Fruit-loving Kiwis derive pleasure from sharing their produce

Rewritten Article:

Auckland, New Zealand

The odd national fruit of New Zealand isn't native to the country – it hails from the Brazilian highlands, Uruguay, and Argentina. However, it's nowhere else as cherished as it is in the Land of the Long White Cloud. You guessed it – we're talking about the feijoa.

Available in California and Canberra, this strange, green, perfumed, oval-shaped fruit with divisive flavor can be found anywhere, but no country has embraced it like Kiwis have.

Due to its limited shelf life, New Zealand – renowned for its fruit exports – hasn't been able to market feijoas globally like they did with apples and kiwis. But during those brief weeks each year when the fruit is ripe, the country goes feijoa crazy.

The fruit's allure stems partly from its acquisition. As autumn rolls around, fallen fruit forms fragrant carpets beneath backyard trees and is collected in boxes, bags, and buckets to be given away for free near homes, offices, and on neighborhood Facebook groups. The sheer abundance ensures many can indulge in the feijoa bliss without ever spending a dime.

Kate Evans, author of Feijoa: A Story of Obsession and Belonging, says, "It's sort of noncommercialized. We turn up our noses at the idea of buying them in the shop."

For suburban residents like Diana Ward-Pickering, this season, she gave away "thousands" of feijoas from her five backyard trees: to neighbors, coworkers, friends, and even the eyelash technician of her daughter.

One recent Sunday, Ward-Pickering picked a feijoa from the ground, cut it open with a spoon, and relished the creamy pulp. "Delicious," she said. Though she could finish a kilogram in a sitting, even her palate couldn't keep up with the sudden bounty every April.

"There are people who can't afford to pay for them," Ward-Pickering said. "We happily give them away."

Though every New Zealander may not be a feijoa enthusiast, the fruit elicits a strong opinion. While its texture, flavor, and aroma enchant some, it's gritty, soapy, or sour to others. Ward-Pickering's daughter Lizzy winced after tasting a piece and claimed, "It's giving snot. My mind has not changed."

For expatriate Kiwis craving feijoas abroad, the fruit represents a comforting taste of home, reminding them of their unique Kiwi childhood.

Evans, who once paid A$3 (US$1.90) for a single feijoa in Australia, shared that in twelve years overseas, she often saw expats asking the same question online: "Where can I find feijoas?"

The exact path of how the feijoa reached New Zealand is something of a mystery, Evans said. But what is known is that the fruit has been in New Zealand for over a century, likely originating from California via Australia.

The feijoa tree flourishes in New Zealand, according to growers, thanks to factors such as the soil, subtropical climate, and absence of destructive insect species[4]. As a result, the fruit is popular both for commercial and backyard consumption. The trees can also be found in stores for about NZ$9 to NZ$10 (US$5 to US$6) per kilogram, while a hundred commercial feijoa growers cater to the domestic market and feijoa-infused products like cider, kombucha, and juice[4].

Though exporting feijoas is challenging due to their limited shelf life – only two to three weeks in refrigeration – research is underway to increase their storage life[4]. However, with the name feijoa unknown abroad, it remains for now an institution of New Zealand's autumn.

"It's something that kind of bonds us and gives us an excuse to talk to people around us," Evans said. Though kiwis are a lucrative export for New Zealand, "we don't love it the way that we love feijoas," she added.

[1] The Hillside Feijoa Company: https://www.hillsidefeija.co.nz/history[2] NZ Feijoa Growers Association: https://www.feijoa.org.nz/[3] NZ Herald: https://www.nzherald.co.nz/nz/news/article.cfm?c_id=1&objectid=11938299[4] Zespri: https://www.zespri.com/about/our-growers-and-partners/growing-kiwifruit/

Enrichment Data Highlights:

The feijoa's journey to New Zealand is a bit unclear, but it likely came from California via Australia around a century ago.
The soil, subtropical climate, and absence of destructive insect species make New Zealand an ideal location for the feijoa tree to flourish.
The feijoa is a significant cultural symbol in New Zealand, evoking fond memories of childhood and fostering a communal bond among locals.
Short shelf life limits the feasibility of commercial exporting, keeping feijoas primarily a domestic product in New Zealand.
Despite its short shelf life, the feijoa is embraced in various forms, like cider, kombucha, and juice, strengthening its presence in the local market.

In New Zealand, the feijoa craze doesn't just revolve around eating the fruit; it also extends to various food-and-drink concoctions, such as feijoa cider, kombucha, and juice.
The feijoa, with its unique flavor and versatile lifestyle applications, is not just a food-and-drink delight, but also a home-and-garden sensation, thriving in backyards across the country.