How To Enjoy Feijoas All Year Long
For those lucky enough to have a feijoa tree growing in their backyard (as many New Zealanders do)
, the months of March through June can be a bountiful time. For these are the months when this delectable little green fruit ripens and many begin falling to the ground, ready to be eaten. While many feijoa fans are happy to just sit on the couch with a knife and spoon and a bag of feijoas, sometimes it is hard to keep up with the supply. Sometimes there are so many trees bearing so much fruit, you can find yourself knee-deep in these scrumptious little fruit treats. Because feijoa season is relatively short-lived, and their shelf life is less than a week, they need to be eaten pretty soon after being harvested.
What is a feijoa?
For those unfortunate enough to be unfamiliar with these lovely green packages, feijoas are a small fruit (1 to 2 inches) grown most commonly in South America and popular here in New Zealand. They are often referred to as pineapple guava, because their flavor is somewhat reminiscent of guava fruit. But feijoas really are in a class of their own, taste-wise. The flesh, when ripe, is soft and fragrant, with a jelly-like center of small, edible seeds. The texture is slightly gritty, somewhat like that of a pear. The taste of feijoas has been likened to quince, but also a combination of strawberry, pineapple and guava, all with a hint of mint. But this unusual combination of flavors has produced some very enthusiastic fans who simply cannot get enough of this specialty fruit.
What to do when you have too many feijoas
So what do you do when you are overrun with feijoas? In order to enjoy these seasonal fruits all year, you can freeze them in batches for later use. If you get tired of eating them straight from the tree, you can try cooking with them. Feijoas do well in sauces, jams, ices and juices. It is also possible to bake with them. So for you feijoa fanatics, here are some ideas for other ways to indulge your obsession with this addictive fruit.
How to freeze feijoas
Feijoas actually freeze quite well. You can simply scoop out the flesh of ripe fruit and place in plastic freezer bags or cups. It's a good idea to freeze them in pre-measured batches of half a cup or one cup amounts so they are already in the correct quantity for use in recipes. Some people prefer to place the feijoas in a blender first before freezing, and others will cook them first.
Feijoa ice cream
Feijoa-flavored ice cream is a great way to enjoy this fruit long after feijoa season has ended.
Ingredients
*4 eggs - separated
*1 cup caster sugar
*300ml cream - whipped to soft peaks
*2 cups ripe mashed feijoa pulp (make sure you get all the chunks out)
Directions
1.Whisk egg whites until stiff, then gradually whisk in caster sugar until you have a thick glossy meringue.
2.Beat in the egg yolks, then fold in whipped cream and feijoa pulp until combined.
3.Pour into a 2 liter container and leave in the freezer for at least 6 hours or until set.
4.Enjoy!
Feijoa Crumble
This recipe is so easy, and very versatile. You can make this with just feijoas, or you can add other fruit to the mix. Pear, apples, peaches and even passionfruit work well.
Ingredients
1.10 - 12 feijoas
2.2 tablespoons brown sugar
3.1/2 cup water
4.100 g butter
5.1 cup flour
6.1 teaspoon baking powder
Directions
1.Pre-heat oven to 160degree C.
2.Cut the feijoas in half and scoop out the flesh. Place in an overproof dish.
3.Mix together brown suger and water.
4.In a separate bowl, combine butter, flour and baking powder. Mix the flour and sugar mixtures together under they become like fine breadcrumbs.
5.Sprinkle the topping the flour and sugar mixture evenly over the fruit.
6.Bake for 45 to 60 minutes, until the topping is crisp and browned.
7.Serve with custard and/or cream.
Feijoa Chutney
Here's a versatile recipe where feijoas can be used with savory dishes for a change. It goes well with roasted meats, such as pork or chicken. It also makes a nice accompaniment to curried dishes.
Ingredients
12- 15 feijoas
1 kg onions
1/2 cup crystallised ginger
2 cups sultanas (golden raisins)
2 cups brown sugar
1 teaspoon ground cloves
3 teaspoons curry powder
2 tablespoons salt
1 litre malt vinegar
Directions
1.Peel and chop the feijoas or simply slice in half and scoop out the flesh.
2.Peel and chop the onions and chop the ginger finely.
3.Combine all ingredients in a large pot and bring to a boil, stirring occasionally. Simmer until thick, about 30 to 45 minutes.
4.Pour into sterilized jars and seal when cool.
With feijoa season lasting only a few short months, many feijoa fans suffer through 7 or 8 months of deprivation. If you are crazy for feijoas, hopefully these recipes will help extend your enjoyment of these delightful green goodies a bit longer through the year.
by: Jamie McKean
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