How to choose a feijoa

More recently, feijoa appeared on the Russian market, an unusually tasty and fragrant tropical fruit. Its homeland is the South American subtropics, but today it is grown in other countries with a suitable climate. Over the past few decades, new varieties with the best taste have been bred. Feijoa acquired its unusual name in honor of the botanist from Portugal, João da Silva Feijo, who studied botany all his life and wrote many books on this subject.

Taste and composition of feijoa

Feijoa ripening season is quite short, it is the end of autumn, the beginning of winter. It tastes and smells like assorted pineapple, wild strawberry and kiwi. This fruit began to gain popularity in Russia, it is consumed both fresh and as part of various desserts, jams, pastries, sauces, compotes, marinades, salads.

Feijoa fruits are rich in vitamins B, C, PP, iodine, calcium, magnesium, phosphorus, iron, copper, zinc, potassium. The fruit rightfully bears the title of the lowest calorie and is recommended for use by people who follow a diet. It is also useful for the prevention of gastrointestinal diseases, atherosclerosis, vitamin deficiency, gout, constipation, SARS, acute respiratory infections and influenza.

Most often, only the soft and juicy inside of the fruit is eaten, but the peel, which has a tart taste and is no less rich in useful substances, is recommended to dry and add when brewing tea.

How to choose a ripe feijoa

Many are still not familiar with this fruit and are afraid to take it off the counter, considering it something incomprehensible and strange. Trying it is still worth it, but the main thing is not to make a mistake in the choice, so as not to spoil the impression of it forever by buying unripe or spoiled fruits.

Fruits should have a clean peel without dents, spots, cracks and a pleasant smell. If the aroma is absent, and the surface of the fruit is bright green, it means that it has not yet matured and is not ready for use. When pressed, the ripe fruits are elastic and soft enough with a brownish peel, and their flesh is transparent - cream in color. You need to choose larger fruits, they are tastier and healthier than small ones.

How to store feijoa

If, after buying the fruits, it turned out that they are immature, you can speed up this process a little by laying them next to any other ripe fruits for several days. Fully ripened feijoa quickly deteriorate, so you should only store them in the refrigerator, wrapping paper. Sliced ​​fruit must be greased with lemon juice, this will help it stay fresh and the flesh will not darken.

How to freeze feijoa

If you buy excess fruit so that they do not deteriorate, you can save them in the freezer section of the refrigerator. To do this, peel the fruits, cut and pack in containers of suitable volume or plastic bags. If later feijoa will be used for making desserts or baking, you can chop the fruit to a puree state and freeze in this form. In the absence of time to prepare the fruits for freezing, you can put them in the freezer as a whole.

The use of feijoa in cosmetology

Feijoa has anti-inflammatory, emollient, anti-aging properties, so it is very popular for the manufacture of cosmetic masks. This fruit can be used in the complex treatment of acne, to maintain elasticity and a healthy complexion, as well as to nourish and moisturize aging skin.

The dangerous properties of feijoa

Like any other product, feijoa has contraindications. Ripe fruits contain a considerable amount of carbohydrates, therefore people with increased body weight, suffering from diabetes and allergies should refrain from its use. With great caution, it is worth offering feijoa to small children.

When eating an excessive amount of fruit, an overdose is possible. This can provoke nervous breakdowns, anxiety, increased or decreased body temperature, lethargy. The simultaneous ingestion of feijoa and dairy products can provoke serious intestinal disorders.

It is important to use only the freshest fruits, since even slightly spoiled fruit can cause intoxication.

Video: how to choose a ripe and delicious feijoa?