Is feijoa edible?

You wouldn’t believe how many times a week I get stopped near my orchard fence in San Diego by curious neighbors pointing at a shrub laden with green, egg-shaped orbs. They always ask the same thing: “Are those things actually edible, or are they just ornamental grenades?”

Alexander Mitchell

I can tell you right now, not only are they edible, but they are also arguably the most underrated fruit we can grow in our Southern California climate. If you haven't tasted a Feijoa yet, you are missing out on a flavor profile that effectively combines the best parts of a strawberry, a pineapple, and a kiwi into one gritty, fragrant package.

We are talking about Acca sellowiana, commonly known as the Pineapple Guava or Guavasteen. Despite the common name, it isn’t a true guava (Psidium), though they are distant cousins in the Myrtaceae family. Here at Exotic Fruits and Vegetables, we’ve found that consumer confusion regarding the name often scares people away from trying this incredible fruit. People expect the muskiness of a tropical pink guava and get confused by the minty, floral aromatics of the Feijoa.

Ever wonder why you rarely see these in mainstream supermarkets despite them growing effortlessly in zones 8 through 11? The answer lies in their shelf life—or lack thereof—which makes them a backyard grower’s exclusive treasure.

Identity Crisis: What Exactly Are We Eating?

The Feijoa is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, and northern Argentina. It loves a cool winter chill, which makes our San Diego nights—dipping into the 40s during winter—absolutely perfect for setting fruit. The fruit itself is about the size of a chicken egg, green-skinned, and retains that green color even when fully ripe. This lack of color change is exactly where most novices fail.

I once ruined an entire batch by waiting for them to turn yellow like a lemon. I watched 40 pounds of premium fruit shrivel on the branch because I didn’t know the golden rule: Feijoas generally drop from the tree when they are perfect.

If you are yanking them off the branch and the stem resists, you are harvesting disappointment. The flavor will be astringent, woody, and lacking that signature perfume.

The botanical name Acca sellowiana honors Friedrich Sellow, a German botanist who collected specimens in Brazil. While locals in South America might call it “goiaba-serrana,” here in the States, we stick to Pineapple Guava, though the taste is far more complex than that simple moniker suggests.

The Flavor Profile: A Symphony in Green

So, is it edible? Absolutely. But describing the taste is like trying to explain the color blue to someone who has never seen the ocean. The texture of the inner flesh is gelatinous and seed-filled, similar to a cucumber but sweet.

Surrounding this jelly is a granular, creamy flesh that feels like a pear (due to stone cells or sclereids). The skin is sour and resinous, which some people love, but most discard.

• The Jelly Center: This is the prize. It tastes intensely of pineapple and strawberry with a high sugar content usually hitting 12-14 Brix.
• The Gritty Ring: The flesh near the skin offers a texture similar to a Bartlett pear but carries distinct notes of wintergreen or mint.
• The Skin: While edible, it is bitter and tart. I throw skins into my compost pile to acidify the mix, but some folks pickle them or chop them finely for chutney.
• The Flowers: Don’t ignore the blooms! The thick, fleshy white petals taste like cotton candy and cinnamon. We toss them in salads for a sweet crunch.

The edible flower petals are my secret weapon for summer salads. You can pluck the petals without hurting the fruit set, essentially getting two crops from a single flower!

I distinctly remember my first harvest. I had planted a ‘Coolidge’ variety, which is self-fertile and reliable here in California.

I picked a fruit off the ground, sliced it open with my pocket knife, and the aroma hit me instantly. It smelled like a fruit salad left in the sun—sweet, floral, and potent. One bite, and I realized why New Zealanders are so obsessed with this fruit. It’s a flavor bomb.

Nutritional Powerhouse

Beyond the taste, you are putting high-octane fuel into your body. These green eggs are loaded with fiber—about 6 grams per cup—which is fantastic for digestion. They are also rich in Vitamin C, providing nearly 50% of your daily requirement in a 100-gram serving. What’s the real secret to success in a healthy diet? Variety. Adding unique phytochemicals from plants like Feijoa strengthens your immune system in ways a standard apple cannot.

Our experience at Exotic Fruits and Vegetables has shown that customers who incorporate Feijoa into their morning smoothies report better digestion and sustained energy levels, likely due to the high fiber content regulating sugar absorption.

Research indicates that Feijoa extract possesses significant antimicrobial and antifungal properties. Historically, the leaves have been used in tea to treat dysentery and cholera in South American folk medicine.

