Feijoa Compote with Pomegranate

I first wrote about our feijoa tree (also known as pineapple guava) back in 2014.

This beautiful evergreen with deep forest and silvery colored leaves is native to South America and now grown in many tropical and subtropical regions.  It was introduced to California and New Zealand in the early 1900s, where it continues to be popular.

The most prominent tree in our backyard, our beloved feijoa provides much needed shade through the summer, a favorite nesting spot for birds in late winter, and hundreds upon hundreds of aromatic egg-shaped green fruit every fall… quite a bounty.

It also produces the most exquisite flowers in the spring (which are also edible!).

Well worth the clean-up (the tree drops a flurry of goodies through its seasonal cycles … including the ripe fruit) just don’t park your car under one!

What do feijoas taste like

Unlike anything I’ve ever tasted before. This is not a subtle smelling or tasting fruit — when you slice one open, it is highly aromatic on the nose and both sweet and tart on the palate, giving it uniquely tangy tropical properties.  It doesn’t remind me of pineapple so much although it is somewhat reminiscent of guava.  Like most fruit, it can be eaten fresh or incorporated into baked goods and preserves.

Can I Eat the Skin

Although the skin of the feijoa is edible, most prefer to just eat the flesh.  The best way to extract the flesh of the feijoa is to simply cut the fruit in half and then scoop it out with a melon baller or spoon (first illustration in composite) – you can also peel the skin if preferred and then chop it up (second illustration in composite).

There isn’t a Feijoa of a Chance of Getting my hands on Them 

Understood! My suggestion would be to substitute apple in this recipe — no, they don’t taste anything like feijoa but they do have a similar density and texture — warm softened apple (or pear) would be delicious in this fall compote with the pomegranate.  Use the same weight (maybe 3 apples/pears in total) and the same ingredients adding some cinnamon if you like.

note: you may be able to find pineapple guava at markets (including whole foods) and if you live anywhere near me, I can give you a bucket full.

How Can I use this Compote

This compote is mildly sweet and tart (like feijoa!) and enlivened in color and taste by the pomegranate; you can add more syrup to suit your sweetness preferences — use the compote the way you would any jam, jelly or marmalade ~ here are just a few ideas:

• on any breakfast grain — toast, waffles, pancakes, muffins, …
• with oatmeal (or any porridge-like cereal) & chia pudding — dolloped on top or mixed in
• as an amuse-bouche — over cheese / yogurt (or vegan equivalent) on crackers or crostini
• with yogurt & ice cream (or vegan equivalent) as a snack or dessert
• it also makes a really nice gift

Is the Consistency Chunky or Smooth 

It can be either — although compote is generally associated with chunkier pieces of fruit than jam, you can simply break down the fruit more as it cooks, to achieve a smoother consistency.  The longer you cook the mixture and help mash it along, the more it will break down into smaller pieces and eventually into something like a fruit sauce (picture apple sauce).  I show a variety of textures/consistencies in the photos.

Part of the beauty of this compote is that it doesn’t involve sterilizing or sealing jars for long-term storage — it’s a quick method to achieve a very similar result as jam but you store this in the fridge (or freeze it) from the get-go instead of the shelf.

Five Minute Appetizer Idea

Cut any bread of preference (for example baguette or country style nut/seed bread) into slices/squares — brush with olive oil and sprinkle with a touch of sea salt — place in oven under broiler for just a minute or two (watch closely) spread some cream cheese (or a slice of sharp cheese if preferred) over each slice and top with a dollop of compote and a few pom seeds👇

The pic below features vanilla bean yogurt with the compote ~ I like how the cooked pom seeds mellow into a shade of pinky white while the fresh poms that are mixed in at the end are a deep red — you could also add nuts or granola or make it multi-layered with oatmeal or chia pudding.  It works great with vanilla ice cream too!

I’d love to know, do you have feijoas near you? what are your favorite ways to enjoy them … do tell! x

Pineapple Guava (Feijoa) Compote with Pomegranate & Anise

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A delicately sweetened and aromatic compote (chunky jam) featuring two fall favorites: tangy feijoa (a combination of sweet-tart tropical flavor) and juicy pomegranate

Author: kelly

Serves: about 3 cups

Ingredients

• 1.5 pounds (680 g) feijoa fruit, peeled and chopped
• 2 Tbsp lemon juice
• ¼ cup (55 g) pomegranate juice
• 3 Tbsp of pomegranate seeds (arils)
• 3 Tbsp of maple syrup (more to preference, see instructions)
• 1 star anise

Instructions

1. Sprinkle chopped feijoa with lemon juice and mix to combine.
2. In a sturdy saucepan on the stove, combine: chopped feijoa, 2 Tbsp pomegranate seeds (arils), pomegranate juice, maple syrup & star anise (note: 3 Tbsp of maple syrup will produce a relatively tart compote so you can adjust to preference)
3. Bring mixture to a boil and then reduce to simmer for about 10-15 minutes allowing the fruit to soften while it begins to break down -- help the fruit by stirring and breaking it up with the edge of a spoon or spatula (you can also use a potato masher if you prefer really small pieces) -- the longer you simmer the mixture, the more it will break down (eventually to a sauce) so you can decide how chunky you would like it (note: the feijoa fruit will be soft so even when somewhat chunky, which is how we like it, it is still very easy to eat). The pomegranate seeds will soften a bit but still retain some character (they turn pinkish) and then the fresh ones that are mixed in at the end give a nice crunch and pretty garnish.
4. When desired softness and consistency are achieved, remove the saucepan from heat allowing it to cool somewhat before transferring the warm compote to a serving container (leaving behind the star anise) add remaining pom seeds to the top for garnish or intermix as desired.
5. Use this compote the way you would any jam/jelly or marmalade - you can serve it cold or reheated (it's really nice warm).
6. The compote stores well in a sealed container in the fridge for a week or longer. The compote can also be frozen in ice cube trays or any flexible mold tray.

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