Before I go into the normalcy of writing the post for food blog, I just want to explain why I have often done the post with hard-to-find ingredients. Cross my heart, I don’t do this type of post to irritate you, and I hope you don’t feel that way. I do them because it’s fun to show you something different. Of course, you like pizza and cake, and of course, you probably don’t mind eating those every week, but don’t you want to try-let’s say- as exotic as Ethiopian food once in your life? You may or may not like it, but at the very least, it should be fun to try. THAT is why some of my posts use rare ingredients, including this one. Besides, I am trying my best photographing the food, just in case you don’t care much about the recipes, you can still enjoy my photos. Yes?
To help most of you understand my ever-changing blog a bit better, I rewrote my ‘about’ page, which will further explain my weird posts. I hope you glance at it. 🙂
Anyway, this fruit is called feijoa, pineapple guava and guavasteen even though it tastes like pineapple, apple and mint. Abundant in New Zealand, which explains why there are many feijoa recipes from that part of the world, I am glad I found some of them in Northern California to ‘play’ with. Like figs, you should consume feijoa quickly because it’s rotten rather fast. It’s worth a try though if you ask me.
This cocktail du jour is quite refreshing and super easy to make. Feel free to add lemon juice or substitute whisky with limoncello if you’d like to improvise. I also want to try using feijoa in mojito if I ever get another batch of this fruit. Until then, drink up & cheers.
- 3 cups boiling water
- 4 orange-flavoured tea bag
- 1/2 cup agave nectar, more if needed
- 1 lb. feijoa, halves & scoop out the pulp
- a splash of whisky
- ice, to serve
- Infuse the tea bags in the boiling water for 3-5 minutes, then remove the bags and add agave nectar. Blend feijoa pulp with the tea in the blender. Let cool completely. Add whisky and pour the mixture over a glass of ice, and serve.
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