Feijoa

Feijoa
genus	Acca
subfamilia	{{{subfamilia}}}
species	A. sellowiana

The Feijoa (Acca sellowiana), also known as pineapple guava or guavasteen, is a species of flowering plant in the myrtle family (Myrtaceae), native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as a garden plant and fruiting tree in New Zealand, and can also be found in parts of Australia and California, USA.

Description

The Feijoa is a small, evergreen shrub or tree that reaches heights of 1-7 meters. It has simple, opposite leaves that are approximately 2-6 cm long and 1-2 cm wide. The leaves are thick with a leathery texture and have a silvery underside due to a dense covering of short hairs. The flowers of the Feijoa are striking with a long red, white, or purple stamens and four to five petals. These flowers are edible and have a mild sweet flavor.

Cultivation

Feijoa is cultivated primarily for its fruit, which is considered a delicacy in many parts of the world. The fruit is ellipsoid, about 3-6 cm long, and matures in autumn. It has a sweet, aromatic flavor, which tastes like a combination of pineapple, apple, and mint. The skin of the fruit is thin and edible, but it is often discarded due to its bitter taste.

The plant is adaptable to a wide range of soils but prefers slightly acidic conditions. It is relatively pest-resistant and tolerates partial shade to full sun. Feijoa can be propagated by seed, but for fruit production, vegetative propagation through grafting or cuttings is preferred to ensure fruit quality and size.

Culinary Uses

The fruit of the Feijoa can be eaten raw or used in various culinary dishes. It is commonly used in desserts, smoothies, jellies, and as a flavoring for yogurt and ice cream. The unique flavor of Feijoa also makes it a popular choice for jams and chutneys.

Nutritional Value

Feijoas are a good source of antioxidants, vitamin C, and fiber. They also contain a moderate amount of vitamin B6, vitamin E, and minerals such as potassium, magnesium, and iodine.

Cultural Significance

In New Zealand, where Feijoa is extensively grown, the fruit has become an important part of local cuisine and culture. The Feijoa season is eagerly anticipated, and the fruit is celebrated in various festivals across the country.

See Also

• List of culinary fruits
• Myrtaceae
• Agriculture in New Zealand