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Recipes

A taste of feijoa


Heather’s Feijoas has created a range of feijoa products that are designed to bring feijoas to your table, whatever the season. From drinks and desserts, to main courses and meat dishes. We think there are a multitude of ways to enjoy feijoas.

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.
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Feijoa Jelly & Blue Cheese platter

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This Feijoa Jelly goes extremely well with any cheese and crackers. My Favourite is to thinly slice a rustic bread (in this case my sourdough chia-linseed), toast it and spread a creamy blue cheese or double cream brie on it, then add a generous portion of Heather’s Feijoa Jelly on top. Yum, and great with any wine. Garnish the plate with the Freeze-Dried Feijoa Wedges and slices of apple.

Feijoa Cheesecake (vegetarian)



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Ingredients:
Base
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

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Ingredients:

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

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Ingredients:
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

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Method:
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.