This recipe for feijoa paste comes from the April 2011 edition of the New Zealand House & Garden and is another great recipe for anyone who is faced with a glut of feijoas. It has been featured in Stack of Recipes where the chef describes it as a foolproof recipe and recommended serving it with tangy cheese and freshly baked oat cakes. I also really like the sound of the second preserving option given below – little squares of fruity goodness dusted with icing sugar.


Makes 800g


  • 10 ripe medium sized feijoas (about 1kg)
  • 3 cooking apples
  • 600mls water
  • 600g sugar


  1. Use a potato peeler to remove skin from feijoas. Roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit.
  2. Put feijoa peel and cores and roughly chopped apples into a pan; barely cover with water. Cook until soft and mushy, about 10 minutes.
  3. Strain through a fine sieve, pressing firmly to get all the liquid from the apple. In a large heavy bottomed pot cook chopped feijoas in this liquid until soft. Push through a sieve or mash.
  4. Add sugar to the feijoa pulp; stir until dissolved.
  5. Cook slowly on the lowest heat, stirring every 2-3 minutes until thick. This will take about 3hrs – when it’s ready the spoon should start to meet resistance and the mixture will start to come away from the sides.
  6. Pour while hot into straight sided sterilised jars and seal with lids.

*As an alternative, line a straight-sided flat dish with baking paper. Pour in mixture and smooth over with a knife. Give the dish a couple of taps on the bench to settle the paste. Leave to set for 2-3 days in a warm dry place, then cut into cubes when cold and firm. Dust cubes with icing sugar and pack in a tin or jar, or place in a box lined with waxed paper, with the added sifted icing sugar.