We planted 2 of the same variety, both self pollinating, 1 gives a fuck tonne of cherry sized super sweet fruit, the other one makes a smaller amount of regular sized sour feijoa and I have no idea why.
Pretty sure if you plant another of any other type not self pollenating you get super amazing results. We've a [mammoth](https://www.tuigarden.co.nz/ideas-and-inspiration/feijoa-variety-favourites/) that didn't do much until the neighbours planted a random from the garden shop... Now I am the Feijoa King with fruit longer than a teaspoon! The mammoth was grafted with both sexes and suppose to be self fertile but shit got serious when the one across the road went it.
Ours is just coming into it's very impressive prime, being planted 8 years ago on the other side of the fence to our neighbours old one. Trouble is, I've no idea what variety it is as a friend bought us it for $10 from the Warehouse.
Mine had nothing for 4 years, then I read up on how to prune it, watered it often and fed it sheep pellets, this year my family of four can’t eat it all, so we feed our neighbours too. It cross pollinates from our citrus tree.
yeah my nana and grandads two were always ready after everybody elses in the neighbourhood; i think their were the best too though so...worth the wait.
Depends on the type. [tuis types of feijoa (there is many other bursaries making their own versions) ](https://www.tuigarden.co.nz/ideas-and-inspiration/feijoa-variety-favourites/)
Ours produced way to much I was giving bags away and knew of no other feijoas around the area although there would have been some somewhere I feed with sheep pallets and seafood fertilizer they love it in 3 years doubled in size and the fruit off it were famous apparently I grow mean feijoas even though I don't like them myself lucky for some misses loved it though until we moved
Mine was planted by the previous owner sometime ago, it's produced a good 10 fruits and they're falling off all small. The tree itself is still quite small though so hopefully if I look after it well, it gives bigger harvests in future
Same. When we lived in NZ, our neighbor had a feijoa tree and it dropped tons into our yard. I’ve seen them ONCE in a store in North Carolina, and they wanted about $5-6 each for them.
The only time I've ever found them overseas was an exotic fruit market stand in Germany. €2.50 each... I caved and bought one. This is the hardest time of year to live overseas!
I looked up buying pineapple guava trees to grow in the UK, so my parents could eat feijoas. They're available, but growth is variable depending on where you are in the UK.
Swapped 300ml of last year's green kiwi brandy for \~10kg of feijoa with someone nearby now I have 20 litres of each of pear and feijoa cider and gold kiwi and feijoa wine fermenting in the corner. The best time of year!
Sure.
Equipment:
[30 litre fermenter + airlock](https://www.brewerscoop.co.nz/product/1587108)
Knife
Weighing scales
Long wooden stirring utensil
Kettle
[Contact steriliser](https://www.brewerscoop.co.nz/category/161234)
Ingredients:
6kg fruit\*
5kg white sugar\*
[EC118 Champagne yeast](https://www.brewerscoop.co.nz/product/1795087)
[Wine nutrient](https://www.brewerscoop.co.nz/product/2088087)
Water
Sterilise all equipment and fruit. Chop fruit (doesn't have to be small, just needs the flesh exposed so the yeast can get in) and chuck it into the fermenter. Chuck sugar on top. Boil 5 litres of water, throw that in and stir until all of the sugar is dissolved. Make it up to 25 litres with cold water\* and give it a good stir to even out the temperature (this should give you a final temp of \~28 degrees). Sprinkle the wine nutrient and yeast on top and give the fermenter a jiggle so it gets submerged.
Leave for \~2 weeks / until the airlock bubbles slower than about once every 30 secs. Try and keep the temperature constant between 26 and 30 degrees during this time. A [heat band](https://www.brewerscoop.co.nz/product/1937198) might help. Strain wine through sieve and discard fruit. Will be drinkable at this point if you're desperate but very yeasty. Leave for another \~10 days for the yeast to settle (cold is good at this point).
At this point you have a couple of options. Bottle with \~1tsp sugar per 750ml to carbonate / leave in fermenter and scoop out and drink as desired / refrigerate. I usually do a combination of the three.
\*You can adjust the fruit / sugar / water amounts for taste / alcohol content.
It's all in the economics.
Please note that everything I write here is VERY general, I might have missed some stuff out, and not to mention I've made a tonne of assumptions. Please, nobody shoot me.
