Feijoa (novolat. Feijoa) is a green oblong berry native to South America. The size of feijoas is with a diameter of 5-7 cm and a weight of about 20-120 g. When ripe the fruit is very juicy with a slight acidity.
There is a legend of the origin of feijoa. About how young man was in love with a sea Princess, but longed for the earth. For the decision to get back on solid ground the sea king turned him into a tree with a scent of sea breeze from the fruit.
Discovered a new plant was at the end of the 19th century in Brazil during a scientific expedition and got its name in honor of the Director of the natural history Museum Joao Fag. In Europe first fruit appeared in 1890 in France. Feijoas from there spread to the Mediterranean countries, the Crimea and the Caucasus. The tree is very heat-loving and withstands a maximum cold as low as -10°C.
Peel feijoas quite thick and tart to the taste, and the flesh is soft and juicy with a small amount of seeds. In this case, the use of the whole fruit. Some prefer to use only the inner part of the fruit, oblivious to the fact that a large number of nutrients located in the rind. Also the peel can be dried and added for flavoring in tea. Ripening of feijoa occurs from mid-October until nearly the end of November. Therefore, this berry is very popular in countries of the temperate zone, where in this period has come the cold and fresh fruits begin to depart.
Harvesting feijoa is carried out when the berry is not yet ripe – it allows without damaging its transport. When choosing a feijoa, you need to try it to the touch. The fruit must be soft and without visible damage. If feijoa is solid and the other is not, then it is possible for a few days leave in a well ventilated area at a temperature of 20-23°. Such conditions will allow the fruit to ripen naturally. In order to be sure to check the quality of the fruit feijoa, it needs to be cut. The pulp of ripe berries transparent. If the flesh is white, the fruit is not ripe, brown is already corrupted.
To store feijoa in the refrigerator in the Department for vegetables and fruits, but as with any other seasonal berry, not long. Depending on the degree of maturity of berries is 7 to 14 days. When storing feijoa loses moisture, which makes it sweeter.
You can also make pineapple guava jam, which can be used during the winter period. For this it is necessary to wash feijoas, trim the inflorescence and grind. In a smoothie you must add sugar in the proportion of 1:1. Jam is initially green, but later may acquire a brown color due to pigment seeds. With this method of harvesting feijoa preserves all its useful properties.
Berry is widely used in cooking (stewed fruit, jam, pastries, desserts, salads, pickles, wine, liqueurs), cosmetics and independently as a drug. At the use of pineapple guava not revealed a single case of allergic reactions.
Useful properties of feijoa
Feijoa fruits contain vitamins (C, B1, B2, B3, B5, B6, PP), micro – and macro-elements (iodine, calcium, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, manganese), acids (malic, folic) and essential oils with aroma of pineapple and strawberries. Due to the presence in the pulp of the fruit of easily digestible proteins and fats feijoa relates to dietary foods, using which you can replace one of the meals or use it in dishes when dieting. This will compensate for the lack of vitamins and reduce weight.
Feijoa is the only plant in the world, the contents of iodine than seafood. It is in a soluble condition, so well absorbed by the body. Feijoa fruit doctors prescribe to people with disorders of the thyroid gland and mental stress. It is also used in the treatment and prevention of such diseasesas inflammation of the gastrointestinal tract, gastritis, atherosclerosis, avitaminosis, hypovitaminosis, pyelonephritis, gout, graves ‘ disease, constipation.
In the peel of the fruit contains biologically active substances of Kakhetin and lamentation, which are powerful antioxidants having preventive effects on cancer.
Vitamin C and fragrant essential oil of Myrtle used in the treatment of catarrhal diseases, acute respiratory infections and influenza, and as an immunomodulator. The treatment for better to eat fruits with a warm drink in the form of jam.
Cosmetic mask of feijoa have anti-inflammatory, rejuvenating and nourishing action. To prepare the mask should be 1/3 of the chopped feijoas mixed with yolk, 2 tablespoons cheese and 1 tablespoon of olive oil. The resulting mixture apply on face and neck for 20 minutes. At the end of the mask, rinse with water.
When cooking chicken, consider its taste combined with other products. So feijoas in salads blends with buttery and citrus fruit, with fresh and boiled beets, carrots, apples. Refills it is better to use low-fat sour cream or yogurt.
Ripe feijoa fruit due to the high sugar content is contraindicated for people suffering from obesity, diabetes, and having individual intolerance to the product.
Also I do not advise to eat feijoas for overactive thyroid gland (hyperthyroidism).
If you use feijoa for the first time, be sure to check the body on the acceptability of this fruit. If you notice a tendency to allergies, refrain from eating of the fruit. In addition, caution should give feijoa children.
Remember that overdose is possible. If you eat too much fruit, it may appear nervous breakdowns, anxiety, hopping temperature, heart palpitations, or, conversely, decreased performance and depressed state.
