The age-old question of "what am I going to have on my toast today?" has finally been solved, and it's all thanks to feijoas and the people who make jam from them. When I passed this jar of feijoa jam at the Mitchelton Markets in Brisbane's northside, I- like many people I would imagine- stopped with a quizzical look on my face which the people from Hinterland Feijoas must be quite accustomed to.
So what are feijoas? They are also known as a pineapple guava, probably because they taste like a combo of those two summery fruits. While I was asking about the jam, the word pineapple popped-up, which had me sold! It's summer now, and the lead-up to Christmas so this sounded like the perfect festive addition to my December diet.
I tried the jam on some toasted turkish bread and I'm not sure how I'm going to go back to ye-olde strawberry jam again. The feijoa jam was unique; while it smelled like pineapple, it was far more subtle-tasting than I had anticipated and not overly sweet. It had a rustic jelly-like consistency but still spread easily. This jam would go really well with scones or damper which would allow the jam's delicate taste to really shine through. Damper and feijoa jam is something I've now added to the Aussie Christmas breakfast menu- move aside vegemite!.
Hinterland Feijoas grow their fruit organically, which I'm thinking is a big reason why their produce tastes so good. While I've only tried the plain old feijoa jam (I love that I now sound like a feijoa aficionado) there are a range of other feijoa jams and chutneys such as feijoa and ginger jam, feijoa and rosella jam, feijoa and boysenberry jelly and a cured feijoa chutney which would really bring an extra taste of summer to whatever meat you've thrown on the BBQ.
The people at Hinterland Feijoa also have an impressive array of feijoa recipes on their site, so if you're not sure what to do with fruit, they've got you covered. One of the latest recipes up there is for Feijoa and Mint Macarons- how can that not be a good thing?
Website: Hinterland Feijoas
Facebook: Hinterland Feijoas
So what are feijoas? They are also known as a pineapple guava, probably because they taste like a combo of those two summery fruits. While I was asking about the jam, the word pineapple popped-up, which had me sold! It's summer now, and the lead-up to Christmas so this sounded like the perfect festive addition to my December diet.
I tried the jam on some toasted turkish bread and I'm not sure how I'm going to go back to ye-olde strawberry jam again. The feijoa jam was unique; while it smelled like pineapple, it was far more subtle-tasting than I had anticipated and not overly sweet. It had a rustic jelly-like consistency but still spread easily. This jam would go really well with scones or damper which would allow the jam's delicate taste to really shine through. Damper and feijoa jam is something I've now added to the Aussie Christmas breakfast menu- move aside vegemite!.
Hinterland Feijoas grow their fruit organically, which I'm thinking is a big reason why their produce tastes so good. While I've only tried the plain old feijoa jam (I love that I now sound like a feijoa aficionado) there are a range of other feijoa jams and chutneys such as feijoa and ginger jam, feijoa and rosella jam, feijoa and boysenberry jelly and a cured feijoa chutney which would really bring an extra taste of summer to whatever meat you've thrown on the BBQ.
The people at Hinterland Feijoa also have an impressive array of feijoa recipes on their site, so if you're not sure what to do with fruit, they've got you covered. One of the latest recipes up there is for Feijoa and Mint Macarons- how can that not be a good thing?
Website: Hinterland Feijoas
Facebook: Hinterland Feijoas
 |  |
