Fragrant, tart and sweet Australian-grown feijoas. Early season autumn exotic originally from the highlands of South America. The feijoa has jelly-like centre as it ripens. It tastes like a cross between a pineapple and mushy guava.
How to Eat a Feijoa?
You can tell when a feijoa is ready when its softened, or its skin begins give a little to the touch. Cut the feijoa lengthwise, use a teaspoon to scoop its insides and eat fresh. While the skin is edible, it might be too tart or bitter to consume.
Feijoas also make good jam, ice-creams or cake.