I’ve seen a few small feijoa trees growing around here but I don’t think I’ve ever seen the fruit for sale in the chain grocery stores; they have a short shelf life.

Andy Mariani grows them. I don’t go to his farm but once or twice in the late fall to pick up some slab apricots and, during the holidays, stuffed figs, so I guess I’ve always missed the season. But today I did and there they were and I was curious and brought a box home.

I cut one of the green eggs in half. I gave us each a spoon to scoop it out, as one does.

Dang.

Instant memories: the lavender-infused angel food birthday cake at a nice restaurant that smelled wonderful but I’m sorry, it could only taste like the round decorative balls of impossibly slippery soap at my grandmother’s that made it so her nose could tell from a hundred feet if you’d washed your hands for dinner like she’d told you to do. And how the whole dinner tasted like your hands.

My experimenting with a dessert using a new extract and an exceedingly polite friend (hi, Kelly!) telling me apologetically that she and rosewater just had not made friends yet.

Not that I could place which brand in the distant past it was, but this I can tell you: that fragrant, ripe feijoa had a flavor that could go straight to your head.

Now what do I do with the rest of this crunchy shampoo?