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Feijoa Shortcake

dsc_00263Before I moved to New Zealand I never heard of a feijoa let alone tasted one which certainly was an experience unto itself! There is a definite divide on people who either love them or really dislike them, my first taste was quite a surprise and I really wasn’t sure what to think. The feijoa has a very floral aromatic scent and taste which is sweet with a slight tart under taste to it and after a few tastes of this fruit i was certainly in the ‘love them camp’. 

I always thought it was an indigenous plant to New Zealand because there is such an abundance during the autumn months when the trees are fruiting. Everyone seems to have feijoa trees in their back garden and there is always a constant supply from people politely foisting them off onto others. I am a glad recipient of these delicious fruits and while at my friends in New Plymouth this weekend I came came away with a whole shopping bag full of them. So this will be the first of many feijoa recipes to come. The fruit actually originates from the highlands of northern Brazil and parts of Colombia, Uruguay and Argentina.


  • 110g butter, softened
  • 110g icing sugar
  • 220g self raising flour
  • 1 egg
  • 8-10 feijoas


  1. Preheat oven to 170 degrees centigrade
  2. Grease and line a 20cm square cake tin.
  3. Cream butter & sugar together.
  4. Add flour and combine into fine crumbs.
  5. Add egg and bind together to form dough, do not over mix or the dough will become tough.
  6. Split dough in half and put one half in the fridge to chill.
  7. Press half the dough into the base of tin.
  8. Slice feijoas in half and scoop out the fruit pulp and put into a bowl. Lightly mash fruit into smaller pieces.
  9. Take chilled dough out of the fridge and roll out to cover dough with the feijoas. Use plenty of flour on rolling surface and rolling pin. If the dough breaks apart you can piece it together on top of the fruit and gently bring it together.
  10. Bake for 25 minutes until golden brown.
5 Comments Post a comment
  1. Never heard of feijoa until right this second! But I love your descriptions, it sounds like it’d be a perfect addition to buttery shortbred. Does it taste something like Middle Eastern flower waters?

    April 21, 2009
    • peasepudding #

      I did some research and I believe it is similar to a guava but I have to confess i have never eaten guava. It looks very similar to a pineapple guava too just a different flesh inside. It’s considered a tropical fruit for it’s flavour but it certainly doesn’t need tropical weather to grow!

      April 22, 2009
      • pinnythewu #

        Pineapple guavas are actually a type of feijoa, not a guava. Your recipe sounds gorgeous, I found it while searching for feijoa recipes. My mother has a tree in Wanganui and keeps giving me bags and bags of them. Last week I made a delicous feijoa chutney that I’d like to share with you.

        1.4 kg of feijoa flesh, diced
        500g diced onion
        500g diced tart apple (braeburn, grannys similar)
        1 tablespoon of table salt
        4 cups white sugar
        1.5 cups malt vinegar
        1 tablespoon of tumeric

        Bring to the boil then reduce to a simmer for 2 hours or so, or until thick. Seal in sterilised jars. Delicious! Goes well with chicken, fishcakes, ham or in a curry.

        May 17, 2009
  2. Tess #

    Perfect for the abundance of feijoas we have at the moment!

    May 26, 2013

Trackbacks & Pingbacks

  1. When Autumn gives you Feijoas make Feijoa Gin Ice Lollies! « Pease Pudding

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