Feijoa compote - 4 easy recipes

Ksyusha Garastyuk • 11/29/2018

Feijoa has long ceased to be an exotic berry. Brazil is considered its homeland. At the moment, it grows in hot climates; feijoa has taken root in the south of Russia and the Caucasus. Having appeared in the assortment of market dishes and store goods, it has found its niche in our diet, thanks to its amazing taste.

Feijoa resembles a combination of kiwi and pineapple. The aftertaste is similar to strawberry flavor. You can make very tasty drinks from the berries. Feijoa compote is not difficult to create, but it will amuse those who are bored with drinks made from strawberries, cherries and apples. You can create a feijoa compote for the winter - it will bring a summer mood to the cool season.

But if you are carried away by this tasty drink, you should not forget about the dangers of feijoa compote - it is contraindicated for people with diabetes due to the presence of sugar in the recipe and the specificity of the berry. Otherwise, the drink is harmless and will be appropriate on the table both in winter and in summer.

Total production time is 30 minutes.

Feijoa compote for any day

You can increase the benefits of feijoa compote if you replace the sugar with honey - the end result is a vitamin drink with a slight honey smell.

Ingredients for 3 liters of water:

0.3 kg feijoa;
half a glass of honey;
half a lemon.

Manufacturing:

Rinse the feijoa. Trim the ends and cut the fruit in half.
Boil water in a saucepan. Add berries and honey there.
Squeeze the juice of half a lemon into the water.
Cook for 15-20 minutes.

Feijoa compote for the winter

It is very simple to prepare an unusual drink in jars. He will be able to pleasantly surprise guests and vary the usual drinks.

Ingredients:

feijoa;
sugar;
citric acid;
water.

Manufacturing:

Wash the berries, cut off the ends.
Prepare the jars - sterilize them.
Place the fruits in jars.
Boil the water. Fill jars to the brim. Leave until completely cool.
Drain the water from the jars into the pan again. Add sugar. It must be placed at the rate of 100 g. per 100 ml of water.
After boiling, add citric acid: a quarter teaspoon per liter.
Cook for 20 minutes. Pour the syrup over the berries in the jars. Screw on the lids.

Compote with tangerine and feijoa

The unobtrusive citrus color will not spoil the taste of feijoa at all. Instead of tangerines, you can take oranges.

Ingredients for 3 liters:

0.3 kg feijoa;
3 tangerines;
200 gr. Sahara;
10 gr. oregano.

Manufacturing:

Wash the feijoa, remove the ends, cut in half.
Peel the tangerines.
Boil water and add feijoa, citrus, sugar and oregano.
Cook for 10-15 minutes.

Compote with pomegranate and feijoa

Pomegranate adds sourness and mixes perfectly with green berries. The main thing is to carefully clean the grains so that the skin and partitions do not get into the drink, otherwise the compote will become bitter.

Ingredients:

3 liters of water;
0.3 kg feijoa;
grains of 1 lemon;
200 gr. Sahara.

Manufacturing:

Wash the feijoa, remove the ends, cut in half.
Boil the water. Dip berries, lemon seeds into it, add sugar.
Cook for 10-15 minutes.

Feijoa contains a whole supply of iodine and a large amount of various vitamins and microelements. Therefore, the drink made from this berry is not only tasty, but also healthy.

Feijoa compote: recipes for making a drink from an exotic berry

The greenish feijoa berry is native to South America. But she began to win the hearts of our housewives. A compote made from the fruits of an evergreen shrub will literally not leave anyone who once tried it phlegmatic. The taste of feijoa is extraordinary, reminiscent of a pineapple-strawberry mix with notes of sour kiwi. We will tell you how to prepare a wonderful drink from exotic fruits in this article.

How to select and prepare feijoa for compote cooking

It is better to buy berries at the market. It is better to ask the merchant in advance to cut one of the fruits into halves. The inside of the feijoa should be light translucent in color. The brown color should make you think - this is a sign of a stale product that has begun to rot. The greenish berries are soft to the touch and emit a gentle, pleasant smell.

Before you start cooking, wash the fruits. It is also better to scald them with boiling water. The skin is not cut off, but only removed from both sides of the “butt” with a sharp knife, just like when pickling cucumbers.

Dried feijoa can also be used to make compote. Such dried fruits are sold in special departments of hypermarkets or at the market. The drink can also be brewed from the peel that remains after peeling the berries. Therefore, there is no need to throw away the skin. It must be dried in a black, well-ventilated room, and then used for cooking compote or flavoring tea.

