2 Easy Savoury Feijoa Recipes - Salsa & Smashed Cucumber Salad

Feijoa recipes that aren't a sweet cake, yes, really! These two INCREDIBLY quick and easy savoury feijoa recipes will completely change the way you think about this quintessential New Zealand fruit. A fresh, zingy feijoa salsa and a smashed cucumber feijoa salad, both ready in minutes and both absolutely delicious.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 2-4 as a side or topping
• Difficulty: Easy
• Special Equipment: None

It's feijoa season and I wanted to show you two ridiculously simple savoury feijoa recipes that prove this beautiful fruit belongs on your dinner table just as much as your dessert plate. These quintessential NZ little beauties had to be talked about! The first recipe is a fresh feijoa salsa with chilli, onion, coriander, and lime that is absolutely incredible spooned over grilled fish or chicken. That combination of sweet feijoa with the heat of chilli and the brightness of lime is just stunning. The second is a smashed cucumber and feijoa salad with chilli crisp, a dash of sesame oil, and rice wine vinegar that would be absolutely amazing alongside a Massaman curry or any Asian-inspired dish. Two recipes, ten minutes, zero baking required. This is how you use up feijoas in season!

Why You'll Love These Recipes

• Not a cake! Two brilliant savoury ways to use up feijoas that nobody talks about
• Ready in 10 minutes: Genuinely the quickest recipes you'll ever make
• Seasonal and budget-friendly: Feijoas are in abundance and often free - make the most of them!
• Incredibly versatile: The salsa goes with fish, chicken, and more; the salad is stunning alongside a curry
• No cooking required: Just chop, mix, and serve

Recipe 1: Feijoa Salsa

Fresh, zingy, and a little bit spicy, this feijoa salsa is the most incredible topping for grilled fish or chicken. The sweetness of the feijoa with the heat of chilli and the brightness of lime zest and juice is an absolute flavour knockout.

Serves: 2-4 as a topping

Ingredients

• 2 feijoas, flesh scooped out and finely diced
• ¼ red onion, very finely diced
• 1 small green chilli, finely chopped (adjust to your heat preference)
• Small handful of fresh coriander, roughly chopped
• Zest and juice of 1 lime
• Salt and pepper to taste

Instructions

1. Scoop and dice the feijoas: Cut the feijoas in half and scoop out the flesh with a spoon. Finely dice the flesh and add to a bowl.

2. Prep the remaining ingredients: Very finely dice the onion and chilli and add to the bowl. Roughly chop the coriander and add that in too.

3. Add the lime: Zest the lime directly over the bowl, then squeeze in the juice. Season well with salt and pepper.

4. Mix and taste: Stir everything together gently. Taste and adjust, more lime for brightness, more chilli for heat, more salt to bring all the flavours together.

5. Serve: Spoon generously over grilled fish, grilled chicken, or anything else that could use a fresh, flavour-packed topping. Serve immediately for the best texture and colour.

Serving Suggestions

• Spooned over grilled fish fillets
• On top of grilled or barbecued chicken
• Alongside fish tacos
• On a piece of toast with some avocado for a feijoa bruschetta moment!

Recipe 2: Smashed Cucumber & Feijoa Salad

This smashed cucumber and feijoa salad is a little revelation. The chilli crisp, sesame oil, and rice wine vinegar dressing turns this into something deeply savoury and slightly addictive, and the feijoa adds the most wonderful sweet, fragrant contrast. It is INCREDIBLE alongside a Massaman curry.

Serves: 2-4 as a side

Ingredients

• 2 feijoas, flesh scooped out
• ¼ large cucumber
• 1 teaspoon chilli crisp (chilli crunch)
• A dash of sesame oil
• A dash of rice wine vinegar
• Salt to taste

Instructions

1. Smash the cucumber: Cut the cucumber into rough chunks. Place them in a zip-lock bag or lay them on a chopping board and smash them with the flat side of a knife or a rolling pin until they split and crack open. This rough texture is what makes this salad so good, it catches all the dressing!

2. Scoop the feijoas: Cut the feijoas in half and scoop out the flesh with a spoon. Roughly chop or break it up into chunks and add to the bowl with the cucumber.

3. Dress the salad: Add the chilli crisp, a dash of sesame oil, and a dash of rice wine vinegar. Season with a little salt.

4. Toss and taste: Toss everything together until well coated. Taste and adjust, more chilli crisp for heat, more vinegar for brightness, more sesame oil for nuttiness.

5. Serve: Serve immediately as a fresh side dish. This is best eaten straight away while the cucumber still has its crunch.

