Feijoa's remind me of summer in Auckland. They taste best really ripe. I have two feijoa bushes I bought at the end of last year. They flowered this summer but no fruit yet. I think I will need to cover them for frosts. This recipe is the one my mum use to make.
Feijoa's remind me of summer in Auckland. They taste best really ripe. I have two feijoa bushes I bought at the end of last year. They flowered this summer but no fruit yet. I think I will need to cover them for frosts. This recipe is the one my mum use to make.
Feijoa Loaf Recipe
8 Feijoa’s - scoop out the flesh and chop up
1/2 cup honey or rice malt syrup
60gr butter
1 cup boiling water
1 tsp baking soda
Pinch salt
2 cups plain flour
1 egg beaten
2 tbsp preserved ginger
Method
Preheat oven to 180c - grease loaf tin.
1 - Place feijoa’s, honey, water and butter into a pot and boil for 5 mins. Cool.
2 - Mix dry ingredients together.
3 - Stir into the feijoa mix the egg and ginger.
4 - Now add the wet ingredients into the dry ingredients, mix well .
3 - Pour into a tin - cook 50 -60 mins.