Dark green tropical fruits with white flesh, borne by Feijoa sellowiana. They go mainly into jellies and preserves, and are also called pineapple guavas or guavasteens. They have a distinctive aromatic flavour and are valued for their vitamin C and dietary fibre. The fruit’s aromatic flavour blends pineapple, guava and strawberry notes from its volatile esters, and it is eaten fresh — scooped with a spoon — or processed into juices, wines and preserves. It bruises easily and ripens quickly after harvest, so cool storage and prompt processing preserve quality; New Zealand is the leading commercial producer.