The feijoa (fay-JOH-ah or fay-YOH-ah) is often mistakenly called the pineapple guava. Feijoas have an exotic aroma for such a small, bumpy, egg-shaped fruit. One whiff holds the scent of pineapple, Concord grapes, quince and mint. The flesh is tart, creamy and granular, like a Seckel pear. When ripe, the center is jelly-like with tiny seeds. Feijoas are available from spring to early summer, and again from fall to early winter.
Unripened, feijoas can be bitter. When ripe, they feel like soft pears when lightly pressed. The skin ranges from lime green to olive green. To speed ripening, place in a paper bag with an apple. Refrigerate ripe feijoas for 1 or 2 days; or purée the raw fruit (skin removed) and refrigerate for 1 week or freeze for months.
Preparation and Cooking Tips: Peel the thin, bitter skin with a vegetable peeler. Feijoas are good raw or cooked, but tend to dominate a dish. They are good in desserts and fruit salads and also make a nice garnish.