Feijoa dishes - 5 cooking recipes

At the same time, feijoa received its Latin name - Acca sellowiana. Feijoa grows mainly in areas with a subtropical climate. In Russia, feijoa can be found in the Krasnodar region. In Ukraine, feijoa grows in Crimea. Feijoa also grows in Azerbaijan and Turkmenistan. Feijoa fruits are green in color, they are hard on the outside and soft on the inside. Feijoa pulp is very juicy and sweet (if the fruits are ripe), and its peel has a light astringent taste. Feijoa is healthy; feijoa is eaten whole, along with the peel, since the latter contains a large amount of vitamins and microelements. Feijoa also contains a lot of iodine, iron and vitamin C. In general, the beneficial properties of feijoa: the fruit satisfies a person’s daily need for iodine. To do this, it is enough to eat just a few fruits. Delicious jam is prepared from feijoa. Feijoa jam is made from fruits passed through a meat grinder. At the same time, feijoa jam is not cooked, that is, it is fruit passed through a meat grinder with sugar added to it. Essentially, feijoa jam is a puree of fresh fruit with sugar. Feijoa compote is very tasty. To cook feijoa compote, the fruits of this fruit do not need to be crushed. It is better to put whole feijoa fruits with the ends cut off in the compote. Feijoa compote takes on a pleasant soft green hue. Feijoa at home can be used as a filling for pies, as an addition to fresh cottage cheese (for this, cottage cheese is mixed with feijoa jam). In New Zealand, for example, vodka is made from feijoa. Those who are trying feijoa recipes for the first time, and are not accustomed to the taste of this fruit since childhood, believe that feijoa is somewhat similar to kiwi mixed with strawberries. This does not mean taste, but aroma.