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Feijoa (Pineapple Guava)

The feijoa, also known as the pineapple guava and the guavasteen, is an exotic and interesting fruit that is native to South America (Argentina, Brazil, Paraguay, and Uruguay) and is also grown in New Zealand and in the United States, in California and Florida. It is a sweet fruit whose taste is similar to a combination of the following fruits: banana, strawberry, guava, and pineapple.


You can recognize a feijoa fruit by its blue/green skin that varies in texture from smooth to coarse. Additionally, feijoas are oval in shape and are approximately one inch to 3 1/2 inches in length. Although you should not eat the skin of a feijoa fruit raw, you can use it as an ingredient in preserves. When you cut into a feijoa, you will see thick, juicy flesh that is either light yellow or white in color. Additionally, approximately thirty seeds are present within the flesh. These seeds are very small and can be eaten along with the flesh. The feijoa fruit is also known for its fragrant and long-lasting aroma.

Once purchased, use your feijoa as soon as possible. It is best to refrigerate ripe feijoas.

Because feijoas have a unique taste, they are typically used in fruit salad recipes that call for an especially sweet taste. They are also used as an ingredient in puddings and pies, and are excellent when used to make jams and jellies. Certain commercial manufacturers have also combined feijoas with black teas to produce a pleasant tasting fruit tea. Feijoas can also be eaten raw, provided that you first remove the outer skin. You can also make a quality tasting fruit juice from the feijoa.

Because of their sweet taste, feijoas offer a healthy and nutritious substitute to other more caloric or fatty sweet desserts and snacks. Feijoas also provide a delicious alternative to the more traditional and common fruits used in many recipes.

Freezy Feijoa Sorbet

Freezy Feijoa Sorbet
Serves 4

To Make Feijoa Sorbet, you'll Need:

2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream

Method

Mash feijoas, lemon juice and sugar. Whip egg whites until stiff. Whip cream until thick. Fold beaten whites into the mashed feijoa puree and then fold in the cream.
Freeze until firm.
Take it out half an hour before it is served to slightly soften and cut into pyramid triangles.

Serve with your favourite dessert style sauce, runny honey and garnish with mint or a few slices of feijoa.