Title: Feijoas: The Quintessential Fruit of New Zealand
As autumn arrives in New Zealand, the country is abuzz with the arrival of a unique green fruit that holds a special place in the hearts of many – the feijoa. This egg-sized fruit falls off trees in abundance, leading to neighbors and colleagues exchanging bucketloads of them, with buying them being a last resort for many.
Known as the pineapple guava in the United States, the feijoa has become a symbol of New Zealand, much like the kiwi fruit and the kiwi bird. Its gritty, jelly-like flesh is used in a variety of dishes and drinks, from muffins and cakes to juices and wine. Chefs like Monique Fiso, who specializes in modern Polynesian cuisine, often incorporate feijoas into their creations due to their versatility and refreshing taste.
For fans of feijoas, nothing beats the experience of eating them fresh off the tree, either by cutting them open with a spoon or biting into them and sucking out the contents. The tangy taste of feijoas is hard to describe, but it has been likened to a mix of pineapple and strawberry, making it a unique and beloved fruit in New Zealand.
Feijoas have even made their way into the craft beer scene, with a feijoa-flavored sour ale winning the top prize at the national beer awards. The fruit’s tangy skins add a special taste to the beer, making it a uniquely Kiwi creation.
The abundance of feijoas in New Zealand has led to a sense of community and sharing, with people often giving away excess fruit to strengthen relationships with neighbors and friends. This act of sharing aligns with the Maori concept of whakawhanaungatanga, further solidifying the feijoa’s place as a beloved fruit in the hearts of New Zealanders.
In a country where feijoas thrive with little care and face few pests, the fruit has become a staple in many diets and a source of joy and connection for those who enjoy its unique taste and abundance.
