The benefits and harms of feijoa: features of the use for therapeutic purposes. Feijoa - what is this exotic

Few of us know what feijoa is and where it grows. This exotic berry became known relatively recently. Feijoa is an evergreen tree shrubs myrtle family. Is valuable fruit crop grown in countries with a subtropical climate.

Origin and distribution

In the forests of Brazil, this plant was first seen and described by the German botanist and naturalist Friedrich Sello in the middle of the 19th century. AT wild nature the tree as an undergrowth grew in the north of Argentina, in Uruguay, in the southern regions of Colombia and Brazil. And the fruit got its name in honor of the director of the Lisbon Museum of Natural History, a very famous researcher flora, writer Joanie de Silva Feijo.

AT late XIX centuries, the plant came to warm Mediterranean countries. The French were the first to appreciate its unusual taste. A few years later, his cuttings were brought to Yalta and Sukhumi. In Italy, feijoa appeared in the second decade of the twentieth century, and from there it spread to nearby countries. A little later, he was recognized in the Caucasus and Central Asia.

Where and how does feijoa grow now? Currently, the tree is cultivated in many countries, namely in Italy, USA, France, Spain, Thailand, Portugal, Greece. The reserves of the Caucasus can boast of its presence. The plant took root perfectly in Russia (in the Crimea and in Krasnodar Territory), as well as in Azerbaijan, Georgia, Turkmenistan, Armenia and Abkhazia. It grows well in the subtropics, but does not tolerate the tropics. Withstands slight cold at -2 ... - 10 ° С.

The plant does very well in New Zealand. The fruits grown in this country are considered the largest and most delicious. Due to the absence of natural pests there, the crop is little treated with chemicals and the berries are environmentally cleaner than those grown in other regions.

Description and properties

What does a feijoa look like? The tree is very beautiful, not very tall (up to 4 m), with a spreading crown and a very branched root system. Leaf blades are almost round, shiny and leathery. Top part The leaf is dark green, while the underside is much lighter, almost gray and slightly hairy. The flowers are large, pink-white, with numerous stamens and bloom for a very long time. The plant is dioecious, pollinated by insects. The tree is decorative, it can be grown not only because of the fruits.

The first cultivated variety is called André, named after the French botanist Edouard André, who brought it from Brazil. On its basis, varieties such as Superba, Coolidge, Choiseana were bred. Besson is grown in India. Russian breeders have developed their own varieties of this fruit - these are Pervenets, Crimean early, Svetly, Nikitsky and others.

Feijoa fruit is an oval berry, shaped like a kiwi. But it tastes more like pineapple, strawberries and kiwi combined. You can describe it like this:

oval shape;

the peel is dense, shiny, light green;

the pulp is almost transparent and light, with small seeds;

length 3-6 cm (rarely 7 cm);

diameter 2-5 cm;

weight 20-110 g.

Feijoa berry has a lot of useful properties. She is even considered a champion in utility. There are such useful qualities:

It is a natural and very valuable source of iodine. Its water-soluble form is very well absorbed by the body. According to the content of this element, the berry overtakes algae, sea ​​fish and various seafood. Only 3 fruits can satisfy our daily requirement in iodine. It is used for the prevention and treatment of diseases caused by a deficiency of this element.

It contains almost all groups of vitamins and many useful substances(trace elements, sucrose, fiber, pectins, etc.). Vitamin C is especially present in fruits, which allows it to be used to combat colds and to raise general immunity.

It is an excellent tonic and tonic due to the presence of essential oils and vitamins.

It has a very low calorie content - 49 kcal per 100 g, which allows it to be used in dietetics.

By brewing the peel, which contains essential oils, you can do inhalations to relieve swelling and nasal congestion.

It is the prevention of atherosclerosis, beriberi and anemia.

Improves blood composition, helps the cardiovascular system and intestines.

Fruit masks are used in cosmetology to relieve inflammation and tighten the skin.

The fruit also has some contraindications for use. Not recommended:

with hyperthyroidism ( increased content thyroid hormone);

at diabetes(due to the high content of sugars);

children up to a year;

during pregnancy and lactation;

in case of individual intolerance.

Feijoa is eaten in pure form(with and without peel) and in the form of various culinary dishes. Salads, drinks, yogurts, jams, compotes, juices and much more are prepared from it.

see it amazing plant can be not only in the pictures. On the Black Sea coast it is very common in our country. It is quite possible to grow a tree with my own hands it will even bear fruit.

Feijoa (novolat. Feijoa) is a green oblong berry native to South America. In size, feijoa is 5-7 cm in diameter and weighs approximately 20-120 g. When ripe, the fruit becomes very juicy with a slight sourness.

