This recipe comes from Jane Meder’s New Zealand Home & Country Style Cookery (Moa Beckett, 1992) which I found while  foraging through a relative’s cookbook collection. It can easily be doubled or tripled depending on your feijoa supplies, but keep to the relative quantities given here.

It is suggested for use as a cordial but I would be tempted to pour it over pancakes, dessert cakes or even to whip up some new kind of flavoursome fruit cocktail.



  • 2 cups of feijoa pulp
  • 2 cups of water
  • 2 cups of sugar
  • 2 teaspoons of lemon juice


  1. To pulp the feijoas, peel them, cut up roughly and gradually bring them to the boil, stirring to prevent sticking. Put the fruit through a sieve or mouli.
  2. Combine the pulp with the sugar, water and lemon juice in the above proportions. Heat until simmering, stirring to prevent sticking.
  3. Pour into hot, sterilised preserving jars or bottles and seal. Turn the bottles upside down for 5 minutes after sealing.

Dilute the syrup with water to taste before drinking.