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

The green feijoa berry is native to South America. But she began to win the hearts of our housewives too. Compote, cooked from the fruits of an evergreen shrub, will definitely not leave indifferent the one who once tried it. The taste of feijoa is unusual, reminiscent of an pineapple-strawberry mix with hints of sour kiwi. We will tell you how to make a great drink from exotic fruits in this article.

It is better to buy berries in the market. It is advisable to first ask the seller to cut one of the fruits into halves. The inside of the feijoa should be a light translucent color. A brown tint should alert - this is a sign of a stale product that has begun to rot. To the touch, green berries are soft and emit a delicate pleasant aroma.

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

Dried feijoa can also be used to make compote. Such dried fruits are sold in special departments of supermarkets or in the market. The drink can also be brewed from the peel, which remained after peeling the berries. Therefore, throwing out the skin is not worth it. It must be dried in a dark, well-ventilated area, and used later for making compote or flavoring tea.

Feijoa compote recipes

in a saucepan

300 grams of ripe berries are laid whole (without "butts") in boiling water (2.5 liters), flavored with sugar (150 grams). The drink is brewed under the lid for half an hour after boiling. Then the bowl is removed from the fire, 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 preparing transparent cubes are described.

In a slow cooker with apples

Feijoa (300 grams) and (apples 250 grams) are washed and dried on a towel. Berries are cut into halves, and apples into 6-8 parts. Bones from fruits are removed only if the boiled fruits are planned to be eaten. If the compote is supposed to be filtered in the future, then spending time cleaning the insides of apples does not make sense.

The cut is placed in a multicooker bowl and filled with water. The liquid level should be 5 centimeters below the edge of the bowl. 250 grams of sugar are added to the five-liter cooking container. The lid of the device is closed, and the multicooker is set 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 "Keep the temperature" mode is turned off.

Dried feijoa peel compote with lemon juice

Dried feijoa skin is an excellent 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, lay the dried peel of feijoa (100 grams). Compote is boiled for 20 minutes, and then insisted under the lid 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 fair amount of vitamin C to it.

Feijoa winter harvest

Sterilization option

Banks are washed with soda and sterilized. The rules for sterilizing containers for conservation are described in.

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

The blank with compote is placed in a saucepan with water, and sterilized over medium heat for 25 minutes. Instructions for sterilizing blanks are described in detail.

Only after sterilization cans are twisted. Never sterilize tightly closed containers! The workpiece is turned upside down and insulated with a blanket for a day. If the twist was made with modern screw caps, then it is not necessary to turn the compote.

Watch the video recipe of an exotic berry preparation from chef Rustam Tangirov

Without sterilization with citric acid

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

At the same time, water is boiled in a saucepan, approximately 2.5 liters. Berries are poured with boiling water, excess water is poured out. Banks are covered with clean lids on top. Feijoa should be steamed in a jar for about 15 minutes. Then the infusion is poured back into the pan, leaving the rotten fruits in the jar.

In the drained water, put 2 cups of sugar and a quarter teaspoon of citric acid. It will allow the compote to retain a fresh taste for a long time.

After the syrup boils for 2-3 minutes, it is poured into a jar of feijoa. The workpiece is immediately twisted, and covered with a warm cloth for 24 hours.

Feijoa compote with oregano presents to your attention the channel "YUM-YUM Vkusnyashki"

With pomegranate seeds and rosehip petals

Banks are ready first. They are washed and sterilized. In clean dry containers I put 250-300 grams of feijoa berries and 1.5 cups of peeled pomegranate seeds. Grains should be rinsed with water before use to get rid of accidentally caught partition films.

Rosehip petals are taken fresh. If you focus on a three-liter jar, then you need about 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 twisted) for 15 minutes. The infusion is drained and combined with two glasses of sugar. The syrup is boiled over a fire for 5-7 minutes, and then the jars are refilled with it.

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

How to store feijoa compote

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

Winter feijoa harvesting is stored in a cool place with the rest of the preservation. The shelf life of 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.

In our country, the useful feijoa fruit is not very common, but in vain, because it includes a huge amount of vitamins: ascorbic acid, B vitamins, vitamin PP. Able to compensate for the deficiency of trace elements: magnesium, calcium, potassium, copper, manganese and many others. Its main value is in the high content of iodine, which is so necessary for the body. Feijoa strengthens the immune system, fights colds, flu, is recommended for thyroid diseases. In addition, the fruits purify the blood, normalize the work of the heart and regulate the functioning of the intestines. They must be used for atherosclerosis, beriberi, anemia.

The fruit is useful fresh or cooked. It is often boiled, jams and compotes are prepared. Tasty preparations will appeal to both adults and children, and how pleasant it is to enjoy sweet and fragrant feijoa compote in winter. For him, you should buy ripe and juicy fruits, it is easy to choose them - they are fragrant and soft to the touch. If you bought unripe ones, then don't worry, leave them in a ventilated area for a few days. The pulp of the fruit should be transparent, otherwise it indicates immaturity. Brown color - a signal of a spoiled product.

