Ingredient
Feijoas
The Exotic Gem of South America
Feijoas are small, egg-shaped fruits with a thin, lime-green skin that encases a jelly-like flesh filled with small edible seeds. They have a distinct aroma and a flavor that is simultaneously sweet, tart, and floral. The texture is creamy and slightly grainy, similar to a ripe pear. Feijoas are often enjoyed raw, but they can also be used in various culinary creations such as desserts, jams, and beverages.
Origins and history
Feijoas are native to South America, particularly Brazil and Uruguay, where they have been cultivated for centuries. They were introduced to New Zealand in the 1920s and have since become a popular fruit in the country. Feijoas are now also grown in other regions with suitable climates, including California, Australia, and parts of Europe. In South America, feijoas hold cultural significance and are often used in traditional dishes and beverages.
Nutritional information
Feijoas are a good source of vitamin C, dietary fiber, and antioxidants. They are also low in calories, making them a healthy addition to any diet. A 100-gram serving of feijoas provides approximately 55 calories.
How to select
When selecting feijoas, look for fruits that are firm but yield slightly to gentle pressure. Avoid fruits with blemishes, bruises, or overly soft spots. The skin should be smooth and free from wrinkles. The aroma should be fragrant and sweet, indicating ripeness. If possible, choose feijoas that are heavy for their size, as this indicates juiciness.
Storage recommendations
To store feijoas, keep them at room temperature until they reach the desired level of ripeness. Once ripe, they can be stored in the refrigerator for up to one week. To extend their shelf life, feijoas can be frozen or used to make preserves, jams, or jellies.
How to produce
Feijoas can be grown in regions with a Mediterranean-like climate, characterized by mild winters and warm summers. They thrive in well-drained soil and require full sun exposure. Feijoas can be propagated from seeds or by grafting onto rootstock. With proper care and maintenance, feijoas can be grown in home gardens or orchards.
Preparation tips
To prepare feijoas, wash them thoroughly and cut them in half. Scoop out the flesh with a spoon and discard the skin. The flesh can be eaten as is or used in various recipes. Feijoas can be added to fruit salads, smoothies, or baked goods. They can also be cooked down into sauces or used to make refreshing beverages like feijoa juice or cocktails.
Culinary uses
Feijoas are commonly used in desserts such as pies, tarts, cakes, and crumbles. They can also be used to make jams, jellies, and chutneys. Feijoas pair well with other fruits like apples, strawberries, and citrus. They can be incorporated into salads, salsas, or used as a topping for yogurt or ice cream. Feijoas are also enjoyed on their own as a healthy snack.
Availability
Feijoas are commonly available in New Zealand, Australia, parts of Europe, and select regions in the United States, such as California and Hawaii.
