pretty blooms, delectable fruit*

How beautiful is this early illustration of feijoa flowers from a 1941 Australian magazine. I am guessing a woodcut – but please let me know if it’s some other method (I find printmaking fascinating but am not familiar with all the techniques). I would love to see the original artwork, as it appears cropped on the right hand side and I have no idea who the artist may be with only that single initial “J” to go on. Maybe it’s in a museum or library or gallery somewhere…

In the magazine article, feijoa sellowiana features amidst “A list of rare plants for Australian gardens”, and I absolutely stole the title for this post from the story.

THE HOME: An Australian Quarterly
1 May 1941
More Flowers For The Connoisseur by Jocelyn Brown

Feijoa Sellowiana Choiceana and F.S. Superba.

A Fruiting shrub growing to ten feet with exquisite white waxy flowers which have a flush of deep rose on the inner side of the petals and a fat paint-brush of crimson stamens. The fruit is delicious to eat and about as big as a passion fruit. It is necessary to have plants of both varieties to ensure pollinisation.

The National Library of Australia with partner organisations have digitised a significant number of historical publications and it is quite literally a treasure trove (the search engine is called TROVE).

*The full version of this article can be found here: https://nla.gov.au/nla.obj-387827821/view?sectionId=nla.obj-390509970&partId=nla.obj-387887671#page/n42/mode/1up

growing feijoas from seedlings

Closeup, feijoa flower

There is plenty of debate around growing seedling plants vs a grafted named cultivar. I have thought also that you needed the latter in order to achieve great fruiting results, but Leon (who has a successful orchard in Sydney) explains that is not necessarily so.

This information was originally written as a reply to a post here, but comments can be tricky to find again, so I am giving Leon’s words their own space. It’s welcome advice, relevant to anyone trying to grow their own feijoas, but especially here in the extreme temperatures and water-restricted climate of Australia.

Thanks Leon.


In my experience it isn’t that seedling grown feijoa trees are the problem when it comes to failure to fruit, rather:

1. Plant location doesn’t attract pollinators (bees don’t pollinate feijoas – birds such as noisy miners that eat the petals and brush across the flowers do). Especially for smaller trees, failure to open the tree up by pruning to allow birds easy access hinders pollination.

2. Most Feijoas are somewhat non-self-fertile, including most of the commercial varieties to some degree. Best to have two different varieties that flower at similar times next to each other (two seedling grown trees will, naturally, be different varieties from each other).

3. In Australia if fruit-fly, tussock moths, longicorn beetles, or slugs and snails don’t destroy the flowers or fruit, the heat probably will if you are not careful. A thick layer of mulch on the ground (say 15cm of grass clippings) to cover and keep the feeder roots – which are very near the surface – cool and moist is most important. If, shortly after fruit set, like in the last few days of November 2009, there is a heatwave (43-45°C for three days straight), you will likely lose most or all of your fruit, unless your trees are shaded and/or you have maintained a heavy pruning regime (giving the tree a large trunk to volume and hence water transport capacity to fruit ratio).

If I had just one seed-grown tree, I would hand-pollinate the flowers each year to be sure of a crop (and see how self-fertile or otherwise the tree is). Flowers are viable for up to a week if the weather remains under 20°C, for only a day if the temperature goes above 35°C, so you would be wise to pollinate at least every second day when the flowers are on the tree.


Leon has a 240 tree feijoa research orchard in Western Sydney – all his trees were seed grown and bear fruit, to the delight of the local kiwi population. When he posted this information, he was in the 14th year of a 15 year project to identify Australian climate suitable trees.

Eat Well (formerly Bite)

Most Kiwis will know about this already but it’s worth a bookmark for anyone hunting for feijoa recipes: if you type “feijoa” into the search bar on the NZ Herald lifestyle/Eat Well website, you will be transported into another dimension. They just need a scratch and sniff function on the screen to make it perfect. This collection of recipes was previously known as Bite (the new address is https://www.eatwell.co.nz/) – and it looks delectably like this: page after page of heavenly feijoa-themed inspiration.

There are 120 recipes as I write, many from New Zealand’s favourite and popular food gurus.

Having also experienced the disappointment that comes about from poorly crafted or badly copied recipes, I expect these to be run through a test kitchen and be wholly reliable. And there are even stars and hearts and comments from other bakers to steer your way through all the choices. Happy browsing.

biggest feijoa in the world

For some lighthearted fun, I’m starting a hunt for the largest feijoa this coming season (an annual kind of season – as I would like both hemispheres to take part.) So far, 423g is the heaviest I have seen recorded (in New Zealand, of course – see below) so let’s see if feijoas can get bigger than that.

I am doing this in memory of my grandfather, Mick, who was frequently in the local paper with photos of his giant runner beans, taller than a child. There is something about supersized fruit and vegies that is eternally joyful, and I don’t know about you but I could do with more joy right now.

At the moment, there are no plans for an actual prize other than global fame.

