Posts Tagged ‘feijoas’

It’s feijoa time again, and thanks to the generosity of friends I have an abundance of these fruit.  My own tree has produced well this year, but not enough to allow for baking as well as eating.  A couple of years ago I found a great recipe for Feijoa and Ginger Loaf, which I’ve since shared with a number of friends.  Recently I bought some mini loaf tins (or rather silicone moulds), and today I thought I’d try making little loaves.  The recipe suggested it would make eight mini loaves, but my mixture easily filled twelve, and they are superb.

Easier to manage than a large loaf which can be inclined to fall apart and require a cake fork.  It’s possible to freeze and store the mixture for this loaf, but our small freezer doesn’t really have room to do this.  Plus I like to eat things when they’re in season, rather than having everything available all year round.  If Myrtle Rust creeps south, feijoas may become endangered, so we may as well enjoy them while we can.

“Let’s relish our feijoa feast.
Hope they escape the Myrtle beast.”



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Myrtle rust has invaded the North Island, threatening native species such as pohutukawa, rata, and manuka.   I’m concerned about that, of course, but my more immediate worry is that the rust also attacks feijoa trees.  I can appreciate their relationship to pohutukawa, because in our garden we enjoy our feijoa’s Christmas display, similar to pohutukawa in the North Island.

Feijoa tree at Christmas 2009

I always thought feijoa might be related to citrus, because it’s recommended to give them citrus food.  Because of this I haven’t put feijoa skins in my worm farm, but I’ve learned today that worms are happy to eat feijoas, so that’s a habit I will change.  This year we’ve had the best harvest ever from our “Unique” feijoa which we planted in 2000.

Today I’ve baked a Feijoa Loaf – yum!  I just hope Myrtle may be contained in the North Island and keep away from the Avon Loop.

“I hope rust spores will cease to hurtle
down here I would not welcome Myrtle.”

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Feijoa Feast

A friend shared her feijoa harvest with me the same week a feijoa recipe by Ruth Pretty had featured in the “Press” Weekend magazine.

I made a few adaptations.  I like to measure rather than weigh, and I substituted sultanas for dates.  The loaf is delicious!

Feijoa loaf

Feijoa loaf

Feijoa and Ginger Loaf

(recipe from Ruth Pretty with adaptations)

Makes one loaf or eight mini loaves

Three large feijoas (320 g), peeled and diced
1 ½ cups sultanas
175 ml boiling water
1 cup sugar
71g butter
2 tblsp diced crystallised ginger, chopped
1 egg, lightly beaten
1 tsp vanilla essence
1 ¾ cups flour
1 tsp baking powder
1 tsp baking soda

Preheat oven to 180 Celsius.  Lightly grease a loaf tin or 8 mini loaf forms
Put feijoas, sultanas, water, sugar, and butter in a saucepan and stir to combine.  Bring to boil over medium heat.  Reduce heat and simmer for five minutes.  Add ginger and stir to combine.  Remove from heat and cool.
Add egg and vanilla and stir to combine.
Sift flour, baking powder and baking soda into the mixture and fold to combine.
Put into prepared tin or loaf forms and into preheated oven.
Full size loaf- bake for 50-55 minutes, or until a skewer comes out clean.
Mini loaves – bake 12-15 minutes or until centres bounce back when prodded.
Remove from oven onto cooling rack.
Keeps for up to three days.
Slice and serve.

The feijoas on our ‘Unique’ tree are still small.  One fell off and tasted fine, but it was tiny compared to the ones from my friend’s tree.

Our feijoas are still small

Our feijoas are still small

When  more are ripe I’ll be making this loaf again.  It’s quite moist (could be the sultanas) so needs to be eaten with a fork.  I’m lucky enough to have a left-handed cake fork.  I’m tempted to buy some mini loaf ‘forms’.  They would be fun to bake with.

“When it is feijoa harvest time
this makes a fruity loaf sublime.”

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