Feijoa season is never quite real until I have the fruit in one hand and a teaspoon in the other. That taste. There’s nothing like it. And the texture. And the memories.
Twitter told me back in March that the feijoas had arrived early this year and I’ve been noting disgruntled friends in other cities commiserating about the price of them in the supermarkets etc. But I have not seen any myself, until I stumbled across six trees in my neighbourhood, neglected, fruit unwanted.
The first ones I grabbed were ruined by fruit fly. Ugggh. The horror and the disappointment. But, unable to help myself, I went back and discovered good sized feijoas that were untouched.
Simultaneously, Word Porn (on Facebook) delivered up this unknown gem: Natsukashii. I have a suspicion that this translation from the Japanese may not be entirely accurate – but it is the most perfect description of what it is like to taste a feijoa again after half a lifetime (or even just 10 months), to be overcome with “euphoric nostalgia” for all those good times, just sitting and laughing and scooping. Absolutely among the best memories.
FEIJOA FEIJOA 
Hi, loved this post. Your definition of natsukashii is spot on. As a teacher of Japanese I always have to explain this word with a story like this, although with school age children it can be a difficult concept.
While I only tried feijoas for the first time as an adult I’m absolutely hooked. We have eight trees in our front yard and are almost overwhelmed with fruit, hence why I’m on your blog. Thanks for the great recipes, I think I’ll try the shortcake first!
Hi there, I’m a little late to your party. I have just moved to NZ 9 months ago and am discovering Feijoas for the very first time. I have noted that nothing new has happened on this blog since 2014. Are you still active? It’s a good resource regardless, but having subscribed, I am wondering if my subscription will ever receive anything?
You might receive something, it is still possible… I have another 100 recipes in a file and there is plenty more to understand about feijoas. Life just got busy and feijoas are $2.50 each in Brisbane so my original vision has not worked out, sadly. But thank you for prompting me to keep going.
Hi Juliana. Just wanted to thank you for Feijoa Feijoa. I discovered it two years ago and I return every year for inspiration. It is a great season for Feijoa this year, well on my tree, the biggest feijoa we have ever had. Due to the plentiful rain I suspect. Sadly also discovered nasty guava moth is also enjoying….this nasty immigrant has flown over from Australia I believe.
So your hard work lives on and is greatly appreciated. Made Feijoa ginger and date chutney, muffins and will try shortcake recipe this weekend.
Wishing you many blessings. Arohanui from Aotearoa NZ. Lesley Farmer
What beautiful description J ! I wonder if I will ever taste one ….
I LOVE the new word for me *natsukashii* :-)
Was a new word for me too, but it’s perfect. Hope you find a feijoa soon… I know they are imported into the UK so good luck in finding some.
Happy Feijoa New Year Juliana ! Hope all is well. I’ve been experimenting lots this year too … everything feijoa seems to taste good! See you soon, Sally
I’m sure everything you make with feijoas tastes wonderful. I really want to try your chocolate, really really.
Reblogged this on Working Artist Blog and commented:
EXACTLY how I feel about the arrival of the first Feijoa! Right now I am caring for the plants and trees, carefully watering and mulching them. Later I will get my paint brush out and assist with the pollination process. Can’t wait!
Thanks for the reblog Phil…. my paintbrush pollination worked perfectly and then we moved :( but the technique is proven. Sounds like your trees are wonderfully loved – hope they reward you soon.
Looking forward to those recipes! So far I have been having feijoas every morning with my porridge…the perfect start to the cooler autumn days (though it hasn’t exactly been cold so far) I’ve made feijoa and ginger crumble which has been well received by the masses and soon I will embark upon my jam and jelly making. Love this time of year with lots of feijoas to experiment with!