Feijoas come into season just as the autumn days arrive with their long shadows, saturated light and surprisingly hot days. This version of the Brazillian Caipirinha is deliciously refreshing on an autumn afternoon.
4 feijoas, flesh scooped and skins discarded
4T raw sugar
180ml cachaca (45ml per glass)
Divide feijoas between four glasses and muddle with a wooden pestle. Cut the limes into quarters and then in half again and divide between the glasses (1/2 lime per glass) with 1 tablespoon of raw sugar and muddle until sugar has dissolved. Fill each glass with ice and pour over 45ml of cachaca. Stir and serve.
Can also be made up in a large pitcher or diluted with soda water if preferred.