Feijoa relish
This spicy Feijoa relish is nice with meat dishes, in toasted sandwiches and also very nice as a ‘dip’ with the crisps. It makes a great use of seasonally abundant fruit.
This recipe uses the scooped out flesh of the fruit, but using the skin in the relish is worth a try if you are adventurous.
Recipe
- Scoop the flesh out of the halved fruit with a teaspoon or preferably a sharpened teaspoon and chop it up into smaller pieces,
- 6 cups of feijoa flesh (or chopped whole fruit with skin on and end removed),
- 6 cups of chopped apples,
- 1 large onion finely chopped,
- 1 cup of raisins,
- 1/4 cup of finely chopped fresh ginger root or DIY pickled ginger,
- 1 cup of vinegar,
- 2 cup water,
- 2 cup of brown sugar,
- Tspn of; mixed spice, ground cinnamon.
Combine all ingredients (“chuck them all in the one pot”) and bring to a gentle boil. Cook gently until ‘bubbly’ and the desired viscosity is achieved.
For more information please see About Feijoa.
These healthy DIY wholemeal crisps are great with the relish.
Tim
