Feijoa is an edible berry of an evergreen subtropical shrub in the Myrtle family, known for its unique sweet and sour flavor, reminiscent of a mix of pineapple, strawberry, and kiwi, and its vibrant tropical aroma. The fruit has a firm green skin (which is also edible) and a gelatinous pulp with small seeds. Rich in vitamin C, potassium, and copper, it is used in cooking for desserts, drinks, and jams, as well as in medicine due to its antioxidants, fiber, and iodine (the content of the latter varies).
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| Feijoa. Fruit, Edible, Evergreen. |
Description and Taste
Plant: Evergreen shrub or small tree in the Myrtle family.
Fruit: Small, oval, dark green berries.
Taste: Sweet and sour, tropical, with notes of strawberry, pineapple, and kiwi. The flesh is creamy and juicy.
Peel: Thick, tart, yet edible, it contains many beneficial substances.
Health Benefits
Vitamin Source: Rich in vitamin C, which is especially concentrated in the peel.
Micronutrients: Contains potassium, copper, and iodine (the amount varies depending on where it's grown).
Digestion: Fiber promotes normal bowel function.
Immunity: Helps strengthen the immune system.
Antioxidants: Has antimicrobial activity, beneficial for the gastrointestinal tract.
How to Use
Raw: Cut in half and scoop out the pulp with a spoon; you can eat it with the peel.
Grated: With sugar and honey (raw "five-minute" peas).
In dishes: For jams, preserves, jellies, compotes, salads, and desserts.
Peel: Can be dried and added to tea for flavor.
How to choose a ripe fruit
Choose fruit without bruises, but they may be soft or firm (depending on the variety).
If the fruit is hard, leave it to ripen at room temperature.
Ripe fruit has light yellow flesh and a vibrant aroma.
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