Legend and discovery

There is a legend of the origin of feijoa. About how the young man was in love with the sea princess, but yearned for the earth. For the decision to return to solid land, the sea king turned him into a tree with the aroma of a sea breeze in the fruit.

A new plant was discovered at the end of the 19th century. in Brazil during a scientific expedition and got its name in honor of the director of the Natural History Museum, Joao Feige. In Europe, the fruit first appeared in 1890 in France. From there, feijoa spread to the Mediterranean countries, the Crimea and the Caucasus. The tree is very thermophilic and can withstand maximum frosts down to -10°C.

Description

Feijoa peel is quite dense and tart in taste, and the flesh is soft and juicy with not large quantity seeds. In this case, the entire fruit is used. Some prefer to use only the inner part of the fetus, forgetting that a large number of useful substances are located in the peel. The peel can also be dried and added to tea for flavoring. Feijoa ripening occurs from mid-October until almost the end of November. Therefore, this berry is very popular in temperate countries. climate zone, where during this period the cold already sets in and fresh fruits begin to depart.

Collection and storage of feijoa

Feijoa harvesting is carried out when the berry is not yet ripe - this allows it to be transported without damage. When choosing a feijoa, you need to try it by touch. The fruits should be soft and without visible damage. If the feijoa is hard and there is no other, then it can be left for several days in a well-ventilated room at a temperature of 20-23 °. Such conditions will allow the fetus to ripen naturally. To be sure of the quality feijoa fruit, it needs to be cut. pulp ripe berries transparent. If the pulp is white, then the fruit is not ripe, brown - it is already spoiled.

Feijoa can be stored in the refrigerator in the vegetable and fruit section, but, like any other seasonal berry, not for long. Depending on the degree of maturity of the berries, this is from 7 to 14 days. During storage, feijoa loses moisture, which makes it sweeter. You can also make jam from feijoa, which can be consumed throughout the winter period. To do this, you need to wash the feijoa, cut off the inflorescence and grind. In puree, add sugar in a ratio of 1: 1. Initially, the jam will be green in color, but later it can turn brown due to the pigment of the seeds. With this method of harvesting feijoa, all its useful properties are preserved.

Feijoa use

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

Nutritional value per 100 grams:

Useful properties of feijoa

Composition and presence of nutrients

Feijoa fruits contain vitamins (, B1, B2, B3, B5, B6, PP), micro and macro elements (iodine, calcium, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, manganese), acids (malic, folic ) and essential oils with pineapple and strawberry aroma. Due to the presence of easily digestible proteins and fats in the fruit pulp, feijoa belongs to dietary foods, using which you can replace one of the meals or use it in dishes while following a diet. This will make up for the lack of vitamins and reduce weight.

Feijoa is the only plant in the world with more iodine content than seafood. It is in a water-soluble state, so it is well absorbed by the body. Doctors prescribe feijoa fruits for people with thyroid disorders and mental stress. It is also used in the treatment and prevention of diseases such as inflammation of the gastrointestinal tract, gastritis, atherosclerosis, beriberi, hypovitaminosis, pyelonephritis, gout, Graves' disease, and constipation.

The peel of the fetus contains biologically active substances kahetin and leukoanthocin, which are powerful antioxidants that have a preventive effect on cancer.

Vitamin C and aromatic feijoa essential oils are used in the treatment of colds, acute respiratory infections and influenza, as well as an immunomodulator. For treatment, it is better to use fruits with a warm drink in the form of jam.

The use of feijoi in cosmetology

Feijoa cosmetic masks have anti-inflammatory, rejuvenating and nourishing effects. To prepare the mask, mix 1/3 of the chopped feijoa with the yolk, 2 tbsp. spoons of cottage cheese and 1 tbsp. spoon olive oil. Apply the resulting mixture on the face and neck for 20 minutes. After the time has elapsed, wash off the mask with water.

Feijoa in cooking

When preparing feijoa dishes, its flavor combination with other products should be taken into account. So feijoa in salads is in harmony with oily and citrus fruits, with fresh and boiled beets , carrots , apples . For dressing, it is better to use low-fat sour cream or yogurt.