Feijoa compote recipes

In a saucepan

300 grams of ripe berries are placed completely (without “butts”) in boiling water (2.5 liters) flavored with sugar (150 grams). Boil the drink covered for half an hour after boiling. Then the bowl is removed from the heat and left on the table to cool and infuse. If there is no time to wait, then ice will help speed up the cooling process. Methods for making transparent cubes are described here.

In a slow cooker with apples

Feijoa (300 g) and (apples 250 g) are washed and dried on a towel. Berries are cut into halves, and apples into 6-8 parts. Fruit pits are removed only in this case if the boiled fruits are planned to be eaten. If the compote is supposed to be filtered in the future, then there is no point in wasting time cleaning the insides of apples.

The tenderloin is placed in a multicooker bowl and filled with water. The water level should be 5 cm below the edge of the bowl. Add 250 grams of sugar to a five-liter cooking container. Close the lid of the device and set the multicooker to the “Soup” or “Stew” cooking mode for 60 minutes.

After the signal, the multicooker is not opened, but the compote is allowed to steam for another 2-3 hours. The “Maintain temperature” mode is disabled in this case.

Compote of dried feijoa skins with lemon juice

Dried feijoa skin is a good base for compote. Pour 1.5 liters of water into a small bowl and add 6 tablespoons of sugar to it. As soon as the syrup boils, add dried feijoa skin (100 g). Boil the compote for 20 minutes, and then leave it covered for another 2 hours.

The half-cooled drink is filtered and the juice of half a lemon is added to it. Lemon will not only enrich the taste of the drink, but also add a significant amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as a component of food) C.

Winter preparation of feijoa

Option with sterilization

The jars are washed with soda and sterilized. The rules for sterilizing containers for preservation are described in our articles.

Place feijoa (500 grams per three-liter jar) in whole or in halves into prepared containers. Fill the jar of food with water, and then immediately pour it into the pan. Add 2 two-hundred-gram glasses of sugar and boil the syrup. Pour boiling water over the fruits and cover the container with a lid. The lid is previously doused with boiling water.

The preparation with compote is placed in a pan with water and sterilized over medium heat for 25 minutes. {Instructions} for sterilizing workpieces are carefully described here.

Only after sterilization are the jars tightened. Under no circumstances should tightly closed containers be sterilized! The workpiece is turned upside down and insulated with a blanket for the day. If the twisting was done with modern screw-shaped lids, then there is no need to twist the compote.

Watch the video recipe for preparing exotic berries from chef Rustam Tangirov

Without sterilization with citric acid

A three-liter jar is sterilized by steaming for 15 minutes, and then cooked feijoa fruits are placed in it so that they fill the container by approximately one third.

At the same time, approximately 2.5 liters of water are boiled in a saucepan. Pour boiling water over the berries and pour out excess water. The jars are covered with clean lids on top. The feijoa should be steamed in the jar for about 15 minutes. Then the infusion is poured back into the pan, leaving the ripened fruits in the jar.

Add 2 cups of sugar and a quarter teaspoon of citric acid to the drained water. It will allow the compote to retain its freshest taste forever.

After the syrup has boiled for 2-3 minutes, it is poured into a jar for the feijoa. The workpiece is immediately twisted and covered with a warm cloth (A collection of different and interacting tissues form organs) for 24 hours.

Feijoa compote with oregano is presented to your attention by the channel “YUM-YUM Deliciousness”

With lemon seeds and rosehip petals

First, prepare the jars. They are washed and sterilized. In clean, dry containers I put 250-300 grams of feijoa berries and 1.5 cups of peeled lemon seeds. Before insertion, the grains should be rinsed with water to get rid of any film-partitions that might come across.

Rosehip petals are taken fresh. If you focus on a three-liter jar, then you need approximately 50 of them. This is a small handful. Petals can be replaced with unopened buds (10 pieces per jar).

All products are poured with boiling water and kept under a sterile lid (not screwed on) for 15 minutes. The infusion is drained and combined with 2 glasses of sugar. The syrup is boiled over a fire for 5-7 minutes, and then the jars are re-filled with it.

The workpiece is screwed on with lids, turned over, and insulated with a towel until it cools completely.

How to store feijoa compote

Freshly brewed compote is poured into a decanter or jar with a lid. You can store the drink in the refrigerator for no more than 2 days.

