When the feijoas are ripe, there are more than can be given away most years. Though we have trees around several sides of our property, they don’t fruit consistently – they were not ‘selected’ for anything much other than shelter.
Almost all the feijoas we’ve had this season have come from one tree. Maybe not the best fruit – but easy to collect. I put a piece of carpet on the drive, and they roll down into a clump to collect.
But with this quantity of feijoas, even cutting them in half and scooping out with a spoon can be tiresome. So this year, I’ve tried using the citrus juicer. It works a charm.
In the top is the coarser pulp, and what does fall through the slots is an even finer consistency.
I’m going to try making a sort of fruit leather from it. I spread it evenly in a shallow bakng dish, then drizzled it with some persimmon pulp, just for the colour and taste treat.
I’m baking it very, very slowly in the oven, hoping to have it dry within a few hours.
I kept the temperature down around 40 to 50 deg C, and kept the fan on. After some hours, I moved the baking dish to the area above our hot water cylinder – only in the high 20s there, but overnight it has dried out quite a bit.