The green fruits, which are oval or egg-shaped, are covered with a thin, waxy skin with fine hairs; the skin is edible, but feijoas are more commonly eaten peeled. The flesh is creamy in color, soft and gelatinous, with a fine grain. The center of the fruit is full of small seeds that are soft and edible. Even when ripe, the feijoa retains its dark green color. The feijoa has a slightly tart flavor reminiscent of a mixture of wild strawberries, gooseberries, kiwi, and pineapple. It has a very sweet and distinctive aroma.

Feijoas taste best when they are very ripe, when the skin is pliable and soft. The fruits are very sensitive to bruising and do not keep very long at room temperature, but they can be stored in the refrigerator or even frozen.

Feijoa is most often eaten fresh, on its own or in desserts, fruit salads, or smoothies, where the fruit is blended on its own or with crushed ice, frozen fruit, honey, or yogurt. However, it is also delicious when cooked as a filling for sweet pastries. It can also be added to yogurt, ice cream, or chutney, and very ripe fruits are used to make a delicious juice.

After cutting it open, it’s a good idea to sprinkle the flesh with lemon or lime juice to prevent it from turning brown.

Native to the subtropical regions of Brazil, Colombia, and Argentina. Today, it is primarily cultivated in New Zealand, California, and along the coasts of the Mediterranean and Black Seas.