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.
Watch below as Nici Wickes whips up an irresistible Eton mess and shares her top tips and tricks for making the most of autumn’s glut of feijoas.
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Ingredients
Method
1.Preheat oven to 180°C. Grease and line a 20cm round springform tin.
2.In a large bowl, mix the feijoas, walnuts, cranberries and sugar.
3.With a beater, beat the egg and butter until well mixed. Add to the feijoa mixture.
4.Sift the flour, mixed spice and baking soda into the feijoa mixture, stirring lightly.Scrape into the prepared tin.
5.Bake for 40-45 minutes or until a skewer comes out clean.
6.Run a knife around the edges of the tin and carefully remove the ring from the base. Serve warm as a dessert or leave to cool for 20 minutes before slicing.
