2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Not many housewives, along with raspberries, currants, gooseberries and vegetables, are used to preparing dishes with feijoa for the winter, although this amazing fruit has long ceased to be exotic.
It has its roots in subtropical climate countries (Paraguay, Uruguay), however, due to its extreme hardiness, it quickly spread first to the Mediterranean countries, then to the Caucasus and to Georgia, Krasnodar Territory, Crimea and further south, to Turkmenistan and Azerbaijan. It is now practical hostesses who cook feijoa compote for the winter, and initially it was used only for decorative purposes. The fact is that feijoa is an evergreen shrub-type plant that has a beautiful spreading crown of grayish-silvery leaves with large red-white flowers and oblong green fruits. It is not surprising that theseshrubs are still used in Japan, Australia and Algeria. But in the post-Soviet countries, edible dishes from this wonderful plant are more preferred: salads, jams, jellies and mousses, muffins, puddings and, of course, incomparable feijoa compote. You can read the recipe below, it certainly won't bother you at all.
Recipes
To prepare the simplest feijoa compote, you will need 0.5 kg of fruits, moreover, ripe, sweet and soft, 2.5 liters of water, 2.5 tbsp. sugar and a quarter teaspoon of citric acid. It is not necessary to cut the fruits into pieces and look for a seed box, it is enough to cut them from both ends to obtain a “barrel” shape, wash them under running water. Further, in order for the feijoa compote, the recipe of which we are currently studying, to turn out sweet with soft fruits, we proceed to the next step. First, put a pot of water on the fire and blanch the feijoa in it for 3-5 minutes. Next, we take out the berries and immediately lay them out in sterilized jars, and pour sugar into the remaining liquid and bring to a boil. Then all that remains is to pour fruit in jars with syrup and roll it up.
So, feijoa compote, the recipe of which you can improve with your innovations and ideas, is ready to eat. And if you grind fruit in a blender, then you will enjoy its pulp.
There is another version of him, unusually gentle and even somewhat aristocratic. According to her, feijoa compote is cooked, the recipe of which involves the addition of pomegranate seeds anddried rose flowers that can be found practically in any tea house. Usually they are used as an aromatic additive to tea, but in compote they are very useful to us. After all, they give a delicate delicate flavor and incomparable sophistication to this simple dish.
Note
Feijoa fruits are also extremely useful: they contain so much vitamin C and iodine that they can only be compared with seafood. However, they are also low in calories. And their peel contains active biological substances that help strengthen the immune system, and essential oils. However, it is better to put peeled fruits in compote, as the tart taste of the peel may not be to the liking of your household.
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