Feijoa paste

clock 20 minutes + 2 hours bowl Serves 800g


  • 10 feijoas
  • 3 apples, roughly chopped
  • 600ml water
  • 600g white sugar
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  • 1. Remove skin from feijoas, set aside. Roughly chop feijoa flesh, set aside.

  • 2. Put feijoa skin and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa.

  • 3. Strain cooked fruit through a fine sieve into a large pot, making sure to push down hard on the apples to get out all the juice. Add feijoa mixture to liquid and cook until soft.

  • 4. Push feijoa mixture through a sieve or mash to produce feijoa pulp.

  • 5. Add sugar to feijoa pulp and stir until dissolved.

  • 6. Cook slowly on lowest heat, stirring every 2-3 minutes until thick. This will take about 2 hours. When it’s ready, the spoon will leave a path in the mixture and will start to come away from the sides.

  • 7. Line a slice tin with baking paper and quickly pour paste in. Smooth the top.

  • 8. Place aside to set, then cut into squares, wrap in paper and store in an airtight container in the fridge.

  • 9. Serve with cheese and crackers on a platter

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