It is native mainly to the highlands of Colombia, southern Brazil and the hills of northeast Uruguay, but it can also be found in eastern Paraguay and northern Argentina.

The Tibasosa feijoa variant is prized for its high pulp content and aromatic properties, making it popular for consumption in juices, desserts, jams, and even artisanal liquors.

Due to its nutritional value, rich antioxidants content and potential medicinal properties, Colombian feijoa has garnered increasing attention for both local culinary use and international agricultural research.

[12] The oblong leaves are about two inches (five cm) long, dark green on the upper side and white underneath.

[13] Feijoa sellowiana Berg is from the genus which the German botanist, Ernst Berger, named after João da Silva Feijó, a Portuguese naturalist, and the specific name honors Friedrich Sellow, a German who first collected specimens of Feijoa in southern Brazil.

When grown from seed, feijoas are noted for slow growth during their first year or two, and young plants, though cold tolerant, can be sensitive to high wind.

In the Northern Hemisphere, the species has been cultivated in the United Kingdom[15] and as far north as western Scotland, but under such conditions it does not fruit every year, as winter temperatures below approximately −9 °C (16 °F) kill the flower buds.

The main cultivation areas are not located in the original region of the feijoa; they are found in New Zealand, the United States (California), and Colombia, among other countries.

Some cultivars of F. sellowiana, widely distributed internationally, derive from a small number of introductions of “Uruguayan type” plants.

Feijoas are occasionally found as landscape plants in Texas, Florida, California, and the maritime Pacific Northwest.

[20] Ripe fruit is prone to bruising; difficulty maintaining the fruit in good condition for any length of time, along with the short period of optimum ripeness and full flavor, probably explains why feijoas are not exported frequently, and are typically sold close to where they are grown.

[10] Because of the relatively short shelf life, storekeepers need to be careful to replace older fruit regularly to ensure high quality.

The raw fruit is a rich source of vitamin C, providing 40% of the Daily Value, but supplies no other micronutrients in significant amount.