Make the most of feijoas now, but also plan ahead as their short season will pass, Penelope Maguire suggests. We all know feijoa season is both abundant and fleeting and as soon as you think you are sick of the sight of them — your feijoa bowl is looking empty and you’re craving the next year’s glut! I encourage you to give these recipes a go while these delicious fruit are still in season and even make a couple extra to freeze for the cooler months ahead. With their bright, almost tropical fragrance and softly grainy, juicy flesh, feijoas sit beautifully between sweet and tart. They pair just as well with warming spices and buttery pastries as they do with citrus, coconut, caramel and cream. From a nutritional perspective, they offer a lovely boost of vitamin C, fibre and polyphenols, just what we need as we are coming into the slower, cooler, hungrier months of winter. Cake is always a celebration, and you can always make something a celebration with cake.…