It’s feijoa time again

March 16, 2013

It’s feijoa time again

They’re a great taste of late summer but delicious feijoas are available right through to winter. They’re packed full of good things like vitamin c and antioxidants. Raw, cooked, or pickled, the’re the versatile little fruit that kiwis hang out for every season.

Feijoa smoothie
1 feijoa
2/3 cup of milk
1/3 cup yoghurt
2tspn honey
dash of cinnamon (optional)

Cut the feijoa in half and scoop flesh into blender. Whizz for a few seconds then add other ingredients and blend about 30 seconds until you have a delicious frothy mixture. Makes about one glass.
* Tip: pre chill the glass.

Salsa on white fish or salmon steaks
250 gms feijoas (2 large or 4 small) peeled and finely diced
1 small red onion peeled and finely diced
1 tbsp each of raw sugar, sweet chilli sauce, chopped fresh coriander, chopped fresh mint
2 tbs lemon juice
freshly ground black pepper

Mix all ingredients together
Serve over grilled or fried fish

Feijoas with pork – a fabulous match
Rub pork chops with olive oil and fry in a heavy based pan for 5 minutes either side. Set the cooked meat aside to rest.
Add thick, peeled feijoa slices to the pan juices and fry 3 minutes, turning once
Arrange the feijoas over the chops and serve with green beans or salad.
*optional sauce : add ½ cup green ginger wine or ginger beer to the pan with the feijoa slices and stir in ¼ cup fresh or sour cream .

Poached feijoas with French toast and crispy bacon
A great way to enjoy feijoas for brunch or dessert
500g feijoas (4 large or 8 small)
½ a cup each red wine, apple juice, green ginger wine
1 cinnamon stick
1 vanilla pod
6 whole cloves
6 julienned stips of lemon peel
¼ cup brown sugar

peel feijoas leaving flower end intact
cut across bottom so fruit sits upright in pot
mix all remaining ingredient together and pour over the fuit
bring to boil and simmer gently for 10 minutes or until fruit softens
remove fruit and set aside with half of the poaching syrup
continue to simmer the remaining syrup until is has reduced by half and thickened

Serve the poached feijoas alongside french toast and crispy bacon (for brunch dish) with a small dish of the reduced syrup. For desert, serve solo with cream or yoghurt.
Serves four

Feijoa sorbet
1½ cups water
½ cup sugar
2Tbs lemon juice
3/4c pulped/blended feijoa

Boil the water and sugar together for five minutes. Cool. Add the lemon juice and pulped feijoas. Pour into a tray suitable for freezing and freeze until firm. Turn into chilled bowl and beat until light, working quickly to avoid melting. Return to freezer, without stirring and leave until very firm. Serve in chilled individual dishes
Serves 4 – 6

Feijoa ice cream topping
500g feijoas peeled and diced
500g mixed cake fruit
brandy
Fill storage jar with the cake fruit and feijoas, cover with brandy and leave for at least a few weeks before enjoying this delicious brew over plain ice cream. Will keep in the fridge for three months or more.

ENDS

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