Feijoa has a green color and ellipsoid shape with white pulp and small, edible, white seeds. It has a distinctive, sweet aroma.

The feijoa can be consumed fresh by cutting it in half and scooping out the creamy, white pulp with a spoon. The feijoa is commonly used in salads, juices and ice cream. The skin is not edible.

Nutritional information

The feijoa has vitamins A, B1, B2, B3, B6, B9, C, E and minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.

Minimum Brix degress


The Feijoa is grown in Colombia in the cold areas of Boyacá, Caldas, Cundinamarca and Antioquia. The feijoa grows well in areas located between 1,000 and 3,000 MASL. To achieve good flowering, fertilization and fruiting, the ambient temperature must be between 12° and 18°C.