Froze a few pies tonight they'll be nice to eat in front of the fire in winter. I was generous and gave a bag away today they were so excited.
purplegoanna,
Mar 31, 7:11pm
bump.its time.
juli55,
Mar 31, 10:49pm
Just made this and used the tag ends of unwanted pickled onions. Onions in food processor, feijoas in processor=whizz, measure vinergars from onions and add Kenny's stuff.It's LOVELY.
em007,
Apr 1, 1:34am
Bump for feijoa people!
em007,
Apr 2, 9:24pm
Bumping the feijoa thread :)
510,
Apr 3, 4:03am
The latest nz edition of the Australian womens weekly has 2 Fejoa recipes from Jo Segar.A fejoa & poppy muffin recipe looks good..
jude164,
Apr 3, 6:45am
Help why did I collect soooo many, 2 feijoa cakes cooked, 1 lot of muffins coofing, another batch waiting, 2 bags given away, kids will be sick ate so many and still half a box left, 1 thread I saw said something about freezing whole!, and also banana bread in breadmaker, tea ready to but on BBQ kitchen - wholey help, bit of a mess and yet I still have to go thru this thread to find other ideas, not going to let this fruit rot under tree.
jill_04,
Apr 3, 8:24am
Thank you SO much! These are wonderful recipes to have - many thanks - especially to Kennymac for sharing so much of your time to give them to us all.I know that you are appreciated by many! Have made the crumble - nice. I have one to share too - see next space . . . . . .
jill_04,
Apr 3, 8:32am
Feijoa and Banana Pie I don't know the actual recipe, it is a closely guarded one of a friend (Grr), but, it is delicious.Put pastry on thebottom of whatever ovenproof dish you have, peel and slice enough of both fruit to place in layers, then make a thick, sweet, rich white sauce and flavour with either a small amount of banana OR vanilla essence and pour over the fruit.Bake at 200*C for 15 minutes, reduce heat to 190*C for another 15 minutes.Can place pastry on top or leave it open.Serve with a dollop of cream.
juliewn,
Apr 3, 1:17pm
Yummm Jill. that sounds good. :-) I have a feeling it would be good too if caramelised sweetened condensed milk was poured over the fruit before baking. to make a type of banofee pie creation. Bake as per your recipe, and serve hot or leave to cool and serve warm or cold. Place some pecans or walnuts into the caramel filling part if you want - they'll give a lovely flavour and counteract the sweetness a bit.
juliewn,
Apr 3, 1:18pm
Caramel Sweetened Condensed Milk can be purchased. however it's much nicer when caramelised ourselves. Remove the label of a can of Sweetened Condensed Milk, and place the whole unopened can into a pot and cover with cold water. Bring slowly to a simmer, and simmer for 30 minutes. Remove the pot from the stove and leave the tin in the water to cool slowly. Don't open it while hot as the milk will be pressurised and likely to spurt everywhere. Once cold it can be kept - unopened - in the fridge until needed. Doing this for two cans at a time, means there's some ready to use in the fridge.
wayne0071,
Apr 3, 2:18pm
they are,t cheap in dunedin 8.99 today
mocha77,
Apr 3, 10:46pm
bump. bump
bonnie66,
Apr 3, 11:17pm
Advice please are the fejoas ripe when they fall off the tree or do you pick them! sorry this is the first year we have had a decent crop and are not sure.
em007,
Apr 3, 11:49pm
When they fall off the tree is when they are at their best! We collect them daily.
lovemydog,
Apr 3, 11:50pm
Hi em007-PLEASE HELP! #10.could I possibly have your apple/feijoa crumble recipe, if you still have it. I've cooked up some feijoas, now I just need a recipe. Thanks Lisa
510,
Apr 4, 4:03am
The latest nz edition of the Australian womens weekly has 2 Fejoa recipes from Jo Segar.A fejoa & poppy muffin recipe looks good.
juliewn,
Apr 4, 12:54pm
Yes. when they fall off the tree. however I have been known to give a branch a light shake or two! hehehe
34tim,
Apr 5, 10:46am
Fejoas, custard and whipped cream Combined makes a very nice cold pudding, my Mum made it years ago for the family. Most of us still make it for our families now. My 20month old would eat it by the bowl ful if I let him.
shyly,
Apr 6, 12:46am
Oh im so glad we found this thread we have 6 trees plus the neighbours (that they keep begging us to clear their fruit from. We have hundreds of them and even the kids are begining to go off them and we have 5 kids who have been scoffing them for the last few weeks. I need to get rid of kilos (have probably 10 full supermarket bags at the moment). Im going to go and buy some preserving jars (the 1ltr ones or bigger) to try and salvage what we have and give away what i cant use.
em007,
Apr 6, 12:48am
#24 kennymac! Thankyou for this gorgeous muffin recipe the orange is delcious in combination with the feijoas. The smell and taste were delcious.
aquababe,
Apr 6, 9:41am
Bumping for be_eva,Enjoy your feijoa cooking.Maybe you could freeze some for cooking when feijoas aren't in season.YUMMY
maitredee,
Apr 6, 6:46pm
From Laurel Watsonon Good Morning Feijoa and Date Loaf
- Put feijoas, dates, boiling water, sugar and butter in a saucepan. - Bring to the boil and simmer for 5 minutes. - Cool thoroughly then stir in the vanilla and the beaten egg. - Sift together the dry ingredients and very carefully fold into the cooled fruit mixture working just enough to moisten the dry ingredients. - Do not overmix. - Spoon the batter into a well buttered and floured loaf tin (large) and bake 180degC. for 50 to 60 minutes or until tested.
purplegoanna,
Apr 6, 9:53pm
homemade Feijoa Wine, you need: 5kg of feijoas (scoop out the flesh, freeze, thaw then squash it), 6 litres of boiling water and 2 camden tablets (from home brewing stores). Place in a big bucket with a lid and stir twice a day for three days. Then strain into another bucket (cover it with cheesecloth to keep the bugs out) or a large fermenting bin (fitted with an airlock if possible) and add one sachet of wine yeast and 2 teaspoons of yeast nutrients (both from home brewing stores), plus 4kg of sugar and another 2 litres of water. Leave until it stops bubbling. which could be a month, or several. Then bottle.
_glen_,
Apr 7, 7:04am
Feijoa juice recipe for all you people wanting to know how to make nice feijoa juice. Scoop the flesh out into a sterilized bucket or container until you have about 5 litres worth. Put a teaspoon of pectolase enzyme and a campden tablet in. The pectolase enzyme breaks down the cell walls and destroys the pectin. Pectin is a gelling agent so you don't really want that in your juice. You can get pectolase enzyme from your local brewshop or online here http://www.haurakihomebrew.co.nz/product_info.php?cPath=185_124&products_id=826 Stir it up and leave for between 12 and 24 hours, no longer. Strain the pulp through a fine mesh bag or cheese cloth. Try to get most of the juice out without squeezing the bag because little bits of flesh will get through if you squeeze and will rot. So I usually squeeze the last bit into a glass and drink straight away.
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