Feijoa News

This is the page where we will be posting news that is of interest to the NZ feijoa industry.

For more information contact us at feijoa@itm.org.nz



Napier 11 and 12 November 2016

The AGM is being held at the Crown Hotel Napier on the evening of 11 November. The next day there will be a field trip around the region, visiting a local orchard, hearing latest science news from South America, and also visiting local attractions. Further detail from the links below:

Field Day Links:

  1. Click here for the programme
  2. Click here for a registration form
  3. Click here to register on-line.

Feijoas in the News

The NZ Feijoa Growers Association monitors feijoa news. Click here to access our database of printed media and internet news, stories or feijoa articles. The list includes links to online pages where available

Feijoa Articles Library


new bespoke flavour offering

Choosing your own flavour is more commonly associated with ice cream stands. But now leading Japanese Robata Restaurant MASU in Auckland is taking flavour choice to its shochu bar.

Shochu is a traditional Japanese distilled spirit and MASU diners are being offered the opportunity to design their own custom blend of the famous Japanese liquor.

Current fruit infusions on the MASU menu by the glass are tamarillo, strawberry, feijoa, mandarin, date, coffee, cocoa, and dried apricot but any number of fruits and vegetables can form a tasty aroma and flavour profile.

Click herefor the full on-line story.

2014 New Zealand Ice Cream Awards

Feijoa wins Sorbet Best in Category

The 18th New Zealand Ice Cream Awards were announced 22nd of May, at the Awards Dinner held in conjunction with The New Zealand Ice Cream Manufacturers’ Association’s Annual Conference in Blenheim.

Flavours of English Toffee and Maple Walnut reign Supreme in the 18th year of the New Zealand Ice Cream Awards.

This year there was a total of 302 entries, with increasing participation by smaller gelato and boutique ice cream producers. 32 companies and individuals entered products.

The winner of the Sorbet Best in Category was Carrello del Gelato with their Feijoa Sorbet.

Click herefor the full on-line story.

Kai with Soul

Feijoa wins Sorbet Best in Category

Spotswood College's Food and Nutrition classes teaches students that the key to cooking great- tasting, nutritious meals day after day is to keep it simple. In Kai with Soul, Katy and her students let you in on how easy cooking for a family can be.

Feijoa and apple shortcake is an Easter treat from the classes, using deliciously fragrant, tasty and seasonal feijoas, apples and lemons.

The students really enjoyed the taste of the feijoa shortcake and, for most, it was a new taste sensation. It is definitely a versatile recipe because you can use many different types of fruit. It can be served as a cake or a dessert, is quick and simple to make, and tastes delicious.

Click herefor the full story, and the recipe.

Feijoa part of incentive to get young people to vote

Youth vote campaigners RockEnrol, have launched a competition for 18-30 year-olds, urging them to vote.

RockEnrol is a non-partisan campaign using popular culture to make politics less boring. Flats, whanau and groups of friends are asked to sign up to the competition which involves encouraging peers to enrol and pledge to vote in the 2014 election.

At the end of 10 days the team with the most enrolments and pledges wins. The prize package includes feijoa wine, along with a fully catered house party, an appearance by Tiki Taane, professional videography and a clean up crew.

Click herefor the full on-line story.

Feijoas feature in Royal Feast

Feijoa desert for Prince William and Princess Catherine

Ruth Pretty said "I simply adored the dessert tasting plate we made for Prince William and Princess Catherine when they visited New Zealand.

A swirled passionfruit pavlova was the jewel, luxuriously finished with vanilla whipped cream and passionfruit honey. Sponge-like gingerbread rolled with creamy cinnamon filling stood proud as scrolls.

Diced feijoa, just in season at that time, combined with ginger in syrup and sliced mint cut the sweetness. A sprinkle of crushed dark-chocolate-coated hokey-pokey finished the plate".

Click herefor the story. - and recipes


Pukekohe 8 and 9 November 2013

Pencil in 8 and 9 November for the NZFGA AGM in 2013. The programme is being finalised now, and futher information will be out shortly


Tauranga 26 and 27 October

The NZ Feijoa Growers Association is holding its 2012 AGM with invited speakers, at the Armitage Hotel on Friday 26 October, followed by a field day on 27 October. The field day will be visiting local orchards, ending with a dinner that evening.

The Association has been developing its strategic plan, and there will be opportunity to discuss how this plan is put into action. In particular will be the proposal that the feijoa industry be recognised under the NZ Horticulture Authority, to bring further discipline into exporting.

