Feijoa for the winter - 5 cooking recipes

The fruit of a tropical and subtropical evergreen shrub, feijoa, is best prepared raw for the winter. The fact is that this berry contains a very high content of iodine and iron. Which is especially valuable for people with reduced immunity and health problems. Therefore, for maximum preservation of valuable substances, it is recommended not to heat treat feijoa.

The best winter preparation for it is grinding it with sugar through a meat grinder or using a blender. In this case, you need to store it in the refrigerator, and use very little to stretch it until the end of winter. However, if you just like the taste of these green fruits, you can cook them in any way, including boiling.

Instead of sugar during processing, you can use any sweetener or natural honey that suits the occasion.

Feijoa compote is also prepared without cooking. Wash the berries thoroughly, cut off the ends (can be cut into halves or left whole). Cover with sugar and pour boiling water. Gradually, a compote will form on its own in the rolled up jars. It will have a nice shade of delicate light green color. The berries themselves will become tender and very tasty, even if fresh feijoa was tart and slightly bitter.

When processing berries, it is worth remembering that all the most valuable things are in their thick peel. This is what you should eat, although it tastes less pleasant than the tender white pulp. By the way, feijoa is a dietary product. But due to the high iodine content, it is better not to abuse it.