Feijoas last about 5 to 7 days in the fridge when just ripe, 2 to 4 days once very ripe, and 6 to 12 months in the freezer. These small, egg-shaped tropical fruits — also known as pineapple guavas — are highly perishable, so how you store them decides whether you get a few days or nearly two weeks out of them. Store ripe feijoas whole in the crisper drawer at 32°F to 40°F (0°C to 4°C) inside a perforated bag, keep any cut pieces in an airtight container, and freeze the peeled flesh for long-term keeping. For storage timelines on other produce, see how long do mulberries last in the fridge? and how long does coffee last in the fridge?

Storage Method	Estimated Shelf Life
Room temperature (ripe)	2-3 days
Refrigerated, whole (just ripe)	5-7 days
Refrigerated, whole (firm, well packaged)	1-2 weeks
Refrigerated, whole (very ripe)	2-4 days
Refrigerated, cut or sliced	2-3 days
Frozen (peeled flesh)	6-12 months

What Are Feijoas?

Feijoas, also called pineapple guavas, are an exotic fruit prized for a flavor that blends pineapple, guava, and hints of mint or strawberry. They are small and elliptical with lime-green skin and a juicy, jelly-like interior full of tiny edible seeds. Native to South America, they are now widely grown in New Zealand, Australia, California, and other regions with similar climates. Although the nickname pineapple guava links them to true tropical guavas, feijoas differ in taste, texture, and appearance — their green skin stays firm while the aromatic pulp is scooped out with a spoon.

How to Store Feijoas in the Fridge

Yes, you can and should store ripe feijoas in the fridge — refrigeration slows ripening and preserves both flavor and nutrients. To get the longest life, prepare the fruit before it goes in:

1. Select feijoas that are free of bruises, cuts, and soft spots; damaged fruit spoils fastest.
2. Rinse gently under cool running water to remove dirt and residue.
3. Pat completely dry with a clean towel, since trapped surface moisture encourages mold.
4. Place the feijoas in a perforated plastic bag or a ventilated container so air can circulate.
5. Store them in the crisper drawer, which holds the ideal humidity for produce.

Keep the fridge between 32°F and 40°F (0°C and 4°C). This range slows the ripening enzymes without chilling the fruit into a mealy texture, and it is the sweet spot for holding feijoas fresh for up to about two weeks when they start out firm.

Storage Condition	Temperature (°F)	Temperature (°C)
Ideal fridge storage	32 - 40	0 - 4

Keep feijoas away from ethylene producers. Do not store them next to apples, bananas, or other high-ethylene fruit — the gas those fruits give off speeds ripening and shortens feijoa shelf life. A separate drawer or bag keeps them fresher for longer. For more on cold storage of other produce, see how long does turnip last in the fridge?

Ripeness and When to Refrigerate

If your feijoas are still firm and underripe, leave them at room temperature for a day or two until they yield slightly to gentle pressure and give off a fragrant, sweet aroma — that softness and scent are the signal they are ripe. Feijoas often reach this stage after falling from the tree, so fruit that gives a little and smells perfumed is ready to eat. Once ripe, move them to the fridge right away to hold them at peak condition. Refrigerating firm fruit before it is ripe simply pauses ripening; it will not sweeten much further while cold.

Whole vs. Cut Feijoas

Whole feijoas keep far longer than cut ones. Once the flesh is exposed it begins to oxidize and brown within hours, so store any cut or scooped pieces in an airtight container to slow drying, browning, and the pickup of other fridge odors. Cut feijoa keeps about 2 to 3 days refrigerated. To stop cut feijoa from going brown, toss the pieces with a little lemon juice — the acid slows oxidation and keeps the flesh pale and fresh-looking.

Signs of Spoilage

Knowing when a feijoa has turned protects you from a bad bite and cuts down on waste. Watch for these indicators:

• Texture: Fresh feijoas are firm but give slightly under pressure. Flesh that feels mushy, collapsed, or excessively soft is overripe or spoiled.
• Skin: The skin is naturally bumpy and green, but dark spots, spreading discoloration, or any mold growth are warning signs.
• Aroma: A ripe feijoa smells sweet and pine-like. A sour, fermented, or alcoholic odor means it has gone bad.
• Taste: If it looks and smells fine, a small taste confirms it — an overly sour or off flavor means discard it.

An overripe feijoa is not automatically spoiled: if it is very soft but still smells sweet and tastes fine, scoop the pulp for smoothies or baking rather than eating it fresh. But any visible mold, leaking juice, or fermented smell means the whole fruit should go. Use the table below as a quick reference.

Sign of Spoilage	Action to Take
Mushy, collapsed texture	Discard
Discoloration or dark spots	Discard if extensive
Sour or fermented scent	Discard
Mold growth	Discard immediately
Leaking juice	Discard
Off taste	Discard

When in doubt, throw it out — it is not worth risking foodborne illness. For spoilage cues in other refrigerated items, Fridge.com guide on how long does sea buckthorn juice last in the fridge? is a useful companion.

Can You Freeze Feijoas?

Yes — feijoas freeze well and freezing is the best way to keep them beyond a couple of weeks. Frozen feijoa holds for 6 to 12 months and is ideal for smoothies, baking, sauces, and desserts. You can freeze feijoas straight from ripe without refrigerating first. Here is how to prepare them:

1. Peel the feijoas and scoop or cut out the flesh (freezing whole, unpeeled feijoas is not recommended, as the skin turns bitter and the texture suffers).
2. Cut the flesh into slices or cubes, or leave it as scooped pulp.
3. Toss the pieces with a little lemon juice to prevent browning.
4. Arrange them in a single layer on a parchment-lined baking sheet so they do not touch.
5. Flash-freeze until solid; this keeps the pieces from clumping together.
6. Transfer the frozen pieces to airtight freezer bags or containers, press out excess air, and label with the date.

