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