Feijoa Recipes
Samantha Said:
How do you make an eggless feijoa cake?We Answered:
www.pillsbury.com will tell u errtang mon!!!!Paula Said:
What can I make with feijoas?We Answered:
Eat them just as they are, straight from the skin with a spoon. Look for pale-coloured, soft-textured centres.Add chopped feijoas to salads. Not only a taste sensation, the vitamin C will enhance your absorption of iron from cereals and plant foods in the meal.
Use in a fresh salsa: try chopped celery, tomatoes, red onion, avocado and feijoa. Add chilli flakes, mint, coriander and a generous squeeze of lemon.
Use your favourite banana cake recipe to make banana and feijoa cake – or feijoa and ginger cake.
Scoop out the centres and pack into plastic bags with a squeeze of lemon juice, and freeze for later baking.
Add to apple for a delicious pie filling.
Use in muffins with other fruit. They go very well with apple and almonds.
Poach in a little sugar syrup with a knob of ginger.
Spoon over cereal with yoghurt.
Add to juices and smoothies – try banana, feijoas, vanilla yoghurt and honey.
Mix into fruit salad with fresh and canned fruit. Especially nice with pineapple.
Make a feijoa crumble: top fruit with a mix of rolled oats, sliced almonds, brown sugar and coconut flakes. Or try our Feijoa crumble recipe:Feijoa crumble
Using oats in place of flour in this crumble adds a nutty flavour and texture and will help you feel fuller for longer.
Instructions
Step 1 Preheat the oven to 180°C. Arrange feijoas in a shallow baking dish.
Step 2 Combine all other ingredients in a bowl so they’re well mixed. Sprinkle over feijoas. Spray with oil and bake until crumble looks crunchy on top and sugar is caramelised (about 20 minutes).Serve with a scoop of ice cream or yoghurt.
Purée in a blender with lemon juice, vanilla and a little sugar. Use in baking instead of half the sugar.
Ingredients
1 1/2 c Flour
1 c Wholemeal flour
2 ts Ground ginger
1 c Milk
2 ts Baking powder
1/2 ts Baking soda
1/2 c Raw sugar
1 c Milk
1/4 c Butter
1 ts Vanilla essence
1 Beaten egg
1 c Chopped feijoas
Instructions
(This one is for the Aussies & Kiwis, unless you know someone with a Feijoa Tree!) Preheat oven to 350?F, prepare pans. Mix together the flour, ginger, baking powder & soda & sugar. Rub in the butter until it resembles fine breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas until just combined. Spoon into pans & bake for 15 mins. A small slice of crystallised ginger may be placed on top of each muffin before baking if desired. Makes 12. Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin. Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.
Thelma Said:
What Fruit goes well with Feijoa? and any recipes?We Answered:
Apple goes really well - you can make apple and feijoa crumble or pie, (just like apple pie or crumble but put Feijoa in)Also goes well in fruit smoothies with banana and apple or orange juice, or as a juice with orange
Good luck
Joan Said:
Recipe for Feijoa Wine?We Answered:
Feijoa Wine2-1/2 lbs peeled feijoas
sugar to bring s.g. to 1.100
water to make up 1 gallon
1/4 tsp tannin
1/2 tsp tartaric acid
1/4 tsp malic acid
1-1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Wash fruit before peeling. Discard peelings and chop fruit roughly. Place fruit in nylon straining bag, tie and put in primary. Mash fruit in bag and squeeze vigorously to extract juice. Set nylon bag aside for now and add enough water to make up one gallon. Measure specific gravity and add sugar to bring s.g. up to 1.100, stirring thoroughly to dissolve sugar completely. Add tannin, tartaric acid, yeast nutrient, and pectic enzyme. Cover primary and set aside 12 hours. Add bag of fruit pulp and wine yeast (best to start yeast in advance and add starter). Ferment on the pulp for 6 days, squeezing bag daily to extract juice. At end of 6th day, squeeze bag thoroughly and discard pulp. Allow to settle overnight and siphon off sediments into secondary and fit airlock. You will have slightly more than a gallon, so pour the extra juice into a bottle just large enough to accept it and put a clean ballon over the mouth of the bottle of juice and place in refrigerator to use later for topping up. Ferment in secondary 30 days and rack into clean secondary, topping up with juice in refrigerator, and refit airlock. After 60 days rack, top up again and refit airlock. After additional 60 days if wine is not clear rack into another secondary and wait until it clears before racking into bottles. If clear, rack into bottles right then. Wine will be drinkable after 6 months, but improves with age.