Serving Suggestions

• Alongside a Massaman curry
• Next to any Thai or Asian-inspired dish
• With grilled meats for a fresh contrast
• As part of a sharing spread

Chef's Tips

How to pick a ripe feijoa: A ripe feijoa should give slightly when gently squeezed, similar to a ripe avocado. The flesh inside should be clear and jelly-like in the centre, not white and firm. If it's white and firm all the way through, give it another day or two.

Scoop, don't peel: Always scoop the flesh out with a spoon rather than peeling. The skin is edible but quite tough and bitter - the flesh is where all the magic is.

Make the salsa just before serving: Feijoa flesh can discolour slightly once cut, similar to avocado. For the best colour and texture, make the salsa just before you're ready to eat.

Chilli crisp vs fresh chilli: The smashed cucumber salad uses chilli crisp (also called chilli crunch) rather than fresh chilli, it brings a wonderful depth and texture that fresh chilli doesn't. Find it in most supermarkets in the Asian foods aisle or at any Asian grocery.

Adjust everything to taste: Both recipes are very forgiving. More lime, less chilli, extra coriander, taste as you go and make them your own.

Substitutions & Variations

No coriander? Fresh mint work beautifully in the salsa as alternatives.

No chilli crisp? A drizzle of chilli oil or a pinch of dried chilli flakes plus a tiny bit of extra sesame oil works well in the cucumber salad.

No rice wine vinegar? Apple cider vinegar or white wine vinegar are good substitutes, use a little less as they can be sharper.

Add more to the salsa: Finely diced avocado or mango stirred through the feijoa salsa is absolutely incredible if you want to bulk it out.

Add more to the cucumber salad: A scatter of toasted sesame seeds or crushed roasted peanuts over the top adds wonderful crunch. Thinly sliced spring onions are also a lovely addition.

Make it a meal: Serve the feijoa salsa over a bowl of rice with grilled chicken on top for a quick, complete dinner.

Storage

Both recipes are best served fresh: These are at their absolute best made and eaten immediately. The cucumber will soften and release water if left to sit, and the feijoa flesh will start to discolour.

Feijoa salsa: Can be made up to 1 hour ahead and kept covered in the fridge. Give it a stir before serving.

Smashed cucumber salad: Best eaten immediately. Don't make ahead.

Leftover feijoa flesh: If you have extra scooped feijoa flesh, store it in an airtight container in the fridge for up to 1 day. A squeeze of lime juice over the top helps prevent discolouring.

Frequently Asked Questions

Q: What does a feijoa taste like? A: Feijoa has a wonderfully unique flavour, sweet and fragrant with hints of pineapple, guava, and strawberry, with a slight tartness. The texture of the flesh is soft and slightly grainy in the centre when ripe.

Q: Where can I find feijoas if I'm not in New Zealand? A: Feijoas (also known as pineapple guava) are grown in parts of Australia, California, and some European countries. They're in season in autumn. 

Q: Can I use feijoas that are a bit overripe? A: Very ripe feijoas can be quite strongly flavoured and soft - they still work in both recipes but the texture will be softer. Avoid any that smell fermented or have brown, mushy flesh all the way through.

Q: What is chilli crisp and where do I find it? A: Chilli crisp (sometimes called chilli crunch) is a condiment made from crispy fried chillies and aromatics in oil, it's savoury, spicy, crunchy, and absolutely addictive. Find it in most supermarkets in the Asian foods aisle (Lao Gan Ma is the most well-known brand) or at any Asian grocery store.

Q: Why smash the cucumber instead of slicing it? A: Smashing creates rough, jagged edges that grip onto the dressing in a way smooth slices can't. It also partially breaks down the cucumber's cell structure which actually makes it taste more intensely of cucumber. It's a technique used in Chinese cuisine and once you try it, you'll never go back to slicing!

Q: Can I make a bigger batch of either recipe? A: Absolutely - both scale up easily. Just multiply everything by the same amount. The salsa is great for a crowd as a topping for a barbecue spread, and the cucumber salad can be doubled or tripled for a dinner party side.

You Might Also Like

Massaman Curry - Why not make some to have with your salad?

Broccoli Burgers - Serve the feijoa salsa on top of these instead of tahini for a fresh, seasonal twist that is absolutely delicious.

Yoghurt Marinated Chicken - Knock up some of this to have with some flatbreads and the salsa, will be a win!

Enjoy!

Del x

Two quick, easy, savoury feijoa recipes that prove this beautiful fruit belongs on your dinner table! A fresh feijoa salsa that's incredible on grilled fish or chicken, and a smashed cucumber feijoa salad that's absolutely stunning alongside a Massaman curry. Feijoa season sorted!