If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa.
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|1½ cups||Cider vinegar|
|1 knob||Ginger, small, finely sliced|
|1 stick||Cinnamon, small|
|3||Star anise, whole|
- Place all the ingredients except the feijoas into a saucepan and bring to the boil, stirring often, then simmer for 5 minutes.
- Meanwhile, peel your feijoas, add them to the hot syrup and let them cook for a few minutes, until they’re tender when poked with a sharp knife. Fill a sterilised 1L jar with the feijoas, top up with the syrup, and seal.
- Serve with dessert, or as a tangy accompaniment to grilled meats.