Spicy Feijoa Kasundi + More Feijoa Goodness

April 27th, 2025

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I’m currently tackling the truckload of feijoas falling from our trees. As much as I love this fruit, the sheer volume has me quietly cursing my past self for planting four trees—two would’ve been plenty. With most of my friends and neighbours having trees of their own, giving them away isn’t easy. So instead, they’re scooped, stewed, and cooked into jams and spicy preserves. The feijoa kasundi recipe below is an annual favourite.

Although not native to our shores, feijoas have become a uniquely Kiwi fruit. Like lemon trees, feijoas are a common sight in backyards across Aotearoa, from Canterbury to the North Island. I’m a firm believer in planting fruit trees at home. After the initial outlay, they provide essentially free food for years to come. The beauty of feijoa trees lies in their hardiness and reliability. Unlike stone and pip fruit, which can have off years, feijoas deliver a solid crop like clockwork.

Of our varieties, Anatoki ripens first with small, sweet fruit, followed closely by the larger Kaiteri. The season rounds out with the pointy-tipped Apollo, our favourite for flavour. Regular feijoa-scooping sessions happen around the whānau table, usually as an afternoon snack, with extras set aside for jam-making or the freezer.

Read on for more recipes and ideas for this unique and wonderful fruit, world-famous in Aotearoa.

More Feijoa Recipes on Homegrown Kitchen

• Apple & Feijoa Anzac Crumble—With acknowledgment of Anzac Day last week, I am sharing this Anzac biscuit-inspired crumble – and it does not disappoint. The sweet and crunchy topping pairs wonderfully with autumn apples and feijoas, and a touch of ginger. Also, Nana’s Anzac Biscuits here.
• Feijoa Sponge Pudding + Feijoa Compote—This is the kind of pudding that reminds me of my nana. Stewed fruit is topped with a simple sponge. The eggs and sugar are whisked until voluminous, and the dry ingredients are gently folded in for a light and airy sponge cake topping.
• Feijoa Cake with Lemon & Macadamia Icing—This recipe is inspired by a simple feijoa cake my friend Nadia makes every autumn. It is quick to prepare using 1 cup of scooped feijoa flesh, so it is a great way to use them up. Topped with a unique macadamia icing, or use a basic lemon icing.
• Feijoa & Ginger Ice Cream—Another use for excess feijoas, cooked into a sweet puree to combine with cream, ginger, and chocolate if you like. I often scoop and freeze feijoas into portions for thawing to make this creamy ice cream through the winter months.
• + Another chutney – Feijoa Pear & Ginger Chutney—My go-to chutney recipe that I often make in autumn when we have excess fruit on hand. Here I have used feijoa and pear as the base fruit; however, any combination of autumn fruit can be used.

Spicy Feijoa Kasundi

Typically made with tomatoes, this vibrant and spicy Indian relish is also excellent made with feijoas. I am not a fan of using the skins of feijoas in cooking, but some people do, and this more savoury recipe is an example where it could work as the spices will mellow the stronger flavoured skin. I don’t mind scooping away, and I recommend enlisting the help of other people in your household. This relish should be on the spicy side; if you prefer it milder, use the smaller quantity of chilli suggested in the recipe. 

Servings 3 x 250g jars

Prep Time 30 minutes mins

Cook Time 1 hour hr

Ingredients

• ¼ cup (60ml) olive oil
• 2 teaspoons brown mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons turmeric powder
• ½ - 1 teaspoon chilli flakes, or 1 small red chilli, finely chopped
• 6 cm fresh ginger root, finely chopped
• 4 garlic cloves, finely chopped
• 5 cups scooped feijoa flesh, larger pieces roughly chopped
• ⅓ cup (80ml) malt vinegar
• 3 tablespoons brown sugar
• 1 teaspoon salt

Instructions

• In a large, wide-based saucepan or preserving pan, heat the oil over moderate heat. Once hot, add the mustard seeds, cumin seeds, turmeric, and chilli. Use a wooden spoon to stir over the heat for 1 minute to toast the spices. Add the prepared ginger and garlic and stir for another minute. Add the feijoa flesh, vinegar, sugar, and salt and stir well to combine.
• Bring to a simmer, then cook uncovered over a low heat for about 1 hour until thickened. It is important to leave the lid off for excess moisture to evaporate. Stir regularly to prevent the sauce from catching. The kasundi is ready when you can momentarily see the base of the pan as you run a wooden spoon across it – this is referred to as the ‘trail test’.
• Sterilise the jars and lids using your preferred method (oven, boiling or dishwasher) and fill the hot jars with hot sauce to within 5 mm from the top of the jar. Secure the lids and leave to cool on a wooden board.
• Once cool, check the lids have sealed (inverting into the jar). Name, date and store in a cool, dark place for up to 6 months. Once opened, store in the fridge and use within 1 month.

Notes

How to use Feijoa Kasundi

• This flavourful condiment is great in sandwiches or wraps with ham or leftover chicken, lettuce and cucumber. Or serve with cheese and crackers.
• Serve alongside a vegetable curry or lentil dahl with rice, flatbreads and natural yoghurt.
• Stir a tablespoon of the kasundi through hummus for a punchy dip with vegetable sticks and pita chips.