Single-layer tray packs (various counts)
Good quality feijoas should be plump with lime green to olive green skin. Avoid product with blemishes or broken skin. Feijoas are ripe when they give to gentle pressure.
Short-term storage recommendation (7 days or less)
Chill injury displays as brown discoloration of the skin. In severe cases, flesh may discolor as well. To prevent chill injury, do not store below 41° F/5° C.
Major production areas include California and New Zealand.
Flavor ranges from sweet to tart depending on ripeness with notes of green apple, banana, and pineapple.
Both the skins and flesh are smooth; the outer part is somewhat leathery, while the inside can be grainy like a pear.
Pair with chiles, pork, red onions, ricotta, shrimp.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.