That was also when feijoa got its Latin name, Acca sellowiana. Feijoa grows mainly in areas with a subtropical climate. In Russia, feijoa can be found in the Krasnodar region. In Ukraine, feijoa grows in Crimea. Feijoa also grows in Azerbaijan and Turkmenistan.
Feijoa fruits are green in color; they are firm on the outside and soft on the inside. The flesh of feijoa is very juicy and sweet (when the fruits are ripe), while its peel has a slightly astringent taste. Feijoa is good for you, and it's eaten whole, peel and all, since the peel holds a large amount of vitamins and trace elements. Feijoa is also high in iodine, iron, and vitamin C. In general, the beneficial property of feijoa is this: the fruit covers a person's daily need for iodine. For that, it's enough to eat just a few fruits.
Delicious jam is made from feijoa.
Feijoa jam
is made from fruit run through a meat grinder. What's more, feijoa jam isn't cooked — that is, it's fruit run through a meat grinder with sugar added. In essence, feijoa jam is a purée of fresh fruit with sugar.
A very tasty
feijoa compote
comes out too. To make feijoa compote, you don't need to crush the fruit. It's better to put whole feijoa fruits with the tips trimmed off into the compote. Feijoa compote takes on a pleasant pale-green hue.
At home, feijoa can be used as a filling for pies or as an addition to fresh cottage cheese (for that,
cottage cheese
is mixed with feijoa jam). In New Zealand, for example, they make vodka from feijoa.
Those trying feijoa recipes for the first time, who didn't grow up used to the taste of this fruit, find that feijoa is somewhat like
kiwi
mixed with strawberry. It's not the taste that's meant, but the aroma.
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