Savoury feijoa skin compôte

Nici's delicious savoury feijoa skin compote recipe is a terrific use for those leftover feijoa skins, and its incredible sweet-tart flavour is the perfect foil for roast pork.

By Nici Wickes
  • 45 mins cooking
  • Makes 2 cup
  • Print


  • 12 feijoas
  • 350 gram sugar
  • 170 millilitre water
  • 1/2 cup white vinegar
  • 12 whole cloves
  • 2 x 6cm cinnamon sticks


  • 1
    Wash the feijoas and trim the blossom ends off. Halve and scoop out the flesh and reserve – either freeze or use for one of our other recipes this week.
  • 2
    In a large saucepan, bring the sugar, water, vinegar, cloves and cinnamon to a boil until the sugar dissolves.
  • 3
    Add the feijoa skins and push them into the liquid. Cover and simmer for 45 minutes until the skins are limp and shiny.
  • 4
    Transfer to warmed jars and set aside to cool.
  • 5
    Serve with roasted pork, pork chops or strips.


The acidity of this clever compôte cuts through the fattiness of the pork.

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