NZ Gardener - Garden Diary 2018 - - Seasonal Fruit -

Get Grow­ing reader Je­si­hana Hutch­ings’ fei­joa sauce ”can be spiced up with a touch of nut­meg, curry pow­der and pepper for a curry base, or sweet­ened for an al­ter­na­tive to ap­ple sauce.” Chop off the ends and any woody, brown ar­eas of the skin. Cut into halves or quar­ters, de­pend­ing on size. Throw into a pot, pour­ing in hot wa­ter to the same level as, or just above, the feijoas. Bring to the boil then re­duce to a sim­mer un­til the fruit has soft­ened but isn’t sloppy, 8-15 min­utes. Leave to cool a lit­tle, then blend with a stick blender. Taste, sea­son and store in the fridge for up to 3 weeks. ”I usu­ally throw a ta­ble­spoon of brown sugar per ice-cream con­tainer load. Or I add a dol­lop of honey, some cin­na­mon, nut­meg and caster sugar if I’m sub­sti­tut­ing feijoas for ba­nanas in any ba­nana cake recipe.”

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