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Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz |
The flavour and fragrance of feijoa is unforgettable, and in this country the South American native has adapted well, and has many fans.
The complex flavour-notes and short season means that enthusiasts, who usually have a tree of their own, make jams, chutneys and relishes as fast as they drop off the tree as the fruit only lasts for a short time.
The fruit is prolific and it seems such a pity to waste.
I usually receive a bag of whoppers from the lady who parks her car on the front lawn – let's hope she reads this before the season ends – because I don't have a tree.
New Zealand manufacturers are producing breakfast cereals, wine, beer, cider, vodka, confectionery and ice cream all in an attempt to satisfy demand for the feijoa flavour. But there is nothing quite the same
as scooping the translucent flesh out of a freshly picked feijoa with a teaspoon.
There is a way to preserve the flavour of the fruit whole and that is to prepare a syrup and poach it slightly then bottle.
This week I have a simple syrup that you can make to keep your feijoa for those times when you need that flavour, whether in your winter crumbles or with your porridge.
Preserved feijoa
2 kg feijoa
3 cups water
400g palm sugar
3 Tbsp clover honey
½ lemon zest
1 lime zest
2 tsp minced ginger
3 kaffir lime leaves
½ cup limoncello
Method
Prepare the feijoas by peeling them as thinly as possible.
Bring all the ingredients, except the limoncello, to the boil for five minutes. Slice feioa into thick slices.
Add the sliced fruit and the limoncello, and simmer for two to three minutes.
Carefully transfer the sliced feijoas to sterilised preserving jars with a slotted spoon. Top up jars with the strained hot poaching liquid until
overflowing and screw down while still hot.
When cold, test the seal by turning the jar upside down. Wipe any excess syrup from the jars and store in pantry until required. The flavour will develop with time but should taste awesome in a month.
