Feijoa paste

This feijoa paste is great on cheese boards and antipasto platters. It's is a labour of love but uses up lots of feijoas and in the long run, potentially saves you buying the pricey store-bought ones

  • 20 mins preparation
  • 2 hrs cooking
  • Makes 800 gram
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  • 10 ripe medium-sized feijoas (about 1kg), chopped
  • 3 cooking apples, roughly chopped
  • 600 millilitre water
  • 600 gram sugar


  • 1
    Peel feijoas, saving the skin. Roughly chop fruit and set aside.
  • 2
    Put feijoa peel and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa.
  • 3
    Strain cooked fruit through a fine sieve into a large heavy-bottomed pot, making sure to push down hard on the apples to get out all the juice. Add feijoa mixture to liquid and cook until soft.
  • 4
    Push feijoa mixture through a sieve or mash to produce feijoa pulp.
  • 5
    Add sugar to feijoa pulp and stir until dissolved.
  • 6
    Cook slowly on lowest heat, stirring every 2-3 minutes until thick. This will take about 2 hours – when it’s ready, the spoon will leave a path in the mixture and will start to come away from the sides.
  • 7
    Line a slice tin with baking paper and quickly pour paste in. Smooth the top.
  • 8
    Place aside to set, then cut into squares, wrap in paper and store in an airtight container in the fridge.
  • 9
    Serve with cheese and crackers on a platter.


-A jar of this paste makes a lovely gift when wrapped up in some baking paper and tied with a pretty ribbon. -If you don’t have a heavy-bottomed saucepan, use a heavy nonstick fry pan – it works a treat.