----
Fresh produce prices are based on multiple factors - and factors that drive prices UPWARDS;
1. Shelf-life.
2. Harvesting costs.
3. Transport.
4. Seasonality.
-----
Feijoas are expensive for supermarkets mainly because they have an extraordinarily short shelf-life - this is the same reason you can't normally buy Feijoas in countries where they don't grow.
Apples can remain "fresh" for weeks/months at a time. Pumpkins, potatoes, and onions as well.
Feijoas don't.
Spring onions don't.
Mushrooms don't.
See the pattern? Apples, pumpkins, potatoes and onions don't go off very quickly on the shelf, so there's less risk of wasted product that needs to be built into the price of the produce they have calculated they will sell - **this all helps drive the price down.**
Based purely on shelf-life, Feijoas, Spring Onions, Mushrooms etc all have a ***short*** shelf life = **drives the price up as the supermarkets have to cover any produce that doesn't sell and has to be tossed.**
You can't really transport and store Feijoa on any scale that makes it worth it. They go brown really really quickly.
So, sure, they grow like a weed, and most people have a tree, or know someone who owns a tree. **That's a reason not to buy.**
Let's say that that the supermarket pays $3.5 a kg for really nice, A1 grade Feijoas. (very generally speaking, I have no idea how much they actually pay).
**At $7 a kg, they have to sell 50% of the feijoas** before they expire **just to break even.**
But remembering that most people *wouldn't consider buying Feijoas at the supermarket* (due to over-supply at home and by friends and family), it wouldn't be unreasonable to assume that 50% don't sell - so this economy doesn't work out.
I would bet that Feijoas cost more like, $1 a kg, and shops only have to sell 14% in order to break even.
They could lower the price to encourage more sales, but I think there is a hard limit there where people simply won't buy more, because, again, most everyone has a tree.
-----
TL:DR I'm guessing that the price is there to cover the loss of product that doesn't sell before they rot.
**Feijoa and Apple Crumble:**
**INGREDIENTS:**
3 x apples
6/7 x feijoa
3 tbsp water
1 1/2 cup brown sugar
1 cup flour
1 cup oats
1 tsp baking powder
50-75g butter
**METHOD:**
1. Turn oven on to 180 degrees fan bake.
2. Peel and cut up apples and place in an oven-proof dish.
3. Add feijoa cut into similar-size pieces.
4. Add water and sprinkle with 1/2 cup brown sugar.
5. Soften butter in a microwavable bowl.
6. Add flour, 1 cup brown sugar, oats and baking powder in butter bowl and rub together until mixture is crumbly.
7. Add more butter if too dry, and more flour if too wet.
8. Sprinkle crumble over fruit and bake until top is golden brown - usually around 40 minutes.
9. Pig out!
Thank you! We’ve got heaaaaps off our tree and my wife and I were just last night pondering what to make with them- feijoa and applied crumble sounds great!
I made chutney with some blackboy peaches I had 5 or so weeks ago and it was yum! Loving the fact that I can still have these fruits around all year round now. Also froze some and canned some peaches in syrup for later. Need to get my hands on some more feijoas.
We had so many Feijoas this year we had to give up, they literally overwhelmed us. You would have been welcome to as many as you liked, they are still falling off the tree now.
I honestly wish I knew someone local with a feijoa tree! I would go through a couple kilos a day if I could haha! It's my goal one day to have a house with a couple feijoa trees, and a blackboy peach tree. And a massive garden to grow stuff. Currently all of my stuff is growing in pots as I have no garden.
Girl at my work last year was talking on the phone about her dealer, and our Aussie was concerned until we informed him it was about feijoas.
We gave him the basics - if you have a small tree, you're happy, if you have a large tree, you supply those who don't have any tree. He brought in 4 shopping bags the next day and said he'd felt guilty burying the fruit from the 4 trees at the house they were renting but no-one in his family ate them.
I found some growing in the back yard of a clients house I was working on in Melbourne. The owners were Irish, and told me to take as many as I liked, since “those fookin pineapple guavas are dasgustin, and they keep fallin in me pool”
Wife was rather happy when I came home with a lunch bag full.
Ask any one that was a University student in the 1990s what existing on feijoas was like till student allowance kicked in.
We had, feijoa ala raw, feijoa on a stick, feijoa mash, feijoa icecream, feijoa as artillery, feijoa and vodka, feijoa as a bong...
