Hinterland Feijoas was established in 2008 by Peter Heineger and Sally Hookey on their beautiful Sunshine Coast hinterland property, and is one of the first commercial feijoa orchards in Australia.
Hinterland Feijoas is a certified organic orchard with the Organic Growers of Australia (OGA Small Growers Program), part of the Biological Farmers of Australia (BFA) group.  They are the first and only certified organic feijoa growers in Australia.
OGA Certified Organic number 1416IC ( In Conversion)

Hinterland Feijoas  were finalists in the 2011 Sunshine Coast Excellence in Business Awards,  and the 2011 16th Annual Sunshine Coast Environmental Council Awards, the "Froggies", both awards recognising their work in creating an environmentally sustainable farm business.

 

Tropical fruit

Feijoas originated in the forests of South America and are fragrant smooth-skinned green tropical tree fruit that have creamy sweet jelly centres. They are part of the Myrtle family, which includes other fragrant plants such as eucalyptus, allspice, guavas, and cloves.Their distinctive complex flavour has been likened to a mix of strawberries, pineapple and guavas, with undertones of quince, lemon and mint. In Australia they are sometimes known as pineapple guavas. The unique complexity and fragrance of the feijoa is the reason they are so versatile and addictive, with uses ranging from just munching them by the dozen to making beautiful perfumes.

Feijoas are ripe in autumn in Australia, providing an excellent fresh fruit option full of nutrients and especially Vitamin C to build immunity for the cooler months ahead.
 

Huge in New Zealand

In New Zealand Feijoas are a major horticultural industry and most homes have a feijoa tree in their back yard, so if you are a Kiwi you’ll know all this … just skip to the bit at the end about how to buy them….

Aussies pronounce the fruit as “FAY-Jo-ahs”, Kiwis say “FEE-Jo-ahs”, but its really a Latin word that should sound something like “ f-JHO-as” with a husky voice!

Versatile

Feijoas are an extremely versatile fruit with very little wastage, being scooped out and eaten as fresh fruit and in fruit salads, used in juices, smoothies and ice creams, wines and vodkas, jams and chutneys, salads, in savoury dishes, salsas and especially in baking.  They are also easily frozen for future use, and are even used in perfumes and skin care ranges. The question should really be "What can't you do with a feijoa??".

Healthy

Feijoas are prized around the world as a super- food because they are high in Vitamin C, minerals, fibre, and antioxidants. One feijoa is estimated to provide a quarter of your daily fibre needs, with the part-grainy texture cleaning as it goes. They are amongst the most alkaline foods available, helping to balance the ph of the body, plus a great source of potassium, vital for regulating blood pressure. Feijoas have been named as the best fruit to take during pregnancy as they also contain folates and iodine plus the all important fibre. Feijoas have been used in natural skin care ranges and teas for these healing qualities.  Other than that they taste fantastic and one is never enough!

Certified Organic - No Chemicals

Peter and Sally love farming and are committed to sustainable farming practices. They grow all their fruit and vegetables using biological farming best practices and their whole farm is certified organic.(OGA Certified Organic 1416 IC In Conversion). No synthetic chemicals are used on the fruit, and visitors are welcome by arrangement. You can taste the goodness in their fruit.

Feijoa Jams and Chutney

In 2011 Hinterland Feijoas launched a hand-made jam and chutney line, with unique recipes created by local chef Peter Wolfe, of Cedar Creek Farm. Classic Feijoa Jam, delicious Feijoa and Boysenberry Jelly, spicy cured Feijoa Chutney, tangy Feijoa and Ginger Jam, and a world first Feijoa and Rosella Jam are the opening lines. If you’d like something else send us a request and we’ll look at it for next year. All our jams are preservative and gluten free, and are made with 50% fruit or more. Unfortunately we have sold out of all our jams this season, so have plans to get busy in the kitchen as soon as the fruit is ready.
 

Feijoa Balsamic Glazes

This year Hinterland Feijoas is working with local chefs to create a unique range of Feijoa Balsamic Glazes. Based on age-old fig balsamic glaze recipes, we believe these glazes are a world first using feijoas. We are working on ranges in delicate white and aged dark balsamic vinegar, both reduced and sweetened with our pure organic feijoas to an intense smooth syrup with a complex tangy undertone. Drizzle over desserts, fruits or cheeses, add to oils as a salad dressing, or glaze meat and seafood dishes. Use just as you would a fig balsamic glaze in current recipes, but with the unique flavour of feijoas. This range will be available in May 2012.

Pure frozen feijoa pulp

We love feijoa smoothies and are working on a pure fruit frozen feijoa pulp line with individual smoothie portions and bulk pulp packs available soon. You can use the bulk pack for baking or making icecream all year round, and to keep things simple the smoothie tubs will be one-portion size. Just pop them into the blender with some apple juice or yoghurt and there is a smoothie!
 

What's happening on the farm this season?

It's an exciting time at Hinterland Feijoas with the fruit harvest in full swing and orders going out daily. We have a waiting list for fresh fruit, but if you are interested just fill out the contact form on the Contact tab and we will send you a price list. During the last six weeks before ripening feijoas more than double in size, so they need lots of energy for the final burst. This year we have netted three and a half lines of prime eating fruit to prevent fruit flies taking our precious crop. Our main summer tasks include the never-ending job of managing grass, and the ever- present threat of managing fruit flies, and now picking fruit every morning and evening!

With the warmer weather here our spring seasonal vegetables have finished, and we have planted plenty of rosellas in the rotation patch for our yummy Feijoa and Rosella Jam this year. The rosellas are nearly ready to be picked, and will be one of our Easter jobs on the farm.

Keep checking our website for updates on stockists and new products, and send us a message if you'd like to be notified when the fruit is ready each year.

“We hope you enjoy eating our feijoas as much as we enjoyed growing them.”

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