Don't you think that feijoa skins smell delicious? After you've scooped out the flesh, you're left with a skin that is tart and crunchy and not hugely enticing - and yet, the compost bucket always smells amazing after they've been dumped in it.
I've recently discovered how to extract that flavour and make some delicious concoctions.
Loosely fill a 1L jar with feijoa skins.
Add 2T white sugar.
Cover with water.
Leave (covered) in hot water cupboard two days.
Transfer liquid to a 750mL plastic bottle, discard skins.
Add 1T brown sugar.
Top up with tap water.
Return to hot water cupboard 1 day.
Chill then drink.
With thanks to Nourishing Revolution.
The yeasts naturally present on the skin ferment the added sugar and turn it all into an incredibly amazing drink :-)
And if you don't have time to wait for fermentation, you can make a still drink in a matter of hours instead:
Place a few feijoa skins in a bowl and toss with 1tsp sugar per skin (you really need this much sugar - the skins themselves are very tart).
Cover with boiling water (approx half cup per skin).
Leave to cool, refrigerate and drink :-)
With thanks to OHBaby!.
Lastly, absolutely delicious on white bread (or melt-in-the-mouth consumed off a spoon - ask Martin!) is:
skins of 15-20 medium feijoas (15 gives a mild flavour, with 20 it's almost spicy)
3 1/2 C boiling water
1 x 70g sachet pectin (e.g. Hansells jam setting mix)
Cover feijoa skins with boiling water. Leave to cool (at least an hour; overnight is fine).
Pour through a seive into a big pot (I used our pressure cooker pot, which I think is 6 quarts). Discard skins.
Add pectin, cover and bring to the boil.
Add sugar and return to the boil with stirring.
Boil at rolling boil 4 min. (or 2 min. for a softer gel).
Transfer to sterilised jars and seal.
Gives approx 5 cups.
Thanks, again, to OHBaby!.
NOTE: If you only eat a few feijoas a day, you can accumulate the skins in a bag in the freezer until you have enough to make fizz or jelly.
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