Feijoa (Pineapple Guava)
Acca sellowiana · ananasguave · pineapple guava
Feijoa (Pineapple Guava): what every chef needs to know
Across kitchens worldwide, Feijoa (Pineapple Guava) has earned a reputation as a small oval fruit with a green skin and white-cream creamy flesh. The flavour combines guava, pineapple and mint with a floral aroma. Feijoa is most widely grown in New Zealand and Brazil. The season falls from March to June in the Southern Hemisphere. The edible skin has a slightly bitter, floral flavour and can be eaten. Feijoa is relatively high in fibre and exceptionally rich in vitamin C and folate.
Feijoa (Pineapple Guava): nutritional values per 100g (fresh vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173965) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173965).
Feijoa (Pineapple Guava): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
New Zealand tradition of feijoa-apple chutney with ginger alongside a cheese board with cheddar and stilton
Refreshing feijoa sorbet with lime and coconut water, characteristic of the Brazilian-Australian dessert repertoire
Tropical smoothie of feijoa, pineapple and coconut milk with mint as garnish
Feijoa (Pineapple Guava): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
half lengthwise and scoop out the creamy flesh; the green skin is also edible but bitter.
Blend the flesh with sugar syrup and lime; the intense flavour requires less saute than other sorbets.
Combine with ginger, apple, white wine vinegar and sugar for an aromatic chutney to serve with hard cheeses.
Feijoa (Pineapple Guava): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Feijoa (Pineapple Guava): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Feijoa is available in Northern Europe twice a year: April to June (exports from New Zealand, Southern Hemisphere) and October to November (Northern Hemisphere, Colombia and Azerbaijan).
Feijoa (Pineapple Guava): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Feijoa (Pineapple Guava): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Tropical passionfruit and grapefruit tones of Marlborough Sauvignon blanc resonate with the pineapple-guava flavour profile of feijoa
- Marlborough Sauvignon Blanc
Rose petal and lychee aromas complement the floral notes of feijoa in desserts and starters
- asace Gewürztraminer AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Feijoa (Pineapple Guava)
At what temperature should you store Feijoa (Pineapple Guava)?
Store Feijoa (Pineapple Guava) at 4–8°C (ripe feijoa), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Feijoa (Pineapple Guava) professionally?
The primary professional technique for Feijoa (Pineapple Guava) is Raw halveren and lepelen at room temperature for 3 min. Always verify core temperature with a calibrated probe thermometer.
Does Feijoa (Pineapple Guava) contain allergens?
Feijoa (Pineapple Guava) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Feijoa (Pineapple Guava)?
Feijoa (Pineapple Guava) provides 55 kcal, 1.2g protein and 0.8g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 173965).
When is Feijoa (Pineapple Guava) in season?
Feijoa (Pineapple Guava) is in season in Northern Europe during Apr, May, Jun, Oct, Nov. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
