Today I ate my first feijoa.
#16
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Joined: Jun 2005
Location: In a large village called Auckland
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Re: Today I ate my first feijoa.
Maybe persistence is the key; like with olives you can actually teach yourself to like them.
Once you get past a certain number you might suddenly go from hating them and become a Feeeeejoa addict.
Once you get past a certain number you might suddenly go from hating them and become a Feeeeejoa addict.
#17
Re: Today I ate my first feijoa.
A few are falling off the tree every day now so I have persisted with trying them.
Sometimes (not all the time) the taste reminds me of cheap confectionery - the stuff that you think might should be bubblegum but can't be because it is too stiff.
What I can say so far is that I don't hate them although there is a long way to go before I start singing their praises.
Sometimes (not all the time) the taste reminds me of cheap confectionery - the stuff that you think might should be bubblegum but can't be because it is too stiff.
What I can say so far is that I don't hate them although there is a long way to go before I start singing their praises.
#19
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Joined: Mar 2008
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Re: Today I ate my first feijoa.
A friend of ours offered me some the a couple of days ago, I declined not very politely. I've promised to bring him some germolene back from our trip to the UK .
One of our neighbours has planted a bloomin' feijoa tree next to our fence I spent ages 'posting' the damn things back to their side on wednesday
One of our neighbours has planted a bloomin' feijoa tree next to our fence I spent ages 'posting' the damn things back to their side on wednesday
#20
Re: Today I ate my first feijoa.
A friend of ours offered me some the a couple of days ago, I declined not very politely. I've promised to bring him some germolene back from our trip to the UK .
One of our neighbours has planted a bloomin' feijoa tree next to our fence I spent ages 'posting' the damn things back to their side on wednesday
One of our neighbours has planted a bloomin' feijoa tree next to our fence I spent ages 'posting' the damn things back to their side on wednesday
#21
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Joined: Aug 2014
Posts: 181
Re: Today I ate my first feijoa.
I have also now officially tried one. It ended up in the bin... Not without my workmate recording the whole process first! Partly had a taste I could like, but the other half had too much of a perfume taste!
#22
Re: Today I ate my first feijoa.
I tried them when over there as we were staying with a friend and I asked her what was unique to NZ. I could take or leave them, they tasted a bit like the very old fashioned Parma Violets sweets to me. That's showing my age, anyone else remember them? If free and fresh off a tree in the garden I'd eat them but I'm not sure I'd go out purposefully to buy them.
The one that was truly gross for me was a prickly something. Dang, forgot the name. Supposed to taste like a lemony cucumber, yellow on the outside and looks like a prickled, inflated puffer fish. Truly icky, we both managed half a teaspoon each to taste it and that was it.
The one that was truly gross for me was a prickly something. Dang, forgot the name. Supposed to taste like a lemony cucumber, yellow on the outside and looks like a prickled, inflated puffer fish. Truly icky, we both managed half a teaspoon each to taste it and that was it.
#23
Life is what YOU make it.
Joined: Oct 2009
Location: Christchurch
Posts: 3,312
Re: Today I ate my first feijoa.
Germoline is for external use only.....NOT to be digested....so who are these bloody wierdoes eating the stuff....
#24
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Joined: Jun 2005
Location: In a large village called Auckland
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Re: Today I ate my first feijoa.
Love Parma Violets and Floral Gums (if anyone remembers those) but still can't take to the Feeeeejoa; someone once suggested to me that they were nicer if cooked as an addition to apples in crumble and such like. Tried that and didn't like it either, seemed such a total waste of perfectly good apple crumble too.
#25
Re: Today I ate my first feijoa.
Feijoa's I could take or leave. However a bar of Whittakers Marlborough caramel sea salt chocolate and a cheeky Hawke's Bay Syrah and I'm anyone's
#26
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Re: Today I ate my first feijoa.
I'm happy posting them back to next door. I intend to get the shears out this weekend and cut off the over - hanging branches. They will also be posted back .
#27
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Re: Today I ate my first feijoa.
Love Parma Violets and Floral Gums (if anyone remembers those) but still can't take to the Feeeeejoa; someone once suggested to me that they were nicer if cooked as an addition to apples in crumble and such like. Tried that and didn't like it either, seemed such a total waste of perfectly good apple crumble too.
#28
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Joined: Jun 2005
Location: In a large village called Auckland
Posts: 5,249
Re: Today I ate my first feijoa.
Never mind, soon enough we'll be leaving Feeeeejoas for dust and moving swiftly on to the next of the seasonal fruit events - you can look forward to filling yer boots with Persimmons.
#29
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Re: Today I ate my first feijoa.
Still if it all gets too much you can always stick a canned asparagus stalk on a piece of buttered white bread (please do remove the crust first, we have standards you know ) wrap it up and serve ....et voila!
Also with
#30
Re: Today I ate my first feijoa.
Not from my tree, they're not. Mine are old fashioned & lethal.
I've seen many a visitor happily reach & chomp on a soft persimmon of ours , only to find they have numbed their own lips and are rendered speechless with a gob full of something rather nasty.
The only time to eat those is if on an episode of survivor or to wait for enternally for that moment when the inside is completely ugh mush and then risk it.
We leave them for the white eyes who get a bit tiddly pom on them when over ripe.
I've seen many a visitor happily reach & chomp on a soft persimmon of ours , only to find they have numbed their own lips and are rendered speechless with a gob full of something rather nasty.
The only time to eat those is if on an episode of survivor or to wait for enternally for that moment when the inside is completely ugh mush and then risk it.
We leave them for the white eyes who get a bit tiddly pom on them when over ripe.