Each autumn in New Zealand, a South American fruit takes center stage. The feijoa (pronounced FAY-juh), also called pineapple guava, is thought to have come from the highland regions of Brazil, Uruguay, and northern Argentina. It arrived in New Zealand over a century ago, likely via California and Australia. Although the country exports many fruits around the world, the feijoa is mostly consumed locally because of its short shelf life. While available in countries like Australia and the U.S., no other nation shows the same cultural attachment. New Zealanders collect the fruit from backyard trees and often distribute it freely to neighbors, coworkers, and even strangers. According to horticultural experts, New Zealand’s soil and climate make it an ideal environment for feijoa cultivation, helping the trees thrive in both urban and rural settings.

The distribution of feijoas is deeply communal, supported by around 100 commercial growers who primarily supply the local market. Retail prices average NZ$9–10 per kilogram. While the fruit divides public opinion—some consider it perfumed and delightful, others find it soapy or sour—it remains emblematic of New Zealand’s seasonal identity. Researchers are working to prolong the fruit’s viability through post-harvest innovations, yet logistical issues continue to hinder international trade. Despite these challenges, the feijoa maintains a powerful nostalgic pull for expatriates. Its seasonal abundance, coupled with its role in social exchange, has made the fruit a cherished, albeit underrecognized, emblem of New Zealand’s horticultural heritage. Its appeal is not purely gastronomic but also cultural, symbolic, and intrinsically communal.