Seasons/Availability
Feijoas are available in the late summer through fall.
Current Facts
The Feijoa, scientifically known as Acca sellowiana, is a species native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina and Colombia. The plant has been cultivated since the early 19th century throughout South America and New Zealand. It was first introduced into California in 1908.
Nutritional Value
Feijoas are a good source of vitamin C and dietary fiber. They are also rich in antioxidants which helps protect cells from damage due to harmful molecules called free radicals.
Applications
Feijoas can be enjoyed raw or cooked; they make a great addition to fruit salads, smoothies and baked goods. Feijoas can be used to make jams, preserves or chutneys. They can also be used as a sweetener in baked goods and sauces. Feijoas are often used to flavor alcoholic drinks such as wine, beer, and liqueur.
Health Benefits
Feijoas are low in calories and contain no fat or cholesterol, making them a healthy snack option. They are a good source of dietary fiber which helps keep your digestive system running smoothly. The antioxidants found in feijoas help protect cells from damage due to free radicals which is linked to various diseases such as cancer, heart disease and diabetes. Feijoas have anti-inflammatory properties that can help reduce symptoms associated with arthritis and other inflammatory conditions.
