Poached feijoas with orange, cinnamon and spices

Enjoy feijoas for months to come with this delicious poached feijoa recipe. Infuse with zesty orange and warming spices like cinnamon and star anise, then jar and serve with ice cream, brownies or porridge. Yum!

By Jo Wilcox
  • 15 mins preparation
  • 10 mins cooking
  • Makes 6
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  • 1 litre apple juice
  • 1/2 cup sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 4 cloves
  • 1 tablespoon orange zest, grated
  • 20 feijoas, firm but ripe
  • 1/2 lemon


  • 1
    Sterilise jars in a 120°C oven for at least 15 minutes, and boil lids in a pot for 10 minutes. Place juice, sugar, spices and zest in a large pan and bring to a simmer.
  • 2
    Peel each feijoa and quickly place in a bowl of cold water with a squeeze of lemon juice to prevent browning. Slice feijoas into thirds or halves depending on size and add to simmering juice mixture. Cook for 5-8 minutes or until fruit is just tender and holding its shape.
  • 3
    Spoon fruit into hot sterilised jars and top up with spiced liquid, seal and let cool; store in a cool, dark place. (Or tip cooled fruit and liquid into a glass bowl, cover and refrigerate; it will keep for up to two weeks).
  • 4
    Serve with chocolate brownie and ice cream or over cereal or porridge – hot or cold.


  • Makes 6-8 small jars.

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