Feijoa season is here and if you know of a pair of healthy and productive feijoa trees, why not make the most of nature’s bounty? Delicious with cold meats and cheeses, it will keep for months once bottled. Makes 800g.
10 ripe medium sized feijoas (about 1kg)
3 cooking apples
Remove skin from feijoas, roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit. Put feijoa peel, cores and apples into a pan; cover with water. Cook until soft and mushy – about 10 minutes.
Strain through a fine sieve, pressing firmly to get all the liquid from the apple. In a large heavy bottomed pot cook chopped feijoas in this liquid until soft, then mash. Add sugar to feijoa pulp; stir until dissolved.
Cook slowly on the lowest heat, stirring every 2-3 minutes until thick. When it’s ready (about 2 hours) the spoon should start to meet resistance and the mixture come away from the sides.
Pour while hot into straight sided sterilised jars and seal.
There’s great excitement in the autumnal air, with feijoa season upon us.
Generally available from about mid-March until early June, the small, green, egg-shaped fruit is pretty unique to New Zealand – although not native.
A distinctive flavour and culinary versatility sees feijoa making their mark on an exceptional range of cakes, salsas, jams and curries. And yet, although we naturally gravitate to some of the more traditional options, such as feijoa crumble, feijoa chutney, feijoa cider or just cut in half, scooped out and eaten raw, we’ve donned our detective caps and hunted out a fruitful range of some of the more unique options that may well become some flavourful favourites.
So what not try some of these clever culinary creations or get out your innovative chef’s hat and try some creative creations of your very own.