In my mind, a slight chill in the air always heralds the feijoa season. Bursting with vitamin C and antioxidants, nature has provided a perfect fruit to help ward off winter sniffles.
Feijoas were introduced here in the 1920s to an ideal climate, which is why they grow prolifically, attracting very few pests and therefore growing without the need for sprays. I am lucky enough to live in a neighbourhood where containers-full are sold on front yards with an honesty box perched on the table, and generous neighbours will pass a brimming bag over the fence. Needless to say, I love this distinctive, highly aromatic, quintessential "Kiwi" fruit.
Feijoas are ripe when they feel slightly soft to the touch and the centres take on a jelly like appearance and texture. They should be eaten as soon as possible after falling from the tree but if you have more than you know what to do with, they can be refrigerated for a few days.
Of course, recipes are what you need and the feijoa is a bit more versatile than you might think. Jams, jellies, wine, roasted or fried, salsas and pickles. Or how about in stews or with curry, or even paired with chicken, fish or pork ?
Today we have feijoas in a salad with succulent smoked gemfish, roasted whole with honey, bay leaves and sweet wine and also made into a jam so the flavour can be enjoyed long after the season has finished.
Chef's tip
Feijoas are in season from March to the end of June. They freeze well when peeled whole and put into plastic bags.
Evergreen favourite (+recipes)
Photo / Babiche Martens
AdvertisementAdvertise with NZME.