Feijoas are a tasty rarity that we long after for much of the year until suddenly they’re dropping off neighbourhood trees in abundance.
Of course, feijoas can be enjoyed with just a spoon to accompany them, but the way they caramelise and soften with a bit of care is one
The gorgeous fruit has such a distinct flavour and texture, but it can be adapted and mixed, turning tart, sharp, sweet, floral, strong or subtle.
These recipes celebrate all the classic ways of cooking feijoa, like in crumbles and cakes, but also use them unexpectedly, pairing the fruit with fish and slow-cooking it with warming spices. There’s also a mojito recipe for fun.
The ginger adds a punchy flavour to this light and delicious muffin recipe, and the feijoa gives a floral taste.
Best enjoyed with a big scoop of icecream, this moreish upside-down cake is quick, easy and great for using up any overripe fruit.
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Warm coconut milk and golden syrup combine to highlight the caramelised flavour of the baked feijoas.
Tangy buttermilk highlights the sweetness of the fruit in this cake (which is scattered with bonus blueberries!).
Crunchy pistachio is sprinkled over these filo pastry rolls for maximum crunch.
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Advertise with NZME.Another special breakfast — this one adds cinnamon and shredded coconut to a gluten-free porridge.
With crispy filo pastry and silky honey-soaked feijoa, this tarte tatin must be served warm.
This puff pastry strudel is buttery and luxurious, and has a lovely brightness from a little lemon zest.
With a subtle hint of ginger and orange zest, this golden jelly is a delightfully surprising addition to a cheeseboard.
Unna Burch says of this recipe: “I wanted the chutney to be a little sharp and not too sweet. It’s the perfect accompaniment to bread and cheese or to dollop on the side of meatloaf or homemade sausage rolls.” It’s great for a first try at preserving, combining the floral feijoa with apples, raisins and curry powder.
The nuttiness of the shortbread helps to cut the richness of the ricotta, and the final result of this dessert is quietly impressive.
Angela Casley suggests pairing stewed feijoas, mascarpone and pistachios with this uncomplicated French toast recipe.
The crumble is, arguably, the most rewarding dessert, with very little effort needed to create a very inviting result. This one uses crystallised ginger to add tang and sweetness.
This tart encases slow-baked feijoas in a sweet pastry, with sliced almonds creating a delectable and gorgeous topping.
The melting blend of peach and feijoa in this crumble makes for a sweet, almost-summery treat.
The mix of the vanilla extract with the fruit creates a jam perfect for spreading on toast or adding over icecream.
This luscious dish can be served as an accompanying side for desserts or cheese platters, or can be enjoyed as the main delight.
This is a more autumnal take on the classic banana cake, adding some more warming spices to the mix.
This hearty breakfast adds slightly sweetened feijoas to rice porridge flavoured with cinnamon and honey.
More of the feijoa’s savoury qualities are enriched with the blend in this spicy salad, with hapuku fillets, sweet pineapple and basil.
These smaller baking dishes allow for the syrup and fruit to meld in the oven, making up a rich dinner party dessert.
The floral flavour of the feijoa is enhanced with a bit of cinnamon in this scrumptious smoothie.
There’s some kale, celery and almond butter blended into this dairy-free smoothie, which Little Bird’s Megan May says is well-balanced and ‘treaty.’
The feijoa in this mojito is fermented for a full 24 hours before it’s mixed with white rum, lime and lavender. It’s also stunning.
