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Feijoa — product description at

Fruit feijoa, although they appear on the shelves every fall, they have not yet become popular with the Russians to the extent that they deserve it.

Fruit feijoa, although they appear on the shelves every fall, they have not yet become popular with the Russians to the extent that they deserve it.

Feijoa is the fruit of the Acca sellowiana tree, which has historically grown in the highlands of southern Brazil, Colombia, Uruguay and northern Argentina. Now feijoa is also grown in the Caucasus and Transcaucasia (Armenia, Georgia, Abkhazia, Azerbaijan, Dagestan), in Central Asia (Turkmenistan), in the Mediterranean and Black Sea region (France, Spain, Sicily, Crimea, Krasnodar region), in India, the USA ( California), Australia and New Zealand.

Those feijoa fruits that are sold in our country — most often from the Caucasus and Transcaucasia.

When ripe, feijoa fruits are very tasty and fragrant, and their smell reminds of a mixture of strawberries, kiwi and pineapple.

In order for this taste and aroma to manifest fully, the fruits must be ripe, but the feijoa matures perfectly during storage.

Useful properties of feijoa Feijoa is the only plant that can be compared to seafood in terms of iodine content.

A unique property of feijoa fruit grown under natural conditions is the presence of water-soluble iodine compounds in them (up to 40 m per 100 g of pulp). This they owe to the sea breezes, carrying with it volatile iodine.

So the true value are the fruits that have grown under the real sun by the real sea.

In both scientific and traditional medicine, feijoa fruits are used in the treatment of thyroid disease.

They are recommended to be used also in hypo-and avitaminosis C, inflammatory diseases of the gastrointestinal tract, gastritis, pyelonephritis.

In addition, feijoa fruits that are fresh, boiled or mashed with sugar are very useful for people suffering from atherosclerosis.

Feijoa contains a large amount of vitamin C, sucrose, pectin, fiber.

Feijoa even surpasses other berries in their number.

Feijoa Peel in principle, edible and, moreover, very useful, as it contains phenolic compounds — catechins and leucoanthocyanins. These biologically active substances are strong antioxidants that help prevent cancer.

But, possessing a tart, astringent taste, the rind spoils the taste of the product. Therefore, if you want to use feijoa with maximum benefit, you can do it simply: peel the fruits, dry the peel and brew with tea, so that no antioxidant is lost. Or rub the feijoa together with the peel through a meat grinder and mix with sugar.

Store in the refrigerator for a week or two.

Gastronomically, the feijoa varieties differ slightly from each other.

The very first variety of feijóa, which became known to Europeans, was brought from Brazil in 1890 by the famous French botanist Edouard Andre and planted on the Riviera. In 1897, the plant gave the first harvest, and in 1898, Dr. Andre published a description of the plant, flowers and fruits.

This variety is named after him — Andre.

This variety is known both in the Mediterranean and in the USA (California).

In California, three more varieties were bred that were also relatively widespread: Choiseana — early-ripening variety with large (up to 6-7 cm) dark green fruits; Coolidge — also with large smooth fruits; Supergaba — fruits are pear-shaped or round, very large (up to 60-80 g).

Feijoa cultivar known in South India Besson — he has fruits from small to medium, oval, soft; the surface is green with a reddish or burgundy hue.

Those feijoa fruits that are sold in our country — most often from the Caucasus and Transcaucasia.

Feijoa varieties that are grown in this region are mostly bred by Russian breeders (Nikitsky fragrant, Crimean early, Light coloured, Nikitsky hilly, Firstborn).

From the peeled feijoa fruits, compotes, lemonades, salads, meat sauces, pastries, jam, and jam can be made. The easiest way is to skip the feijoa through a meat grinder and cover it with sugar (for 1 kg of feijoa 0.7-1 kg of sugar, and if stored at room temperature, then up to 2 kg of sugar). You can use honey instead of sugar.

Such «raw» jam is very useful for improving immunity.

Feijoa is actively fruiting in November-December.

Feijoa markets appear at the end of October and lie until the beginning of next year.

When ripe, feijoa fruits are very tasty and fragrant, and their smell reminds of a mixture of strawberries and pineapple. In order for this taste and aroma to be fully manifested, the fruits must be ripe, and ripe fruits cannot be transported.

But, if you buy feijoa in the Krasnodar region, and in the more northern regions of Russia, this parameter should not be taken into account: the feijoa matures perfectly during storage.

If you bought hard fruit, wait patiently until it is soft to the touch.

Then the feijoa pulp will look like jelly and acquire a real taste and aroma.

And the useful properties of “artificial” ripening, according to experts, are not lost.

If the temperature is too high, the fruit turns brown and rots after a few days, although outside it is completely unnoticeable.

In a cool room and in the refrigerator, fruits are stored for a month or more.

Feijoa can be frozen: the fruit will be stored in the freezer for at least six months.

Well kept in a dry room dried feijoa.

Well, the most popular way to preserve a healthy fruit until spring is to rub it with sugar.

November has come — the last month of autumn, and there’s nothing you can do about it. You can be sad as well.

Feijoa life is short, its season on the shelves of our stores lasts from September to the end of December. Yuliya .

Feijoa recipes are varied. Using feijoa, you should try to save it as much as possible.

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