feijoa

Feijoa, his first retail typeface, was released in 2007, followed by National.

The feijoa, a tree that bears green fruits similar to guavas, is named after him.

The feijoa pulp is used in some natural cosmetic products as an exfoliant.

I recommend sampling a cold glass of feijoa sparkling wine ($8 a bottle).

The yellow-flesh feijoa, or pineapple guava, is similar, with more acidic flavor.

Feijoa fruit have a distinctive smell.

Feijoa fruit has a distinctive, potent smell that resembles that of a fine perfume.

Feijoa is also cultivated in Azerbaijan.

It also is possible to buy feijoa yogurt, fruit drinks, jam, ice cream, and such in New Zealand.

Numerous cultivars of feijoa have been developed.

Three cultivars of the Feijoa are introduced into New Zealand.

Myrtle, clove, guava, feijoa, allspice, and Eucalyptus belong here.

Some grafted cultivars of feijoa are self-fertile.

Dessert of ice cream with a saucer of chocolate sauce, fresh kiwi and feijoa (another fruit) was also excellent.

He put the book aside, took a peeled FEIJOA from the little round table and bit into it.

One usually may sense ripeness, however, by giving the fruit a soft squeeze; a ripe feijoa will yield to pressure somewhat like a just-ripe banana.

New Zealand Feijoa Growers Association Inc.

Besides its consumption in natural form, feijoa jam and compote is prepared and produced both in home and on industrial scales.

Acca lanuginosa is a species of shrub in the Myrtaceae family, related to feijoa.

A lot of feijoa are grown in New Zealand, where the fruit is a popular garden tree and the fruit is commonly available in season.

Methyl benzoate has a pleasant smell, strongly reminiscent of the fruit of the feijoa tree, and it is used in perfumery.

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.

Pineapple Guavas- Feijoa sellowiana is a South American plants are related to other Guavas.

A feijoa may be used as an interesting addition to a fruit smoothie, and may be used to make wine or cider and feijoa-infused vodka.

Fuchsias, violets and pansies are particularly popular these days, but a few chefs are recognizing the charms of lemony tuberous begonias and of fruity, fleshy feijoa blooms.