Feijoas Curd Trifle

When Melissa’s sent me a basket of products 2 weeks ago, most were foreign to me.  Intrigued, I set out to sample and create recipes for each fruit and grain I tested.  Of all, the Cherimoya and Feijoas were the most challenging.

I’d never heard of a Feijoas before but they looked quite similar to limes, except when cut open.  The insides were firm like a cantaloupe with tiny brown, edible seeds.  To taste, they resembled a variety of delicious fruits but none that I could pinpoint.

My first instinct was to make a Feijoas Curd.  After 2 weeks of debating with myself that was my final choice.

Although the meat of the Feijoas is white, while making the curd it became a tan caramel-like color – not at all appealing.  My guess, the seeds caused the change in color.  I thought, “there’s no way I can photograph this and report about it.”  But, after tasting the finished product I realized I had to share it, color and all.

I had no idea what to expect while cooking, especially since the interior of the Feijoas was firm, not liquid like most fruits I’ve turned into curd.  Once thickened, strained and refrigerated I had to decide how to plate it.  Alone was not an option, since the color wasn’t exactly appetizing for a dessert.  So I decided to make my fat free banana bread and make individual trifles.

I know, why am I making a fat free banana bread with a butter-rich curd?  Because if my family didn’t like the curd I knew they’d eat my fat free banana bread.

Hot from the oven, I let the banana bread cool down a bit so I could remove it from the pan and cut into chunks.  Using a cocktail glass I placed some curd in the bottom, topped with warm banana bread cubes, topped with more feijoas curd.  The end result was like a warm bread pudding that tasted so incredible, I literally had to force myself to stop eating it.

My son had stopped by just in time to sample – he’s my biggest critic, and he loved it!  Unfortunately my husband went to bed early so he wasn’t able to try it, but I’m sure he’ll agree when he samples it, that it’s quite tasty.

I can’t begin to explain what the Feijoas Curd tastes like or the Feijoas on its own.  Although very familiar, we just couldn’t put our finger on it. We only knew it tasted tropical.

Although the curd came from the refrigerator, when placed with the hot banana bread cubes you couldn’t distinguish cold from hot.  It was all just nice, warm and yummy.  I could have licked the cocktail glass clean.

I hope you’ll march down to your local grocer to get some Feijoas and try my Feijoas Curd with my Fat Free Banana Bread (that recipe will be posted next week).  I think you’ll like it.

If you can’t find Feijoas look here for a store near you or ask your local grocer to order some.

Below is the recipe for my Feijoas Curd.  Next week I’ll post the recipe for my Fat Free Banana Bread.

Feijoas Curd
Makes 1 ½ cups
1 tablespoons Feijoas zest (zest of about 5 Feijoas)
2 large egg yolks, lightly beaten
3 large whole eggs, lightly beaten
1 stick unsalted butter (8 tablespoons)
¾ cup granulated sugar
meat from 5 Feijoas, cut in 1/2 and scooped out, including seeds
  • Whisk all ingredients together in a large heat proof bowl, mashing the Feijoas’
  • Place the bowl over a pan of simmering water and cook, stirring frequently until very thick, about 20 to 25 minutes
  • Strain, cover and chill completely.
Serve with my Fat Free Banana Bread in individual cocktail glasses.
Place 2 tablespoons of Feijoas Curd in bottom of cocktail glass, top with cubes of warm banana bread then top with more Feijoas Curd ~ Enjoy!
If you missed the other delicious products I received from Melissa’s please check my previous posts with recipes below:
Yummy Ojai Pixie Tangerines
BMT Tower Salad
Super PowerBowl
Cherimoya – Orgasmic and Addicting!

I hope you enjoy all these recipes.  Have a Happy and Safe Memorial Day!

Please REMEMBER those who have served to protect us!

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  1. You are getting quite the education, Vicki! And we’re learning so much too! Sounds like you’ve had a lot of fun with these new products.

  2. I love fruit curds! I have never had feijoas but they sound very interesting. Thank you for sharing, Vicki!

  3. I have never seen or had Feijoas…first I thought they were unripe guavas…the trifle looks very tempting.

  4. To tell your truth I haven’t tried any fruit curds yet ! 😛 Been planning to make grapefruit curd but grapefruit’s a little scarce this past few weeks here and the one’s I saw was not worth buying pfffttt ;D

    The triple looks very tempting ! Love that the buttery curd balances that fat-free banana bread 🙂

  5. I’ve never seen or heard of feijoas, but your curd and beautiful banana bread trifle make me want to go grocery shopping! It looks luscious!

  6. I can’t imagine how good feijoas curd must taste. Excellent recipe! Very unique and inspiring. Thanks for sharing.

  7. This looks and sounds great. I’ve heard of Feijoas before but can’t get hold of them! Lucky you.

  8. If you check the link I’ve provided it will show you a location nearest to you that carries Melissa’s produce.

    Hope you all try this, it’s quite good.

  9. Mmm, yum this trifle is so exotic and delicious 😀

    Choc Chip Uru

  10. I haven’t heard of them either, but now I’ll definitely keep my eyes open for feijoas! thanks for the education.

  11. That is one work of art! How intriguing your produce basket must have been. I’ve never heard of feijoas. Definitely exotic . . and creating curd? Genius.

  12. The fruit does look foreign to me.But you were smart enough to create two recipes. I believe the curd would have tasted great even though its seeds changed the color.

  13. Feijoas are new to me – I don’t believe I’ve ever tasted them. You did a great job using an unfamiliar food. Love the idea of curds. Really inventive post – thanks.

  14. All these wonderful fruits I’ve had the opportunity to experience it’s a shame most haven’t heard of them. It’s such a shame because they are heavenly.

    I hope each of you will be sure to check Melissa’s site to find a store that carries these products near you along with others. It would be a shame to have never tried these.

  15. I’m putting feijoas on my new things to try list!
    Thanks for the introduction, they sound delicious;-)

  16. How lucky you are to enjoy fresh cherimoyas. They’re a pretty penny — even when you can find them in California. I tried them only once in Spain, and have been hooked ever since.

  17. This sounds really interesting. I’ve never had anything like it and you’ve made me curious to try it. I, by the way, used rum to make the cake. I’ve also made it with coffee and it is good either way. Have a great weekend. Blessings…Mary

  18. I just learned about Feijoas from another blogger too. It’s such a shame that most of us don’t know about these fruits. What’s wrong with supermarket who won’t carry this?!?! Your recipe looks really good! I’d love to try this.

  19. I must admit the picture wasn’t tempting, but the recipe really got my attention. I may have to try this before the end of the summer. Sounds like a different twist on an unbaked bread pudding and sounds very tempting.

  20. I know Dee it wasn’t my prettiest photo but wow the flavor was so good! If you try it please let me know what you think.

    Nami – I agree, I find it hard to believe that there are so many varieties of fruits and veggies out there we’ve never heard of. I suppose that’s why people like Melissa’s are around to help keep the average consumer aware.

    Check out their site for a store near you.

    I hope you all have the opportunity to try these and all the others that I’ve posted about. If so and you create something new please let us know by posting it here.


  21. I have been hearing a lot about feijoas lately. Interesting little fruits they are. Type of guava?

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