Recipe: Salsa Feijoa | The spin-off

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If they’re still coming in droves and fast, try this quick salsa.

The feijoa season is coming to an end so I’m making the most of this deliciously fragrant fruit. Most of the time, I walk on my lawn and eat my fill. They also go into my kids’ lunch boxes, and the rest of the fruit that falls from my 19 trees goes into buckets that we carry to the top of the driveway where they disappear faster than the blink of an eye. .

I also really enjoyed making this feijoa salsa. Salty, sweet and tangy flavors pair beautifully with crunchy corn chips and creamy guacamole.

SALSA FEIJOA

For 6 persons

  • juice of 2 limes
  • 750g firm feijoas
  • ½ medium red onion, finely chopped
  • 1 cup tightly packed cilantro, chopped

Pour the lime juice into a bowl. Peel the feijoas and cut them into small cubes, add them to the lime juice and stir as you go to prevent them from browning.

Then add the red onion and cilantro. Season with flaky sea salt and mix well.

Delicious served with a creamy guacamole with corn chips or nachos.

The very first food newsletter from The Spinoff is here. Written by Charlotte Muru-Lanning and produced in partnership with Boring Oat Milk, The Boil Up is your weekly catch-up on what’s happening in our diverse and ever-changing culinary landscape, spanning the personal, the political and the good old delicious.

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