Feijoa is a species of evergreen fruit plant that was first discovered only at the end of the 19th century in Brazil. In addition to Latin America, this exotic fruit grows in the subtropical zone of the Caucasus and Russia. Feijoa pulp tastes like a cross between strawberries and kiwi. Thanks to its rich and unusual taste, feijoa fruit can be used to prepare a wide variety of dishes: from jam to pudding.
The easiest and fastest to prepare dish (only 30 minutes) that can be made from feijoa is "jam". The word is enclosed in quotation marks, since you don't actually need to cook the fruit, but the consistency of the final product will resemble jam or jam. Wash a kilo of feijoa, trim off the ends, and chop the fruit in a blender. Now pour 800 g of sugar into the resulting porridge, mix thoroughly and let it brew until the crystals melt. You can also use honey instead of sugar. "Jam" is ready! Feijoa compote. Rinse a pound of fruit, remove the tips, then put the fruit in a saucepan and pour boiling water over it. Boil. Now add 150 g of granulated sugar. You can also add a cinnamon stick and / or dried cloves for flavor. Half an hour - and the compote is ready. Feijoa sauce for meat. You will need an arbitrary amount of tangerines and feijoa (in a ratio of 1 to 4), cumin, olive oil, sugar and salt. Grind the peeled tangerines and unpeeled feijoa in a blender, add olive oil and seasonings. Pour the resulting sauce over the meat two minutes before cooking, so that it warms up and the meat is slightly saturated. Feijoa pudding with ginger. Required ingredients - 15 pieces of feijoa, a glass of water, a glass of flour, one egg, half a glass of milk, a quarter teaspoon of young cloves, one and a half tsp. ground ginger and the same amount of soda, 100 g of butter, half a glass of sugar. Peel the fruit and cut it into thin slices. Place them in a small pot of water, add sugar and cloves. Heat the mixture for no more than 7-10 minutes until the pulp softens. Combine flour, ginger and baking soda. Mash the butter and sugar and stir in a lightly beaten egg. Add the dry pudding ingredients to the mixture, then pour in the milk. The resulting mass must be laid out in a mold, decorated with feijoa slices and baked for half an hour at a temperature of 180 C.
