Feijoas are high in antioxidants (such as flavonoids and glycosides), minerals (calcium, phosphrous, potassium and magnesium) and is a great source of vitamin C and fibre. They also contain small proportions of B-complex vitamins such as pantothenic acid, niacin, and vitamin-B6 (pyridoxine).
How to Select Feijoas
When selecting feijoas, choose ones free of blemishes and that have a distinctive tropical fruity aroma. Ripe fruit are slightly soft to the touch and the jellied section of a freshly-cut feijoa is clear. Under-ripe fruit will reveal a half white-half clear jellied section and over-ripe fruit will have a greyish or brown centre.
When the fruit is at its most flavourful, it drops from the tree.