Try it Out Tuesday - We've got feijoa fever

Publish Date
Tuesday, 23 March 2021, 9:18PM

I LOVE Feijoas and it turns out Ash who does our afternoon news has a mountain of them due to her ever fruitful feijoa trees.

They could do with teaching my baby feijoa tree how to get it done...but we'll save that tree date for another time.

Turns out you can turn feijoas into lots of yummy things besides just eating them by the bucketful.

If you're needing some inspo then get amongst these fine recipe ideas that Estelle trialled in the studio with many thanks to Ash and all the busy work she got up to in her kitchen.


Feijoa jam HERE 

Feijoa paste (highly recommend with blue cheese) HERE

Dried Feijoas - 

Dried feijoas:
  • Peel feijoas and slice into rounds about 3/4 of a centimetre thick. 
  • Optional - as you're working, soak slices in a solution of 1C water with a couple of tablespoons of lemon juice - this stops them going as brown as they dry but doesn't alter taste.
  • Place slices in single layers on dehydrator or oven trays.
  • Leave in dehydrator or oven at 60 degrees C for 10-12 hours, until the feijoas are chewy but not moist.

And from her own trial and error, here's the best Feijoa Jelly recipe from Ash

Feijoa jelly:
  • Put leftover feijoa skins (you can also use chopped feijoa flesh if desired) in a big pot and just cover with water.
  • Bring to the boil, then simmer for 20-30 minutes, depending on how intense you want the flavour.
  • Strain the mixture, keeping the liquid and discarding the skins.
  • Measure the feijoa liquid (by cups) and return to the boil. When boiling, add the same amount of sugar as there is liquid. If you want a stronger, less sugary jelly, you can first reduce the feijoa liquid then use the 1:1 ratio with sugar.
  • Add some lemon juice, using the juice of about half a lemon per cup of sugar. Simmer until jelly reaches the desired consistency (the pectin in the lemon helps the jelly set - if you don't have any lemon juice or don't have much that's fine, just let the jelly simmer a bit longer until it's the right consistency).
  • To check consistency, place a teaspoon-sized dollop on a small saucer and put in the freezer to chill. You may want it syrupy, like honey, or you might want to simmer it longer so it's more of a firm jelly. 
  • If bottled in sterilised jars, feijoa jelly will last for years in the pantry. If stored in other containers, keep it in the fridge and it will last many months.