When you are ready to use them, thaw feijoas in the fridge or add them directly to blended and baked recipes. Thawed feijoa softens, so it is best suited to smoothies, jams, and baking rather than eating out of hand.

Using Feijoas in Recipes

Refrigerated feijoas keep much of their unique flavor and work in both sweet and savory dishes. Ways to use them include:

• Fresh eating: Halve the fruit and scoop the jelly-like flesh straight out with a spoon.
• Smoothies and juices: Blend with other fruit and yogurt for a refreshing drink.
• Baking: Fold the flesh into muffins, cakes, loaves, or tarts.
• Sauces and chutneys: Cook down into tangy sauces or chutneys to pair with meats.
• Salads: Slice into green or fruit salads for a juicy, aromatic lift.
• Jam and preserves: Cook feijoa into jam or preserves to enjoy the flavor year-round.
• Breakfast bowls: Spoon over yogurt or oatmeal for a nutritious start.

Feijoa Smoothie

Ingredients	Quantity
Feijoa flesh, peeled and scooped	1 cup
Banana	1
Spinach leaves	1 handful
Greek yogurt	1/2 cup
Honey or maple syrup (optional)	1 tablespoon
Ice cubes	1/2 cup

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Serve immediately.

Feijoa Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup feijoa flesh, chopped
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In one bowl, mix the flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, oil, and egg.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the chopped feijoa.
6. Spoon the batter into muffin cups.
7. Bake for 20 to 25 minutes, until golden brown.

Feijoa Salad

Ingredients:

• 2 cups mixed greens
• 1 cup feijoa slices
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the greens, feijoa slices, feta, and walnuts.
2. In a small bowl, whisk the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

Nutritional Value of Feijoas

Feijoas are as nutritious as they are flavorful, delivering dietary fiber, vitamin C, vitamin A, and a range of minerals and antioxidants. Their standout traits are high fiber, which supports digestion, and vitamin C, which supports the immune system. The profile below is per 100 grams:

Nutrient	Amount per 100g
Energy	55 kcal
Protein	0.71 g
Total Fat	0.44 g
Carbohydrates	12.92 g
Fiber	6.4 g
Sugars	8.2 g
Vitamin C	32.9 mg
Vitamin A	7 µg

To learn more about storing fruit and its nutritional benefits, see how long do acai berries last in the fridge?

FAQs About Feijoa Storage

Can you store feijoas in the fridge?

Yes. Refrigeration is the best way to keep ripe feijoas fresh, slowing the ripening process while preserving flavor and nutrients. Store them dry, whole, and unblemished in the crisper drawer inside a perforated bag, and they will keep for roughly 5 to 7 days once ripe, or up to about two weeks if they start out firm.

Should feijoas be kept in the fridge?

Ripe feijoas should be refrigerated, because at room temperature they last only 2 to 3 days before over-softening. If the fruit is still firm and underripe, leave it out until it yields to gentle pressure, then move it to the fridge to hold it at its peak.

What is the best way to store feijoas?

The best way is whole, dry, and cold: rinse and thoroughly dry the feijoas, place them in a perforated bag or ventilated container, and keep them in the crisper drawer at 32°F to 40°F (0°C to 4°C), away from ethylene-producing fruit like apples and bananas. Store cut pieces in an airtight container.

Can I store whole feijoas in the fridge?

Yes, and whole is the form that keeps longest. Make sure the fruit is dry and free of bruises or cuts before refrigerating, and keep it in the crisper drawer. Firm whole feijoas can last 1 to 2 weeks, though they are best eaten at peak ripeness for the fullest flavor and texture.

Can feijoas be frozen, and for how long?

Feijoas freeze well for 6 to 12 months. Peel and scoop the flesh, cut or leave it as pulp, toss with lemon juice to prevent browning, flash-freeze on a tray, then transfer to airtight freezer bags. Freezing whole unpeeled feijoas is not recommended because the skin turns bitter and the texture degrades.

Can I freeze feijoas without refrigerating first?

Yes. Feijoas can be frozen straight from ripe without a stint in the fridge. Wash and dry them, scoop or slice the flesh, freeze the pieces on a tray to stop clumping, then move them to an airtight container or freezer bag. Frozen feijoa is perfect for smoothies, baking, and desserts.

How do you stop feijoas from going brown?

Exposed feijoa flesh browns quickly as it oxidizes. Slow it down by tossing cut pieces with a little lemon juice and sealing them in an airtight container. For freezing, the same lemon-juice step keeps the flesh pale.

How do you know when feijoas are ripe or ready to pick?

A ripe feijoa gives slightly under gentle pressure and gives off a sweet, perfumed aroma. Feijoas commonly ripen to the point of dropping from the tree, so fruit that is soft-yielding and fragrant is ready; firm, hard fruit needs a day or two at room temperature to finish ripening.

Can you eat too many feijoas?

Feijoas are very high in fiber — about 6.4 grams per 100 grams — so eating a large quantity in one sitting may cause digestive discomfort or bloating for some people. Enjoyed in normal portions they are a nutritious, fiber- and vitamin-C-rich fruit.

Can you preserve feijoas?

Yes. Beyond freezing, feijoas can be cooked into jam, chutney, or preserves to enjoy year-round, and they hold up well in baked goods. Cooking and sealing the fruit lets you keep the flavor long after the fresh season ends.

How do I know if feijoas have gone bad?

Discard feijoas that show any of these signs: a soft, mushy texture; dark spots or discoloration on the skin; a sour or fermented smell; leaking juice; or mold growth. Any of these means the fruit is no longer safe to eat.

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