Dangerous properties of feijoa

Ripe feijoa fruits due to the high sugar content are contraindicated for people suffering from

Feijoa: the beneficial properties of this tropical fruit are still little studied by our compatriots. It is known that this plant came to us from America, or rather from the southern continent. Its fruits are rather berries with a sweet and sour taste and smell of pineapple and

Feijoa contains essential oil, which also tastes somewhat like pineapple and strawberries. But only ripe fruits have such a taste to the fullest, when their pulp acquires the consistency of jelly. That's when you can enjoy their real taste and aroma. But, unfortunately, ripe feijoa is not transportable. Therefore, they are sent for export unripe, although experts say that the “artificially” ripened fruit retains all the useful properties.

Where is feijoa grown?

Feijoa is an evergreen woody plant from the genus Akka. It is rather undersized, its maximum height is 4 m. The fruits of this tree have an oval shape and green coloring. Their weight varies between 25 - 50 cm, and outwardly they are very similar to small zucchini. Ripe fruit should be soft to the touch.

The historical homeland of this tree is Brazil. But feijoa is also grown in the countries of Central Asia. In our country, feijoa plantations are located in the Krasnodar Territory. This fruit was first discovered by Europeans in Brazil at the end of the 19th century. The name of this fruit was given by its discoverer, this man ran the Museum of Natural History and his name was Joao da Silva Feijo.

Although this plant is accustomed to "live" in the tropics, it can tolerate quite low temperatures. It even tolerates frosts down to -14 degrees without damage. Therefore, feijoa has spread almost all over the world, in particular, throughout Europe, where it was first brought in 1890. To date, it is quite successfully grown at home.

The plant is beautiful large flowers, which bloom over a long period, and leaves that have a peculiar silvery color. Therefore, until recently, feijoa bushes served as decoration. They were designed to decorate squares and parks. It must be said that feijoa still fulfills this role in some hot countries.

Even before the start of the Second World War, this fruit was brought to the Transcaucasus, where it took root perfectly. It is from there that this fruit comes to the shelves of our stores. Feijoa actively bears fruit in November and December, so it appears on the free market in November.

How is feijoa used in cooking?

Feijoa is used as fresh and added to various dishes. Feijoa berries are a great addition to any dessert or pastry. Jam from these fruits, jam and compote are very common. In order to prolong the shelf life of these fruits, they are ground with sugar. This mixture has the ability to increase immunity. Feijoa flower petals are also eaten. They are very meaty and sweet. Unripe feijoa fruit is hard to the touch and tasteless. Mature flesh is whitish and jelly-like, with a large number of medium-sized seeds.

In the confectionery industry, feijoa is used as a filling for sweets. Feijoa will decorate any fruit salad, sometimes this fruit can serve as a side dish for meat and fish dishes.

When using this berry fresh, it must be cut across and the pulp removed with a spoon. The pulp separates easily from the skin.

Fresh fruits are stored for a little more than 7 days. After the expiration of this period, they fade and lose their taste. Therefore, the fruits of this plant are very often processed, which allows you to save its taste and useful qualities for a longer period.

You can also make juice from feijoa. For this, only ripe, juicy and sweet fruits are suitable. To prepare juice, it is not necessary to remove the skin from the fruit; according to tradition, it is squeezed out with a press. To make nectar, the fruit mass must be diluted with pure spring water or water from mineral springs. To make juice at home, you can use a juicer. Feijoa fruit: The benefits in the juice can be enhanced by adding a little honey to it. Feijoa juice mixed with banana or apple juice is very tasty.

What is feijoa made of?

Feijoa fruit pulp is rich in sucrose. Feijoa fruits are quite acidic, they contain a high content of vitamin C, and its amount increases as the fruits ripen. Feijoa berries are composed of pectin, fiber, as well as a certain amount of protein.

Feijoa is known for one of its important feature: this exotic fruit contains so much iodine that its amount can be compared with seafood. This product accumulates water-soluble iodine compounds, which are very easily absorbed by our body. However, the content of this element is affected by the territory in which this plant was grown. And even fruits from one bush differ in their iodine content.

Feijoa fruits are also rich in amino acids. They also contain big number phenolic compounds, we are talking about catechins, leucoanthocyanins, soluble tannin, etc. These biologically active substances play the role of strong antioxidants. They act as a means of preventing oncology, but it should be noted that most of These substances are contained in the skin of the fetus, so it is recommended not to peel it, but to eat it whole.

The peel of the fruit is as edible as the pulp. However, it is not so pleasant and sweet, it has a tart, astringent taste. Therefore, many people prefer to peel the fruit, and dry it and brew it into tea.

Useful properties of feijoa

Feijoa: beneficial properties for pregnant women are explained precisely by the high content of iodine in these fruits. During pregnancy, a woman's body may be deficient in this element. It is easy to replenish if you regularly eat feijoa. These berries are also useful for people who suffer from thyroid diseases associated with the lack of iodine in the body. Doctors recommend eating feijoa for gastritis, atherosclerosis, hypo - and beriberi, pyelonephritis and gastrointestinal diseases.