Winter preparations from feijoa are stored in a cold place with other preserves. The sales period for the drink is 6-8 months. Longer storage may change the taste of the drink.

If you like feijoa, then be sure to pay attention to our recipe for live feijoa jam.

11 best recipes for making feijoa compote for the winter

Compotes are distinguished from jams by their easier development and production, a different area of use. They have even less sugar. And they are needed not for dessert, but to quench your thirst while drinking a delicious vitamin infusion. It’s great when there are plenty of berries and fruits - in the summer or in the autumn. In other seasons, a compote assortment of feijoas prepared in advance for winter storage will help out.

1 What are the benefits of feijoa compote?
2 Selection of fruits and preparation of ingredients
3 Sterilize jars for preservation
4 The best recipes for feijoa compote for the winter
- 4.1 Traditional harvesting method
- 4.2 Spicy drink with oregano
- 4.3 Apple compote with feijoa
- 4.4 Cooking “Assorted” with feijoa
- 4.5 The right drink with rosehip petals
- 4.6 With pomegranate
- 4.7 With tangerine
- 4.8 With citrus
- 4.9 With quince fruits
- 4.10 Preparation without sterilization with citric acid
- 4.11 Sugar free
5 Storage conditions and duration

What are the benefits of feijoa compote?

Feijoa combines within itself the rarest taste properties. The pulp of the berry immediately resembles pineapple, kiwi and ripe strawberries. It contains sugar, iodine, and some organic acids. All valuable substances are preserved when compote is cooked.

The feijoa drink is dominated by the taste and smell inherent in the freshest fruits.

Due to the content of iodine compounds comparable to those in seaweed, compote is useful for the prevention of thyroid diseases.

Selection of fruits and preparation of ingredients

For the compote, you will need moderately ripe berries, purchased at the market or collected from your own plot. But not very greenish. Withered and rotten ones are not suitable, they will have to be thrown away. The tails of the feijoa are removed and washed. It is not necessary to cut the fruits; it is better to consume them completely. Water and sweet sand will also come in handy.

Sterilizing jars for preservation

We wash the containers prepared in advance (half- and liter jars) and treat them with boiling water to prepare them for rolling the compote. A larger size is undesirable, since the opened drink will have to be drunk quickly so that it does not spoil. In general, if necessary, it is permissible to use 2- and 3-liter jars.

The best recipes for feijoa compote for the winter

From the freshest bright green berries you can prepare several different versions of compotes with a corresponding rich taste. Which one you prefer - the classic one, with apples, rose hips, pomegranate or citrus fruits - is up to you to decide. In addition, improvisation and the creation of new recipes for a cooling, tonic drink cannot be ruled out.

Traditional harvesting method

For this recipe you will need:

berries – 250 gr;
granulated sugar – 180 gr;
water – 3 liters.

It is permissible to proportionally reduce the proportions in order to reach the required quantity. Approximately a third of the berries are poured into a cleanly washed, sterilized jar. Then add sugar (the amount is changed as needed). All that remains is to boil the water and pour in the contents.

The can, rolled up according to all the rules, is turned upside down and wrapped in a blanket or towel. The compote is ready.

Spicy drink with oregano

The herb Oregano is widely used in cooking. Why not add it to the compote? And you only need a couple of tablespoons (about 40 grams) per 500 grams of berries. Previously, the herb is infused with part of the sweet syrup, after 30 minutes it is filtered and poured into the main solution. The taste is rich, spicy, a real “exotic cocktail”.

Apple compote with feijoa

For compote, mature, strong apples are useful, which must be cored, washed and cut into slices. The ingredients are blanched (treated with boiling water). At the end, the fruits are filled one hundred percent and rolled up with tin lids.

Cooking “Assorted” with feijoa

Any ripe fruits and berries are suitable for the mix. The bolder the experiments, the more unexpected the result will be. For example, tart, astringent quince, pomegranate, feijoa. Will be useful (components are given in grams):

quince – 50 (1 small fruit);
pomegranate – 50;
feijoa – 200;
sweet sand – 200;
water – 500 ml.

The right drink with rosehip petals

The beneficial characteristics of wild roses and rose hips do not require additional advertising. If you combine petals and an exotic berry in “one bottle”, you will get a drink of extraordinary, refined taste.

