15 delicious feijoa recipes to make the most of a bumper crop

One recipe

uses every part of the fruit, even the skin. Kristina Jensen’s no-peel chunky monkey feijoa chutney doesn’t last long – it’s so good, it’s eaten up – plus you’ll find out how to never lose a feijoa to rot, thanks to her dad’s ingenious technique.

There’s also recipes for feijoa cakes, loaves, pastries, sorbet, guacamole and salsa. Learn how to turn them into wine, and discover four ways to use the skins (all delicious).

Recipes for the dedicated feijoa fans who need to use up a glut