Not many housewives along with raspberries, currants, gooseberries and vegetables are used to harvest for the winter dishes with feijoa, although this amazing fruit has long ceased to be exotic. It goes back to the countries of the subtropical climate (Paraguay, Uruguay), but due to extreme endurance, it quickly spread to the Mediterranean countries, then to the Caucasus and Georgia, the Krasnodar Territory, Crimea and further to the south, to Turkmenistan and Azerbaijan. It is now a practical hostess to brew compote from feijoa for the winter, and initially it was used only for decorative purposes. The fact is that feijoa is an evergreen shrub plant, which has a beautiful spreading crown of grayish-silver leaves with large red and white flowers and oblong green fruits. Not surprisingly, to decorate the gardens, these shrubs are still used in Japan, Australia and Algeria. But in the countries of the post-Soviet space they prefer edible dishes from this wonderful plant: salads, jams, jellies and mousses, muffins, puddings and, of course, incomparable compote from feijoa. The recipe you can read below, it surely does not make it difficult for you.
Recipes
To prepare the simplest compote from feijoa, you need 0.5 kg of fruit, moreover, ripe, sweet and soft, 2.5 liters of water, 2.5 tablespoons. Sugar and a quarter teaspoon of citric acid. Cut the fruit into pieces and look for the seed box is not necessary, it is sufficient to cut them from two ends until the shape of the "keg", wash under running water. Next, to compote of feijoa, the recipe of which we are now studying, turned out to be sweet with soft fruits, go to the next stage. First, put a pot of water on the fire and blanch the feijoa in it for 3-5 minutes. Next, take out the berries and immediately spread them over the sterilized jars, and pour out the sugar into the remaining liquid and bring it to a boil. Then it will only remain to fill the syrup with the fruits in the jars and roll them up. So, compote from feijoa, the recipe of which can be improved with its innovations and ideas, is ready for use. And if you crush the fruit in a blender, then you will enjoy and its pulp.
There is another version of it, extraordinarily tender and even somewhat aristocratic. According to her, the compote of feijoa is brewed, the recipe of which involves the addition of grains of pomegranate and dried pink flowers, which can be found practical in any tea house. Usually they are used as an aromatic additive in tea, but they are very useful in compote. After all, they add a delicate fragrance and incomparable sophistication to this simple dish.
The note
The fruits of feijoa are also extremely useful: they contain so much vitamin C and iodine that they can only compare with seafood. However, they are low in calories. And their peel contains active biological substances that help strengthen immunity, and essential oils. However, in the compote is better to put the peeled fruit, as the tart taste of the peel may not be like your household.