Em­brac­ing fei­joa sea­son

Fei­joas are in sea­son - here are the best ways to use them.

Central Leader - - YOUR PAPER, YOUR PLACE -

Even though Auck­lan­ders might be mourn­ing the end of a sum­mer that never re­ally took off, there is one thing to look for­ward to.

Peak fei­joa sea­son is upon us and those lucky enough to have ac­cess to a tree will be fac­ing a glut of the tangy fruit over the next few months.

For those who have to buy them, fei­joas are ex­pected to be on sale by mid-March and avail­able un­til early June. Their unique flavour means fei­joas are ver­sa­tile and can be used in all kinds of cakes, sal­sas, jams and cur­ries. For the fei­joa haters who think the fruit tastes like medicine, you might want to look away now.

Freeze them for later

One big ad­van­tage of fei­joa is that it can be frozen with­out los­ing flavour or tex­ture. You may be sick of stuff­ing your face with fei­joas in April but come Spring, you’ll be craving that dis­tinc­tive sweet taste.

Just scoop out the flesh and box them up in your freezer.

Make a salsa

Salsa is easy. Dice the fruit and toss with co­rian­der, su­gar, red onion, chilli, lemon juice and any­thing else you think will pack a punch.

This is sure to im­press at any late sea­son BBQ.

Bake them

There are so many de­li­cious recipes for fei­joa cakes and muffins out there and the per­fect way to use up the bounty of fruit.


Need I say more? Fei­joas make the per­fect base for wine that is sweet but not overly fei­joa-y.

Fei­joas for break­fast

Na­dia Limhas an ex­cel­lent crepe recipe for a break­fast or brunch of­fer­ing. Caramelised fei­joas make up the fill­ing and you can chuck a few­more on top to round out the meal.

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