Feijoa: benefits and harm, how to eat it correctly

Feijoa fruits are rapidly gaining popularity among modern housewives, who use the aromatic berries in jams, desserts, compotes and even sauces for main courses. If you know how to choose and store a product correctly, you can enjoy it all year round, confident that the body will receive all the therapeutic benefits. Unfortunately, in a fresh state, these products can last only a short time. Of course, they can be frozen, but such heat treatment will negatively affect the texture of the pulp. It is better to choose a suitable jam recipe, which may involve heat treatment or its absence.

Feijoa berry: beneficial properties and how to eat it

Overseas delicacies and fruits have long ceased to be a curiosity for us, and have firmly taken their place in our diet.
The grocery market stalls are replete with a variety of exotic fruits, sellers vying with each other to praise their fruits, but not every one of us knows how to choose these fruits correctly and what the beneficial properties of feijoa are. In this article we will look at the miraculous properties of this exotic berry. Feijoa is a tropical plant whose historical homeland is South America. However, even in the pre-war years, it was brought to Transcaucasia, and successfully took root there. The fruits found on our market are Crimean berries and imported from neighboring countries: Azerbaijan, Georgia, the North Caucasus. Ripe feijoa fruits are dark green in color and have a mixed smell of strawberry and pineapple and a sour-sweet jelly pulp.

Feijoa can ripen at home

Unripe berries are selected for transportation, so you can often find these berries in an unripe form on our shelves. That is why many, having tried such a berry once, do not buy it again, believing that this fruit is not suitable for food. And few people know that having bought such a berry, it must be given time to ripen, and only after the fruits become soft to the touch can they be eaten. Despite this artificial ripening of feijoa, its beneficial properties, according to experts, are not lost and are fully preserved.

How many healing properties does feijoa contain?

Feijoa is the only plant that can be compared in terms of iodine content (up to 10 mg of iodine per 1 kg of food) with seafood. Due to this distinctive feature, feijoa fruits are recommended for use in the treatment of diseases such as:

• - atherosclerosis;
• — vitamin deficiency or hypovitaminosis;
• - thyroid disease;
• - inflammatory diseases of the digestive system;
• - gastritis;
• - pyelonephritis;
• - for the general strengthening of the body's defenses.

In addition to the pulp of the fruit, the peel of feijoa is of particular value, as it contains antioxidants - biologically active substances that are successfully used for the prevention of cancer. However, you should not eat it raw, since the peel has a specific tart and astringent taste, which slightly spoils the gastronomic taste of the berry itself. Therefore, it is better to eat the fruits peeled, and dry the peel and brew it instead of tea.

Peeled fruits can be added to some vegetable and almost all fruit salads, to meat sauce, or eaten simply. In this case, the soft fruit must be cut in half without peeling, and the pulp of the berry should be eaten with a spoon. Feijoa is also used in desserts and sweet baked goods. Very often, feijoa is ground with sugar, preferably in a 1:1 ratio, or compotes, preserves and jams are made. In general, this berry goes well with many foods (meat, fish, etc.), in addition, it can be frozen, and for six months the berries do not lose their healing and beneficial properties.

What beneficial vitamins does the exotic berry contain?

The pulp of the fruit, in addition to its high iodine content, also contains a high concentration of vitamin C, so it is recommended for consumption with low hemoglobin and to increase the immune defenses. Feijoa berries are also used to produce essential oil, which has excellent anti-inflammatory effects. It is successfully used in the treatment of certain skin diseases. The tender and juicy pulp of the berry increases skin elasticity and helps eliminate some cosmetic imperfections.

Feijoa is native to South America.

Feijoa is a unique fruit that is rich in a complex of vitamins: thiamine (vitamin B1), pantothenic acid (vitamin B5), riboflavin (vitamin B2), pyridoxine (B6), vitamins PP and C, folic acid with macro and microelements. All this together provides a very powerful strengthening and healing effect on the entire human body. Some medical studies confirm that this tasty berry has pronounced antibacterial properties against staphylococci and E. coli, and is good for lowering blood pressure.

Traditional methods that we use for treatment

And yet, traditional methods of treating feijoa focus on the use of this exotic fruit for diseases of the thyroid gland (goiter, Graves' disease, hyperthyroidism). For these diseases, it is advisable to eat feijoa raw, at least 200 - 300 grams per day (100 grams before meals). It is important to remember that in its raw form this berry retains its beneficial properties for only a week. As a preparation for future use, this fruit must be ground in a meat grinder in its raw form and sprinkled with sugar in a 1:1 ratio. This mixture also preserves all the healing properties of the berry.

