Feijoas are native to Brazil, Uruguay, Paraguay, and Argentina. They were brought to New Zealand in the 1920s where new varieties were developed.
They are filled with antioxidant-rich vitamin C, as well as B vitamins, vitamin E, and vitamin K. Feijoas also have plenty of great minerals in them too including calcium and magnesium, and are a great source of dietary fibre.
Feijoas are best when ripened at room temperature. You can speed up the ripening process by placing them in a paper bag for a few days with an apple or banana. Once ripe, they are soft and fragrant, and should be eaten soon. They will keep for up to five days in the refrigerator. To store them for longer periods, the flesh can be frozen by simply scooping out the soft interior of the fruit and pureeing, then store in containers for several months in the freezer. Feijoas can also be frozen whole.
