Every Kiwi that has a neighbor with a feijoa tree or one themselves has experienced having feijoas coming out their ears! But once a year we get to indulge in the sweet, juicy, green fruit so why not find a use for them and enjoy them while we can.
Personally, I relate to this as we have a feijoa tree unfortunately placed right above our pool. You can imagine the hassle of scooping them out. We also have a feijoa hedge which brings us an abundance of different shapes and sizes which myself and flat mates do enjoy.
On Facebook I also came across a page called the Feijoa Appreciation group! This did make me giggle a little, but with 4000 feijoa lovers and growers sharing recipes, growing tips and stories what is there not to love!? A few facts you may not have known about feijoas is they are originally from, the highlands of Southern Brazil, Eastern Paraguay, Uruguay, Northern Argentina, and Colombia.
As well as being named the feijoa they also go by pineapple guava and guavasteen. This wouldn’t be a good article without some feijoa recipes of course so here’s my favorite three...
Feijoa Vodka Slushies.
Here’s how: Blend 2 cups of ice, scoop out 10 feijoas and add to blender. Pop in 60mls Vodka and blend again. Decorate glass, serve and garnish. Delish!
Feijoa Ice Cream Simple Recipe:
1 kg Feijoa pulp removed
1 Litre Fresh Cream
I Can of Condensed Milk
Method:
In a large mixing bowl add Fresh Cream, Feijoa Pulp and Condensed Milk. Beat this mixture until cream has gone thicker. Once thickened then transfer into container with airtight lid and label with date and put in freezer to set. Freeze for 8 hours
Enjoy your home crafted Feijoa Ice Cream
This ones from the Two Raw sisters...
Feijoa and Coconut Sugar Mug Cake
Ingredients:
1⁄2 cup rolled oats
1⁄4 cup flour
1⁄4 cup coconut sugar
1 tsp vanilla bean paste or extra
1 tsp baking powder
1 tsp apple cider vinegar
3⁄4 cup plant-based or dairy milk
5 feijoas, flesh only and roughly chopped
50g dark chocolate, roughly chopped
Pinch of salt
Method:
Preheat the oven to 180 degrees. Add all of the ingredients to a bowl and mix until well combined. Divide the mixture up between 3 mugs and place in the oven to cook for 25-20 minutes. Serve straight out of the oven with a scoop of vanilla ice cream.