How to choose the right feijoa

Everyone is looking for how to choose feijoa fruit, but not many know that it is a berry. These exotic berries are grown in places with a subtropical climate. Feijoa is an evergreen tree, after flowering, very tasty and healthy berries appear on its branches. The taste of ripe berries is very unusual, it looks like something between a kiwi pineapple and strawberries. If you decide to try this exotic thing, then learn to choose it correctly.

How to choose ripe feijoa

1. The best time to buy feijoa is in season . This will increase your chances of a successful purchase. The ripest and healthiest berries usually appear on our shelves between October and early January.
2. You need to pay attention to the appearance of the berries.
   The skin of a ripe fruit should be rich green. If it is light or has an uneven color, this indicates that the fruit is not ripe.
3. There should be no dark spots or signs of damage on the peel. Many people believe that this small flaw can be removed with a knife and this is not scary, but this is precisely what indicates that the fruit is most likely spoiled.
4. Test by touch. Take the berry in your hand and squeeze it a little with your fingers; it should be soft but elastic. If the berry is very hard, this indicates that it is not yet ripe, and if it is very soft, it is overripe. The golden mean is very important.
5. Look at the feijoa pulp. After the purchase is made, you can use the last verification method. Cut the berry and look at the color of the pulp. White color is a sign that it is not yet ripe, brown indicates that the berry is overripe, but a creamy-yellowish tint indicates that the feijoa is ripe.

If you are interested in how to eat feijoa correctly and what are its benefits, go here.

Storing dried feijoa

The easiest way to store dried fruits. They can also be prepared from feijoa. It is important to choose mature but dense specimens. It is most convenient to dry the slices. First you need to wash it, wipe it dry, then cut it into circles and plates.

• on air. Drying this way is inconvenient, since feijoa ripens in the fall. But you can leave it on a heated loggia, spreading the slices in a thin layer;

• in an electric dryer. Place the berry pieces on trays and dry at 50-70 degrees until ready;

• in the oven. We set the temperature to about 70 degrees, place the baking sheets with the chopped product, and begin to dry with the door ajar. Turn over periodically. It's better to turn on convection.

Method of drying feijoa

You can store dried fruits in airtight jars or use canvas bags. In the second option, cool places are chosen. Then the insects will not start. When packaging in sealed containers, it is important to properly dry the product. Otherwise it will become moldy.

Before storing fruits, do not wash or wet them. If feijoa was bought in wet weather at the market, let it dry a little on the table.

First of all, let's learn how to choose fruits. Please note the following when purchasing:

• fresh dates are elastic, without cracks or dents, with a dense matte skin and small wrinkles. The color of the fruit is uniform, from reddish-brown to amber. Light and green dates are unripe;
• quality dried dates have dark, matte skin with wrinkles. The fruits do not clump or stick together. A glossy shine indicates additional processing with glucose syrup (to hide defects and add sweetness);
• cracked or pitted fruits could harbor bacteria;
• dried and dried dates do not lose their elasticity. Avoid hard or too soft fruits;
• overripe dates develop voids under the peel - such fruits will not be tasty;
• It is better not to buy candied fruits (this means that the conditions of transportation and storage were violated).

The highest quality dates are elastic, matte, non-sticky, with a whole peel without defects or cracks, with a pit inside. Good dates are sold in bunches on a small branch.

What can you cook from feijoa?

Feijoa can be consumed not only fresh; it makes very tasty cold jam, which can be an excellent dessert or cream for baking, compote and tea leaves.

A simple recipe for feijoa jam without cooking

Grind the berries into a pulp in a blender, take feijoa with the peel so that there are more beneficial properties.

Mix the resulting pulp with sugar 1:1 and store the resulting dessert in a cold place.

The advantage of such a dessert is that without heat treatment we can preserve the maximum of nutrients and get delicious jam without cooking. Boiling will be an excellent filling, addition to cottage cheese and dessert for tea.

Feijoa tea

Speaking of tea, you can make a super fortified drink from it. To do this, you need to cut the feijoa peel into slices, dry it and add it little by little with your regular tea leaves. The tea will be tasty and healthy.

