Autumn in New Zealand brings a unique fruit that has captured the hearts and taste buds of many: the feijoa. This green, egg-sized fruit falls off trees in abundance, leading to neighbors and colleagues sharing bucketloads of it with each other. In fact, buying feijoas is seen as a last resort, as they are so readily available during the season.
The feijoa, also known as the pineapple guava in the United States, has a gritty, jelly-like, cream-colored flesh that is used in a variety of dishes and drinks, from muffins and cakes to jams and smoothies. It has become a staple on high-end menus in New Zealand, with its peak season starting in March.
For many New Zealanders, the feijoa has become a symbol of the country, much like the kiwi fruit and the kiwi bird. Chef Monique Fiso, known for her modern Polynesian cuisine, often incorporates feijoas into her dishes, praising their versatility and refreshing taste.
Despite its popularity, not every New Zealander is a fan of feijoas. Some customers even specify “no feijoa” when making reservations, much to the bewilderment of feijoa enthusiasts like Fiso.
Feijoas have also made their way into the craft beer scene in New Zealand, with a feijoa-flavored sour ale winning a top prize at the national beer awards. The tangy fruit has found its way into various culinary creations, showcasing its unique flavor profile.
The abundance of feijoas during the season leads to a sense of community and sharing among New Zealanders. Giving away excess feijoas is seen as a way to strengthen relationships with neighbors and friends, embodying the Maori concept of whakawhanaungatanga.
Overall, the feijoa has become a beloved fruit in New Zealand, evoking feelings of nostalgia and community as autumn rolls around, bringing with it the bounty of this unique and versatile fruit.
