Recipe: Feijoa salsa
Feijoa salsa (Photo: Emma Boyd)
If they’re still coming thick and fast, give this quick salsa a go.
The feijoa season is fast coming to a close so I’m making the most of this deliciously fragrant fruit. Most days I wander out to my lawn and eat my fill. They also go into my kids’ lunchboxes, and the rest of the fruit that falls from my 19 trees goes into buckets which we traipse up to the top of the driveway where they disappear faster than the blink of an eye.
I’ve also really been enjoying making this feijoa salsa. The salty, sweet, tart flavours go beautifully with crunchy corn chips and creamy guacamole.
FEIJOA SALSA
Serves 6
- juice of 2 limes
- 750g firm feijoas
- ½ medium red onion, finely chopped
- 1 cup firmly packed coriander, chopped
Pour the lime juice into a bowl. Peel the feijoas and cut into small cubes, adding them to the lime juice and stirring as you go to stop them from going brown.
Next add the red onion and coriander. Season with flaky sea salt and mix well.
Delicious served alongside a creamy guacamole with corn chips or nachos.
Emma Boyd
Emma is a passionate food writer, cook, photographer and mother of three who cooks nourishing, delicious food that celebrates quality local and home-grown ingredients. Emma has recently taken to obsessive seed-raising and quite possibly has more seedlings than her small Taranaki lifestyle block will support - yet another exciting experience in her food journey from garden to plate.
