Super healthy feijoa: how to choose what to cook, why to eat right now

5 pluses of feijoa:

1. The influenza virus and other adversity will bypass you, in feijoa - a loading dose of vitamin C.
2. Feijoa can be used as a cure for motion sickness.
3. Feijoa successfully fights bad cholesterol, so feel free to add it to fatty meat.
4. Feijoa contains zinc, which is necessary for clean skin and strong nails, and B vitamins to help with hair loss.
5. Feijoa is a natural antidepressant, comparable in strength to dark chocolate.

Cheerful morning

Make yourself a kiwi, banana, halved apple, 4 feijoa berries, and a glass of milk for breakfast. Beat peeled fruits (feijoa can not be peeled, but only cut off "butts"), beat with milk in a blender. Add a little brown sugar and a pinch of cinnamon if desired.

How to choose a feijoa

Try to buy bright green fruits without brown spots or damage. The berries should be slightly springy to the touch, but not too soft, otherwise there is a chance to buy overripe ones. In any case, the feijoa will mature within a few days if you put it in a warm, well-ventilated place. Perfectly mature

fruit is a transparent jelly-like fragrant pulp. If the pulp is white, the feijoa is immature, and if it is brown, the fruits have already begun to deteriorate.

Will you be smart?

Feijoa fruits are rich in water-soluble (easily digestible) iodine compounds. There is no less of this useful element in berries than in seafood! Just two berries a day, and you are guaranteed a good memory and high performance. And the thyroid will be fine.

Feijoa recipes

Feijoa salad with smoked chicken

If desired, the smoked chicken in this salad can be replaced with boiled chicken.

Serves 4, cooking: 30 min

What do you need:

• 300 g ripe soft feijoa
• 1 large smoked chicken leg
• 30-50 g unroasted hazelnuts
• 1 pack of stalked celery
• 2 tbsp. l. mayonnaise, lemon juice and natural yogurt
• salt, freshly ground black pepper

What to do:

1. Remove the skin from the leg, cut the flesh from the bone, cut into small pieces.
2. Fry the hazelnuts in a dry frying pan under the lid, shaking them for 2-3 minutes. Wrap in a towel, rub to get rid of the husks. Chop the hazelnuts coarsely.
3. Cut celery and feijoa into thin slices. Combine prepared foods, season with a mixture of mayonnaise, yogurt, lemon juice, salt and pepper. Let it brew for 10 minutes.

Feijoa jam with walnuts

Both feijoa and walnuts are rich in vitamins and trace elements. Therefore, feijoa jam with nuts is a treasure trove of pleasure and benefits.

2 cans 600-700 g each, cooking: 7 h

What do you need:

• 1 kg feijoa
• 200 g walnuts
• juice and zest of 2 lemons
• 800 g sugar

What to do:

1. Cut the feijoa into 1 cm thick slices, place in a jam bowl or wide saucepan, sprinkle with sugar, leave for 5-7 hours.
2. Put the feijoa in the resulting syrup over high heat, bring to a boil, remove foam, reduce heat to low.
3. Add lemon zest, juice and walnuts. Cook for 25-30 minutes. Then arrange in sterilized jars, close, turn over, cool completely.

Feijoa chutney with ginger for meat

Chances are, you haven't made a feijoa chutney yet, so there is an opportunity to fill this gap. Serve feijoa chutney with any meat or cheese.

Serves 12-14, Preparation: 3 h

What do you need:

• 1 kg feijoa
• 5 cm fresh ginger root
• 1 large red onion
• 4 cloves of garlic
• 4-5 Art. l. flower honey
• 150 g sugar
• 100 ml white wine vinegar
• 1.5 tsp. salt

What to do:

1. Cut the feijoa into small cubes, sprinkle with sugar, leave for 2 hours.
2. Peel and cut the garlic, ginger and red onion into small pieces.
3. In a bowl for boiling jam or a wide saucepan with a thick bottom, combine honey and vinegar, bring to a boil, add spicy vegetables, cook for 5 minutes.
4. Add feijoa, stir, bring to a boil, simmer over low heat for 1 hour. Cool and chill.

Feijoa mashed with cranberries and sugar

Berries or fruits pureed with sugar are definitely healthier than cooked ones. And such "raw" jam is prepared much faster than usual.

2 cans of 500 g each, preparation: 1 h 30 min.

What do you need:

• 800 g feijoa
• 400 g cranberries
• 800 g sugar
• 2 carnation buds

What to do:

1. Cover the cranberries with sugar, leave for 1 hour. Then heat only to a boil, remove from heat and beat with a blender until smooth. Add the “balls” of carnation buds (without the “legs”), crumbled with your fingers.
2. Cut the feijoa into large pieces and turn through a meat grinder or chop with a blender.
3. Mix the feijoa and cranberry syrup until smooth and place in sterilized jars. Store in the refrigerator.