Feijoa Recipes

Feijoas are simply delicious when eaten fresh and raw, but what else can you do with feijoas?

Why not try one these tasty recipes below... mmm!

Recipe eight

Posted by admin on November 30, 2016

Caramelised feijoa pudding with salted macadamias

Caramelised feijoa pudding with salted macadamias.

6 servings. 


50 g salted butter
250 g palm sugar
½ cup treacle
⅓ cup manuka honey
1 tsp vanilla paste
¾ cup hot water

3 feijoa peeled & cut into 5mm rounds
20 g salted butter
1½ cups plain flour
¼ cup ground macadamias
2 tsp baking powder
¼ tsp salt
125 g unsalted butter softened
½ cup raw caster sugar
2 eggs
180 ml milk
100 g salted macadamias
2 tsp raw caster sugar

cream to serve
Tamarillos to garnish


Place all the ingredients into a small saucepan over medium heat. Sir to dissolve. Add the water and allow to gently simmer for 10 minutes. Turn off heat and set aside.

Grease and line 6 ramekins with greaseproof paper. Preheat oven to 180°C.

Melt the butter in a large non-stick frying pan over medium heat. Add the slices of feijoa in a single layer and cook on both sides until lightly golden and soft. Remove from heat. Lay the feijoa slices into the bottom of each ramekin and add 1½ tablespoons of the syrup over the feijoas.

Combine the flour, ground macadamias, baking powder and salt. Set aside.

Beat the 125 unsalted butter and ½ cup caster sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and half of the milk and combine using a wooden spoon. Add the remaining flour and milk and combine well to form a batter. Spoon the batter evenly into each ramekin, spreading to smooth the top. Bake for 30 minutes or until cooked through.

Place the macadamias into a mortar and gently crumble with the pestle. Add the 2 teaspoons of caster sugar and mix well.

If serving straight away, allow the cooked puddings to rest for 10 minutes before inverting onto plates. To serve, drizzle over the remaining syrup, scatter with the macadamia mixture and pour over the cream. Serve with fresh tamarillo or any fruit you desire.

Recipe seven

Posted by admin on November 30, 2016

Salad of Hapuku, feijoa, chilli and coriander

Serves 4 


4 feijoas
1 drizzle light olive oil, plus 1 Tbsp
1 pineapple, sliced thinly into 8 slices
Zest and juice of 1 lemon
2 red banana chillies
2 x 200g fillets hapuku fillets
1 handful baby spinach
Chopped coriander to garnish
Thai basil leaves, to garnish


  1. Preheat oven to 200C.
  2. Peel and slice the feijoas, drizzle with oil, season and lay in an oven dish with the pineapple, lemon and chilli. Cook for 30 minutes, turning occasionally.
  3. Heat a frying pan, add 1Tbsp of oil and add the hapuka which has been seasoned with salt and pepper.
  4. Cook for 5 minutes then turn and continue cooking for another few minutes, depending on the thickness. Let rest.
  5. Break up the fish and lay on plates, alternating with the feijoa, pineapple, spinach leaves and herbs.
  6. Drizzle over juices from the oven dish and serve.

Recipe six

Posted by admin on November 30, 2016

Summer salad with grilled chicken and feijoa dressing



2 feijoas (70 grams)
1 tablespoon jalapeño, diced (5 grams)
1 tablespoon (15 milliliters) olive oil (15 grams)
1 teaspoon (5 milliliters) fresh lemon juice (4 grams)
1 tablespoon (15 milliliters) water (10 grams)
Pinch of salt (<1 gram)

2 tablespoons (30 milliliters) olive oil (30 grams)
1 tablespoon (15 milliliters) agave nectar (20 grams)
Pinch of salt (<1 gram)
Pinch of pepper (<1 gram)
11½ ounces chicken breast (330 grams)

4 cups romaine lettuce, rinsed and chopped (90 grams)
½ cup mango, diced (65 grams)
½ cup avocado, diced (70 grams)
½ cup pea shoots, chopped (15 grams)


To make dressing, cut feijoas in half, scoop out flesh and place in a blender. Add jalapeño, oil, lemon juice, water and salt, and puree until smooth. Set aside.

Meanwhile, heat grill or grill pan to medium-high.

