Paul Haar

Late Autumn-Winter is feijoa season. These delicious egg sized fruits are strange but wonderful relatives of the guava family. The fruit, which is very popular in New Zealand, is usually eaten by cutting it in half, then scooping out the pulp with a spoon. The fruit has a juicy, sweet seed pulp and slightly gritty flesh nearer the skin.

The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste.

Fruit maturity is not always apparent visually, as the fruits remain the same shade of green until they are overripe or rotting. One usually may sense ripeness, however, by giving the fruit a soft squeeze; a ripe feijoa will yield to pressure somewhat like a just-ripe banana.

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