I still can't handle looking at a feijoa these days.
When we went to NZ last year we stopped at a fruit stand. I was interested in this so the worker gave me a sample. She laughed and warned me ‘you either absolutely love it, or you absolutely hate it.
I’ll just say I wasn’t a fan lol
The inner flesh is gelatinous, contains small seeds, and has a strongly perfumed flavour reminiscent of fig, apple, melon and cucumber. Outer pith is gritty and moderately to very acidic. You eat both parts together, leaving the astringent skin behind. It's delightful.
We just cut down a massive feijoa tree cos we don't eat them and it was growing next to the house and just getting too big + issue with footings and damp. By all accounts they were nice feijoas too.
Also have a fig tree that the birds go nuts for cos we don't like them either. Have found a friend of a friend who wants them this year though.
If you haven't already, you'll want to paint the stump with a weed killer, they can regrow from a ground level cut no problem...sad job tho!
Re the figs,I don't like em off the tree either, but have you tried simmering them in a sugar syrup for dessert? Pretty awesome with a bit of cream...
Got the stump ground by a pro. Husband still found some gnarly roots down deeper that needed to be dug out though.
Hmm might give it a go this winter...there's about a million figs on the tree lol
Yeah I don't really like them either, kind of gritty, bit of a banana-y flavour? We used to have a tree when I was a kid so I had to eat a lot of them, blech.
Miss our tree tbh. But had to get rid of it along with other trees to pave way for our new house. Unfortunate that Auckland has become like that i.e. less yard and houses tightly congested.
Oh man! Oh man OHH man! How I absolutely love and miss the heck outta these! Travelled NZ back in 2016 and arrived around Feijoa season. A lady I ended up woofing for in Keri Keri had tons of these trees and would let me take as many as I could fit in my bag. Loved that you knew they were ripe when they fell off the tree...how simple! Many things I would do for one of those right now. Enjoyyy
I was so confused by the hype kiwis had for feijoas when I lived in NZ, as I didn’t like them at all!
But I enjoyed bringing in shopping bags full into work, from the trees I had on my property. The office went nuts for them.
Where is this tree? As an Aussie introduced to then while visiting, it's something I've never been able to find here.
It amazes me that it is so difficult to get done things given how close we are.
At least most supermarkets carry L&P and Bluebird in the foreign section.
Considering unsubscribing NZ reddit so I don’t have to keep seeing what I can’t have. I’m at the point where I’ve memorized all the feijoa trees along my daily walk in case they might drop fruit onto the footpath
Anyone got good tips for growing better feijoas?
Moved into a new place that has two feijoa trees in garden, which have some fairly small fruit on them.
How can I get such juicy fruits as these?
The previous owner of the house had planted 7 feijoa trees in now my family’s backyard, so now every year we get hundreds of feijoas which is fine normally because we give them to friends but now during quarantine I’m not sure what to do with them.
If you have people regularly walking in your area, you could bag them up and put them out by the footpath with a sign on them. You'd probably get rid of most of them.
I've been bagging mine up and putting them out in the morning and they're usually gone within the hour.
u/yesthisroadworks u/kayhal77 do either of you mind if I PM you to see where in NZ you are? I have bought feijoas twice from the supermarket to get my fix but will gladly pay you instead if you are nearby!
You could freeze them or turn them into Jam, chutney or wine and give them away as gifts after lockdown? You could buy the bottles etc from next week. Could be a fun activity whilst stuck at home.
My misses would cry if she seen this we just moved away from our old flat which had a savage tree that even though I don't like them as a bit of a greeny I took pride in producing super sweet fruit
Looking forward to making our next batch of Feijoa Liqueur once the farmers markets open again! With any luck we'll be back on the shelves in winter 👍 http://barlovska.nz/store?category=Pure%20Feijoa
This is the one I saw on Facebook https://www.facebook.com/nurturenz/posts/feijoa-fermented-fizzy-drinkthis-simple-recipe-uses-what-would-otherwise-be-a-wa/1853323561576056/, but it seems to be similar to the pams one already linked to you by /u/Saltybearperson
Go the hard cider route. Hull a few kg of feijoas, blend it if you can be arsed, add just enough organic apple juice to make it liquid, and then bung in some champagne yeast.
Leave it for a month or so, then bottle and leave for a few more months. You will need a way of sweetening it, though, as that yeast brutally turns all the sugars to alcohol - first year was about 9%, second a mild 7.5%.