Rules: Use all the fertiliser and sheep poo that you can. Categories will account for length, circumference and weight. Tape measures, rulers and scales will be appreciated to verify claims. (I’m making this up as I go along, so more info will be added.)

I don’t have permissions yet to post any photos of super-massive feijoas found so far, but New Zealand is all over this with articles in regional and national newspapers every season. Just Google NZ + massive or monster or giant + feijoas.

Oh and doubles are cheating – just so you know.

Massive, giant, monster, whopper, behemoth, gargantuan, chonk

RECORD SETTERS

To set the benchmark, here is proof of a 423g feijoa:
Pukekohe, New Zealand / 22 May 2020
https://www.tvnz.co.nz/one-news/new-zealand/young-auckland-feijoa-hunters-believe-they-have-record-their-hands-423g-whopper

But… this article about White Goose Orchards in Awakeri (NZ) somewhat casually mentions that Back in the late 1960s, a feijoa tree in Opotiki produced fruit weighing 450 grams.
https://thisnzlife.co.nz/white-goose-wines-feijoas-fruit-wine-and-a-fertilizing-flock/

in absentia

Kia ora. I feel a little like I am intruding, peeking back in here again. But also, hi and hello – I hope you are doing OK. My sweet child sidled up to me recently with his iPad and said, Mum, I’m looking at your website and you haven’t done anything for a while. The shame burned hot, but I was secretly in awe of his tact because “a while” is quite the euphemism for six plus years. Yes, it really has been that long.

black and white image of feijoas on a board

A lot of the things that got in the way are real things (like fruit fly-infested second rate fruit) and then there are all those other things we call “life” that have run interference. Just keep swimming. Just keep swimming. And so it turns out, here we are in the midst of a global pandemic which has turned things every which other way up for so many. Here in Queensland, Australia, the numbers of cases have been relatively low to date; but anxiety and uncertainty have still run high.

For those of you who have been waiting for something to happen – so patiently – and those who even forgot they had followed feijoa feijoa, I am about to post a little run in quick succession. You will notice a few changes, and some things will be broken or hidden until I figure out the flash new bells and whistles that have been added to the WordPress machine. Thank you dearly to my supporters, sending inspirational recipes and articles, and generally keeping the faith.

Aroha nui. Please stay safe in these challenging and somewhat extraordinary times.

apple, feijoa & maple pie

Chelsea Winter is a popular food columnist in New Zealand’s Woman’s Day magazine. She recently appeared on TV1’s Good Morning show with this spiced maple-sweetened pie that has winter comfort written all over it.

Chelsea Winter’s Apple, Feijoa & Maple Pie, Woman’s Day NZ

CHELSEA WINTER’S APPLE, FEIJOA & MAPLE PIE

Serves 6
Preparation 15 minutes
Cooking 35 minutes

Ingredients

  • 75g butter
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1.5kg feijoas, flesh scooped out and chopped
  • 4 Granny Smith apples, peeled, cored and chopped
  • ½ cup pure maple syrup
  • ¼ cup cornflour
  • 2 x 400g puff pastry blocks*
  • 1 egg, beaten with 1 tablespoon milk
  • ice cream and cream to serve

Method

  1. Preheat oven to 180°C fan bake.
  2. In a large saucepan, melt butter and all the spices over medium heat. Cook for a few minutes to warm the spices.
  3. Add feijoas, apples, maple syrup and cornflour. Stir gently with a wooden spoon until everything is combined. Simmer for 5-10 minutes or until slightly thickened. Leave mixture to cool to room temperature if possible.
  4. Roll out each pastry block to about 3mm thick to fit your pie dish. Line dish with one piece of pastry so it goes over the edges. Add the filling, brushing the outer pastry edge with some egg wash, then cover with the other piece of pastry as the lid. Press the pastry in snugly around the sides of the dish, then press the two layers together firmly to seal. Trim away excess pastry. Brush the top of the pie with leftover egg wash.
  5. Bake in the lower half of the oven for 35 minutes or until the pastry is dark golden brown. Serve with ice cream and cream.

*Or, if you’re like me, you can go with those pre-rolled puff pastry sheets.

feijoa, for a good cause

My sister-in-law and I have been giggling over this, so I have to share it: a Conjoined Feijoa (affectionately known as Farr-joa) up for auction on New Zealand’s buy and sell site, Trade Me.

conjoined heart-shaped feijoa

As I write, bidding is currently at $30 and the reserve has been met. I don’t have a name for the seller but this inspiring individual has been running a very successful feijoa re-homing program from their work desk. (I really miss the aroha that makes New Zealand so special.)

He/she estimates the rarity of a heart shaped feijoa at rarer than 1/305 ;)

“…as such I have decided to auction this little beauty of to raise funds and awareness for an organization called Heart Kids Canterbury and promote and support my Dad (aged 58), who on the 1st of June is running 56 km to raise money for the charity.”

