If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa. Serve with dessert, or as a tangy accompaniment to grilled meats. They will easily keep in the fridge once opened for 2-3 months, and if you preserved the jars properly, then I'm sure they will hold over in the pantry until Christmas.
|1 ½ cups||Cider vinegar|
|1 knob||Ginger, finely sliced|
|1||Orange, use the peel only|
|3 whole||Star anise|
|1 kg||Feijoa (Main)|
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- Place all the ingredients except the feijoas into a saucepan.
- Bring to the boil, stirring often, then simmer for 5 minutes.
- Meanwhile, peel your feijoas, add them to the hot syrup and let them cook for a few minutes, until they're tender when poked with a sharp knife.
- Fill a sterilised 1L jar with the feijoas, top up with the syrup, and seal.