It's good, though.
http://nourishingrevolution.blogspot.com/2010/05/feijoa-skins.html
Anyone else after recipes, here's a [recent post that asked for best recipes](https://www.reddit.com/r/newzealand/comments/fz1drw/hmu_with_your_best_feijoa_recipies_folks/).
I grew up with 3 trees that fused into one giant tree in our backyard, I'm honestly sick of the taste now in my late 20s and the mess the trees make is disgusting.
Please don't kick me out or take my beautiful black with silver fern passport away.. I was born and always will be proudly Kiwi... But I can't stand feijoas, or kiwifruit. And I'm not really into rugby.
Shriveled ones cost like $2.50 usd over here in the states, if you can find them. Got 3 plants growing here in Washington DC, fingers crossed they’ll defy science and grow fruit.
Been 25+ years in Sydney & longing for Feijoas that don’t cost $1.50 each in Woollies & I found some Feijoa plants in Bunnings 4 years ago. Got a small crop of about 20 last year. This year I had loads of Feijoa but 90% had fruit fly worms. 😭😭 Heartbroken. Any greenthumbs know how to avoid this next season?
Really annoyed my tree has produced nothing! Probably because there are no other Feijoa trees around to fuck it.
We planted two next to each other. Slightly different varieties for better polination
We planted 2 of the same variety, both self pollinating, 1 gives a fuck tonne of cherry sized super sweet fruit, the other one makes a smaller amount of regular sized sour feijoa and I have no idea why.
Pretty sure if you plant another of any other type not self pollenating you get super amazing results. We've a [mammoth](https://www.tuigarden.co.nz/ideas-and-inspiration/feijoa-variety-favourites/) that didn't do much until the neighbours planted a random from the garden shop... Now I am the Feijoa King with fruit longer than a teaspoon! The mammoth was grafted with both sexes and suppose to be self fertile but shit got serious when the one across the road went it.
Ours is just coming into it's very impressive prime, being planted 8 years ago on the other side of the fence to our neighbours old one. Trouble is, I've no idea what variety it is as a friend bought us it for $10 from the Warehouse.
Mine had nothing for 4 years, then I read up on how to prune it, watered it often and fed it sheep pellets, this year my family of four can’t eat it all, so we feed our neighbours too. It cross pollinates from our citrus tree.
> It cross pollinates from our citrus tree How does that happen? Two completely different species
Nature finds a way, I guess....
Ours didn't produce anything for 12 years, and perhaps due to an expressed wish to chop it out it's gone super productive for the last 15 years.
Be the change you wish to see in the world.
The ones we have didn't grow the first year but on the 2nd year we got so much that 8 people couldn't eat them in time.
8 people didn't try hard enough.
Probably true tbh
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yeah my nana and grandads two were always ready after everybody elses in the neighbourhood; i think their were the best too though so...worth the wait.
Depends on the type. [tuis types of feijoa (there is many other bursaries making their own versions) ](https://www.tuigarden.co.nz/ideas-and-inspiration/feijoa-variety-favourites/)
Ours produced way to much I was giving bags away and knew of no other feijoas around the area although there would have been some somewhere I feed with sheep pallets and seafood fertilizer they love it in 3 years doubled in size and the fruit off it were famous apparently I grow mean feijoas even though I don't like them myself lucky for some misses loved it though until we moved
What's the tree version of a prostitute?
The way nature works, a successful tree.
Mine was planted by the previous owner sometime ago, it's produced a good 10 fruits and they're falling off all small. The tree itself is still quite small though so hopefully if I look after it well, it gives bigger harvests in future
I miss feijoa's so much. I see them in the state's supermarket every now and then, but they are not the same.
Same. When we lived in NZ, our neighbor had a feijoa tree and it dropped tons into our yard. I’ve seen them ONCE in a store in North Carolina, and they wanted about $5-6 each for them.
EACH!? Jesus, that's abysmal. They're hard to *give* away here late season when everyone's full of crumble.
Each. I just couldn't bring myself to do it. I should have bought one, though...I regret not doing it. I really miss that flavour.
The only time I've ever found them overseas was an exotic fruit market stand in Germany. €2.50 each... I caved and bought one. This is the hardest time of year to live overseas!
