2 tsp. sugar
½ tsp. salt
2 Tbs. rice vinegar
2 Tbs. lime juice
¼ cup corn oil
2 medium-ripe large feijoas, about ½ lb.
4 medium Belgian endive, about ½ lb., rinsed
1 medium avocado, peeled, pitted, cut into thin slivers about 1 ½ “ long
½ tsp. salt
2 Tbs. rice vinegar
2 Tbs. lime juice
¼ cup corn oil
2 medium-ripe large feijoas, about ½ lb.
4 medium Belgian endive, about ½ lb., rinsed
1 medium avocado, peeled, pitted, cut into thin slivers about 1 ½ “ long
Mix together sugar, salt, and vinegar in a small bowl; stir to dissolve. Add lime juice and corn oil and blend. Peel feijoas thoroughly, then cut into thin julienne strips about 1½” long. Add to dressing mix gently to blend. Refrigerate for ½ hour or longer.
Cut out base of endive, then halve lengthwise. Cut diagonal julienne shreds about 1½” long. Arrange these in a dish: cover with avocado. Pour feijoa and dressing over all. Toss gently and serve at once.
Feijoa Sauce (or Puree)
Combine sugar and water in non-aluminum saucepan large enough to hold the fruit; bring to a bowl. Halve feijoas crosswise and scoop put the pulp with a melon-ball cutter, avoiding any bright-green parts or skin, which are bitter. Add to syrup and return to a boil, stirring. Remove from heat, set a lightweight on the fruit to keep it submerged and cool. Puree thoroughly in a blender or food processor, in batches. Scrape the mixture through a fine sieve. Refrigerate of freeze.
1 cup sugar
1 cup water
2 lb. ripe feijoas
