Overflowing with feijoas and not sure what to do with them? This is the easiest way to make them last.

Dehydrating transforms that short, intense season into something you can enjoy for months — from naturally sweet feijoa chips to soft, tangy fruit leather perfect for lunchboxes and snacks. Minimal waste, big flavour, and a little taste of late summer whenever you need it.

Ingredients

•            Feijoas

•            Lemon juice

Method

1. Prep the fruit

•            Peel feijoas

•            Slice into even rounds or wedges

2. Prevent browning

•            Lightly toss in lemon juice

3. Arrange

•            Lay slices in a single layer on dehydrator trays

4. Dehydrate

•            Dry at 55–60°C for 6–10 hours

•            Until dry and slightly chewy (or longer for crisp chips)

Storage

•            Store in an airtight container

•            Keeps for 6–12 months in a cool, dark place

•            If they soften, return to the dehydrator briefly

Ways to Use

•            Eat as-is for a tangy snack

•            Add to lunchboxes

•            Chop into granola or baking

•            Rehydrate for stewed fruit or crumbles

•            Pair with yoghurt or cheese boards