Waste Free Feijoa Recipes

Ever feel like you're throwing away half the fruit when you eat feijoa?

Here we have 4 epic recipes - all including the skins - perfect for feijoa season when you have them coming out of your ears!

FEIJOA FRITTERS

The beauty of this recipe is that it uses the WHOLE feijoa. No waste, no leftover skins, just some delicious little feijoa nibbles. Keeping the skin on adds a unique floral and citrusy flavour to these crispy, sweet, and soft in the middle feijoa fritters. We guarantee they won't last on the plate very long!

6 large feijoas
1 egg
50g butter, melted
3/4 cup milk
1 cup self raising flour
1/4 cup cornflour
oil for cooking
1/4 cup caster sugar plus 1 tsp cinnamon

1. Cut your feijoas into circles - try aim for around 1cm thickness. Yup, you can leave the skin on!
2. In a large mixing bowl, whisk all your batter ingredients together until it forms a thick batter.
3. Pop your feijoas into the batter and coat generously.
4. In a frying pan (or large saucepan) add your oil till around 1cm deep and heat over a medium heat. Make sure your oil doesn't get too hot (if you drop a little bit of your batter in there and it starts to bubble gently then it's perfect! If the oil starts to smoke then its too hot; turn it down and wait a while)
5. Fry your feijoas in batches - once bubbles appear around the side of the fritter and the bottom is golden brown flip them over and cook the other side. Ours took about 2 minutes per side.
6. Once cooked, drain on paper towel and keep making the other batches.
7. In a large mixing bowl add your sugar & cinnamon. Throw your freshly fried fritters in there, toss them around until coated and enjoy!

FEIJOA & BANANA ICE CREAM

This feijoa & banana ice cream could not be any easier to make. Prep your fruit, pop it in the freezer and once ready it's time to blend. Creamy, simply, and SO moreish. This recipe also includes a whole feijoa too, to help bump that vitamin C intake even more (there is WAY more vit C in the skin than the flesh!)

P.S. We added lime to this recipe to stop the banana turning brown.. but you can also use lemon (maybe just half the lemon amount though)

2 cups of ripe feijoa flesh (save the skins in a reusable plastic bag and store in the fridge or freezer to make muffins or feijoa fizz!)
2 ripe bananas, chopped
½ cup natural yoghurt
1 whole lime (juice and zest)
A handful of mint leaves
1 whole ripe feijoa (optional)
1 tsp of vanilla essence (optional)

1. Place your chopped bananas and feijoa flesh in a bowl, squeeze over lime juice and put in the freezer for at least 10 to 12 hours.
2. Take them out just before you want to make the ice cream.
3. Add yoghurt, one whole fresh feijoa and blend. I use a hand stick blender which works perfectly but a food processor will work as well.
4. When is smooth, add mint leaves, lime zest and vanilla. Blend again.
5. Make sure it has the right ice cream consistency; you can add more yoghurt if necessary.
6. Serve immediately and enjoy!

*Tip - This recipe makes 4 to 5 serves, if you have leftovers you can pop in back in the freezer, but we recommend that it's eaten within a few hours of being made otherwise it will crystallise. If you do want to enjoy later on, just re-blend it!

FEIJOA & CHOCOLATE MOUSSE

This will be your new favourite feijoa dessert.

Super simple to make, we guarantee this mousse will be the highlight of any dinner party!

700g feijoas, skin removed and chopped
350g dark chocolate, chopped

1. Place your feijoas in an oven proof bowl and microwave for 6 min, or until until soft.
2. Blitz them in a food processor until smooth
3. Put your chopped chocolate in a bowl, add a tiny bit of oil, and microwave in 30 sec bursts until melted. Stir gently between each 30 sec blast.
4. Add your melted chocolate to the feijoa blitz again on high till silky smooth.
5. Pour into a serving dish and put in fridge for at least 2 hours .
6. Once cool, serve with whipped cream and grated chocolate on top!

*Tip - This recipe makes 4 to 5 serves, if you have leftovers you can pop in back in the freezer, but we recommend that it's eaten within a few hours of being made otherwise it will crystallise. If you do want to enjoy later on, just re-blend it!

FEIJOA SKIN SYRUP

Perfect for cocktails, mocktails or a refreshing feijoa infused soda water!

3 cups of feijoa skins
2 cups of water
1 1/2 cup of sugar
zest and juice of 1 lemon

1. Place all your ingredients in a saucepan
2. Place on a medium heat and stir until sugar is dissolved
3. Turn down the heat and let simmer for about 30-35 mins
4. Once cooled, strain the liquid into a jar. Discard the boiled peels.
5. Store in the fridge for up to 3 weeks!