Feijoa - Seasonal Fruit Update
Feijoas. Another underdog of the Brisbane fruit world. The feijoa pops up early autumn and packs a sweet n sour punch. Perhaps best described as zingy. Like a fruit tingle, with more of the fruit and less of the tingle.
Like the friendly fig and nashi previously spotlighted, you can eat the feijoa skin on or skin off - however most people discard the skin.
For the best eating and cooking recommendations - speak to a New Zealander, where Feijoas are a national obsession. Also known as pineapple guava - feijoas originated in Brazil and have made their home in Europe, California, New Zealand, South Africa and around southern Russia.
A fabulous recipe for feijoas from across the pond is Feijoa & Apple Shortcake from the cookbook A Year in My Real Food Kitchen by Emma Galloway, author also of My Darling Lemon Thyme (another fabulous cookbook).
Feijoas work quite nicely thrown in along with stewed apples, especially in a pie or crumble.
Once you get a taste for them raw though, they will probably not even make a pot -you'll just gorge on them in their raw state. Cut in half, scoop out the flesh and devour.
These gorgeous feijoas pictured are grown by Happy Farmers Organic Farm, and are likely available tomorrow at Northey St Organic Markets, or via the Echo Valley online store.
Enjoy!
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