This small, egg-shaped fruit is native to South America, although New Zealand is now a major exporter and California cultivates a small crop. This is also referred to as pineapple guava, and often is mislabeled products in sections as guava. A thin, bright green skin surrounds the feijoa of extremely fragrant, creamy white flesh surrounding a jellylike Center. The flavor is complex, with notes of quince, sweet pineapple and Mint. New Zealand Feijoas is available from spring to early summer, those from California arrive on the market in the fall. Choose fruit that has a rich aroma is important and gives slightly to the touch. For the sake of mature pointing in a paper bag with an Apple for several days at room temperature. Mature feijoas can be refrigerated 3 to 4 days. Before using, remove the bark of slightly bitter. Feijoas are naturals in fruit salads, desserts and as garnishes. They contain a fair amount of vitamin C.