Feijoas

I have millions of Feijoa's, has anyone got any great recipes I could use some up with?
I usually do Feijoa and apple crumble and am about to try out a feijoa muffin recipe

The one i have is just off the internet, so I dont have that one! If you have time that would be great, but no big rush! Thanks heaps sounds divine!

oh that salsa recipe sounds good! Thanks Mel! I will be busy chopping and scooping feijoas tomorrow!

The cake is devine!!!!! The salsa is addictive! I have warned you! I take no responsibility for your actions!

you could give them away if you have too many --- i might know someone who would love some!!!

Feijoa Jelly (for on toast)

Ingredients
1.5 kg feijoas
water to cover – about 4 cups
sugar

Method
1.     Wash the feijoas and chop roughly. Place the fruit into a large preserving pan and cover with water.
2.     Bring slowly to the boil and then simmer for 45-50 minutes or until the fruit is soft and pulpy.
3.     Carefully transfer the hot fruit mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the fruit pulp.
4.     Measure the juice and return to a clean saucepan and add 3/4 cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Bring to the boil and boil rapidly until a setting test is given. Skim off any scum as it rises.
5.     Allow the bubbles to subside, skim off any remaining scum and bottle in hot sterilised jars. Seal and label.

Hehe, whoops... forgot I'd promised to put a recipe up here

At least I can assure you that it was worth the wait

Fabulous Feijoa Muffins (From Alison Holst's marvelous muffins book, I think).

75g butter, melted
1 cup finely chopped feijoa flesh
2 large eggs
finely grated rind of 1 orange
¼ cup orange juice
¾ cup sugar
2 cups self-raising flour
1 tsp cinnamon
1 Tbsp sugar

Heat oven to 210°C (200°C fanbake), with the rack just below the middle. Heat the butter in a large bowl until it is liquid. Halve the feijoas and scoop out the central part with a teaspoon. (Muffins are nicest if you do not use much of the firmer outer shell.) Chop feijoa into pieces no bigger than peas. Pack into cup measure, then mix this into the melted butter with a fork. Add the unbeaten eggs, orange rind, and the juice of the orange (made up to volume with a little lemon juice if necessary). Mix until everything is combined. Mix the sugar and self-raising flour in another container. Sprinkle it over the egg mixture, then fold it in without overmixing. (If you have used too much firm feijoa flesh you may need to add a little extra juice or milk to reach usual muffin consistency.) Divide the mixture between greased muffin pans. Mix the cinnamon and second measure of sugar, and sprinkle it on the muffins. Bake for 10-15 minutes, until the centres spring back when pressed.
VARIATION: For Raspberry and Feijoa Muffins, add an extra ¼ c of sugar and fold in 1 c of frozen raspberries.

BUMP

these sound like great recipes!!

I don't like Feijoa's so I'm looking forward to trying some of these recipes to see if I like them with a twist =oD The kids LOVE them (found that out yesterday) so I'm sure they will like them too.

we bottle them.. then you can have fejoas any time of the year!