At the beginning of autumn when the feijoa season is in full swing I like to add them to salsas like this one,
It's a colourful mix of chopped feijoas, tender cactus nopalitos from La Costena, red pepper, cucumber , mango, mint and coriander.
I also added a minced chillie for some heat, a tablespoon of fruity olive oil , and a sprinkling of Tio Pablo's citrus chilli salt.
So healthy and so good to have for a quick lunch.
But do remember to rinse the slime from the tender cactus Nopalitos before using!