It must be autumn when those sweet green fruits start falling. Photo / Babiche Martens
I adore feijoas and get excited when seeing the first ones fall. It is truly a sign that autumn is here, heralding beautiful clear crisp days and a time to appreciate the change in seasons.
Even though the feijoa is not a native fruit, we have certainly adopted it as
our own and consider it very fondly. This is probably because it grows so well here, in perfect pest-free conditions that mean no sprays are necessary; we like that. Plus the short season ensures the feijoa is never around long enough for it to become a bore.
The fruit has a distinctive and aromatic flavour, fresh and tangy with a pear-like texture and clear jellied sections in the centre. And three of these little beauties will provide over half your daily intake of vitamin C.
While most think of feijoas as being best eaten straight out of the skin or failing that made into a crumble or a cake, feijoas are rather good in a savoury setting. They're great as chutney served with well aged cheddar, and I have also enjoyed them cooked and paired with both duck and pork, so today have decided to give chicken a go. Juicy thighs or breast with the skin on, rubbed with garam masala and roasted makes a delicious salad with feijoas sticky with sugar, cumin and chilli, a handful of greens and a spoonful of cooling creme fraiche.
Feijoas are also scrumptious with flavours of honey and pistachios wrapped in filo pastry or caramelised under a blanket of crispy pastry in a tarte tatin.
CHEF'S TIP
Scoop out the centre of your feijoas and freeze, or freeze whole if you have endless freezer space. Frozen feijoas are good to throw into your morning smoothie or boil up with sugar and spices to create tasty jams and chutneys.
