Feijoa fruits begin to appear on sale around the beginning of November. Unfortunately, this tasty and healthy fruit, which could take one of the central places in the winter diet, is relatively rarely eaten.
Feijoa grows wild in Paraguay, Uruguay and the mountainous regions of Brazil. But today feijoa is also grown in other regions - in particular, in the Crimea, the Caucasus, the Krasnodar Territory, in some European countries. The fruits of this plant contain a huge amount of iodine compounds - in this sense, feijoa can be compared to seafood. Therefore, the feijoa fruit is useful for all people who suffer from certain diseases of the thyroid gland. In addition, feijoa contains sucrose, vitamin C, malic acid and natural antioxidants - leukoanthocyanins and catechins. Unfortunately, not all people know how to eat feijoa correctly, and not everyone is familiar with recipes for dishes made from these tasty and healthy fruits. First, you need to choose the right fruits when buying - ripe feijoa fruits are soft to the touch, differ in transparent and juicy pulp. If the pulp is brown, you are dealing with spoiled fruit, and if it is white, with unripe fruit. Feijoa pulp is characterized by a strong aroma and a pleasant, sweet, delicate taste, reminiscent of the taste of strawberries or pineapple. The skin of the fruit is firm and tart, but also edible. Some people prefer to eat whole feijoa by cutting off the tails, an equally common method is to scoop out the pulp with a spoon. In addition, you can make a variety of delicious and incredibly healthy desserts from feijoa. The easiest recipe for such a dessert is to grate the feijoa with the peel on a coarse grater and mix with sour cream. You can make feijoa jam - for this you need to add water, sugar to the feijoa pulp rolled through a meat grinder and boil, bringing to a boil. By the way, feijoa can become one of the main components of all kinds of fruit salads - it is best to combine this fruit with orange, tangerine, raisins, hazelnuts or walnuts. And for lovers of alcoholic beverages, there is a recipe for feijoa and cranberry tincture. To do this, wash and cut 200 grams of feijoa, add 100 grams of cranberries, washed and thoroughly crushed in a mortar, put the mixture in a saucepan and boil with half a glass of sugar syrup. After that, you need to pour the berries with syrup with vodka (500-700 ml) and leave for at least a week in a dark place. Feijoa dishes are versatile, as this hypoallergenic fruit can be eaten even by young children.
