It's that time of year when plastic bags of feijoas sit on kitchen tables, overflowing with generosity of your family or neighbours who are blessed to have a feijoa tree in the back yard.
But with the bounty of feijoas bestowed up the Waikato at this time of year comes the age old question: what on earth to do with them all?
We asked and in between mouthfuls of feijoa you answered. Here are your favourite recipes. Enjoy.
CHOCOLATE FEIJOA CAKE
This is from our wonderful Waikato Times librarian - and better half of our sports deputy editor Ian Anderson - Keri Anderson. She says: ''Best feijoa cake EVER! Ian hates feijoas, but he devours this cake.''
185g butter, softened
3/4 cup caster sugar
2 free-range eggs
1 1/2 cups peeled, sliced feijoas
2 tbsp brown sugar
1/2 tsp cinnamon (first measure)
1 1/2 cups self-raising flour
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp cinnamon (second measure)
1/2 tsp ground nutmeg
1/2 cup sour cream
- Lightly oil or spray a 20cm ring tin. Line the bottom of the tin with strips of baking paper. Heat the oven to 180C.
- Peel ripe feijoas (depending on size I used 8 egg-sized feijoas) with a sharp knife. Slice each feijoa in half lengthwise, then slice thinly.
- Measure 1 1/2cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first 1/2 tsp cinnamon.
- Cream the softened butter and caster sugar in a small bowl with an electric beater.
- Beat in the eggs one after the other, then transfer the mixture to a large bowl.
- Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches.
- Transfer the batter into the prepared pan and smooth the top evenly.
- Bake at 180C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake.
- Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper. Allow to cool completely.
- Cover the top and sides with the chocolate glaze.
For the chocolate glaze
130g dark chocolate
Place in a small microwave proof bowl and heat on 50 per cent power for about 1 minute. Whip with a knife until smooth and shiny.
Rachael-Jayne Foot's feijoa muffins
Beat 50grams melted butter and 1 egg together. Add to 1 cup of flour, 1/2 cup sugar, 1 teaspoon Baking Powder, pinch of salt and 1 cup of combined Feijoa & Grated Apple. Bake for 15mins at 180 degrees.
Toni Matthews's feijoa chutney
1.5 kg feijoas, 1 kg onions (chopped), 300gr sultanas, 300gr dates (chopped), 450 gr brown sugar, 4tbsp salt, 1 tbsp or curry powder and ground ginger, 1tsp ground cloves and cayenne pepper, 1 litre vinegar,
Put all ingredients into a saucepan bring to the boil, simmer for approx 1.5 hours. Stirring often. Pour into sterilised jars.
Tracey Aroha' feijoas poached in rose wine
Bring two cups rose wine and a half cup of sugar to boil, simmer 3-4 mins. Add a dozen or so peeled and halved feijoas and poach for about 10 mins until tender. Serve with lashings of whipped cream! Yum!
Liz's feijoa jam
For every 1.5kg of peeled feijoas you need 1.25kg sugar and the juice of two lemons. Peel, weigh and chop the fruit, dropping pieces into water acidulated by a jot of cider vinegar.
Put prepared fruit in saucepan with lemon juice and cook gently until feijoas are tender. Add sugar and stir to dissolve, then boil until setting is reached. Decant into warm sterilised jars, cover to seal while hot.
Stacey's Feijoa smoothie
2/3 cup milk
1/3 cup yoghurt
2 tsp 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 frothy.
Makes about one glass.
Tip: pre-chill the glass.
Aaron's feijoa salsa on white fish or salmon steaks
250gm 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 Tbsp lemon juice
Freshly ground black pepper
- Mix all ingredients together. Serve over grilled or fried fish
Evan's feijoas with pork
- Rub pork chops with olive oil and fry in a heavy-based pan for 5 minutes either side.
- Set the meat aside to rest.
- Add thick, peeled feijoa slices to the pan juices and fry 3 minutes, turning once.
- Arrange feijoas over the chops, serve with green beans or salad.
Optional sauce: add cup green ginger wine or ginger beer to the pan with the feijoa slices and stir in cup fresh or sour cream.
Aimie's poached feijoas with French toast and crispy bacon
A great way to enjoy feijoas for brunch or dessert
500gm feijoas (4 large or 8 small)
a cup each red wine, apple juice, green ginger wine
1 cinnamon stick
1 vanilla pod
6 whole cloves
6 julienned strips of lemon peel
cup brown sugar
- Peel feijoas leaving flower end intact.
- Cut across bottom so fruit sits upright in pot.
-Mix all remaining ingredients together and pour over the fruit.
- 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.
Nic's feijoa sorbet
1 cups water
2 Tbsp lemon juice
3/4c pulped/blended feijoa
- Boil the water and sugar together for 5 minutes.
- 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 four to six.
Pete's feijoa ice cream topping
- 500gm feijoas peeled and diced
- 500gm mixed cake fruit