In our front yard we have a burgeoning, blooming mini forest that encroaches on our house. Part of this wildness is a feijoa tree that drops a bounty of hundreds of oval-shaped bright green feijoa fruit onto the forest floor. I then need to scramble to grab all of these treasures before they are subsumed by the juicy, verdant ground and its birds and ants.
In case you’re wondering, feijoa is an exotic fruit found in parts of South America and New Zealand. It has a granular, juicy and unusual texture and it tastes akin to fizzy sherbet.
So what to do with 3 large shopping bags full of feijoa? I boiled all of them down and turned it into a large cache of feijoa chutney. That means I can enjoy the flavour all year round. I substituted apples for pears because pears were super cheap to procure in the supermarket. Here’s the recipe
Feijoa Chutney Recipe
1.5 kg feijoas, peeled and chopped
500g apples, peeled and chopped
500g onions, finely sliced
1 litre malt vinegar
750g brown sugar
1 tbsp salt
1 tbsp ground ginger
2 tbsp allspice
1 tbsp crushed garlic
finely grated zest of 1 lemon
½ tsp mace
½ tsp cayenne
1 tsp ground cloves
Place all ingredients in large pan and boil slowly for approximately 1-1½ hours, stirring occasionally, until mixture is thick and brown. Bottle while warm. Keeps for months. Refrigerate once open.