Feijoas are the last of our fruit that we harvest.
They are an undemanding shrub in the garden and the fruit plop to the ground when ripe…………………..
how convenient is that! It is a little like going out and collecting eggs.
They are an import to NZ from South America with a sweet aromatic flavour and the texture is closely related
to a guava. In fact that are also known by the name of pineapple guava.
It seems that the world is divided in two when it comes to feijoas, those that adore them and those that do not.
There is no middle ground.
As soon as they start to appear one of the first things I make is Feijoa shortcake, the recipe was pulled out of a magazine
years ago so I am unable to acknowledge its source. Those who profess to dislike feijoas seem to enjoy this, for there is
never anything left but crumbs.
500 grams peeled feijoas roughly chopped
grated zest of 1 lemon
1 tablespoon sugar
Mix above together in a bowl.
180 grams butter
1 cup sugar
1/2 teaspoon vanilla extract
juice of 1 lemon
250 grams plain flour
1 teaspoon baking powder
Optional flaked almonds for topping
Cream butter and sugar, add egg, vanilla extract and lemon juice.
Sift flour and baking powder, then mix into creamed mixture.
Grease and line a 23 cm loose bottomed baking tin.
Spread cake mix into tin and top with the feijoas.
Sprinkle flaked almonds over the top.
Bake in a 180 degree Celsius oven for about 45-50 minutes. Serve warm with marscapone or yoghurt flavoured with vanilla.
Feijoa shrubs are attractive in the garden, they hedge well and form a good dark ever green backdrop with the
benefit of fruit. They flower around Christmas , red and green, perfect Christmas colours.