It was when I was walking down Oxford Street in Bondi Junction that I happened to glance sideways and notice trays of feijoas displayed at the front of a fruit & veg shop. I’ve always associated this fruit with New Zealand as it was there that I saw them for the first time about twenty years ago.
The tree is native to South America but it’s grown in many parts of the world now. The fruit itself is either loved or not, due to its rather strong perfumed aroma and sweet, gritty inner flesh. It’s the size of an egg and smells a little like kiwi fruit and pineapple.
Admittedly I’ve never cooked with feijoa, so as I stood in front of the trays sniffing them like a weirdo, I thought of a way to use them in a dessert.
And then this happened.
A baked pudding that’s inverted to reveal sweet and soft caramelised feijoa with a palm sugar, treacle and manuka honey syrup. An upside-down cake, of sorts. For some crunch I brought in some beautiful salted Aussie macadamias that I’ve laced with raw sugar, and a final dollop of cream makes for some serious mouth pleasure.