Heart-shaped feijoa found in Manjimup grower-run competition as season harvest takes off

A heart-shaped feijoa found in a Manjimup grower-run competition has set the season harvest off in good spirits.

With feijoa season in Western Australia’s Southern Forests, the region’s growers are celebrating another successful harvest with high volumes, good quality, community spirit and casual rivalry in a fun way.

Flow Clark of Karrdor in Manjimup, who packs, processes and markets the fruit, said the feijoa season had exceeded expectations in both size and flavour of the final product.

Ms Clark and her team have handled more than a tonne of fruit a day throughout the six-week harvest window, carefully grading and packing fresh, premium Southern Forests feijoas for distribution across WA, Victoria, South Australia and Queensland.

“We’re seeing significantly higher volumes this season, but what’s really exciting is the quality — the flavour, aroma, and size are exceptional,” Ms Clark said.

Feijoas, known as pineapple guavas, thrive in the Southern Forests due to the cool climate, clean air and rich soils.

Their sweet-tart flavour and tropical aroma make them a sought-after seasonal favourite among food lovers, chefs and curious consumers around Australia.

Ms Clark runs a friendly competition among the growers — who supply Karrdor — to find the biggesr feijoa of the season.

“It’s always good to have a laugh,” she said.

“A bit of friendly rivalry helps us all through the intensive and flat-out harvest period.”

This year’s front-runner is a 323 gram heart-shaped mega fruit — the result of two feijoas naturally fused together.

“The heart-shaped feijoa has definitely lifted everyone’s spirits,” Ms Clark said.

Alongside the fresh fruit trade, Karrdor also turns second-grade feijoas into a range of gourmet products, including jams, chutneys, fresh juice and a sparkling soda range.

The Karrdor team is experimenting with a small-batch distillery to create a feijoa-based alcohol and developing a feijoa syrup that pairs with ice-cream.

Southern Forests Food Council executive chair Dr Arthur Wilson recently celebrated the harvest of this lesser-known fruit when sampling it for the first time.

“Feijoas showcase what the Southern Forests region is all about — premium produce, passionate, innovative growers, and a bit of fun along the way,” Mr Wilson said.

Mr Wilson said he admired the skill, dedication, passion and ingenuity of the region’s farmers.

He said the fruit reflects the “incredible diversity” and “renowned quality of produce grown” in the Southern Forests region.

Feijoa season runs until the end of May.

Southern Forests Food Council’s Laura Bolitho told the Times the local markets, farm gates — including pick-your-own at Fontanini Fruit and Nut Farm — and eateries across the region are offering feijoa-themed products and experiences.