The feijoa, super New Zealand fruit rich in vitamin C, is excellent both to eat fresh and as a special ingredient for cakes, cocktails and other preparations
In the panorama of the tropical fruits there are more or less sweet, versatile and nutritious. Among these i feijoa, particularly known and loved in New Zealand, deserve to be known and to be included in the superfood category, as they are rich in vitamin C and antioxidants. The feijoa are characterized by a pulp with a pleasant sugary and exotic taste and, besides being eaten fresh, can be used for a wide variety of recipes and preparations.
All about the super beloved fruit in New Zealand
This small green fruit is native to Brazil, but is particularly famous and widespread in New Zeland, the main producer that every year records large quantities exported to other countries of the world. The feijoa are cultivated and eaten also in different countries of South America, in Russia, in Iran, in Spain and in Italy.
In appearance this tropical fruit, the size of a plum, can remember a small file, but once the green rind is deprived, the yellow and gelatinous internal pulp with small and hard seeds resembles that of a cucumber.
To make a superfood the feijoa is above all the extraordinary quantity of C vitamin contained in it, higher than that of mandarins and mangoes although similar or slightly inferior to oranges, guava and papaya. The fruit is also rich in fiber, folic acid, potassium, magnesium and minerals, while the leaves have antibiotic and antibacterial properties.
Flavor and use in the kitchen
The feijoa is extremely fragrant and delicately sweet; the flavor of the pulp can recall a mix of pineapple, strawberry and quince. The best way to savor it is to cut it in half horizontally and to eat the inside with a teaspoon, in the same way that a kiwi can be eaten, so as to absorb all its nutrients. If instead you want to use the pulp at a later time, for example to add it to one rich fruit salad or smoothie together with other tropical fruits, it is advisable to cover it with water and lemon to avoid oxidation, and keep it in the fridge. In the kitchen the feijoa are versatile and can be used in numerous recipes, as a substitute ingredient for bananas and apples. Raw and cut into cubes or slices can be added to desserts of various types, ice cream, but also to salads or cocktails and non-alcoholic drinks. This tropical fruit is also suitable for garnishing cakes, pies, pancakes or filled cakes and with the pulp it is also possible to prepare chutneys, jams, jellies, preserves and sauces, to be used as an accompaniment to sweet or savory dishes.
THE flower petals, crunchy and with a slightly spicy taste, they can be eaten raw, baked in the form of chips, or you can prepare sweet and aromatic infusions.
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