Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ’s most popular fruit.
Ingredients
Method
Preheat oven to 180°C. Grease and line a loaf pan with non-stick paper so the paper overhangs the sides.
With an electric beater, cream butter and sugar. Add eggs, one at a time, then mix in the feijoas, mashed banana, yoghurt and vanilla.
Fold the dry ingredients into the mixture until no flour pockets remain. Do not overmix. Pour into the prepared pan, decorate the top with slices of feijoa and a sprinkle of cinnamon, if desired. Bake 45-55 minutes until a skewer inserted in the middle comes out clean.
Cool 10 minutes in the tin, then cool completely on a rack. Cut into thick slices; toast and serve with Whipped Honey Butter (see below).
Whipped honey butter
Beat butter with a mixer until fluffy. Gradually beat in the honey until well blended.
This loaf is intended for toasting. Due to its high moisture content, like a muffin, it is best eaten fresh, or you can freeze individual slices for easy toasting later on.
Note
