Early mornings have taken on that autumnal scent that evokes a memory of field mushrooms plucked from the back paddock, pungent and earthy, just waiting to be transformed into breakfast. Daylight saving has unceremoniously cast us into dark nights and winter vibes. Feijoas, quince, second crop raspberries, juicy plump figs and limes, and the first of the citrus are favourites of autumn's bounty.

I adore feijoas and am always curious when I encounter another person who is not keen on them. Personal preference is fine, but why people, why?

Feijoas lean into many things both sweet and savoury. Feijoa chutney is commonly made although I am not a fan of the dark thick variety that masks the feijoa's bright flavour. I prefer more of a salsa style — raw feijoas peeled and diced, tossed with a little finely chopped red onion, a splash of rice wine vinegar, salt, freshly ground white pepper, a squeeze of lime. Mint works well if you have it, as does coriander or flat leaf parsley.

The skins of the feijoa can be eaten however I save mine for flavouring vinegar or making cordial. They can be frozen and used when you have time.

Feijoa marmalade, made using whole feijoas, is a treat in the middle of winter when apples and pears are losing their appeal. You can slice, dice or whizz in a food processor depending on the texture you prefer.

Julie

Julie's Feijoa Marmalade

  • 1kg feijoas (weigh after top and tailing)
  • 150ml water
  • Juice of 2 limes or 1 lemon
  • 800g sugar
  • Clean jars & lids
  1. Prepare your jars — place clean jars into an oven at 100°C for 15 minutes.
  2. Put your jar lids in a pan of water and bring to the boil. Drain, and leave on a clean tea towel.
  3. Dice the feijoas and put into a heavy bottomed wide pot with the water and bring to a simmer. Cover with a lid and simmer until the fruit is soft.
  4. Add the sugar and lime or lemon juice, stirring until dissolved, over a low heat.
  5. Once the sugar has completely dissolved, turn up the heat and bring to the boil and boil hard for 6–10 minutes, stirring occasionally.
  6. Using a sugar thermometer, check it has reached setting point — 104°C.
  7. Pour into clean hot jars and seal immediately.
  8. Refrigerate once cool.
"Oh, bother." — Winnie The Pooh
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