Poached spiced feijoas

Serves: Makes 6-8 small jars
Prep: 15 minutes
Cooks In: 10 minutes

Poached spiced feijoas

Mmmm, feijoa season – I look forward to it every year! Poached feijoas keep for months if bottled properly, so you can enjoy that delicious sweet-sour feijoa flavour anytime you want!

The key to this recipe is correctly sterilising the jars and lids. The last thing you want is a bacterial contamination to ruin your precious poached feijoas.

I think these feijoas are best served as a foil for a rich dessert like brownie with ice cream – check out this indulgent brownie recipe or this much healthier version. These feijoas would also be awesome served with granola and yoghurt for breakfast, or with steamy hot porridge.


Print Recipe

  • apple juice 1 litre
  • sugar ½ cup
  • star anise 2
  • cinnamon sticks 2
  • cloves 4
  • orange zest 1 tablespoon, grated
  • feijoas (ours came from The Feijoa Company) 20 firm but ripe
  • lemon ½


Sterilise jars in a 120°C oven for at least 15 minutes, and boil lids in a pot for 10 minutes. Place juice, sugar, spices and zest in a large pan and bring to a simmer.

  1. Peel each feijoa and quickly place in a bowl of cold water with a squeeze of lemon juice to prevent browning. Slice feijoas into thirds or halves depending on size and add to simmering juice mixture. Cook for 5-8 minutes or until fruit is just tender and holding its shape.

  2. Spoon fruit into hot sterilised jars and top up with spiced liquid, seal and let cool; store in a cool, dark place. (Or tip cooled fruit and liquid into a glass bowl, cover and refrigerate; it will keep for up to two weeks).

  3. Serve with chocolate brownie and ice cream or over cereal or porridge – hot or cold.