Feijoa Fizz

Feijoa Fizz is a Kiwi drink prepared with feijoa skins soaked in water and sugar, letting the natural yeast ferment making it fizzy.

After posting a Feijoa post in my Instagram feed a colleague of mine messaged me and told me that I should not throw those skins after eating the pulp as I can use them and make an amazing drink called Feijoa Fizz. The fizz part sounds interesting, so I asked her how it’s done? Apparently, it was quite simple, just put feijoa skins in a jar fill it up with water, add sugar and wait. What happens is that the natural yeast from the feijoa skin with the sugar makes this drink fizzy after a few days of fermentation (basically turning it to something similar to a carbonated drink) and that makes it a bit more interesting, since there is sugar and fermentation, you know where that leads to? Alcohol content. Suggestions I saw online say that you need to days for it to fizz, but since I also love the alcohol bit, I left it a bit longer and see where it brings me to and here are the results, while I don’t know the alcohol content of the one I made, I left it for five days and yes I can smell that alcohol in there. While this is some sort of an alcoholic drink, it does not taste like it due to its sweet nature, it’s more like a cider so if you plan to make one, drink in moderation because you don’t know when it will hit you.

Feijoa Fizz

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 5 mins
• Cook Time: 0 mins
• Total Time: 5 mins
• Yield: 2 litres 1x
• Category: Drinks
• Cuisine: Kiwi

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Description

Feijoa Fizz is a Kiwi drink prepared with feijoa skins soaked in water and sugar, letting the natural yeast ferment making it fizzy.

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Ingredients

Scale 1x2x3x

• enough Feijoa skins to press inside a 3-litre water packed and filled nearly to the top.
• 1/2 cup white sugar
• 2 litres boiled or sterilized water
• 1/4 tsp champagne yeast (optional, use if you want it fizzier)

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Instructions

1. Prepare a 4-litre sterilized jug that you can close. Fill it with enough Feijoa skins packed and filled nearly to the top, leave enough space for a sterilized ramekin to push the skins down.
2. Add 1/4 cup of sugar then fill with clean water up to the top. Place a ramekin on top to push then skins down, do not let any fruit skin exposed in the air, it should all be under water. Cover tightly then leave it in room temperature for 3 days.
3. Pour and strain liquid into another sterilized container that can handle pressure (i.e. recycled coke plastic bottle), add the remaining 1/4 cup sugar and champagne yeast (if using).
4. Cover tightly, place in the refrigerator for three days or longer if you want more alcohol content then pop open and serve chilled.

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Notes

• Do not fully clean the skins otherwise you will remove the natural yeast, so its best to use your backyard feijoa so you are sure that they are pesticide free.
• Other fruits can be used but only those ones that produces and/or attracts natural yeast on their skins.  To identify if a fruit has one you will see a grayish powder in the surface of the fruit skin, that is your natural yeast