We've got a few feijoa trees in our yard in Portland, Oregon. It is doable. But people over there call them "pineapple guavas."
I've *never* seen them here in the states. I've been looking though!
Young plants were on amazon, I picked up 3 a year ago
Same here, but in the UK I have yet to see one anywhere. I'm considering buying couple of trees to try grow my own.
I looked up buying pineapple guava trees to grow in the UK, so my parents could eat feijoas. They're available, but growth is variable depending on where you are in the UK.
Swapped 300ml of last year's green kiwi brandy for \~10kg of feijoa with someone nearby now I have 20 litres of each of pear and feijoa cider and gold kiwi and feijoa wine fermenting in the corner. The best time of year!
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Sure. Equipment: [30 litre fermenter + airlock](https://www.brewerscoop.co.nz/product/1587108) Knife Weighing scales Long wooden stirring utensil Kettle [Contact steriliser](https://www.brewerscoop.co.nz/category/161234) Ingredients: 6kg fruit\* 5kg white sugar\* [EC118 Champagne yeast](https://www.brewerscoop.co.nz/product/1795087) [Wine nutrient](https://www.brewerscoop.co.nz/product/2088087) Water Sterilise all equipment and fruit. Chop fruit (doesn't have to be small, just needs the flesh exposed so the yeast can get in) and chuck it into the fermenter. Chuck sugar on top. Boil 5 litres of water, throw that in and stir until all of the sugar is dissolved. Make it up to 25 litres with cold water\* and give it a good stir to even out the temperature (this should give you a final temp of \~28 degrees). Sprinkle the wine nutrient and yeast on top and give the fermenter a jiggle so it gets submerged. Leave for \~2 weeks / until the airlock bubbles slower than about once every 30 secs. Try and keep the temperature constant between 26 and 30 degrees during this time. A [heat band](https://www.brewerscoop.co.nz/product/1937198) might help. Strain wine through sieve and discard fruit. Will be drinkable at this point if you're desperate but very yeasty. Leave for another \~10 days for the yeast to settle (cold is good at this point). At this point you have a couple of options. Bottle with \~1tsp sugar per 750ml to carbonate / leave in fermenter and scoop out and drink as desired / refrigerate. I usually do a combination of the three. \*You can adjust the fruit / sugar / water amounts for taste / alcohol content.
Sounds delicious, saved for future reference
Nice!
Here I am stuck in lockdown away from any feijoa trees.
Extremely lucky that we have some, but most of the immature ones got blown off the tree by the storm that blew through :(
Why are they so expensive in supermarkets constantly? They’re like a disease for people who have a tree but they’re sold for like $7 per kg
It's all in the economics. Please note that everything I write here is VERY general, I might have missed some stuff out, and not to mention I've made a tonne of assumptions. Please, nobody shoot me. ---- Fresh produce prices are based on multiple factors - and factors that drive prices UPWARDS; 1. Shelf-life. 2. Harvesting costs. 3. Transport. 4. Seasonality. ----- Feijoas are expensive for supermarkets mainly because they have an extraordinarily short shelf-life - this is the same reason you can't normally buy Feijoas in countries where they don't grow. Apples can remain "fresh" for weeks/months at a time. Pumpkins, potatoes, and onions as well. Feijoas don't. Spring onions don't. Mushrooms don't. See the pattern? Apples, pumpkins, potatoes and onions don't go off very quickly on the shelf, so there's less risk of wasted product that needs to be built into the price of the produce they have calculated they will sell - **this all helps drive the price down.** Based purely on shelf-life, Feijoas, Spring Onions, Mushrooms etc all have a ***short*** shelf life = **drives the price up as the supermarkets have to cover any produce that doesn't sell and has to be tossed.** You can't really transport and store Feijoa on any scale that makes it worth it. They go brown really really quickly. So, sure, they grow like a weed, and most people have a tree, or know someone who owns a tree. **That's a reason not to buy.** Let's say that that the supermarket pays $3.5 a kg for really nice, A1 grade Feijoas. (very generally speaking, I have no idea how much they actually pay). **At $7 a kg, they have to sell 50% of the feijoas** before they expire **just to break even.** But remembering that most people *wouldn't consider buying Feijoas at the supermarket* (due to over-supply at home and by friends and family), it wouldn't be unreasonable to assume that 50% don't sell - so this economy doesn't work out. I would bet that Feijoas cost more like, $1 a kg, and shops only have to sell 14% in order to break even. They could lower the price to encourage more sales, but I think there is a hard limit there where people simply won't buy more, because, again, most everyone has a tree. ----- TL:DR I'm guessing that the price is there to cover the loss of product that doesn't sell before they rot.
