What to do with Feijoas?

By May 9, 2015 Recipes, Seasonal No Comments

What to do with Feijoas?

It’s a Feijoa time and I’m not a fan. Maybe it’s a Kiwi thing, perhaps I just didn’t get the right childhood (having grown up in Australia) but I find eating any more than one or two of the fruit in a sitting is going overboard. I don’t get why they are for sale in the shops. Just about everyone I know is in the grip of a Feijoa glut and I’m pretty sure you only have to ask a neighbour if you’d like a couple of bags for free.

I’m no different, we currently have 3 heavily cropping trees on our section with another 3 quickly maturing by our stream. If I take bags of the fruit with me to a social gathering, I usually find someone has beaten me to it. I’ve given up trying to give them away but I can’t bring myself to transfer the bounty directly to the compost. Feijoa cake is a bit of a non event for me. Crumble? Meh. Jam? Yeah-nah. The only thing I had found worth my time to date is to dehydrate them. Dried feijoas are delicious, textural, chewy and complex.

What to do with feijoas

Dried Feijoas

But it takes a lot of dehydrator space and a lot of drying time for a few handfuls of      these scrumptious little beauties. I was left thinking “there’s gotta be a better way.”

Enter the Feijoa sorbet, or Feijoa and Ginger to be more precise. This was a step in the  right direction and I felt it could have it’s place amidst some kind of composed dessert  but as something to scoff in it’s own right, I was still not in love.

Still, it had a good keeping ability so on this singular merit I chose to make another  batch. Half way through this process I decided it was an exercise in lunacy and  thought I’d see what would happen if I just kept cooking the sorbet mix. And cooking  it. And cooking it.

EUREKA! Feijoa Paste.

Feijoa Paste is AMAZING. In fact I’m going to go as far as to say that it trumps Quince  paste. It’s sweet yet perfumed and tart, has an incredible slightly gritty texture and is soft and glossy but the fruit holds it’s shape.

Now, I just happened to have a fridge full of great cheese ready for our launch – one of which was an unpasteurised Brie De Meux Rouzaire AOC (hello King of all Bries!). I had to try this with the paste………SHAZZAM! OMG. Win.

Cheese and Feijoa Paste

Feijoa Paste and Brie de Meaux

So here it is, my Feijoa Paste Recipe

Feijoa Paste (or any other fruit sorbet)

1 kg feijoa fruit scooped from their skins and each half cut in half again

300g caster or granulated white sugar

150g liquid glucose.

Heat everything gently together until the juices run and the sugar dissolves.

For a fruit sorbet, this is all you need to do besides pass the mix through a fine strainer  and cool before freezing in an ice cream maker.

Turn up the heat to medium and cook for a long time. Stirring intermittently to make sure the mix doesn’t catch on the bottom. Keep going until you have a thick texture with virtually all of the liquid gone and the colour changed to a deep amber. That’s it. Simple.

p.s I don’t think I put ginger in my second batch but you could. You could also try adding some blanched strips of orange zest or maybe one or two cloves (but you’d have to go fishing for when your paste is done).


About Helen

Helen is known for her own style of refined yet approachable French Cuisine, and of course, ever smiling face behind the pass! Now living in New Plymouth, New Zealand, with her husband and young family, Helen is excited to be able to share her knowledge and passion with her students. She will no-doubt acquaint you with some of the hidden gems of produce found from Taranaki as she has a fervour for local produce and loves to discover the people and stories that bring paddock to plate.

Leave a Reply