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Feijoa Recipes


Feijoa Cake

Ingedients

4oz butter
6oz sugar
2 eggs
1 cup feijoa pulp
2 tbsp milk
1 tsp baking powder
8 oz flour

Method

Cream butter and sugar, add eggs and mix.
Add the mashed feijoa pulp and the milk. Lastly add flour and the baking powder.
Combine well and pour into two greased sandwich tins.
Bake 180°C for 20 minutes.


Feijoa Chutney

Ingedients

1.25kg feijoa pulp
500g onions, chopped
600ml vinegar
1kg brown sugar
1/2 packet mixed spice
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper

Method

Put all together in a large saucepan, bring to the boil and boil for one hour and pour into sterilized jars. Seal.


Feijoa Crumble Cake

Ingedients

100g butter
75g brown sugar
1/2tsp vanilla essence
2 eggs
150g flour
1 tsp baking powder
¼ cup milk
2 C peeled and roughly chopped feijoas

Cake Topping
1 C shredded coconut
½ C brown sugar
30g butter, cut into cubes
Mix well to combine.

Method

Preheat oven to 180°C. Line and grease a 22cm round cake tin.
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat.
Add sifted dry ingredients to butter mixture with the milk.
Fold in feijoas. Pour into baking tin and sprinkle top with crumble mixture.
Bake 50 – 60 minutes or until golden. In the last 15 – 20 minutes may need to cover top to stop browning.
Serve with Greek yogurt or cream.


Feijoa jam

Ingedients

1 kg Feijoas
¼ cup water
4 cups sugar

Method

Peel and slice feijoas, add water and boil gently until soft. Stir in sugar and boil hard for 5-10 minutes, or until a drop popped onto a saucer jells. Feijoas are high in pectin so this happens quickly.
Immediately pour into heated jars and seal.


Feijoa Semi-freddo

Ingedients

1tsp vanilla essence
55g sugar
4 large eggs, separated
500ml cream
Salt
3 tbsp honey
600gms feijoa pulp roughly chopped

Method

First bowl whisk together the vanilla essence, sugar and egg yolks until thick and creamy.
Second bowl whisk the cream until it is soft peaks.
Third bowl whisk the egg whites and salt until stiff peaks.
Fourth bowl mix together the honey and feijoa pulp.

Gently fold together all 4 bowls content. Scoop into chosen container, cover with Glad® cling wrap and freeze over night. Bring out of freezer prior to when you require so it can thaw slightly before serving.


Frozen Feijoa Souffleé

Ingedients

2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream

Method

Mash feijoas, lemon juice and sugar. Whip egg whites until stiff. Whip cream until thick. Fold beaten whites into the mashed feijoa puree and then fold in the cream.
Freeze until firm.
Take it out half an hour before it is served to slightly soften.

 


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