It’s all done in good humour but if you can support this cause, then I hope you will jump in. The seller is based in Wellington and the auction closes at 8:18 pm this Friday, 30 May.

And if you think that is kind of crazy, then it’s worth mentioning that feijoas seem to appear fairly regularly on Trade Me… the most successful feijoa auction I am aware of was for a feijoa in the shape of a kiwi (New Zealand’s national bird) and it went for a whopping $1000.

feijoa, ginger & coconut loaf

New Zealand feijoas are in the shops here in Queensland but the price is simply too high for me to be cooking… they remain luscious and slightly guilty treats, because of the designer price tags. But I know a lot of you in New Zealand have what I dream of… which is bucket loads of feijoas.

Here is a variation on a banana loaf, featured on a blog called baking = love, created by Wellington based foodie Nessie. She has some lovely stories about gathering feijoas all across the country and credits her inspiration to a recipe by Susan Fleischl in A Treasury of New Zealand Baking.

If you want a bigger feijoa flavour, swap out the bananas for more feijoa flesh and adjust the ginger depending on whether you’re a ginger lover or not so much.

FEIJOA, GINGER & COCONUT LOAF

Ingredients

  • 1 cup mashed feijoa flesh (~ 20 small feijoas)
  • ½ cup mashed banana (~ 2 big bananas. Use really ripe bananas if possible)
  • 2 tsp lemon juice
  • 325ml canola oil
  • 125g plain unsweetened yoghurt
  • 420 g caster sugar
  • 3 eggs
  • 1 cup shredded coconut
  • 460g (1 lb) flour
  • pinch salt
  • 1-2 Tbsp ground ginger (adjust to your taste)
  • 2 tsp baking powder
  • 1 tsp baking soda

Method 

  1. Preheat oven to 170°C.  Line two loaf tins.  Mix together the mashed feijoa and bananas with lemon juice and set aside.
  2. Sift together, flour, ground ginger, salt, baking powder and baking soda.
  3. In a separate bowl, beat eggs, sugar, oil and yoghurt until smooth.
  4. Fold in sifted flour mixture to the egg mixture. Then fold in the shredded coconut and mashed feijoa, banana lemon mixture.
  5. Bake for 60–80 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes before turning out on to a wire rack.

Serve cut into thick slices; cold, warm or toasted on a griddle pan.

feijoa shortcake

These cool crisp autumn afternoons just beg for something fresh from the oven… I’ve pinned this recipe to the fridge as the first to make as soon as I can secure 10 large ripe feijoas (we have fresh feijoa monsters in this house).

The recipe is credited to celebrated Kiwi chef Hester Guy and found in the archives of Radio New Zealand online. She says the base comes from an old Jewish cookbook and and can be adapted to any fruit depending on the season.

FEIJOA SHORTCAKE

Ingredients

  • 8–10 feijoas
  • rind and juice 1-2 lemons or 1 orange
  • 2 Tbsp sugar
  • 180g butter, softened
  • 1 cup caster sugar
  • 1 large egg
  • vanilla essence
  • 250g flour, sifted with 1 tsp baking powder
  • 2–3 Tbsp flaked almonds (sliced almonds)

Method

  1. Line the base of a 23–25cm spring-form cake tin with non-stick baking paper. Pre-heat oven 180ºC.
  2. Peel feijoas and slice into 10mm rounds, sprinkle with rind and juice of lemons and mix in sugar, leave while mixing base.
  3. Cream butter and sugar, and add egg and vanilla essence and then flour and baking powder.
  4. Press about ¾ of the cake mix into lined cake tin, spoon over feijoas, lemon and sugar mixture.  Break remaining dough into small pieces and dot casually over top of feijoas.  Lastly sprinkle with flaked almonds.
  5. Bake in a preheated oven 180ºC for 45 – 60 minutes.  Reduce temperature if cake is browning too much.
  6. Serve warm with lightly whipped cream.

Note: the original recipe on the Radio New Zealand website doesn’t specify the quantity of vanilla essence… based on similar recipes, I would use 1 teaspoon.

first taste

Feijoa season is never quite real until I have the fruit in one hand and a teaspoon in the other. That taste. There’s nothing like it. And the texture. And the memories.

Twitter told me back in March that the feijoas had arrived early this year and I’ve been noting disgruntled friends in other cities commiserating about the price of them in the supermarkets etc. But I have not seen any myself, until I stumbled across six trees in my neighbourhood, neglected, fruit unwanted.

The first ones I grabbed were ruined by fruit fly. Ugggh. The horror and the disappointment. But, unable to help myself, I went back and discovered good sized feijoas that were untouched.

natsukashaii

Simultaneously, Word Porn (on Facebook) delivered up this unknown gem: Natsukashii. I have a suspicion that this translation from the Japanese may not be entirely accurate – but it is the most perfect description of what it is like to taste a feijoa again after half a lifetime (or even just 10 months), to be overcome with “euphoric nostalgia” for all those good times, just sitting and laughing and scooping. Absolutely among the best memories.