Brazil's native abiu and feijoa fruits surge in popularity

The abiu, a yellow‑shelled fruit native to the Amazon, has attracted attention for its creamy pulp that tastes like dulce de leche with honey. Consumers can eat it fresh with a spoon, and it is also being used in juices, jams and desserts, highlighting Brazil’s biodiversity and the market for native produce.

The feijoa, a green‑skinned fruit from the highlands of southern Brazil and known locally as goiaba‑da‑serra, offers a complex flavor reminiscent of pineapple, guava, strawberry and banana. Its nutritional benefits and distinctive aroma have drawn interest from researchers at Embrapa and chefs, leading to its use in compotes, artisanal jellies and gourmet dishes. Both fruits, previously little known, are gaining visibility through social‑media videos and food‑culture publications.