In dermatology, feijoa essential oil is widely used as an anti-inflammatory agent. The extract from the feijoa fruit has a powerful antibacterial and antifungal effect. Feijoa fruits contain very few calories, but a lot of fiber and minerals. This plant has high antioxidant properties. The leaves and bark of these trees have antiseptic and disinfectant properties, they are able to heal wounds and ulcers. A decoction of feijoa leaves helps with toothache and bleeding gums.

Feijoa is also indicated for rheumatism. This fruit is used to treat and prevent diseases such as scurvy and malaria. Helps with acne, and can also soothe painful menstruation. Feijoa fruit pulp can reduce high blood pressure and cholesterol levels. Feijoa is used to treat bronchitis, vomiting and diarrhea, especially in children.

The bark extract of this tree protects the heart and improves its functioning. AT traditional medicine Feijoa fruits are used to prepare a remedy for atonic constipation. They are indicated for Graves' disease, gout. Feijoa is not forbidden to eat during diets.

Feijoa contraindications

Despite the many useful properties, there are some contraindications in the use of feijoa:

• fruit is contraindicated for allergies;
• with diabetes;
• with individual intolerance.

Feijoa is an unusual name for our hearing. Inconspicuous-looking feijoa fruits, although they appear on the shelves all the time, have not yet become popular to the extent that they deserve.

What is feijoa, what are the benefits of fruits, where did this plant come from?

What is feijoa?

Feijoa comes from the tropics, a native of South America, but even before the war it was brought to the Transcaucasus, where it took root perfectly. And now, most often, feijoa fruits are on the shelves from there.

The time of its active fruiting falls on November-December, so already in November these still unusual fruits appear on the shelves of the markets. Often, in order to attract buyers, sellers put signs next to the feijoa, where they try to tell what it is. exotic fruit such and "with what it is eaten."

However, people are not too actively buying up subtropical exotics, apparently not trusting self-made advertising too much. In various books and articles it is written that "feijoa fruits are very tasty and fragrant, and their smell resembles a mixture of strawberries, pineapple and something else very pleasant." Have you already tried? Don't be disappointed - in order for this taste to be fully manifested, the fruits must be ripe, and ripe fruits cannot be transported.

There is nothing wrong with that, feijoa ripens perfectly during storage. If you bought hard fruits, wait patiently until they are soft to the touch. Then the feijoa pulp will become like jelly and acquire a real taste and aroma. And the beneficial properties of "artificial" ripening, according to experts, are not lost.

Useful properties of feijoa

Useful properties of feijoa can not be overestimated! First of all, feijoa is the only plant that can be compared with seafood in terms of iodine content. Unique property feijoa fruits grown in vivo, is the presence in them of water-soluble iodine compounds (up to 40 m3 per 100 g of pulp). This they owe to the sea breezes, carrying with them volatile iodine. So only the fruits grown under the real sun by the real sea are of real value.

Both in scientific and folk medicine, feijoa fruits are used for thyroid disease. They are also recommended for hypo- and avitaminosis C, inflammatory diseases. gastrointestinal tract, gastritis, pyelonephritis.

" Ripe feijoa fruits are very tasty and fragrant, and their smell resembles a mixture of strawberries, pineapple and something else very pleasant. Have you tried it yet?"

In addition to thyroid diseases associated with a lack of iodine in the body, fresh, boiled or mashed with sugar, feijoa fruits are very useful for people suffering from atherosclerosis.

When using feijoa fruits, there is a certain contradiction between taste and benefit. The fact is that the peel of the fruit is, in principle, edible and, moreover, very useful, as it contains phenolic compounds such as catechins and leucoanthocyanins, biologically active substances that are strong antioxidants that help prevent cancer. But, having a tart, astringent taste, the peel spoils the taste of the product.

You can do it simply: peel the fruits, dry the peel and brew with tea so that not a single antioxidant is lost. And from peeled fruits you can cook a lot delicious meals: these are salads, meat sauces, various pastries. Feijoa jam or jam is especially tasty. And the easiest way is to pass the feijoa through a meat grinder and cover it with sugar (in the ratio: 0.7-1 kg of sugar per 1 kg of feijoa, and if stored at room temperature, then up to 2 kg of sugar). Such "raw" jam is very useful for boosting immunity.

So, when you see feijoa, buy and try it - you won't regret it!

