg4%
Iron 0.34mg2%
Potassium 420mg8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.