Grown in Western NSW these unusual fruit hail from South America. They have a complex flavour of mint, musk and strawberries. If you remember those pink musk sticks with a strawberry connection.
What to do with them?
They are a soft fruit so use these first in your bowl upon arrival. You scoop out the flesh like a kiwi. Wow! You can make icecream from them, juices, jams, salads, fruit salads, freeze them and bake with them.
Are they good for me?
One feijoa provides a quarter of your daily fibre needs and is jam packed with Vitamin C, antioxidants and minerals.
They cook quickly changing colour as they cook.
Peel and cut in half or thick slices, put into microwave jug (don’t add water) then add a 1/4 tablespoon of sugar and heat for 1 minute and check it then back in for another minute.
FREEZING THEM TO USE IN JUICE
1/2 cup sugar
1/2 cup water
1 1/2 tsp custard powder
2 tbs cold water
2 cups feijoa flesh
2 tsp lemon juice.
In a saucepan put sugar and water and boil then simmer 1 minutes. Stir in custard pre-mixed with cold water. Cook 2 minutes then cool. Now add feijoas with lemon juice. Cool then freeze into zip lock bags or ice trays.
Great over museli or into baking recipes. Use your apple recipes and substitute.
- ½ cup milk
- 2 eggs
- 1¼ cups white sugar
- 1 cup feijoas, mashed or defrosted
- 1 tsp vanilla essence
- 75 grams butter, softened
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- In a food processor place feijoas, essence and butter and mix.
- then add remaining ingredients and pulse.
- In a baking paper-lined 20cm cake tin and bake at 180°C for 40 minutes.