Feijoa
Acca sellowiana
Feijoa
is also known as Pineapple Guava. Recently, the Feijoa sellowiana
was renamed Acca sellowiana.
Feijoas
are native to extreme southern Brazil, northern Argentina, western
Paraguay and Uruguay where they are common in the mountains.
They
are tropical fruits and are grown between 2,300 and 2,500 meters
altitude and are available year-round
Feijoas
have a thick, white, granular, watery flesh and the translucent
central pulp enclosing the seeds are sweet, suggesting a combination
of pineapple and guava or pineapple and strawberry, often with
overtones of winter green or spearmint. It is usually eaten fresh.
The waxy skin is dull blue-green to blue or grayish green. The
fruit emits a strong long-lasting perfume, even before it is fully
ripe. There are usually 20 - 40, occasionally more, very small
seeds barely noticeable when the fruit is eaten.
All
of the Feijoa is edible except the outer skin. To eat a Feijoa,
simply cut in half and scoop out the center with a spoon. You
can also slice it into fruit salads; use it in place of or in
addition to other fruits in sorbets, sherbets and smoothies. Substitute
for apples or bananas in pies and baking. It's also excellent
roasted with pork. Feijoa can be canned or bottled, they make
good jelly and the pureed pulp dries to flavorful fruit leather.
