Indigenous to South America, the feijoa is a medium-green, oval-shaped fruit of about 2.5 inches/ 8 centimeters in length with a soft, gritty, white flesh similar to that of a pear. The peel is smooth, yet bumpy in texture, and the flavor of the fruit is sweet and tart like the combination of pineapple, banana, and quince, with a slight aromatic eucalyptus quality. The peel is bitter. Feijoas are ripe when the fruit yields to light pressure. They are best served at room temperature and may be ripened by enclosing with an apple in a paper bag. To separate the pulp from the peel, scoop out pulp and small seeds together with a spoon.

Preserved, served fresh in salads, puréed, and used in frozen desserts, and made into liqueur or to flavor vodka, faijoas are unique and refreshing in flavor. They will keep in the refrigerator for up to five days or in the freezer for up to two months. Recently growing in popularity, feijoas have been established in California and New Zealand. Feijoas are sometimes called Brazilian or Pineapple guavas or fejoua.