Feijoa compote

For a 3-liter jar of compote we will need:

• 500 g feijoa
• 500 g sugar
• 2.5 liters of water

Boil water and add sugar to it; when the sugar is completely dissolved, pour in the prepared berries. This compote can be preserved or drunk as soon as it cools down.

"Live" jam

The best way to extend the storage time of feijoa at home with minimal vitamin losses is to prepare “live” jam, the recipe for which is incredibly simple. In other words, these are just berries ground with sugar. The recipe is classic, the same as for other berries. Required:

• 1 kg feijoa;
• 1 kg sugar.

The amount of sugar can vary from 700 g to 1.5 kg. It all depends on personal taste preferences. The more sugar you sprinkle on the berries, the longer they will last. However, the jam will lose the specific “sour” taste that gourmets love so much.

Preparation:

1. Wash the feijoa and remove the stems and tails.
2. Grind the berries using a blender or meat grinder.
3. Place in an enamel bowl and add sugar. Stir.
4. Stir the “live” jam from time to time. This should be done as many times as necessary for the sugar crystals to melt.
5. Thoroughly rinse the jars and lids with baking soda, pour boiling water over them and transfer the prepared “live” jam into them.
6. Store in the refrigerator for up to 2-3 months.

An interesting recipe for “live” jam, prepared not with sugar, but with honey. Honey is also a natural preservative. It is used in “live” delicacies, and not in “boiled” ones, because when cooked, honey loses all its beneficial properties. In addition to honey, you can complement the taste of feijoa with any nuts, except peanuts.

Tip: shelf life depends on the method. Fresh feijoas brought from the south and purchased in a store are stored in the refrigerator for up to 7 days, “live” jam is kept in a cold, dark place (refrigerator) for up to 3 months, heat-treated jam is stored in a dark place for up to 1 year.

Health benefits of feijoa

Regular consumption of food can significantly strengthen the immune system and improve the functioning of the gastrointestinal tract due to the supply of essential plant fiber and vitamin C. In terms of their chemical composition, they are not similar to most of their tropical “neighbors.” The main difference is the high level of water-soluble iodine, which is quickly absorbed by humans. Similar concentrations are typical for some types of fatty marine fish, as well as other valuable seafood.

The pulp contains in large quantities:

• cellulose;
• pectin;
• sucrose;
• vitamin C.

Anthocyanins and phenols are found both in the pulp and in the peel of the fruit. They are able to quickly remove free radicals and even toxins from the body.

On a note!

Some studies have shown that the product can be used to prevent cancer and its recurrence. However, WHO has not yet confirmed such data.

Feijoa is a real elixir of youth thanks to phenols. Their intake into the body allows you to get rid of problems with skin, nails and hair due to detoxification, which occurs under the influence of poor ecology and poor nutrition.

The benefits for metabolism remain undoubted: the pulp and juice contain a whole group of B vitamins and PP-type compounds. They contribute to:

• acceleration of protein metabolism;
• slowing down cell aging;
• release of enzymes;
• increasing the saturation of tissues and cells with microelements.

Thanks to this, it is possible to systematically lose weight, eliminate the frequent incidence of acute respiratory viral infections, reduce limb cramps in chronic diseases, and reduce the risk of heart and vascular diseases.

How to choose

The fruit accumulates the maximum amount of valuable substances towards the very end of the ripening period, when the plant is already preparing for the next life cycle, nourishes the seeds and concentrates all the protective substances in the shells.

Signs of quality feijoas will be:

• smooth and even skin;
• transparent flesh when cut;
• absence of mold on the base of the fruit.

For fresh consumption, making jams and preserves, and freezing with sugar, the ripest, softest feijoas are suitable. However, they should not be watery; when pressing on the shell, elasticity should be felt. Damage to the skin is not allowed; it will no longer be possible to preserve the berries.

Fruits whose cut flesh is cloudy white, brown or brown will also not be beneficial. These are either unripe or already spoiled specimens. As a rule, the entire batch from one seller is of approximately the same quality, collected at the same time, so you should not waste time looking for a couple of high-quality feijoas.

You should look for large fruits in markets and stores. This is not only profitable, since you can get more pulp for less money, but it is also useful. Large ones accumulate more microelements, while small ones can turn out to be very “poor” in their chemical composition due to insufficient development.

On a note!

A white coating on the skin is not a sign of chemical treatment or spoilage. This is a normal phenomenon; such “dust” can be wiped off with your finger without pressing hard.