At the end of October, in November, nondescript green fruits with the unpronounceable name Feijoa began to appear on the shelves of fruit stores in many cities of our country. What it is? Vegetable? Fruit? Berry?

Feijoa fruits do not attract with their appearance, and therefore may remain on the counter without due attention of buyers. And in vain!

After all, they have a completely unusual aroma and taste. And besides, absolutely amazing useful properties.

The tender pulp of this berry - yes, yes, it is a berry - combines the taste and aroma of pineapple, strawberry, kiwi and something else, completely elusive.

The peel of this feijoa berry is quite dense, also edible, has a completely different taste, tart, astringent, with a barely perceptible coniferous tinge.

This fruity evergreen shrub is native to South America. Currently, these plants are widely distributed not only there, but also in the USA, Italy, Spain, Portugal, France, Japan, Australia, North Africa, and India.

This type of plant has taken root very well in the Caucasus, in the Crimea, in Sochi, from where most often the feijoa fruits come to our stores. It must be said that feijoa bushes have gained popularity not only due to the taste and benefits of the fruit, but also due to their decorative properties.

Feijoa in cooking

Feijoa fruits are very tasty fresh. But only ripe. Ripe fruits have pulp cream color, translucent and jelly-like. The pulp of unripe fruits is dense, white color. Unripe fruits have a not very pleasant, often astringent taste.

But when ripe, these fruits do not tolerate transportation very well. Therefore, they are usually transported unripe and they ripen quite successfully in storage. At the same time, according to experts, without losing their useful properties at all.

In cooking, feijoa is used to make jams, preserves, various desserts, muffins, cakes, compotes, sauces for meat, fish, vegetable dishes and even guilt. Feijoa is added to various fruit and vegetable salads. Moreover, feijoa can be used in a peeled form and with a peel, while getting two completely different tastes.

Some do not like the taste of the peel, and they prefer this berry in its peeled form. You can simply cut the fruit in half and take out the pulp with a spoon. Many people eat kiwi this way.

But the fact is that it is in this green peel that contains the main amount of useful substances, including antioxidants, that can prevent the onset of cancer. In such cases, feijoa peel can be dried and used to brew tea, enjoying it and not losing the beneficial properties of this fruit.

I like to eat feijoa with the skin on. And it's not just about its usefulness. The peeled berry is definitely delicious.

But it seems to me that when you cut it into slices and eat it with the peel, the mixture of two such different tastes adds some special piquancy. And in salads, I add feijoa, also in an unpeeled form. I taste so much better.

But I know people who can't stand unpeeled feijoa. In a word, how many people - so many tastes. If you are not yet familiar with this amazing fruit and are just about to enter into a personal relationship with it, I advise you to try it in both forms. And to the question: Feijoa, what is it? to have your own qualified opinion, it is better to try it if possible. Suddenly you like these fruits, you just don't know it yet.

Feijoa can be stored fresh for 1-3 weeks, depending on the degree of ripening and storage conditions. And here is the storage for feijoa - recipe for the winter.

For his long-term storage“raw jam” is prepared: feijoa is crushed with a meat grinder, blender or ordinary grater and mixed with sugar in a ratio of approximately 1: 1, sugar can also be 0.7. You need to store such "raw jam" in the refrigerator.

Useful properties of feijoa

By their own useful properties feijoa fruits are simply unique: they are able to accumulate water-soluble iodine compounds in an amount that surpasses even seafood. There are no other such fruits. Or they are still unknown.

However, it should be noted that the quantitative content of iodine depends on the variety, growing area, and conditions. But the fact remains: in terms of the content of “useful iodine”, feijoa is the leader among fruits.

In addition, these unique berries contain a lot of vitamin C, the amount of which increases with ripening. As well as vitamins PP and group B (B1, B2, B3, B5, B6, B9), minerals and trace elements phosphorus, potassium, sodium, magnesium, calcium, manganese, copper, zinc, iron.

Feijoa also contains fruit acids, pectins. The peel contains powerful antioxidants leukoanthocyanins and catechins, which contribute to the prevention of cancer.

Due to the composition of nutrients, these fruits are recommended for thyroid diseases, weakened immunity, gastrointestinal diseases, gastritis, atherosclerosis, pyelonephritis, colds and even gout, as well as for the prevention of these and other diseases.

Pronounced anti-inflammatory properties and rich composition make it possible to successfully use feijoa fruits in cosmetology for the production of anti-aging creams, masks, lotions, and serums.

Here is this unfamiliar and inconspicuous-looking Feijoa berry. Get to know her better. This friendship will be both pleasant and useful!

If you have additions, remarks, questions — I will be glad to your comments.