About Feijoa
Feijoa, also called pineapple guava, is a small green fruit with fragrant, soft pulp and a sweet-tart flavor. When fully ripe, the inside is soft and spoonable, which can make it a fun fruit for babies learning to eat solids. Its bright flavor can add variety to your child's diet and help expose them to different tastes early on. Feijoa provides vitamin C, fiber, and folate. Vitamin C supports immune function and helps the body absorb iron from foods like beans, lentils, meat, and fortified cereals. The fiber in feijoa can support healthy digestion, while folate plays a role in growth and cell development. Feijoa is not a common allergen, but allergic reactions can happen rarely. Children with a history of latex allergy or reactions to related fruits such as guava may need extra caution. Because the skin can be tough and the fruit is best when soft, always serve only ripe flesh in an age-appropriate way and avoid hard, underripe pieces. Most babies can start feijoa from 6 months old if the pulp is ripe and soft. Begin with mashed or scooped pulp, then progress to small soft pieces as chewing skills improve. Older babies and toddlers can eat feijoa from the shell with supervision, but the outer skin is usually best avoided for younger children because it can be firm and less pleasant to chew.
How to serve by age
Cut the ripe feijoa in half and scoop out the soft pulp. Offer it mashed on a spoon, spread on preloaded spoon, or mixed into porridge or plain yogurt.
Offer small, soft pieces of ripe flesh once your baby is developing a pincer grasp. You can also continue serving mashed pulp. Do not offer firm peel or hard, underripe fruit.
Cut a ripe feijoa in half and let your toddler scoop out the soft center with fingers or a spoon. Supervise closely and discard the skin if your child bites off large pieces.
Offer ripe feijoa as soft bite-sized pieces or let your toddler eat the pulp from the shell with a spoon. Continue to avoid tough skin if it is difficult for your child to chew.
Pairs well with
Safety & allergens
Ripe feijoa flesh is generally low risk when soft, but underripe fruit and tough skin can be harder to manage. Serve only ripe, soft pulp for younger babies, and cut or mash it into age-appropriate portions. Avoid large chunks, firm pieces, and pieces of skin for babies and younger toddlers.
What to watch for
Safety checklist
Storage & shelf life
Store unripe feijoas at room temperature until they soften. Once ripe, refrigerate in an airtight container or produce drawer and use within about 5-7 days.
Freeze scooped feijoa pulp in an airtight container or ice cube tray for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
- Rich in vitamin C to support immune health and iron absorption
- Contains fiber to support healthy digestion
- Provides folate for growth and cell development
- Offers a flavorful way to expand fruit variety
- Not a significant source of protein
- Contains very little fat
- Can be tart, which some babies may need time to accept
Key nutrients
Nutrition facts
| Calories | 61kcal |
|---|---|
| Protein | 0.7g |
| Carbs | 15.2g |
| Fat | 0.4g |
| Fiber | 6.4g |
| Sugar | 8.2g |
| Iron | 0.1mg |
| Calcium | 17.0mg |
| Potassium | 172mg |
| Vitamin C | 33mg |
| Folate | 23µg |
| Zinc | 0.06mg |
per 100 g
In season
Common questions
When can babies eat Feijoa?
Is Feijoa a choking hazard?
Is Feijoa a common allergen?
More first foods
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