How to store feijoa at home

As a rule, fruits are sold unripe - they are collected long before ripening, so as not to be beaten during transportation. But the greatest benefit comes from ripe fruits. They are distinguished from ripe ones by the excessive hardness of the peel and the white rather than creamy shade of the pulp.

How to store feijoa until ripe.

— Place the fruits on a sheet of paper in a well-ventilated area.

— The air temperature should be 22 degrees and above.

— We periodically check the fruit for areas of rotting.

In about a week and a half, the fruits will be ripe. If you want to preserve unripe feijoas longer, you should put them in the refrigerator - in the fruit compartment. There they may well wait even until spring.

Overripe fruits - soft, damaged, with brown flesh - should not be purchased. Fermentation processes have already begun in them, which makes them almost inedible. Ripe feijoas are stored for no more than three days.

To preserve the aromatic feijoa longer, you can make jam from the fruit. But it’s even better to make live jam: it retains the largest amount of useful substances.

For cooking you will need feijoa and sugar in equal proportions. If you like a more sour taste, you can use a third less sugar. The healthy delicacy is prepared simply:

- wash the fruits, remove the stalks;

- turn into puree using a blender or meat grinder;

- add sugar and mix thoroughly;

— put the “live jam” into sterilized jars and close the lids.

This delicacy can be stored in the refrigerator until spring. It will acquire a brownish tint, but this will not deprive it of its beneficial properties.

Regular feijoa jams are prepared in the traditional way, just like, for example, those made from plums. Simple jam also retains valuable substances, but in smaller quantities due to heat treatment. But the jam can be stored for a whole year.

The tropical feijoa berry is familiar to almost everyone today; the reason for its popularity is not its bright and complex taste, but the benefits of the fruit, which has the properties of fish, vegetables and even some cereals. However, the greatest amount of vitamins and minerals is in ripe feijoas, which have a delicate and soft texture, so proper storage is very important.

Storage Features

Tropical berries retain all their benefits for two weeks after harvest. Taking into account the long transportation, packaging and time on the shelf, there is a week to a week and a half left for storage and processing. Most of the beneficial microelements do not tolerate constant contact with air and gradually decompose, making feijoa completely useless. Due to improper storage conditions, the fruits may deteriorate, but this will only be noticeable after cutting. If the pulp has already begun to mold or rot, the product cannot be consumed. Therefore, it is worth following simple rules.

Before storing purchased feijoas, it is necessary to determine the degree of ripeness. If, when pressed, the skin does not press, hardness is felt, and there is no pronounced odor, then the berry should be ripe. To do this, it must be placed in a dark place with indirect sunlight, the optimal temperature is not lower than 22 degrees around the clock. To maintain integrity, it is better to spread the harvest on soft towels. It is necessary to organize high-quality ventilation, this will speed up ripening and prevent rapid rotting. The berries will ripen at different times, so they should be checked daily, selecting the softest ones for further processing.

Fresh berries can only be stored in the refrigerator at a temperature of 10 to 14 degrees, these are the best indicators. It should be placed in the so-called “freshness zones”. There is a higher level of humidity here, up to 80%. Thanks to this, the crust will not dry out, and the filling of pulp and juice will remain just as fresh. You can additionally wrap the fruits in parchment paper, this will also help preserve them. The access to air and light should be limited: in the refrigerator they will not be able to affect the fruits, but when placing them in regular pantries, it is important to remove the berries away from windows, since exposure to the sun promotes further ripening and subsequent rotting. If feijoas are stored in dry and cool storerooms, you should not worry too much about pests. The specific smell and large amount of essential oils in the peel literally repel most of them.

At what temperature should it be stored?

In appearance, feijoa seems to be a dense, reliable berry. In fact, it has a very thin skin. The product is often used together with it. Only the pickiest people who don’t like the taste of the shell clean the skin. It is important to prevent damage, cracks, and scratches. Otherwise, it will be difficult to preserve the product.

In a refrigerator

Optimal storage space. It is advisable to choose a vegetable and fruit compartment. At temperatures from +1 to +5 degrees, feijoa can be preserved for up to 5-7 days. It is important to strictly follow our recommendations.

Suitable cookware:

• plastic containers;
• enamel containers;
• glass containers;
• paper bags.

Not suitable:

• polyethylene;
• cling film;
• foil.

