This thick feijoa paste is like an old-fashioned fruit “cheese” and like the feijoa jam recipe we've also shared, it's a great companion for blue cheese. It also makes a nice little gift, wrapped up in greaseproof paper and tied with some twine.
3 cooking apples
10 medium feijoas, ends removed, peeled and chopped (reserve the peel)
600g white sugar
Remove skin from feijoas and place in a large saucepan with the roughly chopped cooking apples (no need to peel or core them). Roughly chop the feijoa flesh and set aside.
Barely cover apple and feijoa skin with water and cook until soft and mushy. This will make the cooking liquid for the feijoa. Strain cooked fruit through a fine sieve into a large pot, making sure to push down hard on the apples to get out all the juice. Discard the pulp from the apple and feijoa skin. Add feijoa flesh to liquid and cook until soft.
Push feijoa mixture through a sieve or mash to produce feijoa pulp. Add sugar to feijoa pulp and stir until dissolved. Cook slowly on lowest heat, stirring every 2-3 minutes until thick. This will take about 2 hours. When it’s ready, the spoon will leave a path in the mixture and will start to come away from the sides.
Line a slice tin with baking paper and quickly pour in the paste. Smooth the top. Place aside to set, then cut into squares, wrap in paper and store in an airtight container in the fridge.
Serve with cheese and crackers.
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. SHOP NOW