Feijoa
Usually introduced around 6 months
How to serve by age
6-9 months
Choose a ripe feijoa that smells fragrant and gives slightly. Cut it in half and scoop out the soft, jelly-like inner flesh with a spoon; the firm, tart skin is left behind. Serve the flesh mashed or blended into a smooth purée. Its flavour is strong, so mixing it into yogurt or a milder fruit can help.
Soft inner flesh scooped out, mashed or smooth purée; skin discarded.
9-12 months
As the pincer grasp develops, offer small soft pieces of the scooped flesh, around half an inch, that your little one can pick up. It stays soft enough to need no cooking. Keep leaving the firm skin off.
Small soft pieces, about half an inch.
12-18 months
Offer bite-size soft pieces of the flesh as part of a meal. The skin is firm and tart, so scoop the flesh away from it. No cooking is needed.
Bite-size soft pieces; skin removed.
Key nutrients
Common questions
When can my baby eat Feijoa?
Most babies can try Feijoa from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
Is Feijoa a choking hazard for babies?
Feijoa is considered a lower choking-risk food when served in age-appropriate sizes and textures. Follow the cut sizes above and always stay close during meals.
Is Feijoa a common allergen?
Feijoa is not one of the major food allergens. Any new food can still cause a reaction, so keep an eye on your baby the first few times.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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