Storage in a common plastic bag is strictly prohibited. Don't put all the fruits in a pile. We try to minimize contact. In addition to the container, you will need paper towels. Can be stored on thick napkins.

• Place a paper towel on the bottom of the bowl.
• Spread a layer of feijoa on top. Cover with a napkin and repeat.
• We put on the lid with the hole. Or we stretch the film and make holes.
• We put it on the shelf.

Before storing fruits, do not wash or wet them. If feijoa was bought in wet weather at the market, let it dry a little on the table.

At room temperature

Storing feijoa indoors at home is not the best choice. Ripe berries at +20-24 degrees will spoil before evening. They will darken in a few hours. But you can leave unripe, dense specimens on the table. They can be stored for up to two days. It is not advisable to wet or rinse before doing this. We try not to put it in a deep bowl. It is better to make one even layer on a napkin or newspaper.

Storage methods

Fresh fruits need to be eaten or processed fairly quickly. Today you can find feijoas on sale that grew in the south of the country and in nearby states, since the berry is not too demanding of climatic conditions. This increases the possible shelf life, but you should not keep feijoa in the refrigerator for more than 2 weeks. Moreover, this product, interesting in taste, can be the basis for original jam, the so-called “live” preparation or real jam.

How to freeze

If there is enough free space in the chamber, you can save time on preparing puree and freeze the fruits whole. They need to be washed thoroughly, dried on a paper towel, then cut. The entire stalk and tail should be removed, cutting off even the pulp. Place the berries in the freezer in one layer, laid out on a cutting board or parchment. When the feijoa is completely hard, like a stone, you can put it into bags.

On a note!

Whole feijoas are a great option for those who want to limit their sugar intake and eat the fruit throughout the winter. The preparation is also perfect for filling unusual pies.

Puree takes up much less space and is not very difficult to make. Grind the berries together with the peel in a meat grinder or blender until smooth. The first option is good because the puree has a pronounced structure with small pieces, while a blender allows you to get a smoother mass. It is best to send the product for freezing in small bags or portioned containers, since re-freezing after defrosting will spoil the taste and color.

Preparation with sugar

Sugar allows you to preserve berries for a long time without freezing or with it. The optimal proportion is 1:1. The berry itself has a pronounced sour taste, so it is almost impossible to sweeten the puree. If you take less sweetener, you will have to freeze the product, otherwise it will most likely spoil. Due to the same acid, the sugar will not dissolve immediately; you need to carefully stir several times, but this is not necessary. It is better to immediately close the containers and put them in the freezer, and seal the jars with airtight lids to avoid darkening of the mass.

Jam

Quick heat treatment for 3-5 minutes will allow you to preserve the maximum of useful microelements. Pass the fruits through a meat grinder, mix with sugar in a ratio of 1:0.8 or 1:1, depending on the desired taste. Pour one glass of cool water into the bottom of the pan and add the berry mixture. Turn on low heat, stirring constantly, and bring to a boil. Wait for the foam to appear, remove it, turn it off and pour the hot jam into sterilized jars.

An interesting addition to the main ingredient would be:

You can add such products to purees before cooking. An effective remedy for strengthening the immune system can be obtained by adding orange peels, minced through a meat grinder, to the jam. You can store this jam even without a refrigerator if you carefully prepare the jars.

How to make delicious feijoa jam?

A recipe that involves heat treatment of the component allows you to extend the shelf life of the finished dish up to a year. To do everything right, you can use this recipe:

• For 1 kg of feijoa we take the same amount of sugar and a glass of drinking water. As additional ingredients, you can add crushed orange with peel, lemon juice, pear pulp, cranberries or grated ginger root to the recipe.
• Wash the fruits, remove stems and stems. Grind them using a meat grinder or blender.
• Prepare syrup from water with sugar (half of the total volume) over low heat. We put the prepared berry pulp into it, mixed with the remaining sugar. At the same stage, we introduce an additional component if the recipe requires its presence. Mix the mixture with a wooden spoon or silicone spatula.
• After the mixture boils, you need to keep it on low heat for 8-10 minutes, stirring regularly and skimming off the foam. Then you need to turn off the stove and pour the mixture into jars. Feijoa jam with sugar just needs to be rolled up and cooled.

It is very easy to store this product at home. You don’t even have to put it away in the cold. It is enough to put the jars in the pantry or closet, away from heat sources.