Feijoas

I haven’t posted a recipe in ages. The other day I saw a Feijoa tree remembering the first time that I came across them. My sister-in-law had a bucket of them from her mother’s tree. I loved the enchanting smell and couldn’t wait to try them.

My family didn’t like them much, more to do with the slightly gritty texture than taste. No one wanted them, so I took them home. not even consulting a recipe book I concocted my recipe for jam. It was a huge success.

.feijoa flowerBackground

Feijoas come from South America. They are a fragrant sub-tropical fruit with a green skin and cream coloured flesh. The Feijoa is part of the Myrtle family with an exotic taste and beautiful fragrance. The taste is a unique mix of strawberry, guava and pineapple. They are also known as pineapple guavas.

Uses

  • fruit salad
  • juices
  • smoothies
  • jams
  • chutney
  • salsa
  • baking

Nutritional Facts

Feijoas are known as a super-food: high in Vitamin C, fibre and antioxidants. They very alkaline and rich in both folate and iodine.

Recipe

Ingredients

  • Fresh Feijoas 2.2 kg
  • 2 kg sugar
  • Rind and juice of a lime
  • A dash of pink food colouring (optional)

feijoa fruit

Method

  • Cut fruit in half lengthways and scoop into a large pot
  • Cover with sugar, adding lime rind and juice
  • Stir until sugar dissolves and bring to a gentle boil
  • Add food colouring, if you find the colour too bland
  • Boil for approximately one hour. At this time the consistency will change creating more drag on the spoon.
  • Bottle hot into glass jars sealing immediately (jars with metal lids are best)

I hope you get to try this recipe or at least some Feijoa jam. If anyone has another rare fruit recipe, please share it. I’d love to hear.

 

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