Friday, June 6, 2008


The feijoa is a little fruit whose origins are in South America but can be found growing in the Southeastern United States and New Zealand. Despite its tiny size, the feijoa carries a big price tag and if you were to go by smell alone, it would hardly seem worth it. The scent gives a bitter impression and has characteristics notes of unripe or inedible fruits.


However, if you ignore the warning signs of the outer scent and slice it open (in looking at pictures online, slicing it perpendicular to the long side gives a more photogenic view of the innards compared to my lengthwise cut) the aroma becomes more appetizing and noticeably tart. The tartness hits hard upon the initial taste and it like sucking on pure citric acid. The texture is incredibly gritty but not unpalatable and this seems to naturally pair with the tart quality.

Beyond the initial taste and texture shock, the feijoa has a very pleasant flavor which I can't compare to anything else. It is sometimes called a pineapple guava but tastes nothing like either fruit but resembles a miniature version of the latter.

fiejoa cut

While I really enjoyed devouring this little fruit, the price and rarity means that there's not much chance of me making this a regular part of my diet unless, of course, I grew my own... and I just may.

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