New Zealand has a love affair with feijoas. Maybe it’s the sweet and flowery scent or the abundance of these little green fruits in autumn. They have a unique flavour, one that is its very own. It can be described as a mix of guava, pineapple and pear, but everyone seems to have their own take on that. The tangy feijoa is most commonly eaten by slicing it in half and scooping it out with a spoon. With such abundance in autumn, they find their way into everything from crumble, cake, slice, tart, loaf, muffins, jam, conserve to salsa and dressings.