New Zealanders love feijoas and I’m not sure how true it is or not, but apparently it is the one fruit we most look forward to here in Aotearoa. The aroma and flavour of fresh feijoas is just unbeatable and best of all, they are packed with Vitamin C.
Feijoas are another one of those things (like many I blog about) that take me back to a particular time. The taste and smell of feijoas return me to when I am am 7 or 8 years old to Francis Drake Street in Waipukarau where my Nana lived. We would sit underneath her feijoa tree and eat a huge number, one after another, maybe 20-something in a row…skin and all. Although my sisters and I were in fruit heaven, I think my Nana was more concerned about the state of our tummies in the hours or days following.
Memories aside, they are great for breakfast, lunch, dinner and anytime in between. You can enjoy them fresh just scooped right out of their skin or enjoy them cooked, chopped, sliced or blended in so many combinations. Stewing feijoas is an excellent way to use up fruit that otherwise might go to waste. This makes a delicious dessert or is perfect cold over cereal for breakfast. Enjoy!
While you have feijoas on the mind, be sure to check out this amazing blog dedicated to feijoa recipes: Feijoa Feijoa. Brilliant.
- 12 feijoas
- 1/2 cup sugar
- 2 cups water
Slice the feijoas in half and scoop out the insides of approximately 12 feijoas. If they are particularly large or you want more of a puree, feel free to cut them up a bit more.
Fill a pot with water and put on to the boil. Add a 1/2 cup of sugar (white or brown – doesn’t matter too much). Wait till the sugar dissolves and add the fruit. Simmer for about 10 minutes until fruit has softened.