Feijoas Each
One of the most aromatic and distinctive fruits of the Australian autumn and one that appears briefly and disappears before most people realise the season has come and gone. Feijoas are here from March through June with peak quality in April and May. When you see them, buy them without hesitation.
The flavour is intensely aromatic and unlike anything else in the shop — somewhere between guava, pineapple and fresh mint with a floral quality that fills the kitchen the moment you slice one open. If you have never tried a feijoa, this is your season.
Cut in half and scoop the flesh directly from the skin with a teaspoon — that is all the preparation required. Eat them fresh as they are, fold the flesh through a crumble or cake batter where the flavour holds beautifully through baking, blend into a smoothie, spoon over yoghurt, or make a simple feijoa jam that captures the season in a jar and lasts well beyond it.
Ripeness is best detected by fragrance rather than feel. A ripe feijoa smells intensely and unmistakably aromatic from the outside — that fragrance is your signal it is ready today. A little give under gentle pressure confirms it. Rock hard means a few days on the bench. Very soft or brown means it has gone too far.
Original: $1.43
-65%$1.43
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Description
One of the most aromatic and distinctive fruits of the Australian autumn and one that appears briefly and disappears before most people realise the season has come and gone. Feijoas are here from March through June with peak quality in April and May. When you see them, buy them without hesitation.
The flavour is intensely aromatic and unlike anything else in the shop — somewhere between guava, pineapple and fresh mint with a floral quality that fills the kitchen the moment you slice one open. If you have never tried a feijoa, this is your season.
Cut in half and scoop the flesh directly from the skin with a teaspoon — that is all the preparation required. Eat them fresh as they are, fold the flesh through a crumble or cake batter where the flavour holds beautifully through baking, blend into a smoothie, spoon over yoghurt, or make a simple feijoa jam that captures the season in a jar and lasts well beyond it.
Ripeness is best detected by fragrance rather than feel. A ripe feijoa smells intensely and unmistakably aromatic from the outside — that fragrance is your signal it is ready today. A little give under gentle pressure confirms it. Rock hard means a few days on the bench. Very soft or brown means it has gone too far.
