The current NZ Gardener magazine has feijoa recipes - including one for feijoa paste - has anyone made one to use with cheese?? TFH

summersunnz - 2011-03-28 17:36:00

bump.its time.........

purplegoanna - 2011-03-31 08:11:00

kennymac wrote:

... FEIJOA CHUTNEY - Top & tail 1Kg feijoas but leave the shins on, 750g diced onions, 2 cups white sugar, 4 cups cider vinegar, 1tbsp each: curry powder, ground ginger, 1 tsp each: cayenne pepper, whole cloves. Combine the feijoas & onions in large pot. Add remaining ingredients. Stir well while bringing to the boil. Simmer until thick, approx 1 1/2 hrs. Spoon into hot sterilized jars. Seal when cold. Makes approx 5 cups.

Just made this and used the tag ends of unwanted pickled onions. Onions in food processor, feijoas in processor=whizz, measure vinergars from onions and add Kenny's stuff. It's LOVELY.

juli55 - 2011-03-31 11:49:00

bump

toadfish - 2011-04-03 10:48:00

The latest nz edition of the Australian womens weekly has 2 Fejoa recipes from Jo Segar. A fejoa & poppy muffin recipe looks good..

510 - 2011-04-03 16:03:00

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tarshlove - 2011-04-04 15:27:00

bump

margyr - 2011-04-05 19:58:00

Feijoa juice recipe for all you people wanting to know how to make nice feijoa juice. Scoop the flesh out into a sterilized bucket or container until you have about 5 litres worth. Put a teaspoon of pectolase enzyme and a campden tablet in. The pectolase enzyme breaks down the cell walls and destroys the pectin. Pectin is a gelling agent so you don't really want that in your juice. You can get pectolase enzyme from your local brewshop or online here http://www.haurakihomebrew.co.nz/product_info.php?cPath=185_
124&products_id=826
Stir it up and leave for between 12 and 24 hours, no longer. Strain the pulp through a fine mesh bag or cheese cloth. Try to get most of the juice out without squeezing the bag because little bits of flesh will get through if you squeeze and will rot. So I usually squeeze the last bit into a glass and drink straight away.

_glen_ - 2011-04-07 19:04:00

Oh forgot to say for the juice recipe above that you have to mash the feijoas up with a potato masher after you've scooped them into the bucket.

_glen_ - 2011-04-08 08:11:00

blt10 wrote:

They freeze well whole, great for fruit smoothies and on winter porridge with brown sugar.

So do you just put them in the freezer as is? What are they like once defrosted? Sounds too easy to be true! =)

otterhound - 2011-04-08 22:40:00

.

2young1 - 2011-04-10 11:36:00

bumping up because I have just been given some...are they easy to peel?

seniorbones - 2011-05-03 18:58:00

Can you really freeze them whole??? In previous years I've laboriously scooped and added sugar as sson as peeped, and frozen in plastic bags...would be wonderful if they froze whole....I use "stewed" feijoas twith roast pork, or on the side with pork chops!! YUUUMMMMM!!! devalois

devalois - 2011-05-04 15:47:00

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blt10 - 2011-05-08 09:05:00

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blt10 - 2011-05-08 09:08:00

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blt10 - 2011-05-08 15:14:00

My favorite jam is feijoa jam, but when I make it I only use the inside, by cutting the fruit in half and scooping out the inside only. I then add sweet navel orange juice, partly to stop the fruit going brown and also to add a wonderful golden colour and flavour to the jam. I boil the pulp in a large saucepan (no water added) including the juice of about 3 sweet navel oranges including the rind till it all falls apart (I do help it by using a potato masher to break up the pieces by hand, not a blender though). Once it has all broken down into the consistency you want then add the equivalent weight in sugar and boil till ready to pour into jars as per normal. The jam tastes like golden feijoa jam - sweet and apricotty, I guess a little bit like orange marmalade and jeijoa jam blended together, just delicious.

Cheers

Edited by onekiwigirl at 7:41 pm, Sun 8 May

onekiwigirl - 2011-05-08 19:40:00

Made feijoa and date cake but did it in a loaf tin so no lemon icing, yum half eaten already by family who don't like feijoas _my secret

suda - 2011-05-15 16:14:00

The member deleted this message.

blt10 - 2011-05-15 17:13:00

The member deleted this message.

blt10 - 2011-05-16 18:01:00

_glen_ wrote:

Feijoa juice recipe for all you people wanting to know how to make nice feijoa juice. Scoop the flesh out into a sterilized bucket or container until you have about 5 litres worth. Put a teaspoon of pectolase enzyme and a campden tablet in. The pectolase enzyme breaks down the cell walls and destroys the pectin. Pectin is a gelling agent so you don't really want that in your juice. You can get pectolase enzyme from your local brewshop or online here http://www.haurakihomebrew.co.nz/product_info.php?cPath=185_
124&products_id=826
Stir it up and leave for between 12 and 24 hours, no longer. Strain the pulp through a fine mesh bag or cheese cloth. Try to get most of the juice out without squeezing the bag because little bits of flesh will get through if you squeeze and will rot. So I usually squeeze the last bit into a glass and drink straight away.

Thanks for this post Glen. Tried it out and it turned out well. How long can I keep the juice in the fridge, or do I need to freeze it? TIA

biggsie - 2011-05-19 08:10:00

I make feijoa crumble, it's not too bad. But i'm over them now... we have 16 trees so i've been giving them away plus feeding them to a friends pig.

guider1 - 2011-05-20 01:03:00

In a recent NZ Gardener there is a recipe for Feijoa Juice / Cordial. Will see if I can find it and type here.

dottypea - 2011-06-21 12:07:00

Tis the season coming up...

valentino - 2012-03-23 16:12:00

YAY I HAVE A FEIJOA TREE NOW :)

staceytee109 - 2012-03-23 16:15:00

and to add there is plenty growing now :)

staceytee109 - 2012-03-23 16:19:00

Am missing my feijoa bushes! :(

Edited by lindylambchops1 at 10:07 pm, Fri 23 Mar

lindylambchops1 - 2012-03-23 22:06:00

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tehenga288 - 2012-03-23 22:11:00

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bronxgal - 2012-03-24 16:26:00

bump for this season

sumstyle - 2012-03-24 21:59:00

Had my first feijoas off our tree today - awesome!

gayle6 - 2012-04-12 18:33:00

I just made the Feijoas muffins in here - very tasty!!

monofoil - 2012-04-22 14:15:00

I haven't read through this thread, but I made this last night. YUM!!
I just melted the butter and mixed the batter ingredients in a jug.

FEIJOA BUTTERSCOTCH SELF-SAUCING STICKY PUDDINGS
Ingredients
• ¾ cup brown sugar
• 1 cup self-raising flour
• ¼ cup milk
• 1 egg
• 1 teaspoon vanilla
• 100 gm butter melted
• 3 tablespoons golden syrup
• 6 large feijoas, halved
• 6 tablespoons extra brown sugar
• ½ cup boiling water
• icing sugar to dust
Method
1. Preheat oven to 180°C. Coat 6 one-cup capacity oven proof ramekins or small pudding bowls with non-stick baking spray.
2. Place the first measure of brown sugar, the flour, milk, egg and vanilla and melted butter in a food processor and mix until smooth, scraping down the sides of the bowl so the mixture is thoroughly combined.
3. Pour equal amounts of the golden syrup into the bottom of each ramekin. Scoop out the feijoa pulp, keeping it intact, and slice into each ramekin. Pour the batter over the top of the feijoa, filling each ramekin to just three-quarters full. Sprinkle each pudding with a tablespoon of extra brown sugar, then gently pour ¼ cup of boiling water into each ramekin. Do not mix the water in, just carefully pour it on top.
4. Bake for 20 to 25 minutes, until the puddings have risen and are firm, set and golden brown. Serve immediately with a dusting of icing sugar and, if desired, a scoop of vanilla ice cream.

geldof - 2012-04-22 17:53:00

As it is the feijoa season again, I thought I would bump this up as there are heaps of great recipes

kennymac - 2012-04-23 15:28:00

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elliehen - 2012-04-23 22:41:00

Gave away 2 buckets full today & then got another bucketful-hohum what to do !
Made,chutney,sauce,scones,date-
& feijoa cake & last night feijoa upside down cake !! Oh yes frozen heaps too.
Anyone living in Whitianga deprived of feijoas just say & I am happy to give you some !

suetoo - 2012-04-24 15:02:00

Bump

unknowndisorder - 2013-04-03 18:59:00

And from Ripe comes this beauty, it is simply lovely.

• Feijoa Upside Down Cake
Follow the instructions precisely...
Topping
50 g Unsalted Butter
1/2 cup (80g) soft brown sugar
6 large feijoas peeled and thinly sliced lenghtwise and tossed in
juice of a half of lemon to prevent browning.
Cake
50g unsalted butter softened - not melted
1/c cup castor sugar
1 egg
2 tsp lemon juice
1/2 cup golden syrup
1 1/2 cups plain flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda (not baking powder)
1/2 cup milk.
Preheat oven 170c
Grease and line a 24cm springform tin with baking paper.
The topping is first;
In a small saucepan over low heat, melt butter and brown sugar until sugar has dissolved.
Pour into lined tin.
Arrange Feijoas slices in an overlapping circular pattern on top of melted mixture.
Set aside.
Careful placement of the fruit is a must as this is where the finished beauty lies.
The Cake;
In a large bowl or electric mixer, cream butter and castor sugar together.
In another small bowl, sift together the flour, ginger and cinnamon. Dissolve the baking soda in the milk separately again.
Alternating between the milk and dry ingredients, add to the creamed mixture starting with and finishing with the dry mixture.
Mix until combined, then pour the cake batter carefully over the feijoas in the tin.
Bake for 40 minutes or until springy to touch.
Remove cake from oven and allow to cool.
Before turning cake onto a serving plate, run a knife around the edge to release..
Place the plate over the cake in tin then flip all (tin and plate together) and place the plate side down first.
Carefully release the spring form tin and remove with the baking paper.
Serve with whipped cinnamon cream or custard.
Cinnamon cream is 300ml cream, 2 tsp sifted icing sugar and 1/2 tsp ground cinnamon whisked or whipped together.

valentino - 2013-04-03 19:25:00

We make a spongy pud - stewing some with a little sugar - covering with a spongy pud top we do for a basic peach spongy pud - with a teaspoon of ground ginger mixed into it - very yummy with ice cre
am or cream -

Edited by willyow at 10:31 am, Thu 4 Apr

willyow - 2013-04-04 10:31:00

Feijoa & Orange Cake
100g butter, 1/2 cup sugar, 1 tablsp golden syrup, 1 egg, 1 teasp baking soda, 2 tablsp hot water, 13/4 cups flour, 2 teasp baking poder, 1 cup feijoa pulp, juice & rind 1 orange, 4 tablsp brown sugar.

Process butter & sugar until creamy. Add syrup and egg, beat well. Mix b/soda inwater and add to mixture and mix. Add flour, b/powder, orange rind and feijoa pulp and mix lightly. Put into prepd cake pan and bake @ 180C for 40 mins. Dissolve b/sugar in orange juice and spoon over cake, return to oven and bake a further 15 mins.
I usually bake this in a 20cm ring pan or sometimes in swiss roll tin and then cut into squares.

This site has a great feijoa recipe index too.
http://feijoafeijoa.wordpress.com

Edited by nauru at 1:28 pm, Thu 4 Apr

nauru - 2013-04-04 13:20:00

A couple of recipes l got from gardener mag a couple of years ago and both are very nice

Feijoa and caramel cheesecake

Ingredients for base –

250gm packet digestive biscuits –

100gm butter, melted –

1/2 teaspoon ground ginger

For filling –

12-15 feijoas (800gm) –

1/3 c caster sugar –

500gm cream cheese, softened –

250gm sour cream –

1 Tbsn gelatine dissolved in 1/4 c boiling water –

2 Tbsn icing sugar, sifted –

375gm can caramel sweetened cond. milk

For topping –

4 feijoas, peeled and sliced into rounds –

juice of 1/2 lemon

To make the base, grease a 20cm loose-bottomed spring form tin or pie dish and line sides with baking paper. Crush biscuits in a plastic bag with a rolling pin, or a food processor. Add melted butter and ginger, and combine. Turn mixture into baking dish and line the bottom and sides, pressing down with the back of a wooden spoon. Chill in the fridge while preparing the filling.

To make the filling, cook peeled and sliced feijoas with sugar and 1/3 c of water for 3-5 minutes, until tender. Drain and reserved liquid. Let the fruit cool.

