What to do with Feijoas

Around March and April the Fiejoas come in to season.  I love them with a passion but like all good fruits and vege, the season is far too short.

Feijoas can be saved for future use in a few different ways.  My favourite is to make a heavy syrup and bottle with a star anise and a chunk of cinnamon stick.  These are great with museli and the syrup makes a remarkable syrup cake.  More on that later.

You can treat feijoas in much the same way as you do Rhubarb.  The little green gems can be frozen whole or you can peel and toss in lemon juice and freeze in portions.  These can then be turned into yummies such as ice cream or used in a fresh chutney or even a cooked chutney.

Any which way you look at it, make the most of a couple of months of season to ensure an all year round supply.