This “jam” is a delicious accompaniment with blue cheese – keep it in the fridge and simply add a smear or dollop to your cheese platter.
10 feijoas, flesh scooped out and roughly chopped
1 large apple, peeled, cored and grated
juice of 1/2 lime or lemon
Put all the ingredients into a heavy bottomed saucepan and bring to the boil, stirring constantly. Continue to stir as the liquid evaporates and the mixture thickens. Spoon into a jar, seal and keep in the fridge.
A quintessential New Zealand fruit, the feijoa is also known as a ‘guavasteen’ or ‘pineapple guava’.
Gisborne has the ideal climate for growing feijoas, and we’ve carefully selected the best available. Our feijoas are grown at Guavasteen Grove, situated on the banks of the Waipoa River on the Poverty Bay Flats. The rich river silt and temperate climate provide ideal conditions for producing juicy, plump, sweet fruit. Soil tests show a perfect balance with no need to add fertilisers so the 180 Apollo and Pounamu trees are free spirited and abundant with no chemical interference.
Spray-free and naturally pollinated by birds, the trees produce a beautiful red flower in November and by early April the trees drop their fruit as they ripen. The season usually lasts 6-8 weeks and the big fruit are in full swing within the first three weeks. Our fruit is hand-touch picked for maximum freshness and shelf life. The ideal time to eat the fruit is 5-8 days from picking as this allows the full flavour to develop.
If feijoas are not quite ripe, they can be stored in a fruit bowl for a couple of days. Once ripe, feijoas should be stored in the fridge. If not refrigerated, ripe feijoas only retain their best flavour for 2-3 days. After this, the flavour deteriorates without any change in the fruit’s outward appearance.
Our fruit is used in a multitude of recipes, has appeared in MindFood magazine and has been made into wine, cider and wheat beer. Feijoas are also popular in restaurants and bars where they feature in margaritas and other cocktails. Feijoas freeze well when cut and scooped, but nothing beats the taste of a perfectly ripe fruit cut in half and eaten with a spoon. One feijoa is never enough when they taste this good and some people even eat them skin and all.
Available between April and May.