Each autumn in New Zealand, the feijoa (pronounced FAY-juh) becomes very popular. This green, egg-shaped fruit, also known as pineapple guava, originally came from the highlands of Brazil, Uruguay, and northern Argentina. It likely reached New Zealand more than 100 years ago, passing through California and Australia. While New Zealand exports many kinds of fruit, the feijoa is mostly eaten within the country because it does not last long. Though it can be found in places like Australia and the U.S., no other country values it as much. In New Zealand, people often pick feijoas from backyard trees and give them away to neighbors, coworkers, or even strangers. Experts say the country’s climate and soil are perfect for growing feijoas. About 100 commercial growers supply the local market, where the fruit sells for around NZ$9–10 per kilogram. People have mixed feelings about its taste—some love its sweet, floral flavor, while others find it soapy or sour. Still, the feijoa is a symbol of the season and community life. Researchers are trying to extend its shelf life, but it remains mainly a local treasure.