What are feijoas called in America?
Ah, feijoas! Or as our friends in the good ol’ USA like to call them, pineapple guavas. You might be wondering why they’ve picked an identity crisis name like that. Well, it’s all about the fruity vibes, my dear friend! Buckle up, let’s dive into the intriguing world of feijoas, their persona, history, and a pinch of culinary magic!
Meet the Feijoa
Feijoas are not just your average fruits; they are little green wonders! Resembling egg-shaped jewels, they flaunt a lime green exterior. If you could picture your favorite pear and gave it a tropical vacation in Hawaii, you’d get feijoas. Inside, they boast a soft, succulent flesh with a texture that’s akin to a pear but with a twist of jelly-like edible seeds that make eating them a delightful adventure!
Origin Story: South America to the USA
These delightful fruits are originally from South America. Imagine the feijoa looking around, sipping on a coconut drink and then packing its bags for a trip to California and New Zealand! It’s like fruit travel goals. Now, they put down roots in the USA, creating a niche in the hearts of fruit lovers. Californian feijoas now give competition to pineapple trees. Who knew fruit could cause such drama?
Flavor Profile: A Tropical Symphony
The flavor is where the magic happens! Think of feijoas as that cool friend who knows everyone at the party. They’ve got a flavor reminiscent of pineapple, quince, and lemon, all with a hint of eucalyptus. Yes, it’s a fruity Fiesta in your mouth! It’s a whirlwind taste explosion that might just convince you to turn every meal into a tropical getaway. Warning: excessive feijoa consumption may lead to spontaneous hula dancing. You’ve been warned!
How to Eat Feijoas: No Fancy Cutting Required
So, how do you eat these incredibly enticing fruits? Grab a feijoa that’s slightly soft (not squishy, please; we’re not looking for fruit soup). It’s simple: cut it in half, and voila, you can spoon out the pale green pulp along with those adorable edible seeds. No fancy kitchen gadgets needed. If the idea of cutting a fruit intimidates you, just squeeze it a little; if it feels ready to give in, then congratulations, you’re ready for feijoa time!
- How to Use Them:
- Craft a fresh fruit salad and toss in sliced feijoas for that zing!
- Blend frozen feijoas with other equally fabulous fruits to create a phenomenal fruit sorbet.
- Feeling adventurous? Use them as a garnish for roasted meats and surprise your guests!
Storing Feijoas: The Secret to Longevity
Worried about your feijoas going bad? Don’t fret! They truly benefit from a little TLC. Let them sit at room temperature until they are soft and aromatic. To speed up that ripening process (because who needs patience?), place them in a brown bag with an apple. It’s like putting them on a tropical vacation with added apple influence!
If they get too soft, don’t worry; you can refrigerate them for up to five days. Or if you’re like, “Hey, it’s getting feijoa winter”, remove the bitter peel, puree the fruit, and freeze it for several months of fruity bliss later! Such a versatile little fruit isn’t it?
Wrapping It Up: A Fruit Worth Discovering
So there you have it! Feijoas, or as they’re more widely known in America, the pineapple guavas, are a phenomenal addition to your fruit rotation. Their delightful flavor, charming texture, and stunning appearance make them not just a fruit, but an experience. So, the next time someone mentions feijoas, you can nod knowingly and say, “Oh, you mean pineapple guavas? I love those!”
If you haven’t tried feijoas yet, it’s time to hit the stores or your nearest farmer’s market. Trust me; your taste buds will thank you. Let’s not forget, feijoas are a fruity delight that should definitely be on your “to eat” list. Cheers to feijoas and their wonderful contributions to our snacking lives!