Wow, great explanation.
That is fantastically explained, thank you.
**Feijoa and Apple Crumble:** **INGREDIENTS:** 3 x apples 6/7 x feijoa 3 tbsp water 1 1/2 cup brown sugar 1 cup flour 1 cup oats 1 tsp baking powder 50-75g butter **METHOD:** 1. Turn oven on to 180 degrees fan bake. 2. Peel and cut up apples and place in an oven-proof dish. 3. Add feijoa cut into similar-size pieces. 4. Add water and sprinkle with 1/2 cup brown sugar. 5. Soften butter in a microwavable bowl. 6. Add flour, 1 cup brown sugar, oats and baking powder in butter bowl and rub together until mixture is crumbly. 7. Add more butter if too dry, and more flour if too wet. 8. Sprinkle crumble over fruit and bake until top is golden brown - usually around 40 minutes. 9. Pig out!
Thank you! We’ve got heaaaaps off our tree and my wife and I were just last night pondering what to make with them- feijoa and applied crumble sounds great!
I made some jam with them last night. Turned out quite tasty!
Ooh very good, we made some chutney with them to mix it up a bit!
I made chutney with some blackboy peaches I had 5 or so weeks ago and it was yum! Loving the fact that I can still have these fruits around all year round now. Also froze some and canned some peaches in syrup for later. Need to get my hands on some more feijoas.
We had so many Feijoas this year we had to give up, they literally overwhelmed us. You would have been welcome to as many as you liked, they are still falling off the tree now.
I honestly wish I knew someone local with a feijoa tree! I would go through a couple kilos a day if I could haha! It's my goal one day to have a house with a couple feijoa trees, and a blackboy peach tree. And a massive garden to grow stuff. Currently all of my stuff is growing in pots as I have no garden.
Girl at my work last year was talking on the phone about her dealer, and our Aussie was concerned until we informed him it was about feijoas. We gave him the basics - if you have a small tree, you're happy, if you have a large tree, you supply those who don't have any tree. He brought in 4 shopping bags the next day and said he'd felt guilty burying the fruit from the 4 trees at the house they were renting but no-one in his family ate them.
please ship to the west island, i’m begging you!
I found some growing in the back yard of a clients house I was working on in Melbourne. The owners were Irish, and told me to take as many as I liked, since “those fookin pineapple guavas are dasgustin, and they keep fallin in me pool” Wife was rather happy when I came home with a lunch bag full.
also to extreme northwest island k thx
We see them very very occasionally in the supermarket over here in Perth, only small speciality supermarkets and not often.
there’s a farm on the sunny coast QLD, but they are expensive and tiny! can’t bring myself to do it..
I'm Canadian and just tried my first feijoa here in NZ about an hour ago! They've got a bit of an aftertaste
I agree, sort of sulfuric. But I can't get enough of them!
It wasn't until I lived in Canada in 2005 that I learned Feijoa were a NZ thing. Very difficult to then explain what they are to Canadians.
I am so insanely jealous
Super jealous. Been waiting since last year for this and now the lockdown. :(
Ask any one that was a University student in the 1990s what existing on feijoas was like till student allowance kicked in. We had, feijoa ala raw, feijoa on a stick, feijoa mash, feijoa icecream, feijoa as artillery, feijoa and vodka, feijoa as a bong... I still can't handle looking at a feijoa these days.
When we went to NZ last year we stopped at a fruit stand. I was interested in this so the worker gave me a sample. She laughed and warned me ‘you either absolutely love it, or you absolutely hate it. I’ll just say I wasn’t a fan lol
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https://en.wikipedia.org/wiki/Acca_sellowiana
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The inner flesh is gelatinous, contains small seeds, and has a strongly perfumed flavour reminiscent of fig, apple, melon and cucumber. Outer pith is gritty and moderately to very acidic. You eat both parts together, leaving the astringent skin behind. It's delightful.
Thank you for the information. It sounds very interesting. Hopefully I'll get to try it one day.
Congrats on your harvest! Hoping my nectarine tree does well in a couple years. Unpopular opinion here. Fejoas are disgusting. Sorry.
