Feijoa is one of the few fruits that are still distinctly seasonal. feijoa season begins in mid-September and ends at the end of January, from the first to the third week of November, past the peak – the time when prices are lowest and flavors are best. Don’t miss it! You will learn useful properties and delicious recipes for feijoa in the thumbgarden.com article.
The plant’s Latin name honors its discoverer, João da Silva Feijó, curator of the Natural History Museum. to learn more about the health benefits of Feijoa and what to do with it, please see our article.
What is Feijoa
Feijoa (akka, Acca sellowiana) Its common names include feijoa or, pineapple guava and guavasteen – an evergreen plant of the myrtle family. Feijoas were first discovered in Brazil by Europeans in the late 19th century. Kiwifruit is not related to feijoa.
It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely planted as an ornamental tree and its fruit.
Ripe feijoa fruits are dark green, transparent inside, soft to the touch, sweet and tart, with aromas of strawberry and kiwi. feijoa’s aroma is often described as “delicate and reminiscent of both strawberry and pineapple”. The full flavor of feijoa can be tasted only when the fruit is ripe. Like most other fruits (peaches, figs, etc.), ripe feijoa cannot withstand transportation. However, unlike other fruits, it ripens well in storage.
Strawberries and pineapples appear at the same time. The full flavor of feijoa can be tasted only when the fruit is ripe. Like most other fruits (peaches, figs, etc.), ripe Feijoa cannot be transported. However, unlike other fruits, they will ripen nicely in storage.
What Are the Benefits and Food Values of Feijoa?
Feijoa fruit contains up to 12.5% sugar, up to 3.5% malic acid, vitamin C and essential oils. In terms of the content of water-soluble iodine compounds in its fruits, it is the only plant that can be compared to seafood (up to 50 mg per 100 g of pulp). In terms of iodine content (in an easily digestible form), Feijoa exceeds many plants and animal products. Indeed, its quantity depends on where the plant is grown. But regardless of its iodine content, Feijoa will have a preventive effect.
In terms of health, Feijoa is recommended for the treatment of thyroid disorders related to iodine deficiency, as well as atherosclerosis, vitamin deficiencies, gastrointestinal disorders (such as gastritis), and pyelonephritis. Due to its high vitamin C content, Feijoa is useful in boosting the immune system during colds and flu.
A. Millet porridge with Feijoa
Feijoa fruit can be eaten raw during pregnancy. feijoa is rich in folic acid, which plays an important role in blood cell formation and the prevention of anemia. feijoa fruit is rich in plant fiber and is recommended to prevent constipation, which is common during pregnancy and after delivery.
How to Eat Feijoa Fruit? Eat It with the Skin On!
Feijoa fruit can be very useful by leaving the peel on. feijoa fruit peel contains phenolic compounds – catechins and leucoflavins. These bioactive substances are powerful antioxidants and help prevent cancer. feijoa has a slightly sour taste, so it can make desserts taste rougher.
If you want to get the most out of feijoa, you can peel the fruit, dry the peel (to keep it longer), and brew it like tea.
Unprocessed Feijoa Jam with Sugar
The most classic way to preserve Feijoa for the winter is to make raw jam. feijoa with sugar or “raw jam” is very easy to make and does not require peeling. Carefully washed fruit, destined for raw jam, only needs to be peeled. Chop the fruit in a blender (or chop it up the old-fashioned way) and beat it with sugar. For added health benefits, add chopped walnuts to taste.
Store in the refrigerator: 1.8-2.2 lbs (0.8-1 kg) of sugar per 2.2 lbs (1 kg) of Feijoa. Increase the amount of sugar to 4.4 lbs (2 kg) when storing raw feijoa at room temperature. If you are not allergic, you can use honey instead of sugar. Such raw fruit jam is very useful for boosting the immune system. It can be served as a sweet sauce with cottage cheese, porridge, or crackers. It can be kept in the refrigerator for one to two months.
Delicious Feijoa Recipes
You can also eat Feijoa by simply cutting the unpeeled fruit in half and scraping out the flesh with a spoon. in winter, Feijoa is used to make jams, marmalades, tinctures, liqueurs, and syrups. For quick consumption, Feijoa is added to baked goods such as cookies or muffins; as a base for sauces; as an additive to fruit and vegetable salads, and even meat salads, such as with beetroot or pork – combinations that are equally successful.
A. Feijoa salad with oranges and pomegranates
The presence of Feijoa not only enhances the health benefits of salads but also gives them a twist. For example, try making a few salads with Feijoa.
B. Feijoa pork salad
Flour – 1 tablespoon, almonds – 2 tablespoons, Feijoa – 100 g, vegetable oil – 2 tablespoons, onion, boneless pork – 200 g, lime – 0.5, soy sauce
Wash and dry the pork and cut it into thin slices. Wash Feijoa and lime, and cut into circles. Peel the onion and cut it into thin slices. Roll the pork in flour. Heat vegetable oil in a skillet. Fry the pork pieces for 2 minutes. Add lime, Feijoa, and onion. Cook for another 2 minutes. Stir in the soy sauce and remove from the heat. Place the salad in a bowl. Cut the almonds into strips and sprinkle them over the salad.
C. Beetroot Salad with Feijoa
Feijoa – 150 g, walnuts – 10, beets – 400 g, salt to taste, vegetable oil – 2 tablespoons, herbs – 1 bundle.
Thoroughly wash the beetroot, wrap it in aluminum foil and bake it in the oven. The time depends on the size of the beetroot.
Peel the Feijoa from the skin and chop it. Finely chop the peeled nuts. Peel the roasted beetroot and grind or shred it with a coarse grinder. Mix the ingredients together. Season with salt and season with vegetable oil.
Pavlova is usually made with berries, but some blog editors suggest complementing the meringue with Feijoa fruit, which has a special tang.
250 g egg white, 400 g icing sugar, 1 teaspoon lemon juice, 500 ml cream (35%), 400 g Feijoa, 40 g cornstarch, 7 g pectin, 100 g sugar or to taste, basil and icing sugar for garnish
Whisk the egg whites with the lemon juice to stiff peaks. Continue mixing and pour in the sugar, adding the cornstarch last to form stiff peaks. Preheat the oven to 356 °F (180°C).
Line a baking sheet with parchment paper and place 2 round crusts on it. Lower the temperature to 212 °F (100 °C) and bake for 1 1/2 hours. Turn off the oven and leave the crusts in the oven for 4 hours. Stir in the cream.
Cut the Feijoa in half, spoon out the pulp and stir in a blender. Add half of the sugar and bring to a gentle boil. after 3 minutes, add the remaining sugar and pectin and simmer for another 3 minutes.
Set aside to cool. Spread half of the whipped cream over the crust of the meringue, then top with Feijoa, meringue, and whipped cream. Sprinkle over the cocoa and cool, for 30 minutes.
What are your thoughts on Feijoa fruit, feel free to leave them in the comment section.