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Feijoa recipes for a bumper crop

Feijoas are here for a short time, not a long time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.

  • 1

    Why we love feijoas

    Just like jandals, pavlova and the Buzzy Bee – feijoas are a national treasure! Discover all you need to know about this iconic fruit and dig into our delicious recipe suggestions.

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  • 2

    Crunchy feijoa and apple crumbles

    Differing from the crumble recipes we all grew up with, this topping is crisp and crunchy with gorgeous caramel notes. As winter progresses, you can mix things up a little by adding pear or frozen berries, for example.

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  • 3

    Apple and feijoa crumble

    A good crumble is a classic that everyone enjoys, especially when evenings are getting crisper, and comforting, warm desserts take over from lighter options. When the season is in full-swing, the addition of feijoa enlivens any good apple crumble.

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  • 4

    Feijoa maple roly-poly

    A roly-poly is English dish traditionally made with jam. For this seasonal spin on an old favourite, pastry is spread with feijoa pulp and maple syrup, then baked until golden. Photograph by Todd Eyre.

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  • 5

    Feijoa sponge pudding

    The feijoa season is around for a good time, not a long time – so make sure you keep plenty of the fragrant fruit bagged up in the freezer to turn into delectable desserts like this one (which is also a little lighter on the waistline). Props and styling Sarah Bowman. Photograph by Stephen Goodenough.

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  • 6

    Feijoa pies with sugar lattice crust

    I love feijoas and have great childhood memories of sitting with my brother under our old feijoa hedge, gorging ourselves on the tart, slightly gritty fruit. Usually we ended up in a throwing war with the rotten and eaten ones, all in good fun. My kids and I have been resourceful over the last few autumns and we’ve squirrelled away many a bag of feijoa pulp to use as a surprise ingredient later in the year when the taste of feijoas has faded from memory. These simple, little, muffin-shaped pies are great as a winter dessert with a scoop of vanilla ice cream. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

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  • 7

    Feijoa and lemon syrup cakes

    The feijoa slices on top of these delicious little tangy lemon syrup cakes will caramelise as they cook.

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  • 8

    Feijoa Streusel Tart

    Nuts bring a wide array of nutty, toasty and sweet flavours to dishes – think the sweet butteriness of pine nuts, the milky sweetness of fresh almonds, and the toasty coffee-like taste of roasted hazelnuts.

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  • 9

    Feijoa paste

    This feijoa paste is great on cheese boards and antipasto platters. It's is a labour of love but uses up lots of feijoas and in the long run, potentially saves you buying the pricey store-bought ones

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  • 10

    Feijoa and coconut loaf

    This moist loaf tastes amazing freshly baked and is still wonderful a few days later when toasted.

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  • 11

    Feijoa and custard crumble tart

    This recipe has layers of delicious sweet pastry, feijoas, custard and crumble that combine to make an irresistible slice

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  • 13

    Feijoa lumberjack cake

    This cake almost disguises the taste of the fruit, but feijoa lovers will still delight in the delicate flavour. Recipe by Jane Rangiwahia.

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  • 14

    Feijoa and lemon syrup cakes

    The feijoa slices on top of these delicious little tangy lemon syrup cakes will caramelise as they cook.

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  • 15

    Feijoa, ginger custard and walnut trifles

    A trifle made with homemade custard and seasonal fruit is a treat, and one of my favourite combinations is custard spiked with ginger and feijoa. It’s deliriously good! I make them in individual glasses, but one larger dish works just as well.

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  • 17

    Mum’s ginger sponge with feijoa cream filling

    There’s just something about a sponge cake that fills you with delight! Nici Wickes' mum made them often when she was growing up, with fillings of strawberries, passionfruit, peaches or whatever fruit was in season and always with plenty of whipped cream. In this recipe, she spikes the sponge cake and cream with a hit of ginger.

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