Feijoa
Acca sellowiana — Myrtaceae
Italiano: Feijoa / Ananas guava
Description
Feijoa (Acca sellowiana) belongs to the Myrtaceae family and is native to SouthAmerica. It thrives in Highland forests, mountains of southern Brazil, Uruguay, Argentina environments across regions including SouthAmerica. Botanically, Feijoa is evergreen shrub of the southern cone producing oval green fruits with aromatic pineapple-guava flavor.. The edible parts include Fruits, Flowers. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May. Nutritionally, Feijoa stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Feijoa offers a Pineapple-guava-mint, aromatic, jelly-like flavor profile. Wait until fruit yields to gentle pressure; cut and eat. Common culinary applications include Fresh eating, Jams, Chutneys, Juice. Popular preparations include Cut and scoop flesh with a spoon when soft. For storage, refrigerate fresh parts. Safety note: None significant. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Cut and scoop flesh with a spoon when soft
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Jams, Chutneys, Juice Storage: Refrigerate fresh parts
Recipes
- Cut and scoop flesh with a spoon when soft
