The two lower left halves look typical, the other halves are similar to some of mine that are actually over-ripe, that is, the gel becomes a void and the flesh becomes leathery. Did your tree receive regular water during fruit formation? The brownish areas of the fruit are typical of the leathery syndrome also. Feijoa fruit will ripen when brought indoors, but you do not give a timeline. Some of my hard fruit has taken a week to soften indoors. Perhaps feijoas do not respond to gassing in a bag. If the fruit feels rubbery when squeezed and is solid and gives a juicy sheen when cut, it should be edible. The whole west coast had an odd spring and summer this year, I would wait until next year's crop to doubt the potential quality of your fruit. Fruit up here (Portland) is very late and only a minority of fruits have filled out. Nothing has dropped so far. I would have expected California fruit to be long gone.

That Jello thing is because the enzymes in fresh pineapple are the same as those used in meat tenderizer (and Jello is an animal protein)... canned p-apple is OK in Jello because the enzymes break down in the canning process. Fresh pineapple also breaks down dairy (again, animal) enzymes, which is why you can't add fresh pineapple to cottage cheese, put it in the fridge, and come back the next day and find anything palatable... I had though that the high-acid content thing was why fresh pineapple was unsuitable to use with leavening as opposed to animal proteins. (I could be wrong on this... it wouldn't be the first time.) Aren't eggs an animal protein? Don't cake recipes usually call for some sort of leavening? I'd be reticent to substitute fresh for canned for either of these reasons, but I'd welcome a more informed opinion to set me straight...

We have a LOT of fruit because my sister is a stone fruit farmer, though they also grow pears, citrus, apples and the odd other things here and there. I keep most fruit in porcelain or earthenware shallow bowls or platters on a counter where I don't prep. Folks can grab what they want easily. I refrigerate apples. They seem to stay crisper if they stay cold. I don't like mushy apples. Pears are best left at room temp until they give a little at the stem end, or look a little wrinkled. Many pears ripen from the inside out, so if you wait until the outside is soft, the middle might be mush. Pears taste best at room temp (as does most fruit, though my husband prefers it all cold), but you can hold ripe ones in the fridge for several days beyond when they'd rot on the counter. I pile them in bowls at first, then keep them in a single layer as they ripen, Cherries are pretty fragile and will last longer in the fridge if you have more than you can eat in a couple of days. Apricots, likewise, do better at room temp. They won't soften if you refrigerate them, but once they're soft, you can hold them in the fridge. I put them in glass or ceramic bowls when I'm keeping fruit to make jam and it's a little too ripe. Same with peaches and nectarines. They won't gain any more sugar once they're picked, but they will soften and be nicer to eat. If you pile big peaches and nectarines on top of each other, ripe ones can bruise the pieces on the bottom. And if you are lucky enough to find fruit with picking bruises, small finger sized light marks, they were picked fully ripe and should be delicious. If you like your peaches and nectarines hard and crispy (some people do), you can keep them in the fridge. Otherwise, resist. I keep peaches and nectarines in single layers on ceramic plates and trays or baskets with good air circulation. Sometimes I line them up or scatter them on the countertop. Don't crowd them, and they will reward you. Most grocery store peaches and nectarines are picked unripe and will never be very good however you store them. I tend to like plums and pluots on the firm side, so if they're a variety that's prone to getting squishy, I keep them in the fridge after three or four days on the counter. If I don't use up meyer lemons and oranges within a week, I'll refrigerate them. Berries stay out the day they arrive, then go to the fridge. Same with grapes. My standard MO with berries, grapes and cherries is to wash them in cold water, spread them out on dishtowels to air dry, then put them in shallow glass or ceramic bowls with lids in the refrigerator. Sometimes I put grapes in zip lock bags. I lay figs out on plates on the counter. Most of the summer, my kitchen looks like a farmers market.

Carol, I did not know that. Very cool! AOK, it's not what you asked about, but since you mentioned the parking knife, have you ever seen the spiral pineapple cutter? If you use one, you have to choose pineapples that are the right size (more or less--it's pretty forgiving) and they can't be too crooked, but it was a total game changer for me, for serving pineapple. You cut off the crown, center the center of the cutter over the core of the pineapple, and start twisting. It cuts easily and just spirals on down. Pull it out and the fruit comes out on it. Remove the handle, push the sectioner down over it, and it cuts the spiral into large bite sized pieces. So much easier than a knife, and a lot less exposure of the hands to the painful acid/enzymes. I've been looking around for more answers, but Carol's wax paper is the only thing I've seen past airtight container in the fridge. They do say "fridge or freezer," so maybe the trick is to freeze some? I don't know what it's like thawed though. Maybe better for cooking. I hope someone chimes in with something better.