c kin wi feijoas

It’s worth growing feijoas just for these recipes. The fruit’s sweetness and fibre make muffins rich and moist, without the need to use butter or too much sugar, and the mousse is just divine. The fruit don’t travel or store well, so if you love them – or just love feijoa and apple pie – you need to have your own trees, or at least a friend with a bountiful harvest.

FEIJOA MOUSSE

1 tablespoon gelatine

½ cup pineapple juice

1 cup ripe feijoa, peeled and mashed

with 3 tablespoons lime juice

1 cup single cream or coconut cream ¼ cup caster sugar

2 feijoas, extra, to serve

1 Combine gelatine with a little of the pineapple juice in a saucepan.

Heat gently over low heat, stirring, until gelatine dissolves. Add remaining pineapple juice and stir well.

2 Add feijoa mixture. It can be smooth or roughly mashed and lumpy – these give different effects but both are good. 3 In a separate, clean bowl, whip cream and sugar together until soft peaks form. Gently fold into feijoa mixture.

4 Divide mousse among four serving glasses, then place in the fridge for an hour or two to set.

5 To serve, peel and thinly slice the extra feijoas, and place slices on top of the mousse.

FEIJOA MUFFINS

2 cups self-raising flour

1 cup feijoa, peeled and lightly

mashed (keep it lumpy)

1 cup milk or coconut milk

1 egg, lightly whisked (optional)

½ cup brown sugar (or less, to taste) ¼ cup olive oil

3 tablespoons lime or lemon juice

1 Preheat oven to 200°C.

2 Place all ingredients in a mixing bowl and combine quickly and lightly. 3 Divide mixture among greased or non-stick muffin tins, and bake for about 20 minutes until light brown on top.

4 Eat muffins the same day, or keep in the fridge for a treat the next day.