It’s that season again, you probably have a tree in your back yard, or your neighbour does, or sister, or friend. It’s feijoa time of year, which is great, but what to do with all the left-overs you can’t quite eat or give away?

Here are two easy and delicious feijoa recipes you can try with your excess fruit.

Spiced Feijoa Cake

These Autumn days are starting to cool, why not warm up with a little spiced sweetness.


1 cup brown sugar, firmly packed

140g butter, softened

1 1/2 cups plain flour

2 tsp ground cinnamon

1/4 cup flaked almonds

2 eggs

1 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

1/2 tsp mixed spice

1/2 cup sultanas

1 1/2 cups feijoas, peeled and chopped

Icing sugar for dusting


1. Preheat the oven to 180ºC/160ºC convection oven and prepare the cake pan with baking paper.

2. The topping: In a small mixing bowl, mix together a quarter cup of brown sugar, 20g butter, 1 tablespoon (14.8 ml) flour and half of the cinnamon. Rub to the consistency of crumbs using your fingers. Fold in the flaked almonds. Set this topping mixture to one side.

3. The cake: In a separate bowl, whisk or beat the butter and sugar until creamed together. Add the eggs, beating in one at a time.

4. In a large mixing bowl, add the remaining sifted flour, baking powder, bicarbonate of soda, cinnamon and spice. Fold in the beaten egg and butter mixture. Combine well.

5. Add the sultanas and feijoas. Fold until well combined.

6. Pour the cake mixture into the prepared cake pan. Smooth the top of the cake and sprinkle the flaked almond topping over the cake mixture.

7. Place in the oven. Bake for 45–55 minutes or until an inserted skewer comes out clean.

8. Remove from the oven. Leave the cake to cool in the pan for 5 minutes; turn out onto a wire cooling rack and leave to cool further.

9. Dust with the icing sugar. If preferred, ice.

Fragrant Feijoa & Apple Chutney

If you’re sick of baking why not try this aromatic chutney recipe, it tastes fantastic with soft brie cheese or add a spoonful to casseroles for sweet spiciness.


4 apples, peeled and diced

12 medium to large ripe feijoas, flesh only

1 onion, finely diced

1 teaspoon finely chopped or crushed fresh ginger

6 whole cloves

1 teaspoon yellow mustard seeds

1 teaspoon mixed spice

1 ½ cups white or cider vinegar

2 cups raw sugar


1. Combine apples, feijoas, onion, ginger, cloves and mustard seeds in a large heavy based saucepan and heat gently for 5 minutes until the fruits start to release their juices.

2. Add the vinegar and sugar and stir over a low heat until sugar has dissolved then increase heat and simmer for 20-30 minutes until thick and saucy or desired consistency.

3. Spoon into sterile jars and seal or store covered in the refrigerator for up to 3 weeks.

Makes 3-4 cups.