Feijoa (Acca sellowiana)
At one of my jobs there was a big bag of feijoas for people to help themselves to (I did). I have fond memories of gathering feijoas from my grandmother’s garden, she had about 5 or so feijoa trees (shrubs??) growing, I can remember biting off the end and eating the insides. They are a hard to describe fruit, slightly tart, a bit gritty in texture, a bit jelly-like if they are over-ripe and very perfumed (a sweet, slightly rotten smell) a bit of an acquired taste really. They can be eaten raw or cooked.
I think that the feijoa pictured above may be slightly over-ripe, it still tasted just as I remembered them. I haven’t yet decided what I will do with them, perhaps an apple and feijoa crumble or a feijoa tart with ground almonds.