The feijoa is actually a member of the myrtle family and originated amongst the exotic highlands of South America, though the flowering plant has also flourished in the land of the long white cloud, New Zealand.

No matter where your feijoas are plucked from, the egg-shaped fruit shares the same taste around the world – one that is considered similar to the slightly sour guava or quince. To eat the feijoa you will need to remove the hard outer shell, and find the soft, jelly-like centre at its belly.

While the feijoa is hardly an item you’ll find in every supermarket, the little bud of fruit is a remarkably versatile ingredient for avid cooks to use. Drop them into dishes sweet or savoury, particularly in meals where you would use other fruits (muffins, cakes, loaves or dessert crumbles).

Feijoa pulp can also be used to add to your smoothies or morning cereal, or poached to serve atop porridge in the cooler months. While the weather remains sunny, you could also try this feijoa ice-cream recipe.