feijoas

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

Recipe inside!

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.

// Posted by Delaney at 1:03 PM // Labels: feijoas, baking, autumn