Feijoa Compote with Sugar
This refreshing drink will keep you energized all day! Believe it or not, feijoa makes an excellent compote — really tasty, with a faint hint of strawberry. You'd be hard-pressed to find an easier recipe, but feijoa is a pretty exotic fruit, so it'll take a little time to put up. If you've got half a kilo (about 1 pound) of feijoa, I'd say turn it into compote. The flavor is unforgettable, especially when you open a jar in the middle of winter.
Galla
Recipe author
Feijoa Compote with Sugar
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
8 g
33 kcal
GI:
25
/
0
/
75
- Feijoa compote couldn't be simpler to make. Rinse the fruit and trim off the ends. There's no need to peel feijoa — I just wash it thoroughly in warm water. Once the fruit is ready, I start sterilizing the jars. It's best to use jars no larger than a pint, which makes the compote easier to handle. As soon as the jars are sterilized, I divide the feijoa evenly among them, packing the fruit snugly right up to the lid. While I'm cleaning and packing the fruit, the sugar syrup is coming to a boil on the stove. For feijoa I make a syrup that isn't too sweet — just 150–160 g (about ¾ cup) of sugar to 2 liters (about 8½ cups) of water, plus a quarter teaspoon of citric acid. As soon as the syrup boils, I pour it over the feijoa in the jars, cover with lids, and set them aside for a day. The next day I drain off all the syrup, boil it again for about 30 minutes, and pour it back over the fruit. Now you can seal the jars and let them cool.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Feijoa - 49 kcal/100g
- Water - 0 kcal/100g
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