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FEIJOA


Better known to back-yard gardeners as the pineapple guava, thegray-green, egg-shaped feijoa is native to South America. Feijoas have recentlyenjoyed great commercial popularity in New Zealand; they've also been plantedin some quantity in California.

Commercial feijoa varieties are uniformly 2 1/2 to 3 inches long (gardenvarieties are usually smaller). Their pale yellow flesh is very sweet, aromatic,and juicy, not unlike that of the common guava. Some describe the flavoras a cross between pineapple and banana. Tiny seeds in the soft inner pulpare edible. The thick, waxy skin is too tart to eat fresh, but it can beused in pickles or preserves.

A good source of vitamin C, feijoas have about 35 calories per 3 1/2 ounceserving. Fruits sold in markets are usually very firm and bright olivegreen. When ripe, the fruit become soft as a ripe plum and they turn darkgreen; the aroma is pronounced. Ripen fruit at room temperature, uncovered,out of direct sun; turn frequently. Refrigerate ripe fruit, uncovered, ina single layer on paper-towel lined trays for up 2 days, don't freeze.

To eat fresh, cut feijoas in half and scoop flesh from shell with a spoon.To slice, peel fruit with a sharp knife, then cut crosswise into thin slices.Feijoas darken quickly when cut; to preserve their color, cut surfaces withlemon or lime juice (Eight to 10 feijoas yield 1 cup pulp).

For breakfast, offer feijoa halves ready to eat from the shell, or serveslices with pancakes waffles, or sweet omelets. Slices also good in fruitsalads, especially those containing oranges. For dessert
drizzle slices with orange-flavored liqueur and serve with vanilla ice creamor with orange or lemon sherbet or sorbet. Since have the same aromatic,tropical and soft texture as guavas do, you can substitute them for guavasin guava recipes.
Sauteeing: Peel feijoas, then a in halves lengthwise and coat w lemon juice.Saute tender when pierced (about 4 min)

Sporadically avialable from late February through early June for New Zealandfruit; early September through December for California feijoas.

Deamer 5/97