Feijoa Paste
  1. Scoop out 2kg of feijoa innards

  2. Cook the feijoa flesh in its own juice for around 40 minutes

  3. Blend the lumps and add sugar (300g per 500g of fruit)

  4. Cook again for around an hour till thick and orangey in color

  5. Pour into a tin lined with baking paper and allow to cool

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Preserve

CuisineInternational

Occasions📆Everyday🍿Snack

Season🍂Fall

DifficultyEasy ⏰ 20m

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