Oh yeah, I'll dig out my feijoa chutney recipe. It's sooo good.
I was just coming here to ask whether anyone has ever made feijoa syrup (for in cocktails or over desserts, etc), and for a recipe! I made some passionfruit syrup recently, and I wonder whether I can just make it the same way. Hm.
Found it! This is SO delicious. The Mrs' aunty gave us some which I passed onto my Mum a year or so ago and she keeps asking for more. :)
2kg feijoas, peeled and cut into chunks
1kg pitted dates
1kg onions, peeled and cut into chunks
1kg brown sugar
50g ground ginger
50g curry powder
50g fresh red chillies, deseeded and finally chopped
Dump all of the ingredients into a huge pot, mix, then bring slowly to the boil. Simmer for 2 hours, then spoon into hot sterilised jars and seal according to your preferred method.
I've been to scared (or maybe honest, hee) to raid the neighbour's tree again, but C's cousin just gave me a big bag so I'm waiting for them to ripen and then I'm going to make up a hyoooooooooge batch. I'll put some aside for you. :P
That sounds amazing!! Got any 'free samples' ??? Otherwise will to form a feijoa tree raiding party and get cookin!
I just made some this morning and it was the simplest recipe ever.
juice and rind of one lemon
I put everything in the pan together and simmered gently stirring sometimes for about 20 minutes. Then let it boil for another half hour. Tested a little, didn't quite set, boiled for another 5 minutes and that was it. It's gorgeous.
Cut fruit in half, boil slowly till mushy.
Strain off the liquid with cheesecloth or similar.
Boil the liquid vigorously with some sweetener (sugar, honey) - 1 cup sugar to 3 cups liquid is a guide.
When trial drops of the brew form a skin when cool (use the freezer or fridge to speed up the cooling) you are ready to bottle.
I was told by a good friend that you can scoop the flesh for other things like fruit leather or cakes and make jelly from the skins only.
This sounds good James - thanks so much. I'll give it a go. I've been freezing the feijoa pulp lately in the hope that it will be okay to use later on in cakes - but there's only so much frozen pulp that you can use! Cheers, Keri
Also try adding a little ginger to the Feijoa jam recipe. My late mother-in-law used to make feijoa and ginger jam, and it was fantastic! I'll see if I can find her recipe - I'm sure I've got it somewhere!!! Enjoy the feijoa's! I've just returned from visiting my sister on the Coromandel - she has the 'traditional' Feijoa hedge at her house!! YUM!!! :-)