Whisk oil, agave nectar, salt and pepper in a small bowl. Place chicken on grill, cover and cook for 15 minutes.

Brush each side of the chicken with oil-agave mixture. Allow chicken to cook for an additional 5 minutes or until it reaches an internal temperature of 165°F (74°C). Remove chicken from grill and cut into strips.
To make salad, combine lettuce, mango, avocado and pea shoots in a medium bowl. Divide salad between two plates, top each with sliced chicken and drizzle both with 1 tablespoon feijoa dressing. Serves 2.

Recipe five

Posted by admin on November 30, 2016

The fresh feijoa Smirnoff Caipiroska

For many of us, the juicy feijoa is a quintessential yet short-lived gift of the gods that marks the end of the kiwi summer — a delicious little ephemeral fruit that does not know the meaning of moderation. For a month every year, laden trees make it rain with buckets of juicy green nuggets, ripe and ready to be served with ice cream, baked into cakes, bottled as jam or chutney… in fact, we naïvely thought we had run out of things to do with these delicious beauties until someone had the genius inspiration to make Caipiroskas. Bearing soft, sweet flesh and a subtle tangy flavour, they’re perfect for mixing with three simple ingredients — Smirnoff vodka, sugar, lime — over ice. We couldn’t think of a better way to salute the end of summer. 



60ml Smirnoff vodka
2 feijoas
1 lime (cut into 6 wedges)
1 tsp raw sugar
1 sprig of fresh mint to garnish
Crushed Ice


Scoop out the flesh of two feijoas per Caipiroska and whiz in a blender for several seconds. Pour into a glass, add the sugar, squeeze in juice from lime wedges, add the wedges to the mix, then muddle just enough to dissolve the sugar. Add vodka and stir together. Fill another glass completely with crushed ice and strain contents over top. Garnish with a sprig of mint and extra lime if desired. 

Recipe four

Posted by admin on November 30, 2016

Feijoa coconut cake 

Gluten & Dairy Free, and Paleo.



1 cup feijoa flesh (just the innards), chopped into small chunks
2 cups ground almond
3/4 cup desiccated coconut, plus 1 tbsp extra to decorate if desired
4 large eggs, lightly beaten
4 tbsp honey, melted
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking soda


Preheat oven to 150’c/300’F. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.

Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin. Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch – ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook & dry it out. For lack of a better description, it will feel more like a wet sponge.

Allow to cool before removing from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own for afternoon tea.

Recipe three

Posted by admin on November 30, 2016

Walnut shortbread with feijoa and ricotta filling

One of our favourite desserts at the moment is walnuts baked into a basic shortbread recipe, cooked in two discs, cooled and filled with feijoas and ricotta. It’s not too sweet, and quite impressive.



160 g Butter, softened
½ cup Sugar
1 cup Cornflour
1 cup Plain flour
¾ cup Walnuts, finely chopped

400 g Ricotta cheese
½ cup Caster sugar
2 tsp Lemon zest, finely grated
½ cup Whipped cream
2 cups Feijoas, stewed
1 sprinkle Icing sugar, to dust + add to shopping list


Preheat an oven to 150C.

To make the shortbread, beat the butter and sugar until light and creamy. Stir in the flours and walnuts, mixing to form a soft dough. Divide the dough in half. Roll each piece on a lightly floured piece of baking paper to make two 20cm discs. Place in the fridge for 15 minutes.

Cut one of the disks into 8 or 10 wedges for the top. Bake the discs for 25 minutes until cooked but not browned. Cool.

Beat the ricotta, sugar and zest together. Fold through the whipped cream and feijoas.

To assemble, place one disc of shortbread on the base of a 20cm spring-form tin. Spoon on the filling and place the cut discs on top. Cover and place in the fridge for a few hours or overnight before serving.

Place on to a decorative plate and dust with icing sugar.

Recipe two

Posted by admin on December 4, 2013

Roasted feijoa brushetta

Embrace the cooler Autumn evenings with this scrumptious desert

Recipe one

Posted by admin on December 4, 2013

Easy feijoa crostini with chilli-lime aioli

Crostini provide the perfect canvas for stunning flavour combinations. Either add grilled sliced feijoas with crostini to your next antipasto platter, or try this brilliantly simple twist on a classic cocktail accompaniment. Either one is sure to be a winner at your place!

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