Feijoas also emit a delightful fragrance, one that's reminiscent of guava. I cut a few in half and dug in with a spoon (later, I learned the skin is edible). They possessed the same gritty texture as guavas, but I detected more pineapple, melon, citrus, and even banana flavors. While the center is soft and sweet with jelly-like edible seeds, the flesh near the skin is tart and ever-so-slightly slightly bitter.
Frieda's suggested serving them in chutney, sorbet, salad, and even curry, but I couldn't stop eating them out of hand, just as they were intended to be enjoyed by nature. Have you ever tried guavasteens, or any similar fruit?