Feijoa sellowiana Berg is from the genus which the German botanist, Ernst Berger, named after João da Silva Feijó, a Portuguese … See more

The fruit matures in autumn and the skin is green. Its shape is roughly that of a prolate spheroid, and it is about the size of a chicken egg. It is sweet, slightly tart, with an aromatic bouquet reminiscent of tropical fruits such as passion fruit, cherry guava See more

Ripe fruit is prone to bruising; difficulty maintaining the fruit in good condition for any length of time, along with the short period of optimum ripeness and full flavor, probably explains why feijoas are not exported frequently, and are typically sold close to where they … See more

Numerous cultivars of feijoa have been developed. These include:
• Anatoki
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The plant is a warm-temperate, subtropical plant that also will grow in the tropics, but requires at least 50 hours of winter chilling to fruit, … See more

Some grafted cultivars of feijoa are self-fertile. Most are not and require a pollinator. Seedlings may or may not be of usable quality; and may or may not be self-fertile. Feijoas will mature into a sprawly shrub but can be kept successfully as a large container … See more

Nutrition
100 grams (3.5 oz) of raw feijoa provides 55 calories and is 13% carbohydrates, 8% sugars, and 1% each of fat and protein. The raw fruit is a rich source of vitamin C, providing 40% of the Daily Value, but supplies no other See more