A New Zealand staple that almost never crosses the equator. Feijoa’s pineapple-mint aromatic against cold vanilla cream is the kind of pairing that converts skeptics in one bite.
You need
- Six ripe feijoas (gentle thumb pressure yields)
- 200ml double cream
- One vanilla pod, scraped
- One tablespoon icing sugar
Method
- Whip the cream with vanilla seeds and icing sugar to soft peaks.
- Halve the feijoas. Scoop the pulp with a teaspoon (the skin is inedible).
- Pile cream into chilled glasses. Top with feijoa pulp. Serve immediately.