This egg-shaped fruit is related to the guava, but the smell and taste tends to pineapple. That is why this fruit is sometimes called pineapple guava. At the base, the calyx has remained as a kind of crown.
The feyoa is often used in salads, jams and fruit cakes.
Ingredients for approx. 25 tequeños
150g feyoa pulp (scooped from fresh feyoa)
approx. 25 wonton sheets
approx. 10 cheesestrings
Cut the feyoas into small cubes.
Heat the sugar together with the feyoa in a saucepan over medium heat. Bring to a boil while stirring. Keep stirring until a jam-like substance has formed and then remove from heat.
Cut the cheesestrings in three and place a wonton sheet on a work surface.
Beat the egg in a bowl and brush the edges of the wrapper.
Set a cheese string on the bottom third of the wrapper and add some feyoa jam.
Roll it up to enclose the cheese and jam; pinch the edges shut. Set aside, and repeat with the remaining pieces of cheese, jam and wonton wrappers.
Heat a generous layer of sunflower oil in a pan (or use a frying pan) and fry the tequeños in batches of 5 until they are golden brown. Drain on a paper towel.
Happy friday everyone! And have a great weekend on behalf of the Bud team.