|A fraction of the fruit I collected recently.|
I couldn't be bothered with recipes that use only 3 or 4, or even 8 or 10 feijoas. I needed the fruit to be used up in bulk, preferably in a way that I can easily share (a cake or pie is better than a crumble or ice cream), or something that can be kept without refrigeration!
The traditional way of preserving fruit is of course to make jam. But after burning a big pot of it and running out of glass jars, I wanted something different, something less fragile that I could mail to friends overseas. I remembered the success I'd had making quince paste some years back, and decided to give it a go with feijoa too.
Most of the recipes I found either included apples or liquid glucose (which I didn't have), or took more effort than I wanted to put in, so I just did things my own way.
Basically, I tried to speed up the process by not adding water to the feijoa flesh. It came with plenty of juice and I figured it would take less time to reduce it down that way. After cooking for around 40 minutes, I blended the lumps and didn't bother sieving the pulp before adding sugar.
|Feijoa flesh cooking in its own juice.|
|A slice of feijoa paste.|
I think the end result was even better than quince paste, with a beautiful, aromatic, even floral, flavour. Some people might not like the gritty texture that the seeds gave, but I enjoyed the occasional contrast. Theoretically, it wouldn't keep as long due to the lower sugar content, but my paste has survived being kept in a plastic container for a month at room temperature now. And it is still very sweet, so best enjoyed with cheese and crackers!
|Feijoa paste is great with cheese and crackers!|
Our Growing Edge, a monthly blogging event aimed at inspiring us to try new things. This month, it is hosted by Jordan and Cindy from My Daughter and I.