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This Year's Feijoa Harvest

Hello friends,

This year's feijoa harvest is finally over.

When we first moved back to Dunedin in October 2019, one of the first things I did in the garden was to plant two feijoa plants side by side in the backyard. I chose the varieties Unique and Wiki Tu from Waimea Nurseries, because the shrubs were smaller in final size, bore prolific fruit, and their staggered fruiting harvests would give us a long season lasting from early to late autumn. I positioned them in a sunny but sheltered position on the back fence line, so the surrounding trees and shrubs would protect the plants from winter frosts.

The first season I only got two fruit, the next, about twenty, and now in our latest season we got at least one hundred.

There was quite a big difference in the size of feijoa depending on the varieties. The Unique variety is on the left of the photo below, and the Wiki Tu variety is on the right. The Wiki Tu variety harvest started in March with huge fruit as big as my palm, and the smaller Unique variety wasn't ready to harvest until May. This is quite amusing considering the variety notes show that the Unique variety should be ready in March, and the Wiki Tu variety should be ready in May...

Overall it didn't matter too much, and pretty soon in March we were inundated with feijoa fruit. The first harvests of feijoa were frozen away for later use, with the skins set aside to make feijoa syrup (which I'm yet to do), and the pulp set aside to make one of our favorite recipe's, Feijoa and Coconut cake.

With our freezer stocked up, we began to give away feijoa to friends and family. Luckily since there aren't that many feijoa bushes in Dunedin (the plants don't like the cold, so there aren't feijoa bushes in every backyard like they are in the North Island), soon our bounty was soon carried off to other peoples homes. Even then the feijoa harvests kept on coming. And after hearing that my young nephew was unsuccessfully trying to make his own feijoa jam by mashing feijoa pulp with sugar in a bowl, I decided to make a batch for him, and the wider family too.

I used the feijoa jam recipe from the Chelsea sugar website, and I'm really happy with the result. The addition of lemon zest and juice really gave the jam a nice zing that my whole family liked when they tried it.

And even after all that, the feijoa still kept on once again we gave left over feijoa to family members. I don't really mind that we started giving away so many, as my feijoa loving family would otherwise be spending up to $10 a kg buying them, and with very hungry nephews and nieces, the expensive feijoa fruit wouldn't last very long. All I hope though, is that in the coming years, they will continue to help us out with the no doubt increasingly larger and larger feijoa harvests... 

Have a wonderful day


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