oooooohhh I love feijoas.
I actually like them in all their stages of ripeness - but the best ones (IMO) are the ones that are going slightly brown inside...
You can ripen them (like any fruit) in a brown paper bag for a couple of days.
(Something to do with a gas called ethene if I remember rightly)
And yes the wine is gorgeous too.
Ours didnt make it out of Taupo never mind the South Island!
:eek