What to Cook With Feijoa This Autumn

A Melbourne Favourite in Season

Feijoas have a short autumn window and they arrive all at once. Sometimes called pineapple guavas, these small green fruits have a fragrant, floral pulp with a flavour that sits somewhere between sweet and tart. At Queen Vic Market you’ll find them in baskets from local growers alongside new-season apples, pears and citrus – easy to spot, easy to miss if you don’t know what to look for.

Their season is brief and abundant, which makes them worth cooking with in quantity. That means preserving, baking and sharing while they’re around.

Why Feijoas Work in Autumn Cooking

The flavour (somewhere between guava, strawberry and a touch of spice) holds up well in both sweet and savoury applications. They pair naturally with apple, ginger and cinnamon, and their creamy texture suits a crumble as readily as a chutney or jam. Traders at the Market often have suggestions on how to use them, from freezing pulp for winter baking to tried-and-tested loaf recipes.

What to Cook With Feijoa

Feijoa Loaf or Cake: Swap in feijoa pulp where you’d use banana or apple. Ginger, lemon zest or walnuts add depth.

Feijoa Jam or Chutney: The fruit’s natural pectin gives a good set. Add warm spices and serve alongside roast meats or a cheese board.

Smoothies and Breakfast Bowls: Blend with apple or pear for a tangy start to the day.

Feijoa Syrup: Simmer pulp with sugar and water into a syrup for porridge, pancakes or cocktails.

Finding Feijoas at Queen Victoria Market

Look for feijoas at the fruit stalls in early to mid-autumn, usually from Victorian growers. If you’re unsure which variety to choose or how to store them, ask – traders are happy to point you in the right direction. The season is short, so it’s worth picking up more than you think you need.