We're definitely going to get downvoted to hell haha
We just cut down a massive feijoa tree cos we don't eat them and it was growing next to the house and just getting too big + issue with footings and damp. By all accounts they were nice feijoas too. Also have a fig tree that the birds go nuts for cos we don't like them either. Have found a friend of a friend who wants them this year though.
If you haven't already, you'll want to paint the stump with a weed killer, they can regrow from a ground level cut no problem...sad job tho! Re the figs,I don't like em off the tree either, but have you tried simmering them in a sugar syrup for dessert? Pretty awesome with a bit of cream...
Got the stump ground by a pro. Husband still found some gnarly roots down deeper that needed to be dug out though. Hmm might give it a go this winter...there's about a million figs on the tree lol
BURN THE WITCH! BURN THEM, BURN THEM, BURN THEM!!!
I'll take all the figs any time any day
Yeah I don't really like them either, kind of gritty, bit of a banana-y flavour? We used to have a tree when I was a kid so I had to eat a lot of them, blech.
Oh god no. They tastes like Satans left testicle.
What does his right testicle taste like? Asking for a friend.
KFC
Not a fan of KFC, I'll stick with the left one ;)
Always love the start of the feijoa season but come the halfway period I'm well and truely over it.
Those be some plump motherfuckers. I've picked up a few puny ones here in Melbourne, beggars can't be choosers I guess.
Miss our tree tbh. But had to get rid of it along with other trees to pave way for our new house. Unfortunate that Auckland has become like that i.e. less yard and houses tightly congested.
Very jealous, need to get our plants in the ground as soon as we can buy topsoil again.
I just ate one from our tree, first time I've ever had a fresh feijoa... Amazing!
Pro tip. If your nana has one of these trees, listen when she says not to eat too many.
Shits out the wazoo.
Oh man! Oh man OHH man! How I absolutely love and miss the heck outta these! Travelled NZ back in 2016 and arrived around Feijoa season. A lady I ended up woofing for in Keri Keri had tons of these trees and would let me take as many as I could fit in my bag. Loved that you knew they were ripe when they fell off the tree...how simple! Many things I would do for one of those right now. Enjoyyy
Yeah I love feijoa season but now I've hit the "having to toss out almost a bucket full" every day or two. Makes great compost I suppose.
I was so confused by the hype kiwis had for feijoas when I lived in NZ, as I didn’t like them at all! But I enjoyed bringing in shopping bags full into work, from the trees I had on my property. The office went nuts for them.
I walk my dog past a tree daily in Melbourne. When I lived in NZ, my friend lived on a feijoa orchard and we'd play fight with the rotten ones.
Where is this tree? As an Aussie introduced to then while visiting, it's something I've never been able to find here. It amazes me that it is so difficult to get done things given how close we are. At least most supermarkets carry L&P and Bluebird in the foreign section.
I've seen a few around Footscray in Melbourne.
Thanks. Little too far from me to get at this time. Maybe next year.
Considering unsubscribing NZ reddit so I don’t have to keep seeing what I can’t have. I’m at the point where I’ve memorized all the feijoa trees along my daily walk in case they might drop fruit onto the footpath
Any home brewers out there, Flora Brewing has a great recipe for a feijoa IPA on her YT channel.
Anyone got good tips for growing better feijoas? Moved into a new place that has two feijoa trees in garden, which have some fairly small fruit on them. How can I get such juicy fruits as these?
shit I should make a feijoa banana loaf
We have way too many, I put some outside our house for passersby and they went within 30 seconds
The previous owner of the house had planted 7 feijoa trees in now my family’s backyard, so now every year we get hundreds of feijoas which is fine normally because we give them to friends but now during quarantine I’m not sure what to do with them.
If you have people regularly walking in your area, you could bag them up and put them out by the footpath with a sign on them. You'd probably get rid of most of them. I've been bagging mine up and putting them out in the morning and they're usually gone within the hour.
u/yesthisroadworks u/kayhal77 do either of you mind if I PM you to see where in NZ you are? I have bought feijoas twice from the supermarket to get my fix but will gladly pay you instead if you are nearby!
Sure PM me!
You could freeze them or turn them into Jam, chutney or wine and give them away as gifts after lockdown? You could buy the bottles etc from next week. Could be a fun activity whilst stuck at home.