How to Eat a Feijoa: A Practical Guide

If you hand a Feijoa to a stranger, they will likely bite into it like an apple and immediately spit it out because of the sour skin. There is an art to consumption here. Think of the Feijoa skin as a wrapper—technically you can eat it, but you probably shouldn’t if you want the best experience.

1. The Squeeze Test: Before cutting, gently squeeze the fruit. It should yield to pressure slightly, similar to a ripe avocado or a banana that is ready to eat. If it’s rock hard, leave it on the counter for 2-3 days.
2. The Equator Cut: Take a sharp knife and slice the fruit crosswise (around the middle), not lengthwise. This exposes the beautiful star-like pattern of the seed jelly.
3. The Scoop: Use a teaspoon to scoop out the flesh, rotating the fruit as you dig. You want to get right up to the skin without scraping the bitter green rind.
4. The Immediate Consumption: Eat it immediately. The flesh oxidizes and turns brown within minutes of exposure to air, just like an apple.
5. Culinary Application: If you have a surplus (and you will—a mature bush produces 30-40 pounds), scoop the flesh and freeze it, or stew it with ginger and sugar for a compote that pairs perfectly with pork chops.

Avoid blending the skin into smoothies unless you want a drink that tastes like medicinal turpentine. The essential oils in the skin are incredibly potent and will overpower any other fruit you add.

Growing Feijoa in the US: A Farmer’s Reality

For those of you inspired to grow your own, you are in luck. This is one of the most forgiving “exotic” plants you can put in American soil. In San Diego, we deal with clay-heavy soil and expensive water, yet my Feijoa hedges thrive with minimal intervention. They are drought-tolerant once established, though fruit quality suffers if you starve them of water during the summer swell.

I use a specific irrigation schedule: 5 gallons of water per plant, once a week, delivered via drip line. If a heat wave hits—like our notorious Santa Ana winds where temps hit 95°F with 5% humidity—I bump that to twice a week. That’s it. No daily fussing.

Do not plant Feijoa in a spot with standing water. They are susceptible to Phytophthora root rot if their “feet” are wet for more than 24 hours. Well-draining soil is non-negotiable.

One challenge I faced early on was pollination. While ‘Coolidge’ is self-fertile, varieties like ‘Mammoth’ and ‘Triumph’ need a partner to dance with. I planted a lonely ‘Mammoth’ years ago and got zero fruit for three years. I thought the tree was defective. Turns out, it just needed a mate. I planted a ‘Apollo’ nearby, and the next season I was drowning in fruit. Pollination is primarily done by birds (like mockingbirds) eating the petals, not just bees.

When to Harvest?

The harvest season here in California generally runs from late September through December. This fills a critical gap in the orchard when the summer stone fruits are gone, but the winter citrus hasn’t fully sweetened up yet. It is nature’s way of keeping fresh fruit on the table during the autumn lull.

The most reliable way to harvest is to give the bush a gentle shake every morning. Whatever falls is ready. I lay a clean tarp or old blankets under the canopy during peak season. It keeps the fruit off the dirt and makes collection a ten-second job. Do not let them sit on the ground in the sun for more than a day, or they will ferment and spoil.

“Growing Feijoa is like having a savings account that pays out in vitamins right when everyone else is getting the flu.” — Local San Diego Orchardist

The Verdict

Is Feijoa edible? It is one of the finest eating experiences you can have in the garden. It is complex, tangy, sweet, and aromatic. It requires patience to determine ripeness and a bit of technique to eat, but the reward is worth the effort.

We at Exotic Fruits and Vegetables believe in connecting people with the food that grows best in their local environment.

For the southern half of the United States, the Feijoa is a champion that demands very little and gives back abundantly. If you see those green eggs at a farmer’s market, or are lucky enough to spot a bush in a neighbor’s yard, ask for a taste. Just remember to bring a spoon.

Have you ever judged a fruit by its cover and been wrong? The Feijoa teaches us that the dullest green skin often hides the most vibrant flavor. Get out there, plant a bush, and enjoy the harvest.

Buying Feijoas at a standard grocery store is often a letdown. They are usually picked under-ripe for shipping, resulting in a rubbery texture and rubbery taste. Grow your own or buy local for the real experience.

Store ripe fruit in the refrigerator for up to 5-7 days to maintain that perfect balance of sugar and acid. Any longer, and the flesh starts to turn brown and the flavor becomes flat. Enjoy them fresh, and happy growing.