Feijoas, also known as pineapple guavas, are a tropical delight grown in California’s sunny orchards. These small, oval-shaped fruits have a green, slightly bumpy skin and a unique flavor that blends pineapple, guava, and mint. Their sweet and tangy taste makes them a refreshing treat, whether enjoyed fresh or added to recipes.

How to Eat
Feijoas are best eaten when they are slightly soft to the touch, which indicates they are ripe. If the fruit is hard, it may be underripe and more tart. To enjoy a feijoa, slice the fruit in half and scoop out the fragrant, juicy flesh with a spoon. The pulp has a grainy yet soft texture, similar to a pear or guava. The outer skin is edible but can be slightly tart, so most people prefer eating the inner flesh. Feijoas can be enjoyed on their own, added to fruit salads, blended into smoothies, or used as a topping for yogurt or cereal.

A Simple Recipe: Feijoa Salsa

1. Scoop out the flesh of 4-5 ripe feijoas and chop finely.
2. Mix with 1/2 red onion (finely chopped), 1 jalapeño (seeded and chopped), and a handful of fresh cilantro.
3. Add the juice of 1 lime, a pinch of salt, and a drizzle of olive oil.
4. Stir well and refrigerate for 30 minutes to allow the flavors to meld.
5. Serve with tortilla chips or as a fresh topping for grilled fish or chicken.

How to Store
Feijoas are best stored at room temperature if they need to ripen. Once ripe, they can be refrigerated for up to five days. If you want to extend their shelf life, scoop out the flesh and freeze it for later use in smoothies or desserts.

Benefits
Feijoas are rich in vitamin C, which supports the immune system, and they also contain fiber, aiding digestion and promoting gut health. Their antioxidant content helps fight inflammation and oxidative stress in the body. Additionally, feijoas are low in calories, making them a nutritious, low-sugar snack.

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