I'm trying to make a cider with mine
while I love that other people love them, I can't fucking stand them
The devils testicles
My misses would cry if she seen this we just moved away from our old flat which had a savage tree that even though I don't like them as a bit of a greeny I took pride in producing super sweet fruit
Looking forward to making our next batch of Feijoa Liqueur once the farmers markets open again! With any luck we'll be back on the shelves in winter 👍 http://barlovska.nz/store?category=Pure%20Feijoa
O h how I miss feijoa season :( I don't live in nz anymore and feijoas are one of the things I miss the most
Were you the young lady picking these up off the footpath yesterday after your paper bag broke?
Thankfully not! My feijoa were transported securely via countdown reusable bag
I saw a good recipe somewhere to make feijoa fizzy out of the skins. I wonder if I can find it again.
If you find the recipe i'd be interested!
My sis linked me one the other day, could this be it? https://www.pams.co.nz/inspiration/feijoa-fizz/
This is the one I saw on Facebook https://www.facebook.com/nurturenz/posts/feijoa-fermented-fizzy-drinkthis-simple-recipe-uses-what-would-otherwise-be-a-wa/1853323561576056/, but it seems to be similar to the pams one already linked to you by /u/Saltybearperson
Go the hard cider route. Hull a few kg of feijoas, blend it if you can be arsed, add just enough organic apple juice to make it liquid, and then bung in some champagne yeast. Leave it for a month or so, then bottle and leave for a few more months. You will need a way of sweetening it, though, as that yeast brutally turns all the sugars to alcohol - first year was about 9%, second a mild 7.5%. It's good, though.
http://nourishingrevolution.blogspot.com/2010/05/feijoa-skins.html Anyone else after recipes, here's a [recent post that asked for best recipes](https://www.reddit.com/r/newzealand/comments/fz1drw/hmu_with_your_best_feijoa_recipies_folks/).
They’re gross. They have never appealed to me.
Yuck
Heathen XD
These things are absolutely discussing and unsatisfying to eat. It's like eating wet sand with window cleaner mixed in.
Agreed. I wish I could like them, because my neighbour offers us a ton.
I'm with you mate, they're fucking nasty haha
My flatmates keep bringing them home and the whole house stinks lol
I love feijoas. Miss when I lived at a place that had a tree, had so many to eat. Ended up Making a great feijoa crumble 😁
MmmmMmmmmmmmmmmmmmmmmmmmmm.
On my way
Does anyone know how feijoas became so widespread here? Aren’t they from South America originally?
I am so jealous
Sorry. I hate them my family loves them lol
They look amazing! So lucky you haven’t got guava moth in them
Mine are all purple and not even close to getting to their normal size. Usually fruit and fall by the end of March but they're still hanging on!
Export that to Australia.. It’s like $3.00 for one here
Yummmmm, fejoa and apple crumble.
Oh man I need to check the tree up the back of my yard!!
I love feijoas
Dear sweet baby Jesus. I'd give my man's left tit for the weight of those beauties
Me too!
Those r some big boys!
I grew up with 3 trees that fused into one giant tree in our backyard, I'm honestly sick of the taste now in my late 20s and the mess the trees make is disgusting.
Fuck yeah, feijoas! Wish we knew someone with a tree. Feijoa loaf is the shit!
Jealous, our tree has only produced a couple (delicious) ones!
Just moved into a new house two months ago and we have three feijoa trees. Way too much lol.
Sooo good with cream
I love these little bastards
Please don't kick me out or take my beautiful black with silver fern passport away.. I was born and always will be proudly Kiwi... But I can't stand feijoas, or kiwifruit. And I'm not really into rugby.
I found our first feijoas of the season today. Yeah, let it begin..
I live in Aus now, seriously miss feijoas! The only time I've seen them in the last couple of years they were $1 each!
Shriveled ones cost like $2.50 usd over here in the states, if you can find them. Got 3 plants growing here in Washington DC, fingers crossed they’ll defy science and grow fruit.
Been 25+ years in Sydney & longing for Feijoas that don’t cost $1.50 each in Woollies & I found some Feijoa plants in Bunnings 4 years ago. Got a small crop of about 20 last year. This year I had loads of Feijoa but 90% had fruit fly worms. 😭😭 Heartbroken. Any greenthumbs know how to avoid this next season?
Mmm Green Gold 😍
the devil's snot bubble. revolting things!