In addition, you should avoid the combination of feijoa and cow’s milk as it can cause stomach upset.
Make sure the product was fresh, as damaged fruit can cause poisoning. To store feijoa in the refrigerator no more than 7 days.
Feijoa (Feijoa Novolat) is a green oblong berry native to South America. The size of feijoa is 5-7 cm in diameter and weighs about 20-120 g. When ripe the fruit becomes very juicy with a slight sourness.
Legend and discovery
There is a legend of the origin of feijoa. About how the young man was in love with the sea princess, but missed the earth. For the decision to return to the hard ground, the sea king turned it into a tree with the scent of a sea breeze from the fruit.
A new plant was discovered in the late 19th century. In Brazil during a scientific expedition and received its name in honor of the director of the Museum of Natural History Joao Faige. In Europe, the first fruit appeared in 1890 in France. From there feijoa was distributed to the Mediterranean countries, the Crimea and the Caucasus. The tree is very thermophilic and the maximum can withstand frost up to -10 ° C.
Description
The feijoa peel is dense enough and tart to taste, and the pulp is soft and juicy with a small amount of seeds. In this case, the whole fruit is in use. Some prefer to use only the inside of the fruit, forgetting that a large number of nutrients is in the skin. Also, the peel can be dried and added for flavoring in tea. The maturing of feijoa occurs from the middle of October and almost until the end of November. Therefore, this berry is very popular in the countries of the temperate climatic zone, where during this period the cold starts and fresh fruits begin to recede.
Collection and storage of feijoa
The harvest of feijoa is carried out when the berry is not yet ripe – this allows it to be transported without damage. When choosing feijoa, you should try it by touch. Fruits should be soft and without visible damage. If feijoa is firm and the other is not, then it can be left for a few days in a well-ventilated room at a temperature of 20-23 ° C. Such conditions will allow the fetus to mature in a natural way. In order to verify the quality of the feijoa fruit, it must be cut. The flesh of the ripe berry is transparent. If the pulp is white, the fruit is not ripe, brown – spoiled already.
You can store feijoa in the refrigerator in the department for fruits and vegetables, but like any other seasonal berry, not long. Depending on the degree of maturity of the berries it is from 7 to 14 days. When stored, feijoa loses moisture, which makes it sweeter. You can also make a feijoa jam, which can be used throughout the winter period. For this, it is necessary to wash the feijoa, cut the inflorescence and grind. In puree, you need to add sugar in a 1: 1 ratio. Initially, the jam will be green, but can later acquire a brown shade due to the pigment of the seeds. With this method of harvesting feijoa, all of its useful properties are preserved.
Using feijoa
Berry is widely used in cooking (compotes, jam, pastries, desserts, salads, marinades, wine, tinctures), cosmetology and independently as a medicine. When feijoa was used, not a single case of allergic reactions appeared.
Nutrition information in 100 grams:
Proteins, Fats gr, gr Carbohydrates, Zola gr, gr Water gr Calories, kcal
1. 24 0. 78 0. 74 10. 63 86. 6 49
Feijoa blooms
Useful properties of feijoa
Composition and availability of nutrients
Feijoa fruits contain vitamins (C, B1, B2, B3, B5, B6, PP), micro – and macro elements (iodine, calcium, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, manganese), acids (malic, Folic) and essential oils with the aroma of pineapple and strawberry. Due to the presence in the pulp of fruits of easily digestible proteins and fats, feijoa refers to dietary foods, which can be used to replace one of the meals or be used in dishes when dieting. This will fill the lack of vitamins and reduce weight.
Feijoa is the only plant in the world with iodine content exceeding seafood. It is in a water-soluble state, so it is well absorbed by the body. The fruits of feijoa doctors are prescribed to people with disabilities of the thyroid gland and mental loads. It is also used in the treatment and prevention of diseases such as gastrointestinal inflammation, gastritis, atherosclerosis, vitamin deficiency, hypovitaminosis, pyelonephritis, gout, Graves’ disease, constipation.
The fetal skin contains biologically active substances of kakhetins and leucoanthicin, which are powerful antioxidants with preventive effect on oncological diseases.
Vitamin C and aromatic essential oils of feijoa are used in the treatment of colds, influenza and ARI, and also as an immunomodulator. For treatment it is better to eat fruits with a warm drink in the form of jam.
Using feijoa in cosmetology
Cosmetic masks from feijoa have anti-inflammatory, rejuvenating and nourishing action. To prepare the mask, 1/3 of the ground feijoa mix with yolk, 2 tbsp. Spoons of cottage cheese and 1 tbsp. Spoon of olive oil. The resulting mixture is applied to the face and neck for 20 minutes. At the end of time, wash the mask off with water.
Feijoa in Cooking
When preparing dishes from feijoa, one should take into account its taste combination with other products
