Feijoa and apple with ginger crumble (with added post-scripts

A LONELY FEIJOA

Many New Zealanders have a back yard and in the climes north of about Taupo, it is possible to grow Feijoas amongst many other fruits and vegetables. Of course all of NZ is conducive to having a garden and fruit trees. I have heard that Feijoas even grow in parts of the South Island.

It is not uncommon for people to have one or more Feijoa trees in their backyards and have the fruit rotting on the ground. What gets me is that some of these very same people will then go and buy the fruit at something like $6 a kilogram: Is that not a little crazy? The same people, if they have a garden will grow veggies and not even harvest them. I will not go near talking about those people who have the space, claim that they have no money, but do nothing about growing and harvesting their own produce--- there is so much help out there to help them if they are a little lacking in role models. Oops--- I said I wouldn’t go there.

Now--- what is a Feijoa? It is a fruit with origins in the milder climates of South America. It is a fruit that NZ has made its own, by developing it until it resembles the wonderful; fruit shown in the picture. There are many varieties in NZ now. It has a little problem in that it doesn’t store well and quickly becomes over-ripe--- indeed the best to eat are the ones that have just dropped from the tree. The ones you see in the shops have usually been picked and are never quite the same, because of the waiting period for them to ripen.

What of the flavour? It isn’t for everyone. I would describe it as sweet and highly scented, almost floral. It makes excellent wine too, because of these qualities. It is highly nutritious with lots of Vitamin C The best way to eat them, freshly picked off the ground is to cut them in half and scoop out the creamy flesh with a teaspoon. Don’t eat ten or more or you will find that they will have you being best friends with the toilet, but then, most people don’t overindulge like I do. They can be cooked too, into jams, used in curries and mixed into general fruit salads. I love them combined with apples, rhubarb or almost any fruit in a crumble. Here’s a recipe. Quantities are very general and simply don’t matter a hell of a lot.

Feijoas and apple with a littler sugar, bubling away.

Use any dish—for whatever size you want the dessert to be.

1)    Scoop out the Feijoas (put the skins inn the worm farm---I’m good eh)

2)    Chop up any apples you have –amounts don’t matter.

3)    Cook in pot with a little sugar or sweetener (Stevia maybe)

4)    When soft---- once again---- your choice--- well cooked or still retaining shape----over to you. Place in cooking dish. You can add cinnamon if you wish.

5)    MAKE THE CRUMBLE.

6)    You can use the traditional flour, butter and sugar mix but I go for a more exotic taste. This one is gluten-free.

7)    I blitz seeds like sunflower, sesame, pumpkin and linseed (over to you again) and combine it with gluten-free baking mix (or just use rice flour), then I rub in the butter with my fingers. It feels great. Use as much or as little as you wish.

8)    Use wither sugar or a sweetener and a very generous amount of powdered ginger. I use half of a small packet. Mix it all well and taste---- No---- don’t eat it all--- it is very tasty.

9)    Pack the crumble loosely on the top of the cooked Feijoa mix and bake at about C180 for about twenty minutes. Just keep an eye on it so that it doesn’t burn.

I am sure you can figure out what you wish to have as an accompaniment.  I love NZ ice e cream with mine--- hokey pokey.

Damn--- I ran out of ginger, so I will use powdered Cardamon in the crumble. I shall let you know how it turns out.

The cardamon worked a treat--- Mmmm--- next time I shall try allspice---ya never know till you try--- but make sure its with forgiving friends.