The day before you make the pickle, mix the salt and four cups of water in a bowl. Add the feijoa skins and refrigerate, covered, overnight.

The next day, drain the skins. Combine the sugar, vinegar, mustard seeds and the chilli flakes in 1½ cups of water in a large pot. Bring to a simmer over a medium heat, then turn the heat to low.

Add the lemon slices, cinnamon, cloves and peppercorns to the pot of syrup and simmer for 15 minutes. Add the feijoa skins and simmer for another 15 minutes, then turn off the heat and let it cool for a short time.

Ladle the skins into glass jars, then top with syrup until the skins are completely covered. Leave at room temperature to cool, then screw on the lids. Refrigerate. The pickle will keep for 6-8 months in the fridge.

Loosely fill a 1-litre jar with feijoa skins. Add the white sugar and cover with water. Close the lid securely.

Leave the jar in the sun or a hot water cupboard for at least two days. The liquid should turn slightly fizzy.

Strain the liquid, discard the skins, and pour into a 750ml glass bottle. Add the brown sugar and top up with water. Leave in the sun for one more day.

Chill for a few hours, then enjoy this naturally-fermented (but not alcoholic) fizz.

Put a few feijoa skins in a bowl and add 1 tsp of sugar per whole skin. Cover with boiling water, approximately half a litre per skin.

Leave to cool, then refrigerate for 4+ hours. Strain out the skins. This can be drunk within a few hours, but the longer you leave it, the stronger the feijoa flavour.

Preheat the oven to 180°C. Grease or line a 12-cup muffin tray.

Wash the feijoa skins and cut off the bud. Place them in a food processor and whizz until mushy. If you don’t have a food processor, you can finely chop them.

Melt the butter in a pot. Add the sugar and eggs and mix gently until combined. Mix in the vanilla essence and feijoa skins.

Sift the flour, salt, nutmeg and baking powder. Add to the wet mixture, along with the pistachios. Fold the mixture together until the dry ingredients are incorporated, but be careful not to overmix it.

Place in the oven and bake for 20 minutes or until the muffin centres spring back when touched.