Members can download registration forms from the members area here. Please email the association at info@feijoa.org.nz

Feijoa Association Press Releases

To raise our profile in the media, the NZ Feijoa Growers Association has written press releases during the past few seasons and circulted these to media in New Zealand and Australia. These press releases contain topical news but are also a good source for feijoa recipes.

They are available from the Promotions page, you can go straight there using this link.

Feijoa Association Radio Advertising

The association has run radio promotions during the last two seasons win conjunction with a competition on Classic Hits. Old Moult Cider has provided prizes.

The intent of these promotions is to lift the profile of Feijoas in New Zealand, and to create demand when the flush comes on. To listen to some of the sound tracks from 2011, please click on this link, to hear the advert, and also click on this link for the announcement to ring in for the competition.

ACC Levy Rate

There is a proposed review of ACC levy rates, which will see an increase in the rates paid by the horticulture sector.

Horticulture NZ has made a submission on behalf of all affiliated industries, and you can read their submission (pdf file) from this link .

Food Bill Submission

NZFGA has made a written submission on the Food Bill which is currently before Parliament, because we are very concerned that the failure to recognise NZGAP (or GlobalGap), which will result in significant and unnecesary duplication o compliance cost. This was despite assurances received from the Minister of Food Safety, other Ministers and NZ Food Safety Authority officials that NZGAP would be recognised as a National Programme. The submission draws heavily on that written by Horticulture NZ.

The full submission is available from this link.

Feijoas are back - and they're great for your health.

This is the second press release from the NZ Feijoa Growers Association for 2010

Feijoas are back - and they're great for your health. These little green fruit have scored so highly in trials for health benefits there's talk of them joining the elite ranks of 'superfruit.' And as we enjoy this year's harvest, there's growing interest in the research community to explore the health benefits of feijoa further, says the president of the New Zealand Feijoas Growers Association, Tim Harper.

Feijoas are very versatile and available from now until early winter. There are lots of ways to enjoy them in the last of summer days and in early autumn. A tangy feijoa salsa adds a really fresh zing to meat or fish dishes; our feijoa and date cake is easy and delicious; the feijoa mousse has a delicate pale pink texture for a sophisticated dessert in stylish glasses; fish with a sweet and sour feijoa sauce is perfect for a unique kiwi dinner.

Sweet and Sour Fish
500g skinned and boned firm fish filletsoil for frying
2Tsp dry sherry½ cup cornflour
1tsp salt
1 tb grated root ginger
2 spring onions,cliced
2 cloves garlic crushed
3 Tb each white vinegar,tomato sauce, orange juice, sugasr, 1 tb dry sherry
1 cup peeled and diced feijoas
1 tsp cornflour

Cut the fish into four cm chunks. Season with salt and sherry then toss in cornflour.

Heat oil for deep frying then fry fish in batches until golden. Drain on absorbent paper and keep warm. In a clean pan, heat 2 - 3 tbs of frying oil and stir fy the ginger , onions, garlic for about 30 secs. Add all the sauce ingredients except the cornflour.

Mix the cornflour into a paste with a little water then stir into the sauce, cooking until thickened. Serve over the fish.

Feijoa Salsa
3 feijoas1 tbs brown sugar
1 onionfreshly ground black pepper

Chop into small pieces and mix together or puree. Serve with steak, chicken or fish or use as a dip.

*Add 1 tbs of chopped fresh coriander for a different twist on this salsa.

Feijoa date cake
100g of butter, softened1 cup chopped dates
¾ cup sugar¾ cup mashed feijoas
1 egg2 tbs milk
1 ½ cups flour1 tsp baking powder
1 tsp baking soda
lemon icing to icelemon zest to garnish

Pre-heat over to 180 deg C. Grease an 18cm square tin. Line the base with baking paper.

Beat together butter and sugar until light and creamy. Beat in egg. Sift together flour, baking powder and baking soda. Fold into creamed mixture.

Stir in dates, feijoas and milk. Spoon mixture into prepared tin. Bake for 45 minutes or until a skewer insterted in the centre of the cake comes out clean. Leave cake in tin for 10 minutes before turning onto a wire rack to cool. When cool ice with lemon icing and garnish with lemon zest.

Feijoa Mousse with Nougat
1/3 cup sugar¼ cup water
2 tsp gelatin600g feijoas
360g ricotta180g nougat

In a small pot combine the sugar and water and place over low heat stirring until dissolved. Remove from the heat and sprinkle the gelatin over the top. Set aside to cool.

In a food processor puree the feijoas, add the gelatin mixture and the ricotta and process briefly or stir to blend. Pour the mixture into individual glasses and refrigerate for at least six hours. Crumble the nougat in a food processor (or chop by hand into small pieces) and sprinkle over the mousse and serve.

Feijoa Facts: