Feijoas are dropping off the tree and they are rock hard which is very disappointing. I've tried ripening them but they go all brown and totally useless. Can I stew these large, rock-hard things ? Thanks.

rosejenny38 - 2014-04-12 10:25:00

first thing that came to my mind was chutney

Edited by motorbo at 10:28 am, Sat 12 Apr

motorbo - 2014-04-12 10:28:00

Thanks motorbro. Can I stew them for dessert ?

rosejenny38 - 2014-04-12 10:47:00

Feijoa liquor. Made it from a recipe off here last year I think. Basically peel and slice feijoas, fill a large jar about a third full with sprinkles of sugar in between layers, fill jar with cheapest brandy you can buy, fill jar to top, with brandy, top with plastic lid, put away in dark cupboard a few months. Decant liquid, use macerated feijoas for dessert with cream or ice cream but don't drive for a while...
I actually forgot about mine till our feijoas started dropping a few weeks ago, so the feijoas had been mace rating for 12 months, the taste of the liquid is really intense and a lovely clear amber coloured liquor, and very alcoholic fruit which is still quite firm and kept its shape. About to make some more with the smaller fruit.

Edited by katalin2 at 12:01 pm, Sat 12 Apr

katalin2 - 2014-04-12 12:00:00

someone may be able to answer that for you, I myself would try it out with a small amount, cant hurt to try

rosejenny38 wrote:

Thanks motorbro. Can I stew them for dessert ?

motorbo - 2014-04-12 12:12:00

Same problem with mine - drought caused I think. I have been boiling them along with the guavas that have also dropped. Then I strain them and put the liquid in an empty 3 litre plastic bottle with 1 tsp citric acid, 1 tsp yeast, 2 tsp sugar then top up with tepid water. I also do this to use up rhubarb. After leaving over night refrigerate the bottle. I use the last bit left in the bottle to start the next batch. If it tastes a bit sour I top up the sugar with a stevia sweetner. Sometimes I also drop dried acai berries in the bottle.

ahaaaaa - 2014-04-12 18:05:00

Mine were the same, garden centre said was lack of water and the tree was under stress, watered like billyo and gave a good feed of lime, it slowed the shedding of fruit and they are now dropping like normal and fruit is yum, what to do with previous fruit , ours just went into compost, such a waste

gardner8 - 2014-04-13 15:58:00

Gosh, I hope that doesn't happen to my 2!
I've 5 young (year 2) Feijoa bushes & I have only 2 feijoas ...maybe next year I will enjoy more ;o)

samanya - 2014-04-13 16:57:00

Feijoa Cake with Cream Cheese Icing
1/2 cup milk
2 eggs
1 1/4 cup white sugar
1 cup mashed feijoas
1 teaspoon vanilla
75g butter or ½ cup oil
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FOR icing....
2 Tablespoons butter
1/4 cup cream cheese
1 cup icing sugar
1/2 teaspoon grated lemon rind.

Place the first 6 ingredients into the bowl of a food processor and process until smooth.
Place mix into a separate bowl and fold in the remaining 5 ingredients.
Bake for 40 minutes at 180c.
Ice with cream cheese icing.
For icing...
Beat butter and cream cheese until creamy.
Mix in icing sugar and lemon rind.
Beat well.

tinkagirl - 2014-04-13 18:42:00

feijoa crumble. Just use an apple crumble recipe and swap the fruit. Nom nom

dms01 - 2014-04-13 19:11:00

some of mine blew off in wind, but just kept them inside and they ripened up.

joybells2 - 2014-04-29 13:37:00

I have just bottled some with apples, my grandkids love them cooked.The feijoas are huge this year, here in Hastings..

pickles7 - 2014-04-30 17:38:00

pickles7 wrote:

I have just bottled some with apples, my grandkids love them cooked.The feijoas are huge this year, here in Hastings..

Feijoa & apple sounds a really good combination.
Approx what ratio do you use, pickles?

samanya - 2014-04-30 18:07:00

feijoa and pear is nice to, with a pinch of ground ginger. I had three pears and used about 12 smallish feijoas.

janeny1 - 2014-04-30 18:57:00

samanya wrote:

Feijoa & apple sounds a really good combination.
Approx what ratio do you use, pickles?

I cook the apples then add feijoas until you can taste them. Maybe three parts apple to one part feijoa.

pickles7 - 2014-04-30 19:21:00

pickles7 wrote:

I have just bottled some with apples, my grandkids love them cooked.The feijoas are huge this year, here in Hastings..

Ours are absolutely huge this year as well, the size of apples. Just lovely!
... About to make some feijoa muffins...

kiwilion - 2014-04-30 19:39:00

I made beautiful apple and feijoa jelly to put on toast etc. Just chopped up the fruit, skin and all, cook with water. Strain through muslin then cook strained liquid, cup for cup, sugar and feijoa.

vomo2 - 2014-04-30 19:39:00

pickles7 wrote:

I cook the apples then add feijoas until you can taste them. Maybe three parts apple to one part feijoa.

Cheers for that.

samanya - 2014-04-30 19:48:00

This message was deleted.

happymullen - 2014-05-01 11:19:00

http://www.thinkingaboutfood.com/2008/04/four-or-is-it-five-
fantastic-feijoa.html

pickles7 - 2014-05-01 11:49:00

This message was deleted.

didorothy - 2014-05-12 21:01:00

This message was deleted.

elliehen - 2014-05-12 21:04:00

This message was deleted.

elliehen - 2014-05-12 21:05:00

Stew or bottle them.

poppy500 - 2014-05-12 21:45:00

Found this amazing link..
https://feijoafeijoa.wordpress.com/about/

coromandelbliss - 2015-05-12 10:29:00

coromandelbliss wrote:

Found this amazing link..
https://feijoafeijoa.wordpress.com/about/

There are some great recipes on that site, I make the orange and feijoa cake quite often, freezing the feijoas to have later in the year too. I've also made fig and feijoa jam and feijoa relish this year too.

nauru - 2015-05-12 15:13:00

bump for feijoas

http://www.bite.co.nz/recipe/14107/Walnut-shortbread-with-fe
ijoa-and-ricotta-filling/

http://www.bite.co.nz/recipe/14092/Feijoa-curd-and-scones/

http://www.bite.co.nz/recipe/14092/Feijoa-curd-and-scones/

http://www.bite.co.nz/collections/1303/Feijoa-desserts/

http://www.bite.co.nz/collections/1304/Feijoa-jams--chutneys
/

Edited by uli at 5:47 pm, Sat 30 Apr

uli - 2016-04-30 17:41:00

Grate them (skin on to intensify smell and flavour) and use as you would bananas to make yummy yummy feijoa cake!

bisloy - 2016-05-02 17:36:00

bisloy wrote:

Grate them (skin on to intensify smell and flavour) and use as you would bananas to make yummy yummy feijoa cake!

And in scones and muffins, add a pinch of nutmeg and cinnamon. I made a batch of muffins today and added choc chips, yum. Another big bowl of feijoas await my attention. I trialed feijoa and passionfruit jam in my breadmaker at the weekend, very nice. Chutney next, I think.
Our crop is very good this year with bigger fruit than other years, I have given a huge amount away, no one leaves my house without a bag.

Edited by nauru at 8:28 pm, Mon 2 May

nauru - 2016-05-02 20:27:00

** Bump **

There's some terrific recipes and links here, too good to lose......

autumnwinds - 2017-04-30 23:32:00

Feijoa-Ginger Sponge Pudding
2 +1/2 cups peeled,diced feijoa, 125g brown sugar, 1 T lemon juice, 1 t ground ginger, 50g butter, 125g golden syrup, 1 egg beaten, 75g flour,
1 t baking powder, 1 t ground ginger, whipped cream or icecream to serve
Mix together the feijoa, brown sugar, lemon juice and ground ginger and place in a butterred 20cm oven dish , Bake at 180 C for 15 minutes. Meanwhile, cream the butter and golden syrup and add the egg. Add flour, baking powder and ground ginger and mix well. Spread the sponge mixture over the hot feijoa and bake for another 30 minutes or until sponge is cooked. Serve warm with whipped cream or icecream

janeny1 - 2017-05-02 16:33:00

BUMP

bev00 - 2018-05-03 00:26:00

rosejenny38 wrote:

Feijoas are dropping off the tree and they are rock hard which is very disappointing. I've tried ripening them but they go all brown and totally useless. Can I stew these large, rock-hard things ? Thanks.

Ive just made 2 lots of feijoa jam using the skins as well as we had lots of small ones fall off the tree which were rock hard as well. 1kg into the food processor and its delicious.

standard - 2018-05-03 20:08:00

bump

uli - 2019-04-06 18:43:00

Last year I made Feijoa and cardamom jam . Opened the last jar this morning and it is still lovely. Nicer than feijoa by itself .

browny36 - 2019-04-07 13:38:00

bump for a recipe of the Feijoa and cardamom jam

uli - 2019-04-08 20:03:00

I used to only eat the big ones off my trees and leave the rest to compost down....until last year I discovered Feijoa Fizz and Feijoa Jelly, this year I'm going to do both again, plus try making cordial. The good thing about it, the recipes use the entire fruit, so theres no waste.
So what I don't use, will be frozen and be made up when I need more.

wheelz - 2019-04-08 21:18:00

Lucky people with no guava moth in your area. Loads of fruit but have to be pealed and cut out the damaged fruit which is hard to detect as the entry point is almost invisible or can be mistaken for just a tiny speck on the skin.

eljayv - 2019-04-09 08:34:00

katalin2 wrote:

Feijoa liquor. Made it from a recipe off here last year I think. Basically peel and slice feijoas, fill a large jar about a third full with sprinkles of sugar in between layers, fill jar with cheapest brandy you can buy, fill jar to top, with brandy, top with plastic lid, put away in dark cupboard a few months. Decant liquid, use macerated feijoas for dessert with cream or ice cream but don't drive for a while...
I actually forgot about mine till our feijoas started dropping a few weeks ago, so the feijoas had been mace rating for 12 months, the taste of the liquid is really intense and a lovely clear amber coloured liquor, and very alcoholic fruit which is still quite firm and kept its shape. About to make some more with the smaller fruit.

....could you use gin, rum or vodka.???

korbo - 2019-04-09 10:26:00

bumping

korbo - 2019-04-16 09:09:00

Still haven't had any drop yet - this time last year it was all done and dusted.

kay34 - 2019-04-16 20:59:00

uli wrote:

bump for a recipe of the Feijoa and cardamom jam

feijoa and cardomom jam

Makes three 350ml jars

Ingredients

1 kg feijoas, peeled and roughly chopped
2 cups brown sugar
2 teaspoons fresh ginger, finely diced
2 cups water
3 cardamom pods
1/4 cup lemon juice
Method

Boil ingredients for 40 minutes or until fruit is soft and pulpy, remove cardamom pods then pour jam into sterilised jars.

Just opened my last jar and the flavour is even better than earlier.... Will definitely be making more.

browny36 - 2019-05-13 19:23:00

Just finished making this tonight.

Feijoa jam with vanilla and fresh ginger
( MAKES 3 x 350ml jars )

Use firm feijoas in this jam recipe. The addition of vanilla and ginger adds an extra depth to this feijoa jam.

Ingredients
1 kg Feijoa, choose firm fruit - the pectin level will be higher
4 cups Sugar
1 Vanilla pod
3 cm Fresh ginger
¼ cup Water
1 Lemon, juiced

Peel and slice the feijoas. Put into a saucepan or preserving pan with the sugar.
Slit the vanilla pod and scrape the seeds into the pan, add the pod.
Peel and finely chop the ginger and add with the water and lemon juice.
Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 10 minutes.
Remove the vanilla pod, then pour into sterilised jars and seal.

I love ginger so doubled the amount plus I added the lemon rind , finely grated, and only used 3 cups sugar. It is wonderful still warm and I am spooning it out of the little dish of left overs ....

browny36 - 2019-05-13 21:28:00

browny36 wrote:

feijoa and cardomom jam

Makes three 350ml jars

Ingredients

1 kg feijoas, peeled and roughly chopped
2 cups brown sugar
2 teaspoons fresh ginger, finely diced
2 cups water
3 cardamom pods
1/4 cup lemon juice
Method

Boil ingredients for 40 minutes or until fruit is soft and pulpy, remove cardamom pods then pour jam into sterilised jars.

Just opened my last jar and the flavour is even better than earlier.... Will definitely be making more.

Thanks so much - ours are now finished - will do some next year.

uli - 2019-05-27 17:18:00