Feijoa and its benefits

Feijoa (Novolat, Feijoa) is an elongated green berry native to South America. In size, the feijoa measures 5-7 cm in diameter and weighs between 20 and 120 g. When ripe, the fruit becomes very juicy with a slight acidity.

There is a legend about the origin of the feijoa. On how the young man was in love with the princess of the sea, but he missed the earth.

For the decision to return to the land of the king of the sea, it became a tree with the aroma of the sea breeze of fruit. A new plant was found at the end of the 19th century. in Brazil during a scientific expedition and got its name in honor of the Director of the Museum of Natural Sciences Joao Feij. In Europe, the first fruits appeared in 1890 in France. From there, the feijoa extended to the Mediterranean countries, the Crimea and the Caucasus. The tree is very thermophilic and supports maximum frosts up to -10 ° C.

The Feijoa peel is quite dense and sour, and the flesh is soft and juicy with a small amount of seeds. In this case, all the fruit is used. Some prefer to use only the inside of the fruit, forgetting that a lot of useful substances are in the shell. In addition, the peel can be dried and added to the flavor in the tea. The maturation of the feijoa occurs from mid-October and almost until the end of November. Therefore, this berry is very popular in the countries of the temperate zone, where during this period the cold climate begins and the fresh fruit begins to depart.

The feijoa harvest is done when the berry has not yet matured, which allows it to be transported without damage. When choosing feijoa you must try it to the touch. Fruits should be soft and free from visible damage. If the feijcho and the other are not, then you can leave for a few days in a room well ventilated at a temperature of 20-23 °. Such conditions will allow the fetus to mature naturally.

To be sure to check the quality of the feijoa fruit, it must be cut. The pulp of ripe berries is transparent. If the meat is white, then the fruit is not ripe, the brown is already spoiled. The feijoa can be stored in the refrigerator in the department for fruits and vegetables, but, like any other fruit in season, not for long. Depending on the degree of maturity of the berries is 7 to 14 days. When stored, the feijoa loses moisture, which makes it sweeter.

You can also make feijoa jam, which can be consumed throughout the winter period. For this, it is necessary to wash the feijoa, cut the inflorescence and grind. In the mashed potatoes, you should add sugar in a ratio of 1: 1. Initially, the marmalade will be green, but then it may turn brown due to the pigment in the seeds. With this method, the feijoa harvest retains all its beneficial properties.

Berry is widely used in cooking (compotes, jams, cakes, desserts, salads, marinades, wine, tinctures), cosmetology and independently as medicine. When using feijoa, a single case of allergic reactions was not detected.

Feijoa fruits contain vitamins (C, B1, B2, B3, B5, B6, PP), micro and macronutrients (iodine, calcium, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, manganese), acids (malic) , Folic) and essential oils with pineapple and strawberry flavor .. Due to the presence in the fruit pulp of easily digestible proteins and fats, feijoa refers to dietetic foods, which can be used to replace one of the meals or use in dishes with a diet. This will compensate for the lack of vitamins and reduce weight.

Feijoa is the only plant in the world with an iodine content that exceeds seafood. It is in a water soluble state, therefore, it is well absorbed by the body. Feijoa fruit is prescribed by people with a thyroid disorder and during mental stress. It is also used in the treatment and prevention of diseases such as inflammation of the gastrointestinal tract, gastritis, atherosclerosis, vitamin deficiency, hypovitaminosis, pyelonephritis, gout, Basedow's disease, constipation.

The shell of the fetus contains biologically active substances cahetin and leucoantotsin, which are potent antioxidants with a preventive effect on cancer. Vitamin C and feijoa aromatic essential oils are used in the treatment of colds, acute respiratory infections and influenza, as well as an immunomodulator. For the treatment it is better to use the fruit with a hot drink in the form of jam.

Feijoa beauty masks have anti-inflammatory, rejuvenating and nourishing effects. To prepare the mask should be 1/3 of crushed feijoa mixed with yolk, 2 tbsp. Spoons of cottage cheese and 1 tablespoon. Spoon of olive oil. Apply the mixture on the face and neck for 20 minutes. After the time the mask is washed with water.

When cooking feijoa dishes, you should consider their flavor combination with other products. So the feijoa in salads is in harmony with oily and citrus fruits, with fresh beets, boiled, carrots and apples. To refuel, it is best to use sour cream or low-fat yogurt.

The ripe fruits of feijoa due to the high content of sugar are contraindicated for people who suffer from obesity, diabetes and who have individual intolerance to the product. It is also not recommended to eat feijoa with hyperthyroidism (thyrotoxicosis). If you use feijoa for the first time, be sure to check the body for the tolerance of this fruit. If you notice a tendency to allergies, abandon the use of the fruit. In addition, care should be taken with feijoa children.

Remember that overdose is possible. If you eat too many fruits, it can be manifested by nervous breakdowns, anxiety, "jump" temperature, palpitations or, on the contrary, a decrease in efficiency and the state of depression. Also, you should avoid a combination of feijoa and cow's milk, as it can cause stomach upset. Keep the product fresh, since damaged fruit can cause poisoning. The feijoa can be stored in the refrigerator for no more than 7 days.