Feijoas were introduced into New Zealand in the 1920’s.
The fruit has a very distinctive, aromatic flavour with tropical overtones including pineapple and guava. In California, the fruit is known as “pineapple guava”.
New Zealand’s ideal climate produced large fruit, and few pests enable feijoas to grow organically. Chemical sprays, therefore, are not applied to New Zealand fruit, making NZ feijoas some of the most naturally grown fruit available. The New Zealand season runs from late March to June.
This is a perfect time for us Down Under to bake some beautiful breads from scratch. You will really enjoy this Feijoa Loaf recipe.
Type: Quickbread Recipe
Serve with: softened butter, if desired
Prep time: 20 min (includes cooling time)
Cook time: 50 min
Servings: 12 good size slices / 1 loaf
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
1 heaping cup feijoas – peeled & chopped
1 cup boiling water
1 cup sugar – We use raw sugar.
2 cups white flour
1 tsp baking powder
50 g butter
1 tsp baking soda
1 egg – beaten or whisked lightly
Preheat oven to 180 degrees C.
Place feijoas, sugar, butter and water in a saucepan, and bring to a boil. Turn down immediately, and simmer gently for 5 minutes. Remove from heat and allow to cool.
Sieve the flour, baking powder & baking soda into a large bowl. Pour feijoa mix into the dry ingredients and also add the egg.
Carefully mix until the dry ingredients are just moistened.
Pour mix into a greased & lined loaf tin or pan and bake for 45-50 min until loaf feels firm and a skewer inserted comes out clean.
Allow to cool in tin for 5 minutes on stove top before removing and cooling further on a baking rack.
I hope you enjoy this Feijoa Recipe on Cooking with Talia. Until next time …