The Feijoas are ready by Janice Dunn


22-MAR-2011	Copyright © Janice Dunn

I love feijoas, and the time to harvest is in early Autumn when the fruit drops off the trees.
Our trees have produced a good crop this year...

Canon EOS 50D ,Canon EF 24-105mm f/4L IS USM
1/160s f/5.6 at 45.0mm iso160 full exif

other sizes: small medium large original auto

All images within these galleries are copyright of Janice Dunn, New Zealand

Guest		22-Mar-2011 13:34
Excellent! V.

Stephanie		22-Mar-2011 10:28
I don't know if I've ever eaten a feijoa. What do they taste like? Neat photo Janice!

Janice Dunn		22-Mar-2011 09:23
I eat them raw when they soften. They can be stewed and also made into jams and chutneys... I can recommend this jam recipe: Feijoa and Ginger Jam 1 kg feijoas, peeled and sliced ½ cup crystallised ginger, sliced finely ½ cup water Juice and zest of 1 lemon Sugar / same weight as the feijoas Place the fruit in a wide saucepan and add water, ginger, lemon juice, and zest. Bring to a boil over medium heat and cook until fruit is soft, about 15 minutes. Add sugar and stir until dissolved. Bring jam to rapid boil and boil without stirring until mixture reaches setting point, about 20 minutes. Pour jam into warmed, sterilized jars, cool and seal. Especially nice with slices on cheese on crackers

Yvonne		22-Mar-2011 09:10
A wonderful harvest - what will you do with them Janice?

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