28 Apr // Feijoa season is upon us, rejoice.

It's that most glorious time of the year where the nights are cool and the mornings are crisp and feijoa trees are dropping fruit daily, leaving a magical rotting carpet in backyards and driveways across the city. Even though Winter is looming, and the emotions associated with saying goodbye to the luscious stone-fruits of summer are akin to those associated with the abrupt end to a crush because they go and do something stupid like fall in love, there is hope in autumn. It is a promising time, filled with gym sessions and slow cooking and blog-rejuvination and baking. Autumn produce is so good: feijoas feature heavily, as do figs and pears and brussels sprouts.

The fragrant and tangy feijoa lends itself to baking extremely well, but they're also great scooped onto your morning porridge, and they're amazing thrown into a milkshake or smoothie. If you're getting stuck in with just a spoon and eating them raw, just be careful not to overdo it and shit yourself, ok?

Here's a few of my favourite ways with feijoas. Autumn! New beginnings, new crushes, and a shit-ton of feijoas. Tis the season!

Feijoa coconut gems

Back in 2011 on me old blog heartbreak pie (RIP) I made these feijoa coconut gems from Viva magazine, on a blessed post-Easter extra day off we’d been given, back when I had such fun things as a boss and annual leave and a salary. Now my life is a blurry smear of freedom and invoice-chasing, but this recipe remains a great one. You don’t need gem irons - they work perfectly well in muffin tins, and they’re quick, easy, and oh-so good. Recipe here.

Feijoa breakfast smoothie

Despite my aversion to smoothie bowls (or cold fruity soup, as I like to call it) I do love breakfast in smoothie form, drunk out of a glass. This one here I did for my Herald column a couple of weeks back, and it’s tangy and delicious. Add a spoonful of Fix and Fogg’s dark chocolate peanut butter if you’re feeling game. You won’t regret it. Recipe here!

This cake, but with feijoas instead of plums

I’ve been making a version of this cake for years, and it’s always a hit. Simply squash down as many feijoas that can fit into the top of the cake before baking, and you’re done. It’s perfect for afternoon tea and it’s even better for breakfast. You’re welcome. Recipe here.

Feijoa and custard tarts

I got a real bloody blast from the past when a facebook message popped up from a guy I hadn’t seen for years the other day. We were flatmates back in 2005 (!) and he was messaging me to say he was at dinner at a friend's house and she’d just made these tarts, which were my recipe from a Herald column a few weeks ago. I was stoked. They are a pretty basic assembly of a few basic ingredients, with the added bonus of rich homemade caramel sauce. Get in. Recipe here.

Feijoa and date loaf

From the aptly named Feijoa Feijoa website. Because who can’t resist a big ol’ slab of warm loaf slathered in butter with a cup of tea when it’s cold outside? Hmm? Recipe here.

Spiced Feijoa doughnuts

I have not made these but goddam, how good do they look? Recipe by Claire Aldous at Dish Magazine. Well worth a go, I reckon! Recipe here.

Apple and feijoa crumble

This recipe is adapted from the exceptional Pipi the Cookbook by Alexandra Tylee. There’s something magical about that pink pizza place in Havelock North, and their desserts are only one reason. This crumble is everything I want in a crumble (butter, sugar, gluten, comfort from loneliness) and is a hard recipe to beat. Drizzled with runny cream it truly has to be one of life’s greatest pleasures. Recipe below. Enjoy!

 

Apple and Feijoa Crumble

This recipe is adapted from the very excellent Pipi The Cookbook by Alexandra Tylee 

  • About 1.5kg cooking apples, peeled, cored and cut into slices, and about 500g feijoa flesh
  • 1/3 cup sugar
  • 1 1/4 cups flour
  • 1 3/4 cup whole rolled oats
  • 3/4 cup soft brown sugar
  • 2 teaspoons baking powder
  • 250g butter, melted

Put the apples in a saucepan with a quarter of a cup of cold water. Sprinkle over the sugar and cook until soft. Add the feijoas for the last five minutes.  

In a bowl, mix together the flour, rolled oats, brown sugar, and baking powder. Pour in the melted butter, the luscious, luscious melted butter. Mix to combine. 

Drain the fruit and lay into a baking dish. Spoon the crumble over the top, being careful not to push it down flat.

Bake at 190C for one hour, until the crumble is completely cooked and golden brown (keep an eye on it as it may not need the full hour). Serve with runny cream or ice cream.