Not the most appealing name, I know, but this fruit paste was amazing! It looks cool. It was very satisfying to make. It was time-consuming, but not particularly difficult. And it tastes delicious!

I love that it uses the feijoa peels as well as the flesh. I mean, you strain them out after boiling, so they don't get left in the final product. But at least you get to make use of them for their pectin content before you toss them. Very cool.

I also found that I was able to make this with significantly less sugar than the recipe called for. Now, of course, this means that it won't keep nearly as well. But, that's okay! I suspect we'll end up eating it pretty quickly anyway.

Feijoa Paste

Slightly adapted from Twisted Citrus

Ingredients

• 2-3 apples¹
• 500g feijoa pulp + skins
• 400g sugar

Directions

1. Chop the apples. No need to peel or core!
2. Trim the blossom ends off of the feijoas, then halve and scoop them. Measure out 500g of pulp and set it aside. Discard the trimmed ends, but reserve all of the peels.
3. Add the feijoa skins and chopped apples to a pot with just enough water to cover them.
4. Bring to a boil and cook until mushy.
5. Strain and reserve the liquid, pressing down on the solids to extract as much liquid as possible. Discard the solids.
6. Return the liquid to the pot and add the feijoa pulp.
7. Bring to a boil over medium heat and cook until tender.
8. Mash, stir in sugar, and reduce heat to low.
9. Cook, stirring every few minutes, until mixture thickens and darkens significantly (~2 hours).
10. Line a 20x20cm (8x8") square pan with baking paper and pour the paste into the prepared pan.
11. Set aside to cool and set.
12. Once set, cut the paste into squares and serve with cheese.

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¹ The original recipe calls for 3 apples. My apples were quite large, however, so I only ended up using two. ^Back