By CAM LUCADOU-WELLS
THERE’S been a sweet and delicious recent discovery of a feijoa tree in the garden of historic Dandenong property Heritage Hill.
Its fruits look somewhat like figs or small avocados; their taste described by the museum’s staff as unusual and “bitter-sweet”.
Something like eating a tropical fruit salad, which is reflected in its alternative name of pineapple guava.
Brydie Dyson, an exhibition officer at the museum and art gallery, describes the elusive taste as “almost like sherbert with the texture of a pear”.
Most of the tree’s fruit has recently ripened, dropped and been taken home by staff.
Feijoas are good to eat raw – by scooping their insides with a spoon – but are also popularly converted into jam, smoothies, sauce as well as desserts such as pies, strudels, cakes and muffins.
Ms Dyson has tried a banana and feijoa crumble with satisfying results.
The slow-growing ever-green tree grows prolifically in Argentina, Brazil and New Zealand, preferring cool winters and mild summers.
The museum’s specimen seems to have taken a liking to the garden’s cool micro-climate.
GOT a tip on exotic food or recipes in Greater Dandenong? Tell us at journal@starnewsgroup.com.au.
FEIJOA MUFFINS (courtesy Heritage Hill)
20 small feijoas (or 250g pulp)
½ cup melted butter
1 cup sugar
2¼ cups plain flour
1 egg
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
Mash feijoas (or blend, or unfreeze)
Add sugar and egg and beat lightly.
Add melted butter.
Add sifted dry ingredients. Mix to wet.
Cook for 20mins at 190C (375F).
