Feijoa lovers: the season for this oval beauty of a fruit is upon us and I swear it was sent to Earth to cheer us up before the cold winter months set in.
A native of Brazil and Uruguay, the varieties come with names like triumph, apollo and pounamu. Scooping out the fragrant, slightly gritty centres with a teaspoon is an addictive pleasure. Try them:
Chopped through freshly whipped cream and smashed meringue for the ultimate autumnal eton mess;
Teamed with sultanas and apples for a sensational chutney;
Paired with ginger to make a feijoa, ginger and golden syrup cake.
