Many uses for fab­u­lous fei­joas

Central Leader - - NEWS -

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 sa­tion 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.

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