Short answer
Scoop the flesh from one ripe feijoa, add about 2 to 3 tablespoons to a 500 ml bottle with a squeeze of lemon juice, then top up with plain kombucha. Seal the bottle and leave it at room temperature for two to three days, burping daily. Strain before drinking if you prefer a smooth glass.
About feijoas
Feijoas (also called pineapple guava) are a New Zealand favourite and are widely grown in Australia too. They have a sweet, aromatic flesh that tastes of pineapple and mint. Scoop the flesh out with a spoon and leave the skin behind, because the skin can be bitter. Ripe feijoas are soft and fragrant. Underripe fruit has less flavour.
What you need (per 500 ml bottle)
- About 2 to 3 tablespoons of scooped feijoa flesh (roughly one fruit)
- 1 tablespoon of fresh lemon juice
- Optional: 1 teaspoon of finely grated fresh ginger
- Plain first-ferment kombucha, about 500 ml
- A pressure-rated swing-top bottle and a funnel
How to make feijoa kombucha
- Scoop the flesh from a ripe feijoa into a small bowl. Mash it lightly with a fork.
- Put the flesh, lemon juice and ginger, if using, into a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for two to three days.
- Burp the bottle once a day over a sink. Taste from a small pour on day two.
- Chill the bottle for at least 12 hours before opening. Strain through a fine sieve before serving.
Pulp, grit and straining
Feijoa flesh is pulpy and can leave grit and small flecks in the glass. Strain it before serving, and let the bottle chill first so the pulp settles. A fine sieve works best. You can also pour through a piece of clean cloth. Strained feijoa kombucha keeps a clear flavour for longer, because the flesh stops breaking down in the drink.
Feijoa with other fruit and flavours
- Apple or pear: adds sweetness and body. Add a few thin slices of apple or pear to the bottle, as in the Pink Lady apple and basil kombucha.
- Ginger: adds warmth. The ginger kombucha recipe has per-bottle amounts.
- Berries: raspberries add colour and fizz. See the raspberry kombucha recipe.
Frozen feijoa
Frozen feijoa works well. Freezing breaks down the fruit slightly, which releases more flavour into the drink. Thaw the flesh before using it, and use it the same way as fresh.
Fizz timing and burping
Feijoa adds some sugar, so burp once a day. Two to three days at room temperature is usually enough for a gentle fizz. Warm weather is faster, so check earlier in summer. Chill the bottle when it is fizzy enough, because the fizz will not build much more in the fridge.
Troubleshooting
- Bitter: the skin was included, or the fruit was underripe. Use only the flesh of ripe feijoas next time.
- Too sweet: shorten the second ferment, or add a little more lemon juice.
- Not fizzy: see why your kombucha is not fizzy.
For the full method, including bottle safety, see how to flavour kombucha.