Since then horticulturalists have developed new feijoa varieties such as the Apollo and Gemini (for their rocket-shaped fruit) and the Kakapo and Pounamu (for their dark green colouring).

Go out and forage for these little jewels. And when you’ve got too many, turn to these feijoa recipes to make the most of them. It’s hard to beat a fresh feijoa but these recipes come pretty ...

New Zealand is the chief exporter of feijoa, but they’re hard, if not impossible, to find in the UK. Peel fresh feijoa, cut into chunks and toss in lemon juice to prevent them from discolouring.