Feijoa, also called pineapple guava, is a small oval fruit with green skin and a soft, jelly-like flesh that tastes like a blend of pineapple, guava, and mint with a slight tartness. It is native to the highlands of southern Brazil, Paraguay, Uruguay, and northern Argentina, but New Zealand, where it was introduced in the 20th century, is now the world's largest producer.
Feijoa is most often eaten fresh, scooped with a spoon once ripe and soft, or cooked into jams, chutneys, and baked goods such as pies and cakes, where its tart-sweet flavor balances added sugar. It also works in savory preparations, such as salsas or as an accompaniment to pork, poultry, and fish, where its acidity cuts through richness.