Parts Used: fruit

They are at their best by late March (in Brazil) and tend to be available until July. On the other hand, March to June is considered its season in New Zealand, although the Fruits can be available in some supermarkets for extended periods.

Follow these easy steps when preparing Feijoa:

1) Check if the Fruit is ripe by trying to squeeze the Feijoa softly. Ripe Fruits should feel like just-ripe Bananas, and will yield to the pressure. You may notice a dent in the area where you applied pressure.

2) Using a knife, cut the Feijoa in half, lengthwise. The pulp inside the Fruit should look clear and gelatinous.

3) Use a teaspoon to scoop out the flesh. You may eat it using a spoon.

• Eat Feijoa by itself to enjoy its natural flavour and unique taste.
• Juice the Feijoa and use it to make drinks.
• Add sliced Feijoa to salads, Fruit salads or Salsas.
• Feijoa can be used as confectionary in pastries.
• Use fresh Feijoa for preparing purees, jellies, jams, chutneys and/or sorbet, to name a few.

Feijoa Frenzy Recipe:

• 2 peeled Feijoa,
• 1 Apple,
• 4 peeled Guavas,
• Squeezed Lemon juice.

Feijoa Jelly

• 1.5 kg Feijoa,
• Water to cover about 4 cups,
• Sugar.

Method

1) wash the Feijoas and chop roughly. Place the Fruit into a large preserving pan and cover with Water.

2) Bring slowly to the Boil and then simmer for 45-50 minutes or until the Fruit is soft and pulpy.

3) Carefully transfer the hot Fruit mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the Fruit pulp.

4) Measure the juice and return to a clean saucepan and add 3/4 cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Bring to the Boil and Boil rapidly until a setting test is given. Skim off any scum as it rises.

5) Allow the bubbles to subside, skim off any remaining scum and bottle in hot sterilized jars.

Feijoa Chutney

Source: A New Zealand Country Harvest Cookbook by Gilian Painter.

• 1.5 kg Feijoa,
• 1 kg Onions,
• 1/2 cup crystallized Ginger,
• 2 cups sultanas,
• 2 cups brown sugar,
• 1 teaspoon ground Cloves,
• 3 teaspoons Curry Powder,
• 2 tablespoons salt,
• 1 litre malt vinegar,

Method

1) Peel and chop the Feijoas and Onions and slice the Ginger finely. Combine all ingredients in a large pan and bring to the Boil, stirring. Simmer until thick, then pour into jars. Seal when cold.

Feijoa Cake

• 1/2 cup Milk,
• 2 eggs,
• 1 1/4 cups white sugar,
• 1 cup mashed Feijoa,
• 1 teaspoon Vanilla essence,
• 75 g softened Butter,
• 2 cups flour,
• 1 teaspoon baking powder,
• 1 teaspoon baking soda,
• 1/2 teaspoon salt,
• 1/2 teaspoon Cinnamon.

Method

1) Place the First six ingredients into the bowl of a food processor and process until smooth.

2) Place the mixture into a separate bowl and fold in the remaining five ingredients.

3) Place the mixture into a greased and baking paper-lined 20cm cake tin and bake at 180°C for 40 minutes. Ice with cream Cheese icing if wished.

Feijoa Ginger Sponge Pudding

• 8-10 Feijoa,
• 1 cup Water,
• 2 tablespoons sugar,
• 4 whole Cloves,
• 1 1/2 teaspoons ground Ginger,
• 1 cup flour,
• 1 1/2 teaspoons baking powder,
• 100 g Butter,
• 1/2 cup castor sugar,
• 1 egg,
• 1/2 cup Milk.

Method

1) peel the Feijoas and trim the ends. Cut into thick slices and place in a saucepan with the Water, sugar and Cloves. Simmer for 5-7 minutes until soft.

2) Using a slotted spoon, transfer the Fruit to an oven-proof dish.

3) Boil the remaining poaching liquid down until only 2-3 tablespoons remain. Strain this over the Fruit.

4) Sift the flour, Ginger and baking powder together.

5) Beat the Butter and sugar until light and creamy. Lightly beat the egg into the creamed mixture. Fold and sift the dry ingredients alternatively with the Milk into the creamed mixture.

6) Spoon over the Fruit. Level the top.

7) Bake at 180 C for 30-35 minutes or until the sponge is well cooked and golden.

Feijoa Lime Muffins

• 3 cups flour,
• 2 tablespoon baking powder,
• 1 cup caster sugar
• 3 eggs,
• 1 1/4 cups Milk,
• 1/2 cup peeled, finely chopped Feijoa,
• 125 g Butter, melted and cooled.

Method

1) Sift the flour, baking powder and sugar into a large bowl and make a well in the centre.

2) In a jug blend together the eggs and Milk and add the Feijoa‘s. Blend into the dry ingredients folding in the Butter as you go.

3) Divide the mixture evenly between 12 well greased muffin tins .

4) Bake at 220 degrees Celsius for 15-20 minutes until cooked.

5) Stand 2 minutes before brushing with the glaze.Stand a further 5 minutes before serving.

Glaze

• 2 tablespoon caster sugar,
• 2 tablespoon Orange Juice,
• Grated rind and juice two Limes.

Method

1) Simmer the sugar, Orange Juice and Lime juice together until the sugar has dissolved.

• Its rich in Fiber, Vitamin C, Folates (the richest of fresh Fruits) and Iodine (a trace mineral).

• Feijoa is very good in Dietary Fiber, Vitamin C.

• Feijoa has average trace of Carbohydrate, Potassium, Vitamin B5, Vitamin K.