Tag Archives: feijoa season

Feijoa mania in autumn. Every autumn.

Feijoa season! Very much a New Zealand experience, it seems.

There is something so innocent and wholesome about peak feijoa month in Aotearoa New Zealand. In a time when the world is chaotic and unpredictable, when problems seem to be mounting ever higher and the daily news is pretty darn bleak, this little green oval fruit appears in abundance and suddenly we are all talking about feijoas. Tables appear by gates as children gather the fruit and put them out with an honesty box. $2 a bag seems to be the going rate here, which is usually between a dollar and  $1.50 a kilo.

News outlets come out with the usual fluff pieces. “Today, we have a guest in the studio who has never tried a feijoa (collective gasp of shock) and we are ready with the fruit sliced and a teaspoon for him to have his first taste.” True, I heard that on Radio New Zealand this week. And an evening TV show put up a segment on what to do with your surplus feijoas. Reader, I can tell you there are no magic answers to that issue. All they came up with was to give away your surplus to less fortunate folk who do not have their own, stew them, make feijoa crumble, muffins or feijoa chutney and not much else. I stew some for the freezer, dehydrate them for using in baking and muesli and we eat huge amounts fresh but that is about as far as it goes.

Scooped with a teaspoon and stewed. I don’t add sugar because we find they are sweet enough without.

Predictably there are the naysayers who don’t like the taste or texture but they are a minority. While feijoas have a fairly widespread distribution throughout the country, being a warm temperate to subtropical plant, there are areas where they don’t grow or, if they grow, they don’t fruit consistently because of cold winters. People in those areas must wonder what feijoa mania is all about. But when it comes to home gardens across the nation, feijoas must rank close to lemons and daphnes as being one of the most ubiquitous plants grown.

This popularity has grown through the decades. They have been here since the 1920s but I had never heard of them until I moved from Dunedin to the North Island. With new and improved selections becoming available, their popularity and distribution have grown exponentially.

it is usual to wait until the fruit fall and then pick them up from the ground – for home growers at least – so it is best if the surface beneath them is fairly bare but with a good layer of leaf litter or mulch to give them a softer landing.

They are often referred to as the most democratic fruit or even a socialist fruit but Mark commented this week that really they are egalitarian more than democratic. Despite efforts over the years, they are not a high production commercial crop. They are so easy to grow and fruit so prolifically that their perceived dollar value is low and they bruise easily, making the repeated handling and shipping required by distribution chains problematic. There is an overseas market that is higher value but challenging to meet. The domestic market is very small because so many of us grow our own. Feijoas are something you share around; maybe they are our most socialist fruit after all.

Feijoa sellowiana syn Acca sellowiana is native to South America, particularly Brazil but apparently, we were the first country to introduce preferred selections as home garden plants. Why so popular? Because they are probably the easiest fruit of all to grow. They are evergreen. They don’t need feeding, they don’t need spraying, they don’t get diseased, they have few insect attacks and they are quite happy if you never prune them. You can just plant them in full to half sun and leave them. If you have a good variety and your winters are not extreme, they fruit generously every year.

The dark foliaged plant in the middle is the feijoa. I would describe it as a large shrub rather than a tree. We have four established plants of different named cultivars and have planted another three to cover both early and late season.

In days gone by, seedlings were often sold as hedging plants but honestly, seedlings are not worth having because they are extremely variable and usually have tiny fruit that are mostly skin. Buy named varieties from the garden centre. You won’t regret it. It can be the difference between fruit the size of your thumb versus fruit the size of duck eggs. If you live some distance from neighbours, you either need to buy a variety that is self-pollinating or grow at least two because not all feijoas are self-fertile. It is not generally a problem in urban areas because there are so many growing that your neighbours’ trees will be pollinators.

Sadly the guava moth has arrived in our country, likely blown over from Australia. It is another pest we could have done without. And in areas further north where it has become established, it spoils the reputation of the feijoa as the most easy-care of fruits. There is a lot of work being done on environmentally benign interventions to control guava moth infestations. The internet or your local garden centre will be able to advise you if you are finding fruit with nasty caterpillars and poo inside them. It hasn’t made its presence felt here in the mid-north but I am sure it will at some point in the future.

Even if we have to resort to pheromone traps or other techniques, it will be worth it to preserve our most egalitarian and generous fruit.

The three stages of feijoa season: from anticipation to desperation.

The teaspoon is there for scale. These are good-sized fruit.

We had lunch with friends last week and she of that household was determined to rehome surplus feijoas with us. In vain did I assure her that we have a more than bountiful supply at home, the moment we admired the generous sized fruit from one of her trees, she was loading them into a bag for us. As we left, she spotted more fruit that had fallen and was busily gathering them. “She left no feijoa uncollected” would be an apt epitaph, I decided.

Feijoa sellowiana is native to temperate South America but is probably the home fruit tree most universally grown in this country – sometimes described as either the most democratic or most socialist fruit. This is because once the fruit starts falling, it comes in bucket loads. At the start of the season, enterprising children often bag them and leave them out in an honesty box for passers-by. This is the seasonal phase of feijoa anticipation.

Soon the anticipation morphs into phase two of feijoa abundance. The fruit has a short shelf life and is not suited to transportation so efforts to grow it commercially have generally been less than successful but this rarely matters because it crops so heavily and is so widely grown that there is only a market for the first fruit of the season. During the abundance phase, busy little Squirrel Nutkins around the country are freezing stewed fruit, dehydrating it, baking feijoa muffins and loaves and making feijoa chutney. Newspapers and social media are full of recipes to use up the surplus.

All too soon, a condition best described as feijoa desperation takes hold as our nation reaches the point where you can’t even give the fruit away. This is certainly true in the North Island and the upper South Island. I am not sure how widely grown they are further south but they have a wide climatic range and will grow in most temperate areas.

For those wondering what to do with some feijoas, I can recommend the following recipe which came down my Facebook feed. I failed to note whose recipe it is but I am pretty sure it came from a leading yoghurt supplier – maybe Anchor?

Frozen feijoa yoghurt

1 ½ cups frozen feijoas

2 frozen bananas

1 cup yoghurt

½ tablespoon maple syrup.

Whizz it all up in a food processor or blender.

That is it. That is all you need to do. Eaten straight away, it is like a delicious soft-serve icecream but without the high fat and sugar content. Frozen for two hours, it is more like a firmer icecream. Frozen for longer and it sets rock solid so you need to take it out of the freezer to soften. My advice is to free flow the fruit on a tray, not, as I initially did, freeze them stuck together in a container. It is easier on the food processor.

At least, in our act of culinary appropriation, we have not renamed the feijoa. This is not true of the tamarillo, also from South America, (Solanum betaceum), the kiwifruit from China (actinidia) and the ‘New Zealand cranberry’ which has no relationship at all to actual cranberries but may instead be Myrtus ugni syn Ugni molinae or Psidium littorale – both from South America.

For overseas readers who have not encountered our fruit of NZ socialism, I am not sure how to describe the taste of feijoas. How would you describe the taste of an apple or a pear? A feijoa tastes, fruitily, like a feijoa.