Not many housewives, along with raspberries, currants, gooseberries and vegetables, are used to harvesting feijoa dishes for the winter, although this amazing fruit has long ceased to be exotic.
Its roots go to the countries of the subtropical climate (Paraguay, Uruguay), however, due to its extreme endurance, it quickly spread first to the Mediterranean countries, then to the Caucasus and Georgia, Krasnodar Territory, Crimea and further south, to Turkmenistan and Azerbaijan. It is now practical hostesses who cook compote from feijoa 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-silver leaves with large red-white flowers and oblong green fruits. It is not surprising that these shrubs are still used in Japan, Australia and Algeria to decorate gardens. But in the countries of the former Soviet Union they prefer edible dishes from this wonderful plant: salads, preserves, jellies and mousses, muffins, puddings and, of course, incomparable compote from feijoa. You can read the recipe below, it certainly will not complicate you at all.
Recipes
To prepare the simplest compote of feijoa, you will need 0.5 kg of fruits, moreover, ripe, sweet and soft, 2.5 l of water, 2.5 tbsp. sugar and a quarter teaspoon of citric acid. Cutting the fruit into pieces and looking for a seed box is not necessary, just cut them from both ends to get the shape of a “barrel”, wash under running water. Further, in order to make the feijoa compote, the recipe of which we are currently studying, turned out to be sweet with soft fruits, we proceed to the next stage. First, put a pot of water on the fire and blanch feijoa in it for 3-5 minutes. Next, remove the berries and immediately lay out in sterilized jars, and pour sugar into the remaining liquid and bring to a boil. Then it remains only to pour the syrup into the fruits in the banks and roll up.
So, feijoa compote, the recipe of which can be improved with your innovations and ideas, is ready for use. And if you chop the fruit in a blender, then you will enjoy its pulp.
There is another version of it, unusually gentle and even to some extent aristocratic. According to her, feijoa compote is cooked, the recipe of which involves the addition of pomegranate seeds and dried pink flowers, which can be found in almost any tea house. Usually they are used as an aromatic additive in tea, but in compote they are very useful to us. After all, they give a delicate delicate aroma and incomparable sophistication to this simple dish.
The note
Feijoa fruits are also extremely useful: they contain so much vitamin C and iodine that you can only compare them with seafood. However, they are low in calories. And their peel contains active biological substances that help strengthen immunity, and essential oils. However, it is better to put peeled fruits in the compote, since the astringent taste of the peel may not be to the liking of your household.