If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa. Serve with dessert, or as a tangy accompaniment to grilled meats. They will easily keep in the fridge once opened for 2-3 months, and if you preserved the jars properly, then I'm sure they will hold over in the pantry until Christmas.
Ingredients
| 1 ½ cups | Cider vinegar |
| ½ cup | Sugar |
| ½ | Vanilla pods |
| 1 knob | Ginger, finely sliced |
| 1 | Orange, use the peel only |
| 1 stick | Cinnamon |
| 3 whole | Star anise |
| ½ tsp | Cloves |
| ½ tsp | Peppercorns |
| 3 | Cardamom pods |
| 1 kg | Feijoa (Main) |
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Directions
- Place all the ingredients except the feijoas into a saucepan.
- Bring to the boil, stirring often, then simmer for 5 minutes.
- Meanwhile, peel your feijoas, add them to the hot syrup and let them cook for a few minutes, until they're tender when poked with a sharp knife.
- Fill a sterilised 1L jar with the feijoas, top up with the syrup, and seal.