Feijoa compote

Feijoa compote prevents the development of infectious and inflammatory diseases, improves metabolism and restores peristalsis of the digestive tract. Thanks to the highest iodine content, the drink balances the functioning of the thyroid gland and provokes the production of thyroxine.

The uniqueness of feijoa

Greenish berries contain a huge amount of vitamins and mineral compounds needed to improve intracellular metabolism. Any 100 g of product contains:

14 g of carbohydrates, of which 8 g of saccharides and 6 g of coarse plant fiber are isolated;
1 g proteins;
0.6 g of fatty acids: 0.1 g saturated and 0.3-0.5 g unsaturated (depending on the variety).

The pulp of the fruit contains mostly vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, which have a beneficial effect on the nervous system. Most of the nutrients are contained in the skin with a sour-bitter taste:

ascorbic and nicotinic acid;
a number of microelements: manganese, copper, iron, zinc, iodine;
macroelements: potassium, magnesium, calcium, sodium, phosphorus.

Feijoa compote recipes

Select soft greenish berries with a pleasant smell. Stale fruits have a rotten, nasty smell. Before production, the fruits are carefully washed and doused with boiling water 2-3 times. Heat treatment allows you to get rid of dirt and pathogenic microbes. Using a knife, cut off the tails on both sides; the rest of the skin is not removed. The freshest, dried fruits and peels are suitable for the drink.

Recipe 1

Dried berry skins are used as a base. To make compote you will need:

1.5 liters of water;
6 tbsp. l. sweet sand;
½ lemon;
100 g of fruits.

Place the water on the fire and dissolve sweet sand in it; after boiling, add the feijoa skin. Boil the mixture for 20 minutes, then remove the pan from the heat and leave for another 2 hours. Then lemon juice is added to the drink.

Recipe 2

To strengthen the immune system and improve the functioning of the cardiovascular system, it is recommended to boil a compote of greenish berries and pomegranate seeds. To make the drink you need:

0.5 kg feijoa;
1.5 liters of water;
150 g each of lemon and quince;
0.5 kg of sweet sand.

Feijoa is washed, the edges and darkened skin are cut off. The quince is washed, the seeds are removed and cut into slices. Carefully select the grains from the lemon. Place the ingredients in a container, add water and place on medium heat. After boiling, cook for 10 minutes, stirring frequently. The finished compote is cooled and poured into clean containers.

Recipe 3

When combining sweet and sour apples with feijoa, the compote is saturated with iron and iodine. Mineral compounds normalize the functioning of the thyroid gland, increase serum hemoglobin levels and have a positive effect on the state of the cardiovascular system. Coarse plant fiber in fruits improves peristalsis of the digestive tract.

To make compote you will need:

400 g apples (preferably Granny Smith);
850 g of exotic berries;
3 liters of water;
300 g sugar;
5 g citric acid powder.

The fruits are washed and treated with boiling water. To make compote, you need fruits without mechanical damage or signs of disease. The core and seeds are removed from the apples. The fruits are cut into slices, the feijoa is divided into 2 halves. Place in a saucepan, add water and wait until the liquid boils. After boiling, reduce the heat to low and cook for 30 minutes. Then the compote is poured into glass containers.

Feijoa compote recipe for any day

To make a refreshing drink for any day you need:

3 liters of water;
150 ml heated honey;
½ lemon;
300 g greenish berries.

The fruits are washed and doused with boiling water. The ends of feijoas are trimmed on both sides. The water is placed on high heat, brought to a boil, honey is dissolved in it and the fruits are added. Boil for 20 minutes, leave to infuse for an hour under a closed lid. Lemon juice is added to the drink after it has cooled, since vitamin C (a low-molecular organic compound of relatively simple structure, necessary for all living things) C is rapidly destroyed under the influence of temperatures above +60°C.

Making feijoa compote for the winter according to a different recipe does not require additional heat treatment. To make the drink you need the following ingredients:

2 kg of berries;
8 liters of water;
10 g citric acid;
640 g of sweet sand.

Feijoas are sorted, washed and placed in a large container. Pour in freshly boiled water and let sit for 2 minutes. After heat treatment, the fruits are distributed into glass jars, 8 liters of water are boiled. Sugar and citric acid are dissolved in water. The purchased syrup is poured over the berries so that the jars are one hundred percent full. Cover the container with a lid and store in the refrigerator. It is recommended to drink this compote once a day to maintain the functioning of the immune system.