Like the closely-related guava, the fruit pulp has a gritty texture which is used in some natural cosmetic products as an exfoliant. Feijoa fruit have a distinctive smell. The aroma is due to the ester (methyl benzoate) and related compounds.
German botanist Otto Karl Berg named Feijoa after João da Silva Feijó, a Portuguese botanist born in the colony of Brazil
The fruit is usually eaten by cutting it in half, then scooping out the pulp with a spoon. The fruit have a juicy sweet seed pulp, and slightly gritty flesh nearer the skin. The flavour is aromatic and sweet. If the utensils needed to eat it this way are not available, the feijoa can be torn or bitten in half, and the contents squeezed out and consumed. An alternative is to bite the end off and then tear the fruit in half length ways, exposing a larger surface with less curvature. The teeth can then scrape the pulp out closer to the skin, with less waste.
A feijoa can also be used as an interesting addition to a fruit smoothie, and can be used to make feijoa wine or cider and feijoa infused vodka. It is also possible to buy Feijoa yogurt, fruit drinks, jam, ice-cream, etc. in New Zealand. The Feijoa can also be cooked and used in dishes where one would use stewed fruit. It is a popular ingredient in chutney.