Kids Creations
Kids Creations

Feijoa Recipes

Roasted Feijoa and Chicken Salad

8 feijoas
1 small red onion
2 tablespoons olive oil
1 teaspoon cumin seeds
½ tablespoon sweet chilli sauce
4 boneless chicken thighs
4 teaspoons garam masala
12 fresh dates
2 cups fresh young spinach leaves

Peel and slice the feijoas and red onion. Mix feijoas and onion with 1 tablespoon of oil, cumin seeds and sweet chilli sauce. Roast at 200°C until sticky and golden – approximately 15 minutes. Season the chicken with remaining oil, garam masala and salt. Bake in the same oven for 15-20 minutes, or until the chicken is cooked through.

Remove stones from the dates, and chop roughly. Shred or slice the roasted chicken. Place the spinach leaves over 4 plates. Scatter the dates and chicken over, then garnish with feijoas, red onion and any juices from the pan. Serves 4.

Smoked Fish and Feijoa Salad (by Amanda Laird)

1 kg smoked fish
2 avocados
6 large feijoas
1 cup mint leaves, loosely packed (Vietnamese or English mint)
2 lemons
2 tablespoons olive oil
rock salt or sea salt
freshly ground black pepper

Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl. Halve, peel and stone the avocados then slice. Add to the bowl. Peel and slice the feijoas and add with the mint, seasoning, lemon juice and olive oil. Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate. Serves 4.

Feijoa Icecream

6-7 large feijoas
2 large eggs
¾ cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla essence

Pulp the feijoas, chop into very small pieces. Feijoas can be cooked or used raw. If cooked, do not add any water, and allow to cool before adding to icecream mixture. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar slowly. Whisk in the cream, milk and vanilla until completely blended. Transfer the mixture to an ice cream maker and churn it until you have a suitable consistency. If you do not have an ice cream maker, place the mixture in the freezer for ten minutes, then remove and whisk air into the mixture. Repeat this again twice then leave in freezer for 4 hours.

Zingy Feijoa Salsa

3 feijoas, peeled and finely chopped
1 small onion, peeled and finely chopped
1 tablespoon fresh coriander, finely chopped
1 tablespoon brown sugar
fresh ground black pepper

Combine all ingredients together. Stand for at least 1 hour before serving.
Serve over steak, fish or chicken.

Feijoa Almond Cake (Astar, Good Morning, TVNZ)

80g softened butter or Olivano spread
¼ cup liquid honey
3 large eggs
1 teaspoon vanilla essence
1 cup feijoa puree - cut fruits in half and remove soft centre then mash
1 cup plain flour
1 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup trim milk

1 packet toasted slivered almonds + ½ cup brown sugar mixed together

Preheat oven to 180°C. Cream butter and honey until pale, then add eggs one at a time. Add vanilla essence. Sieve flour and wholemeal flour along with salt, baking powder and soda - add the wholemeal flour's bran back. Fold in fruit pulp followed by flour. Fold in milk. Spoon cake mix into 22cm lined tin and bake for 15 minutes. Remove from oven and sprinkle sugar and almond mix over cake and bake a further 20 minutes or until a skewer inserted into middle of cake comes out clean. Serve with thick Greek yoghurt mixed through with freshly pulped feijoas.

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