A taste of feijoa
We want to share our favourite recipes here. We also hope that you will add some of your own flavour and share feijoa recipes that you love to make. Email them to us at heather@heathersfeijoas.com and we will add them to our page. Don’t forget to send us feedback on our recipes as you try them, we’d love to hear about any improvements or adjustments that you make.
Feijoa Topsy Turvy Feijoa Cake
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Recipe: From This NZ Life
You will need:
a 22cm springform tin
baking paper cut to fit in the bottom and up the sides in one piece ( to stop the caramel dripping out onto the bottom of the oven and burning)
INGREDIENTS
Caramel:
65g butter
1/2 cup brown sugar
Cake:
4-6 feijoas
125g butter
3/4 cup brown sugar
2 large eggs
2/3 cup sour cream or thick Greek yoghurt
1 1/3 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
METHOD
Preheat your oven to 180 C.
Line the tin and peel and slice the feijoas.
To make the caramel, put the butter and sugar into a small pot and heat until simmering. Whisk for 2 minutes until it just starts to peel away from the sides of the pot. Quickly spread out in the bottom of the springform tin using a spatula. Place the feijoa slices onto the caramel.
Cream the second lot of butter and sugar together until smooth, followed by the eggs, one by one. Add the sour cream or yoghurt and beat or whisk in until smooth.
Sift the dry ingredients together into a separate bowl and then fold into the wet mix.
Pour over the feijoas and caramel and bake for 45-50 minutes until a skewer comes out clean.
Let the cake sit for 15 minutes and then release the springform ring. Place a plate over the cake and flip it over, then carefully remove the base of the tin and the baking paper.
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Raw Spiced Feijoa Cheesecake
Recipe: From Baker gatherer by Dane McGregor
Prep time 40mins. Cook time 4 hours. Serves: 10-14 slices
Ingredients
Base
265g Pitted Dates
200g Whole Almonds
30g Shredded Coconut
1 Teaspoon Cinnamon
1-2 Tablespoon Water
Filling
450g Unsalted Cashews
140g Coconut oil
3 Tablespoon Honey
400ml Coconut Cream
1/2 Teaspoon Honey
Finely Grated Green Skin off 5 Feijoas
Spiced Feijoas
10 Medium Feijoas
70g Sugar (or sugar alternative)
160ml Water
1/2 Teaspoon Vanilla Extract
2 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Ginger
Instructions
Since we need the Spiced Feijoas to be cooked and cooled, you need to start on them first or ideally prepare this ahead of time.
In a medium saucepan add the ingredients for the Spiced Feijoas and bring to a boil.
Turning down heat to a simmer, watch and stir for around 15 minutes until fruit has softened and liquids have thickened. Set aside to cool completely.
When Spiced Feijoas are cool, start by lining a 20cm square baking tin with either your choice of cling film or baking paper and set aside.
Using a large food processor, add the base ingredients (Minus the water) to the bowl and blitz until finely crumbed. If the mixture is a little dry and not balling together, add a little bit of water, blitz again until the right consistency.
Firmly and evenly press mixture into the base of your prepared tin and place in the freezer while you start on the filling.
Using the food processor again, add the filling ingredients (Minus the Feijoa Skin) to the bowl and blitz until smooth and creamy.
Pour ⅔ of the filling into a large bowl, adding finely grated feijoa skin and mixing through thoroughly. Now pour this filling over the prepared base in the freezer. Return to freezer for about 10-15 minutes while you prepare the top layer.
With ⅓ of the filling mixture still in the food processor, add to this the Spiced Feijoas (About 1 ½ cups) and once again blitz until smooth. When the previous layer has chilled and set slightly, pour Spiced Feijoa layer over top and smoothen surface.
For best results leave to freeze overnight or at a pinch, 4-5 hours.
Carefully remove cheesecake from baking tin and slice into desired segments or sizes. Serve immediately as is, or accompanied with fresh feijoas, spiced feijoas or even your favourite dairy free ice cream or yoghurt!
Feijoa Cake with Crumble Topping
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Recipe: From This NZ Life by Rosemarie White
INGREDIENTS
1/2 cup of milk
2 eggs
1/2-3/4 cup of sugar
1 cup roughly mashed feijoas
1 tsp vanilla
75g soft butter
2 cups of flour (or 1 cup each almond meal & plain flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Crumble Topping
1 cup shredded coconut
2 tbsp brown sugar
30g cold butter
METHOD
Heat oven to 180°C, fan-forced.
Blend first six ingredients briefly, leaving a few chunky pieces of feijoa. Sift remaining five ingredients into a large bowl and mix together both lots of ingredients with a large spoon. Pour into a 20cm cake tin.
Whizz crumb ingredients in a blender briefly and sprinkle on top of uncooked cake. Bake at 180°C, fan-forced, for 30 minutes. Good when warm from the oven, or it will keep for several days. Works well with a mix of cream and yoghurt.
