A distant relative to the common guava, Feijoas (aka pineapple guavas, guavasteens) are a very fragrant fruit with jelly-like, slightly grainy flesh. The complex fruity flavor and aroma of the feijoa evokes strawberries, pineapples, guava, lemon, quince, and grapes.
Originally from Brazil, Feijoas are now grown in many countries around the world, particularly Australia and in New Zealand, where they are extremely popular fresh and as an ingredient.
They are almost completely edible (though sometimes the outer skin can be bitter, and some people discard the inner seeds). Each feijoa provides approximately 9mg of vitamin C and 1 1/3mg of fiber, as well as minerals, iodine, and antioxidants (proanthocyanins).
Note: Feijoa are fragile once fully ripe, and as such are usually sold under-ripe to prevent bruising during transit. Plan on ripening them at room temperature for a few days before use (see Storage tab for ripening tips).