This fizzy feijoa ferment recipe is another great way to fully utilise your feijoa harvest. When you have scooped out the feijoa flesh for your favourite recipes (see bottom for some of my favourites) or to freeze for later indulgence, use the skins to make a fizzy fermented drink. I must admit I was a bit sceptical to start with but it really is delicious.
Fill a large jar (1-2 litres) with feijoa skins.
Add 1 tbsp of sugar per litre. The sugar is used up during the fermenting process.
Fill jar to top with water, making sure all the feijoa skins are covered.
Place lid loosely on top or cover the top with cheesecloth. Let sit for 3 days. The feijoa skins do brown a bit but it doesn’t affect the flavour.
After 3 days, strain out the feijoa skins and put the liquid back into the jar. Add another 1 tbsp sugar per litre.
Put the jar lid on tightly this time and let it sit for another day. The sugar is again used up in the fermenting process and keeping the lid on gives it a nice fizz.
Enjoy your fizzy feijoa ferment!
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- Put feijoa skins and sugar in a jar and cover with water
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- Leave to ferment for 3 days
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- Strain off the skins
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- Put feijoa liquid back in jar and add sugar
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- Leave for 1 day with lid on to produce fizz
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- Enjoy your fizzy feijoa ferment!
Some of my favourite feijoa recipes:
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