In a large bowl, beat cream cheese and sour cream until smooth and creamy. Gradually add dissolved gelatine and icing sugar. Fold in cond. milk, then add the cooled fruit. Mix until just combined and pour on to the chilled base. Place in the fridge for at least an hour.

To make the topping, dip feijoa slices into lemon juice. In a small saucepan heat the reserved liquid from the cooked feijoas. Dip feijoa slices into this hot sugar liquid, then cook quickly, for 20-30 seconds. Removed and drain on baking paper. Continue to cook the sugar liquid down until reduced by half. Arrange fruit slices on top of the cheesecake and drizzle sugar syrup over each wedge to serve.

Feijoa paste

10 ripe medium sized feijoas about 1kg

3 cooking apples

600 mls water

600g sugar

Use a potato peeler to remove the skin from the feijoas

Roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit

Put feijoa peel and cores and roughly chopped apple into a pan; barely cover with water

Cook until soft and mushy, about 10 minutes

Strain through a fine sieve, pressing firmly to get all the liquid from the apple

In a large heavy bottomed pot cook chopped feijoas in this liquid until soft

Push through a sieve or mash

Add sugar to the feijoa pulp; stir until dissolved

Cook slowly on the lowest heat, stirring every 2-3 minutes until thick

This will take about 3 hrs - when it’s ready the spoon should start to meet resistance and the mix will start to come away from the sides

Put into straight sided dish lined with baking paper

Give the dish a couple of taps on the bench to settle

Leave to set for 2-3 days in a warm dry place then cut into cubes when cold and firm

Dust with icing sugar and pack in a tin or jar or place in a box lined with wax paper with added sifted icing sugar

griffo4 - 2013-04-04 13:38:00

sorry if this has already been answered... If i freeze feijoas whole will the still be good for eating once defrosted or will they only be good for baking? I am moving to a house with no feijoa trees in 2 months so i want to freeze as much as I can

nattles88 - 2013-04-18 14:27:00

Try some whole ones and some scooped out and freeze them for a few days - then defrost and see if you like the result!

uli - 2013-04-18 14:42:00

I scoop the flesh out and freeze for use later in the year - try plum and feijoa jam, just substitute 1/3 to half feijoas. Good if you have both fruits frozen in the freezer.

anna95 - 2013-04-18 14:50:00

I made feijoa and fig jam the other day, a nice combination. Made with half feijoas and half chopped dried figs. I will also try plum and feijoa jam too.
I prefer to scoop out the feijoas before freezing. I find that they do tend to be watery on defrosting but are OK for stewing with other fruits, pies/crumbles, baking and jams and chutneys

nauru - 2013-04-18 15:32:00

if i scoop out the flesh before freezing does it go a bit brown?

nattles88 - 2013-04-19 09:28:00

nattles88 wrote:

if i scoop out the flesh before freezing does it go a bit brown?

Not if you immediately put it into small bags and freeze.
It goes brown if it is exposed to the air - like apples.
I have frozen peeled bananas and they are very white.

uli - 2013-04-19 15:51:00

nattles88 wrote:

if i scoop out the flesh before freezing does it go a bit brown?

I scoop them out into a ziplock bag, seal and put in the freezer straight away, that way, they don't turn brown. Just done some more today, they are falling quicker than I can use them so lots going to family & friends too.

nauru - 2013-04-19 20:26:00

copied from another thread:

Feijoa Ice Cream

400g feijoas
180 g sugar
300ml cream
1 egg white
Pulp & process feijoas & sugar in food processor until syrup is formed. Beat egg white until stiff, whip cream until soft peaks are formed. Mix well and pour into container and freeze over night, makes about 1 litre
Super easy/yummy and always have in freezer. If I have a lot of feijoas I freeze them pulped and then later on make into ice cream, nice to have something out of season

from: megsnz1 (48 ) 3:03 pm, Sun 29 Apr

uli - 2013-04-28 20:40:00

Yummy recipes!! :)

Wish they wont so dam expensive! In my area ( at the fruit and vegie stall) they are $1.20 each :/ Alittle guttered about this, especially since my sheep decided they liked the taste of my 2 feijoa trees! I did buy a wee bag this afternoon though, so yummy :)

holly-rocks - 2013-04-28 21:07:00