Feijoa and Apple Sorbet
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Recipe: From This NZ Life by Jenny Garing
Time: 1½ hours (with ice-cream maker)
Serves: 2-3
INGREDIENTS
350g feijoas, peeled and chopped
1 tablespoon lemon juice
200ml apple sugar syrup (recipe below)
Apple sugar syrup
1½ cups apple juice
1½ cups sugar
1. To make the syrup, bring the apple juice and sugar to a boil, boil for 5 minutes then cool thoroughly before use. This syrup will keep in a jar in the fridge for a few months.
2. Purée the feijoas and lemon juice in a blender or food processor. Add the apple syrup and blend to combine. Taste it for sweetness and adjust with a little more syrup or lemon juice as required.
3. Pass the purée through a sieve. Put the mix into an ice-cream maker and churn until it reaches sorbet texture. You can freeze this sorbet in a container, but it is only best for a day or two. If you don’t have an ice-cream maker, put the mix in a container or tray and pop it into the freezer until it is almost frozen. Transfer it into your food processor or blender and blitz it to break up the ice crystals. Refreeze until ready to eat.
Ruth Pretty's Feijoa, Date and Ginger Loaf
Recipe: From This NZ Life by Ruth Pretty
Makes – 1 loaf or 8 mini loaves
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INGREDIENTS
320g or 3 large feijoas (peeled and diced)
1 + 1/3 cup roughly chopped pitted dates (loosely packed)
3/4 cup + 1 tablespoon boiling water
1 cup sugar
5 tablespoons butter (diced)
2 tablespoons diced crystallised ginger {or ginger in syrup}
1 egg (lightly beaten)
1 teaspoon vanilla extract
2 cups less 1 ½ tablespoons flour
1 teaspoon baking powder
1 teaspoon baking soda
METHOD
Preheat oven to 180°C.
Lightly grease a loaf tin, or 8 mini loaf forms, with baking spray or melted butter.
Place feijoas, dates, water, sugar and butter into a saucepan and stir to combine. Set over a medium heat and bring to the boil.
Reduce heat to a simmer and simmer for 5 minutes. Add ginger and stir to combine. Remove from heat and cool. {If you wish freeze and defrost to use}
Add egg and vanilla and stir to combine. Sift flour, baking powder and baking soda into mixture and fold to combine.
Working quickly place into prepared loaf tin [or mini loaf forms} and into the preheated oven. For a full size loaf bake for 50-55 minutes, or until a skewer when inserted in the centre comes out clean. For mini loaves, bake for 12-15 minutes or until the centres bounce back when prodded.
Remove from oven onto a cooling rack. Serve warm, or cool to serve. Store in covered container in pantry for up to three days. Slice and serve with or without butter.
Feijoa Chocolate Bliss Balls
Feijoa Jelly & Blue Cheese platter
Feijoa Cheesecake (vegetarian)
1.5 Packets of vanilla wine or ginger nut biscuits
150 gms Melted butter
Top
3/4 Cup Heather's Feijoa Powder
2 x 250gm Philly cream cheese at room temperature
1/2 Cup Caster sugar
150ml Cream
200ml Cream
Method
Base
Crush biscuits to a fine crumb and mix with melted butter. Line springform pan (22cm) with baking paper. Press crushed biscuit mix into springform pan. Refrigerate till required.
Top
Put 150mLs cream, cream cheese, caster sugar and Heather’s Feijoa Powder into a bowl and beat with a hand blender till smooth*.
Beat additional 200ml cream to form soft peaks.
Gently fold whipped cream into mixture.
Put into fridge to set 2-3 hours
*For a slightly firmer cheesecake add 1 tsp of gelatine mixed with 2 tbsp of boiling water to the wet mixture before folding in the whipped cream.
Feijoa Green Frenzy Smoothie
1 Tablespoon Heather's Freeze-Dried Powder
5 Tablespoon Honey Due Melon
5 Tablespoon Pear (I used canned pears this time)
1 Banana
1 Teaspoon Wheatgrass
1 Cup Apple juice
1 teaspoon ginger (optional as this may detract from feijoa flavour)
Method:
Put all ingredients into a blender and whizz until smooth.
Feijoa Cobbler
25 medium feijoas
1 cup of sugar (I used coconut sugar)
100g butter
1 cup self-raising flour
250ml milk
½ teaspoon vanilla
Method:
Take the frozen feijoas out of the freezer to defrost. Cut each feijoa in half and drain any excess liquid. Preheat the oven to 150⁰C. Place the drained feijoas into a baking dish and sprinkle with sugar and a little butter and allow to soften in the oven.
Cream the butter and sugar together. Next add the flour, milk and vanilla. Mix until smooth. Remove the baking dish from the oven and spoon the batter over the fruit to cover. Place back in the oven and cook for 30 minutes or until golden brown. Serve with ice cream and cream.
Feijoa & Walnut Chocolate Bark
Place a dark chocolate Whittaker's bar in a double boiler, gently melt chocolate. You may need to add a little water or cream, 1 Tbl to maintain moisture as some water from the chocolate evaporates.
Use baking paper to spread out the melted chocolate in any form you like.
Break up walnut pieces and Heather’s Freeze-Dried Feijoa Wedges.
Sprinkle them on top of the chocolate while the chocolate is still warm.
Wait until the chocolate is cooled (or not) and enjoy.