Summer is over and although that may mean the end of the good weather, there is one positive to get excited about: feijoa season!

Feijoas are an extremely versatile fruit, and can be used in all manner of ways. They can be frozen and enjoyed later in the year, or just eaten as they are for a tangy treat. 

The local produce stalls are starting to sell the first fruit of the season (our favourite is the one just past Sculptureum heading into Omaha), and remember to keep an eye on your neighbour’s tree for any fruits going to waste!

Here are a few of our favourite ways to use up any extras you may have:

Caramelised Feijoa Crepes

These crepes from Nadia Lim are an excellent breakfast or brunch offering. Caramelised feijoas make up the filling and you can chuck a few more on top to round out the meal. 

Feijoa Cordial

This recipe is a great way to use up feijoa skins after you have eaten the delicious fruits. It's a super simple and quick way to eliminate food waste, and cordial will last up to two months. Freeze the skins if you want to make cordial later in the year.

Feijoa Salsa

Who said feijoas could only be used for sweets? Salsa is easy. Dice the fruit and toss with coriander, sugar, red onion, chilli, lemon juice and anything else you think will pack a punch. This is sure to impress at any late season BBQ.

Feijoa Smoothie

This recipe is one way to get your feijoa fix with a delicious autumnal smoothie that’s perfect for an easy breakfast on the go.

Feijoa Muffins

These feijoa muffins are super quick and easy to make, and if you chuck in some choc chips, they are sure to be an absolute hit in school lunchboxes.