Bo Friberg

Feijoa Sorbet

Preparation info
  • Yield: approximately

    5 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Feijoa is a fragrant tropical fruit often called pineapple guava. It is important that the strainer and other utensils used here are made of a noncorrosive material or the acid will discolor the fruit.

Ingredients

  • 3 pounds (1 kg 365 g) feijoas
  • ½

Method

  1. Use a vegetable peeler to remove the skin from the feijoas. You should have approximately 2 pounds (910 g) fruit left. Cut the fruit into small pieces.
  2. Place the fru