Feijoa
A Flavor Frontier from South America
Hey everybody,
This edition of the Fruits of History is a sneak preview of my upcoming book: “Fruits of History 5: Tropical Treasures”, which is slated to launch very soon.
So, let’s head down to the tropics and explore.
Feijoa: A Flavor Frontier of South America.
You may not have heard of the feijoa before, but this little fruit is making big waves. With its unique taste and impressive nutritional prowess, the feijoa is an emerging culinary delight that's fascinating food lovers everywhere.
But what does it taste like?
The taste of feijoa is often described as a mix of pineapple, guava, and strawberry, with a slight hint of mint. Its unique flavor profile is both sweet and tangy, providing a refreshing and exotic taste experience. The texture of the flesh is smooth and granular, similar to a pear, and the edible skin adds a slight bitterness that contrasts with the sweetness of the interior, although not everyone chooses to eat the skin.
Feijoas can be enjoyed fresh by cutting them in half and scooping out the flesh, or they can be incorporated into various dishes for added flavor. They make excellent additions to salads, baked goods, and smoothies, and their aromatic qualities enhance the taste of sauces and chutneys. The fruit's versatility and distinctive flavor have made it a favorite among chefs and food enthusiasts looking to add an exotic twist to their culinary creations.
More about Feijoa
Originating in the highlands of South America, the feijoa grew relatively unknown to the wider world for centuries. Also called the pineapple guava, it was cultivated by indigenous groups in Uruguay, Paraguay, Argentina, and Brazil long before making its way to global markets in the late 1800s and early 1900s.
Thanks to its ability to thrive in subtropical climates, the feijoa is now grown commercially in places like New Zealand, California, the Mediterranean, and parts of Africa and Asia. Getting it off the ground wasn't easy, however. Early cultivators had to carefully select and graft the best fruit specimens to get the flavors and plant resilience we enjoy today.
So what makes this relative newcomer so special? For starters, the flavor is truly one-of-a-kind - an intricate melding of pineapple, strawberry, and guava notes that delights the taste buds. The feijoa's flesh is creamy and dotted with a delightful crunch from the tiny edible seeds.
Then there are the incredible nutritional benefits. This little green gem is packed with vitamin C, fiber, and powerful antioxidants that promote overall health. Some researchers are even exploring the feijoa's potential anti-inflammatory and medicinal properties.
In the kitchen, the feijoa is an ultra-versatile ingredient. You can enjoy it raw for a refreshing snack, or get creative with jams, salsas, desserts and more. Its complex tropical flavors complement both sweet and savory dishes beautifully.
As demand for new and healthy culinary experiences grows around the world, the feijoa is well-positioned for an even bigger future. Its compatibility with sustainable farming practices like water conservation and organic methods make it an environmentally-friendly crop. And it offers economic prospects for growers and rural communities looking to develop value-added feijoa products.
Additional Sources:
Phan, A., Mridusmita Chaliha, Y. Sultanbawa, and M. Netzel. "Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)." Foods, vol. 8, 2019, doi:10.3390/foods8090376. Link.
Zhu, F. "Chemical and Biological Properties of Feijoa (Acca sellowiana)." Trends in Food Science & Technology, vol. 81, 2018, pp. 193-204, doi:10.1016/J.TIFS.2018.09.008. Link.
Santos, K., N. Peroni, R. Guries, and R. Nodari. "Traditional Knowledge and Management of Feijoa (Acca sellowiana) in Southern Brazil." Economic Botany, vol. 63, 2009, pp. 204-214, doi:10.1007/s12231-009-9076-5. Link.
Vatrano, T., M. Amenta, A. Copetta, M. Guardo, Angelina Nunziata, M. C. Strano, and M. Petriccione. "Multifunctional Role of Acca sellowiana from Farm Management to Postharvest Life: A Review." Agronomy, vol. 12, no. 8, 2022, doi:10.3390/agronomy12081802. Link.
Guerra, M. P., G. C. Cangahuala-Inocente, L. L. D. Vesco, R. Pescador, and C. A. Caprestano. "Micropropagation Systems of Feijoa (Acca sellowiana (O. Berg) Burret)." Methods in Molecular Biology, vol. 11013, 2013, pp. 45-62, doi:10.1007/978-1-62703-074-8_4. Link.
Ramírez, F., and J. Kallarackal. "Feijoa [Acca sellowiana (O. Berg) Burret] Pollination: A Review." Scientia Horticulturae, vol. 226, 2017, pp. 333-341, doi:10.1016/J.SCIENTA.2017.08.054.
