Many uses for fabulous feijoas
Zealand; diced feijoa in syrup with ginger and sliced mint, sprinkled with crushed dark chocolate-coated hokey pokey, accompanied a swirled passionfruit pavlova.
One of my favourite post replies was from a neighbour who isn’t a feijoa fan. They left theirs for the local kids to ‘steal’ on their way home from school. I had a vision of children toting school bags snatching a feijoa from the sidewalk and tearing into the glutinous pulp. So much healthier and more nutritious than a chocolate bar.
There were also offers from neighbours who were keen to give their excess away rather than let the fruit rot on the ground. Inversely there were feijoa lovers busting to get their hands on the aromatic green eggs. An exchange of feijoas began to take place around my suburb.
What a great way to meet the neighbours.
Feijoas became a conversation starter at work.
Those lucky enough to have their own tree were drowning in a deluge of fruit. What to do about the pending tidal wave of juicy produce? Others begged them to bring a bag in.
Then a work colleague dropped a feijoa bomb on me – there are different varieties of feijoas!
Unfortunately I didn’t end up with superfluous feijoas to share. I rescued as many as I could from the driveway before they became very flat feijoas.
A sweet perfume suffused my kitchen from the small bowl on my bench. I didn’t grow up with them but they’re growing on me. I’m embracing the friendly feijoa – it’s the neighbourhood fruit.
Alison Perkins finds there is more to feijoas than meets the eye.