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Your ultimate guide to indulging in one of our favourite autumn fruits, the feijoa. The season is short and when it's here, it's a feijoa frenzy of baking, preserving, freezing and cooking.

Top tip, when there is an abundance of feijoas I like to freeze some, this makes the feijoa smoothie season last longer and you don’t have to use ice.

New Zealand is the chief exporter of feijoa, but they’re hard, if not impossible, to find in the UK. Peel fresh feijoa, cut into chunks and toss in lemon juice to prevent them from discolouring.