Feijoa - a small evergreen shrub with a dense spreading crown.
a native of the tropics, and in the European countries first appeared in 1890. Later Feijoa brought from France in the Caucasus, Azerbaijan, Turkmenistan, the Crimea and Georgia, where it is perfectly stuck.
Feijoa was opened by the Brazilian botanist João da Silva (Silva) Fahey. Later, the botanist Carl Otto Berg gave the name of this plant in honor of the discoverer.
Feijoa - heat-loving plant, but based on the experience of growing in the Krasnodar region and the Crimea, can endure temperatures down to -10? C.
The shrub blooms in June and July, and the feijoa fruit ripens in October and November. Feijoa fruits profusely. Even houseplants collect up to three kilos of fruit, and a bush on plantations - to thirty kilograms.
Feijoa fruit is oblong greenish or yellowish polyspermous berry size reaches five to seven centimeters. Depending on the grade fruit weight ranging from 25 to 125 grams. Ripe fruit is juicy, slightly sour pulp with small, oval seeds. Its rind tart taste and dense enough.
The fruits of feijoa collect immature. The peel of immature fruit has a distinctive high-gloss shine. They ripen in storage or in transit. Useful properties of feijoa in this ripening, according to experts, is not lost. Ripe fruits deteriorate quickly enough. Feijoa smell a mixture of strawberry and pineapple, and have a sweet-sour taste. The pulp of ripe fruit should be transparent. If the flesh is white, the feijoa is not yet ripe, and if the brown, the fruit is already spoiled.
Food value and caloric content of feijoa
One hundred grams feijoa contained 86 grams of water, 1 g protein, 0, 8 g fat, 10 g carbohydrates and 0 74 g of ashes.
The composition of the fruit contains 8 mg vitamin B1, 32 mg vitamin B2, 0, 29 mg niacin, 0, 23 mg vitamin B5, 0, 05 mg of vitamin B6, 38 mcg of folic acid.
100 g of fruit comprises 155 mg potassium, 17 mg calcium, 3 mg sodium, 9 mg of magnesium, 20 mg phosphorus, 80 mg iron, 70 mg iodine, 85 mg of manganese, 55 mg of copper, 40 mg of zinc.
100 g of pineapple guava contains about 50 calories.
Feijoa benefit is difficult to overestimate. First of all, the use of feijoa is that the iodine in these berries contain much more than any other products. On the iodine content of this fruit is on a par with seafood and laminaria. Iodine in its composition contained in the form of water-soluble compounds. Shrubs feijoa get him out of the sea breezes, rich in volatile iodine. Therefore, the true benefit of the body bring only fruit grown in the sea under the sun.
Besides iodine, sucrose, cellulose, pectic substances in feijoa contains more than other berries.
In medicine, these berries are used for vitamin deficiency, inflammatory diseases of the digestive tract, pyelonephritis, bronchitis, Graves' disease, gout, painful menstruation, rheumatism, vomiting, diarrhea. Regular consumption of vegetables helps reduce the concentration of cholesterol in blood plasma and lowering high blood pressure. The flu and colds useful to use feijoa with warm tea in a jam. Cooked, fresh or pureed fruits are very useful in atherosclerosis.
Essential oils are used feijoa dermatology as an effective anti-inflammatory agent. The extract of the fruit has a pronounced anti-fungal and antibacterial properties. Useful properties of feijoa is often used in cosmetics. Cosmetic mask based on it have a rejuvenating, nourishing and anti-inflammatory action.
The bark and leaves of shrubs feijoa used as an antiseptic and disinfectant for healing wounds and ulcers. A decoction of the leaves relieves toothache and eliminates bleeding gums.
this fruit contains catechins and leucoanthocyanins - strong antioxidants. Regular use reduces the risk of skin cancer. Therefore, this fruit is healthier than not peeled and eaten whole. However peel slightly spoils the taste of feijoa of tart, astringent taste, so it is best to dry and brew tea.
Every day is recommended to eat at least four fruits.
Use of feijoa
Most often, feijoa fruit eaten raw, but some cooks prepare these fruit compotes, desserts, pickles, jam, add them to fruit and vegetable salads. The salads feijoa perfectly with citrus fruit and oil, as well as carrots, beets and apples.
Excellent dessert obtained from pureed fruit on a grater, mixed with sour cream or yogurt.
Fruits are often used for making wine and a variety of liqueurs and as a filling for baked goods.
Very often, feijoa fray with sugar. When zasaharivaniya taste and useful properties feijoa remain unchanged.
Because of the high concentration of sugar fruits are contraindicated in diabetes and obesity.
Storage conditions feijoa
Feijoa can be stored in the refrigerator for one to two weeks. When stored, they lose moisture and become sweeter.