Thanks to our lovely 'Feijoa Fairy' - that's our Little Misses name for the lovely lady who delivers us a huge box full every year - our house has been experiencing a glut. Now I love feijoa's and so does she, but a box of this magnitude calls for some evasive action.
Having never had the need to long-term store these babies before, I didn't want to just toss them in the freezer. So I gave them the VIP treatment and poached them in sugar syrup first.
3 cups water
1 cup granulated sugar
as many feijoas as you can be bothered peeling
Dissolve the sugar in the water and bring the syrup to the boil.
Top and tail the ends from the feijoas, then slice the skin off.
Slice into rounds, then plunge straight into the poaching liquid.
Don't delay, as the feijoa flesh will go brown if left exposed to the air.
Cook for 3 to 4 minutes, then remove from the liquid using a slotted spoon. Place into a plastic freezer container with a lid. Allow to cool. Then slide into the freezer to safely store until later. The fruit can be used for crumbles, muffins, puddings or desserts.
Happy cooking my friends!