How to eat feijoa

The days when only apples and oranges appeared on the shelves of grocery stores of fruit were gone. Today, the range of large hypermarkets is amazing: mango, avocado, pomelo, feijoa. Few people have heard about some of them, and therefore, in addition to gastronomic interest, these fruits cause many more important questions. What is feijoa? How is it, in what quantity and with what?

How to eat feijoa?

How to eat feijoa?

To understand how feijoa is properly eaten, and what daily dosage is considered optimal for an adult and a child, you need to find out what the features of this fruit are, what properties it has, and how it affects the body. This is especially important for determining its place in the daily diet, since there is no universal measure that fits all. It is possible that due to some features of the fruit, it is contraindicated to someone.

The southern parts of Russia and subtropics - Kazakhstan, Azerbaijan are considered the birthplace of feijoa. For this reason, it is not so common and is known as the same grapefruits, bananas, pineapples. And it is from these countries that this fruit is delivered to the hypermarket counters closer to the winter. Moreover, it should be noted that it is most often brought in an unripe condition: ripe fruits are very tender, easily damaged, and as a result, they are practically not subject to storage. Therefore, acquiring feijoa in a store, you must put it in a cool place (often a refrigerator or pantry) for 5-7 days so that it finally matured. However, such manipulations should be carried out only when the product is defined by touch as sufficiently hard, its shell is not deformed by strong pressing.

Due to the unscrupulousness of some suppliers and sellers, there were also cases of admission to the sale of overripe feijoa. It is almost impossible to determine by eye: in ripe fruits, the shell is also quite strong, barely compressible (like a banana), but in the overripe flesh has a brown color, which indicates their unsuitability for food. Experts recommend asking the seller to cut the fruit before buying to check the shade of the pulp, but in large supermarkets no one will allow it.

The taste of this fruit is defined as a combination of pineapple and strawberry: it is sweet and sour, fragrant. The pulp of the ripened fruit has a yellowish color and an almost jelly consistency. For this reason, feijoa, as a number of other fruits, will not work. Its use is most often practiced by the same analogy as with kiwi: the fruit is cut along the middle line, and its pulp is scraped with a spoon. Trying to cut the product into slices is useless - the pulp will fall out and spread. Such a scheme is applicable only when you need to add feijoa to a salad or other dish, where the ingredients will be mixed. There the fruit can be rubbed, turning it into a puree. It should be remembered that feijoa peel is not eaten raw because of the pronounced bitterness, but can be used in a dried form as an additive to herbal tea.

How much is a feijoa day?

How much is a feijoa day?

As for the daily dose of feijoa, then each person determines it individually for themselves, based on the chemical composition of the pulp and rind of the fruit. And here, priority must be given to iodine, the content of which in feijoa can be compared with its share in seafood and kelp. For this reason, feijoa is a great helper for people with thyroid problems in the iodine deficiency category. They are shown the product for daily use in quantities up to 3-5 pieces. depending on age and body size. The proportion of iodine in the fruit is 35 mcg, provided that a person with a deficiency of this trace element needs to consume up to 200 mcg / day. In the absence of a pronounced problem of iodine deficiency, the daily rate of feijoa for an adult is 2 large fruits, for a child - 1 fruit.

Here it is important to mention other useful and not only properties of feijoa to be able to correctly calculate its daily dose for a particular organism. So, this fruit can certainly be called a good source of folic acid (vitamin B9) - it is here almost 6% of the daily requirement. This vitamin is especially important during pregnancy, because in the first trimester, when a baby’s neural tube is formed, it all goes to the fetus, which leads to hair loss, diarrhea and loss of appetite for the expectant mother. And these symptoms are far from the worst effects of folic acid deficiency.

Like any fruit, feijoa contains a sufficient amount of vitamin C (47% of the daily norm), helping to strengthen the immune system, therefore, it is recommended to actively include it in the diet during the exacerbation of infectious diseases. Given the fact that on the shelves of fruit appears closer to the beginning of winter, it is easy to get it in the autumn-winter period. Also a lot of feijoa and silicon (57% of the daily norm), which ensures the elasticity of the vascular walls. From this point of view, feijoa is recommended for people with cardiological problems who are prone to cholesterol accumulation. In addition, silicon plays an important role in preventing tissue aging, bone mineralization, and human coordination.

Given the above, it can be argued that feijoa is indispensable for almost every person, due to the wide range of beneficial substances needed even by a healthy body. However, like other fruits, feijoa has contraindications for people with diabetes and obesity, with exacerbations of gastrointestinal problems associated with mucosal damage (ulcers, gastritis, etc.), with hypertension, high cranial pressure, rapid blood clotting and high excitability of the nervous system. In all these cases, the use of feijoa is required to give up or minimize it, especially in its raw form. On the other hand, doctors confirmed that feijoa does not contain allergens, therefore, it is acceptable even in the diet of young children. However, this does not deny the possibility of his individual intolerance.

feijoa

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It was mentioned earlier that feijoa can be eaten raw and alone, like other fruits, and it can also be processed thermally, using it as a component of hot dishes, sweet pastries or salads. Heat treatment - salvation for people with sensitive gastrointestinal tract: it reduces the load from pure fiber, and also reduces the likelihood of fermentation that occurs when excessive consumption of plant foods.

Raw feijoa are eaten in the same way as kiwi fruit - without touching the peel, they take away all the flesh from the fruit with a spoon. Or it is cleaned, cutting off the skin is very thin, then cut and used according to the selected recipe. In addition to the usual dishes, feijoa is great for making jams and tinctures, and its high temperature dried peel is a good addition to tea.

The jam stored for a short period is prepared very quickly: the pulp is scrolled in a food processor or meat grinder, after which it is combined with sugar in equal proportions, and the mixture is transferred into glass containers. To change the taste, you can add chopped walnuts to jam: this will reduce the degree of its sweetness. If you want to save feijoa jam for a long time, the pulp with sugar and water (100 ml per 1 kg of pulp) is boiled over medium heat for 10 minutes after boiling, and the finished jam is distributed among the banks that need to be rolled.

More traditional feijoa recipes include a variety of salads, appetizers and main dishes. This fruit is perfectly combined not only with other fruits, but also with meat. But with seafood, you must be careful not to get a dish consisting of a pure source of iodine. Especially well feijoa perceived in combination with citrus, as well as nuts and dairy products. The most simple and healthy fruit salad is made from feijoa, lemon and mandarin, seasoned with natural yogurt and garnished with chopped cashews. Patients during the recovery period after infections are advised to prepare baked feijoa halves flavored with honey and a handful of raisins.

Undoubtedly - for most people feijoa still remains an exotic product, and therefore they are wary of it. But given the high degree of usefulness of the fruit, as well as its amazing taste properties, the moment is near when feijoa will appear on the tables as often as the usual apples or bananas. Try this amazing South American fruit, and, perhaps, it will become an indispensable product in your diet!

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