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5 Recipes for Feijoa Season

Alex Sherborne
Elizabeth Solly,
Feijoas  Milkwood

Whether you have a feijoa tree or a love for the fruit these recipes are perfect and tasty for the autumn season.

Feijoa Cordial

feijoa cordial


A fresh cordial goes down a treat for a refreshing beverage in this gorgeous autumn weather.   


Feijoa cordial 

3 cups feijoa pulp 

3 cups water 

3 cups sugar 

3 tbsp lemon juice 

3 tsp citric acid 

3 tsp tartaric acid 


Peel and roughly chop them, and bring them to the boil in a pan (stirring to prevent sticking) before processing them. Combine all the ingredients in a large saucepan and heat until just boiling, stirring to prevent sticking. Strain liquid through a sieve into a jug. Pour into hot sterilised bottles and seal. Dilute cordial to taste with water or soda. Enjoy! 


Feijoa Loaf

Feijoaloaf 110412 0053


This feijoa loaf is such a good snack for mornings tea and goes down great with a cup of tea or coffee.  


Feijoa loaf 

75g melted butter
1½ cups of feijoas, peeled and chopped into small pieces, 
1 cup sugar, 
¼ cup water, 
1 tsp baking soda
, 2 lightly beaten eggs, 
2¼ cups flour
, 1 tsp baking powder, 
1 tsp ginger powder, 
80g crystallised ginger, finely chopped
, ¼ tsp salt 

Simmer the butter, feijoas, sugar and water for 5 minutes. Stir in the baking soda and leave to cool. Add eggs, then sifted dry ingredients and crystallised ginger and stir until just mixed. Bake in a loaf tin (30 minutes), cake tin (40 minutes) or muffin trays (20 minutes) at 180°C. 

Feijoa, Coconut and Lime Ice cream 

Feijoa Ice Cream


Who doesn’t love ice cream!? This tasty feijoa lime and coconut recipe is delicious and perfect for a desert.

Feijoa, Coconut and Lime Ice cream 


8-10 feijoa 

Grated rind and juice of three limes 

1x 375 ml can coconut flavoured evaporated milk 

1x 400ml can coconut cream 

1x can condensed milk 

1 tsp coconut essence 


Place feijoas, lime rind and juice in a blender or food processor and whizz to a puree. Add all other ingredients then pour into ice cream churn and freeze according to the manufacturer’s specification. Serve with toasted coconut threads. 

Feijoa and apple crumble 

feijoa crumble 17 1024x1024


A perfect pair for the ice cream is some feijoa and apple crumble, Yummy! 

Feijoa and apple crumble 


75g butter, diced 

½ cup flour 

¼ cup thread coconut 

¼ cup rolled oats 

½ cup brown sugar 

Fruit Base: 

12 ripe feijoas, peeled and sliced 

2 apples, peeled and sliced 

1 tsp Gregg's Ground Cinnamon 

½ cup Cottee's Maple Flavoured Syrup 


Preheat the oven to 180°C. To make the crumble place all ingredients into a food processor. Blend or pulse until combined. Mix together feijoas, apples, ground cinnamon and maple flavoured syrup. Transfer to a baking dish. Top with the crumble mixture. Bake for 35-40 minutes, until fruit is cooked and crumble crisp and golden. 


To even save some time you could use the premade crumble found in the supermarket. 

Feijoa Muffins

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Another yummy snack are these feijoa muffins. Perfect to take to work for a snack or even for the kids. 


Feijoa muffins 

 1 1/2 Cups White Sugar 

1 Cup Oil (or can use 225g Butter, Melted) 

2 Eggs 

1 Tablespoon Vanilla 

3 Cups Flour 

1 Teaspoon Salt 

1 Teaspoon Baking Soda 

1 Teaspoon Cinnamon 

3 Cups Feijoa flesh (scooped out of overripe feijoas, I used 20 small ones) 



1/2 Cup Brown Sugar 


Preheat Oven to 175C. Prepare muffin trays with muffin liners or cupcake cases or spray liberally with cooking spray. Scoop the Feijoa flesh out of Overripe Feijoas until you have approx. 3 cups (lightly mash with a fork leaving some larger chunks.) Set aside. 

In a food mixer add the sugar and oil (or butter) and cream the mixture until smooth and creamy, approx 3 minutes, add the eggs and vanilla and incorporate well for a further 2 minutes. (or in a bowl with a whisk and a strong arm!) 

Add to this the Flour, Salt, Baking Soda, Cinnamon and mix until just combined. Add the lightly mashed Feijoa and stir well, this is a very thick mixture. Spoon the mixture into the muffin tins to 3/4 full. Sprinkle with brown sugar over the tops of the muffins, approximately 1 teaspoon per muffin 


Bake for 18-23 minutes until the muffins are golden brown and a skewer comes out clean. Remove from the oven and allow to cool for 5 minutes then transfer the muffins to a tray to cool. These are delicious warm from the oven!  

To make the most of your feijoa stash these recipes are yum and easy try them out!