Feijoas are native to Brazil, Uruguay, Paraguay, and Argentina. They were brought to New Zealand in the 1920s where new varieties were developed. Named after the U.S. space program the “Apollo” and “Gemini” strain’s fruit resemble small green rockets. “Kakapo” and “Pounamu” are some other local examples, named for their shiny green skins. We export these all over the world. Interestingly, in California, they are known as “Pineapple Guava”.

In New Zealand, trees fruit in the autumn – March to June. I reckon they are at their peak in May with the start of the duck shooting season. A favourite autumn treat for the kids is a Feijoa and banana smoothie – it’s full of amazing vitamins and minerals to help them get ready for the winter. Shuck some Feijoas into your blender, add a frozen banana, blend, then thin down with apple juice – thank me later. I stole this recipe from Big Danny Boom Chicka’s wife, Anna-Leah, she’s the best!

As a smoking wood, Feijoa is very versatile. It’s a very light wood that produces mild smoke and delicate flavour. Given the amount of awesome smoking woods available in New Zealand, Feijoa hasn’t been explored much. If you’re a pioneer then definitely have a crack!

Batch #1 has been sourced from an old heirloom orchard in Matakana. These trees have had a great spray-free life and will now put a huge smile on your face when you smell them mixed with your food.

Best suited for:
Pork, Poultry, Seafood

Details:
Chunks – Drawstring Bag 7L (3kg±) – $35

Shipping:
I’ll pick it up – FREE
Central Auckland area (<20kms from CBD) – $12.50
Greater Auckland area (20-40kms from CBD) – $25
Chunks ONLY – North Island – $12.50
Chunks ONLY – South Island – $17.50
Chunks ONLY – Anywhere in New Zealand (Rural Delivery) – $21.50