Autumn is an amazing season. During the autumn period, we can eat many vegetables and fruits. It is like the last stand to gain vitamins and minerals before the wintertime. Autumn is famous for its nasty weather. During this period of time, people make hot tea with lemon. So do not hesitate and make a cup of tea for yourself to be more prepared for legal sports betting Canada. Test your luck and stay healthy.
Feijoa fruits, although they appear on the shelves every autumn, have not yet become popular among many people.
Feijoa is the fruit of the Acca sellowiana tree. It historically grew in the highlands of southern Brazil, Colombia, Uruguay, and northern Argentina. Now feijoa is also grown in the Caucasus and Transcaucasia, in Central Asia, in the Mediterranean and the Black Sea regions, and in India, the USA, Australia, and New Zealand.
When ripe, feijoa fruits are very tasty and fragrant, and their smell resembles a mixture of strawberries, kiwi, and pineapple. In order for this taste and aroma to be fully manifested, the fruits must be ripe, however, feijoa ripens well during storage.
Healthy For Everyone
Feijoa is the only plant that can be compared with seafood in terms of iodine content. A unique property of naturally grown feijoa fruits is the presence of water-soluble iodine compounds in them. This they owe to the sea breezes, carrying with them volatile iodine. So the true value is the fruits grown under the real sun by the real sea.
Both in scientific and folk medicine, feijoa fruits are used for thyroid disease. They are also recommended for use in hypo- and avitaminosis C, inflammatory diseases of the gastrointestinal tract, gastritis, and pyelonephritis. In addition, fresh, boiled, or mashed with sugar feijoa fruits are very useful for people suffering from atherosclerosis.
Feijoa contains a large amount of vitamin C, sucrose, pectin, and fiber. In terms of their number, feijoa even surpasses other berries.
Feijoa peel is edible in principle and very useful, as it contains phenolic compounds. These biologically active substances are strong antioxidants that help prevent cancer. But, having a tart, astringent taste, the peel spoils the taste of the product. Therefore, if you want to use feijoa with maximum benefit, you can do it simply. Peel the fruits, dry the peel, and brew with tea so that not a single antioxidant is lost. Or rub the feijoa together with the peel through a meat grinder and stir the mixture with sugar. Store in the refrigerator for a week or two.
Peeled feijoa fruits can be used to make compotes, lemonades, salads, meat sauces, pastries, jams, and preserves. The easiest way is to pass the feijoa through a meat grinder and add sugar (0.7-1 kg of sugar per 1 kg of feijoa, and if stored at room temperature, up to 2 kg of sugar). You can use honey instead of sugar. Such a “raw” jam is very useful for boosting immunity.
The time of active fruiting of feijoa falls in November-December. Feijoa appears on the markets at the end of October and lies until the beginning of next year.