The taste of the fruit is very unusual and resembles a mix of pineapple and strawberries with a touch of kiwi. Feijoa goes well with many fruits: apples, pears, oranges, lemons. Rose petals, pomegranate seeds and even ginger are added to compotes with feijoa. There are many nuances when preparing drinks for the winter: for some recipes, the berries are poured with boiling water, for others they are put in cool water, left for several hours, a day or more, and feijoa compote is made in a slow cooker. An ideal place to store blanks will be a dark and cool room, a cellar is better. Before preparing compote, prepare the jars in which it will be stored in advance. They need to be washed and sterilized. You can do this in the oven: put the containers on the stove and turn it on for fifteen minutes, setting the temperature to no higher than 100 degrees. Citric acid, when added, will help maintain a fresh taste throughout the winter. If you don't know what to cook, then we recommend the feijoa compote recipe, you will see below. There are many options for compotes based on feijoa, here are the simplest and most delicious of them.

The compote recipe is easy to prepare, for which you will need the fruit itself, sugar and clean water. It's so nice to open a jar of fragrant drink in winter. It will energize you for the whole day, quench your thirst. It will replace sweet carbonated drinks for children, because it tastes vaguely reminiscent of strawberries. A simpler recipe has yet to be invented.

Required Ingredients:

• Two liters of water;
• Feijoa - 500 grams;
• Citric acid - half a teaspoon;
• Sugar - 160 grams.

What to cook with feijoa:

1. Thoroughly wash the fruits under running water, pour over with boiling water and cut off the excess.
2. Lay the berries tightly to the very top in pre-prepared containers.
3. Put water on the stove, add sugar and citric acid.
4. After the liquid boils, fill it with jars of fruit to the very top and leave to infuse for a day.
5. Then pour the liquid into a saucepan and boil for thirty minutes, pour jars with berries over it again.
6. Roll up the jars and put them to cool in a dark and cool place for several hours, and then put them away for storage.

Traditional feijoa compote recipe for the winter

There is another version of the classic compote from this exotic fruit. It will be a little more difficult to prepare, but very tasty and healthy. You can diversify it at your discretion and add seasonal fruits, such as apples, pears or citrus fruits: oranges, lemons. Add more or less sugar to your liking.

Required Ingredients:

• Feijoa - half a kilogram;
• Sugar - 150 grams.

How to cook feijoa compote:

1. Rinse ripe fruits, pour over with boiling water and cut evenly.
2. Put the berries in a saucepan, pour sugar and pour water.
3. As soon as the compote boils, cook over low heat for half an hour.
4. Pour compote into prepared containers and roll up.

For several days, containers with compote should be stored at room temperature, wrapped in a warm blanket or blanket. After clean in a dark and cool place for storage.

Compote of their apples and feijoa

To increase the benefits of feijoa compote, various ingredients are added to it. A drink with the addition of apples is no more complicated than previous recipes, but it will saturate the body with iodine, iron and vitamin C, which is especially important in cold weather. Compote is recommended for beriberi and inflammation of the gastrointestinal tract. The sweetness can be adjusted as desired.

Required Ingredients:

• Water - two and a half liters;
• Apples - two fruits;
• Sugar - one glass (you can vary according to your taste);
• Feijoa - ten pieces.
• Citric acid - half a teaspoon.

Cooking steps:

1. Rinse the feijoa and apples.
2. Cut out the center of the apples and cut into thin slices.
3. Feijoa cut from the roots and cut into two halves.
4. Put the blanks in a saucepan, add citric acid and sugar, pour everything with water.
5. After boiling the mixture, cook for ten minutes over low heat if you are going to use the compote immediately after cooling. When harvesting for the winter, the cooking time is half an hour.
6. Pour the compote into pre-prepared jars and roll up. Set upside down and cover until completely cool.

Unusual feijoa compote with rose and pomegranate

You can enjoy an exquisite and fragrant drink in winter with the help of an unusual recipe for feijoa compote with rose and pomegranate. In cold weather, it will strengthen the immune system and increase the body's defenses. And to cook it is not so difficult as it might seem at first glance. If you can't find dried rose petals, then replace them with rose hips, which are sold in all supermarkets.

Required Ingredients:

• Water - two and a half liters;
• Feijoa - 300 grams;
• Dried rose petals (can be replaced with wild rose) - 15 grams;
• One and a half cups of ripe pomegranate seeds;
• Sugar - two glasses.

Feijoa recipes for the winter:

1. Rinse the feijoa fruit thoroughly and pour over with boiling water.
2. Arrange feijoa and pomegranate seeds in pre-prepared containers. Set the dried petals aside for now.
3. Boil water in a saucepan.
4. After boiling, pour the liquid into jars.
5. After five minutes, pour the water back into the pan and add the sugar.
6. Cook for another five minutes after boiling.
7. Pour boiling liquid over fruit and add rose petals or wild rose.
8. Roll up the jars, turn the lid down and leave at room temperature until cool, then put away for storage.

Feijoa vitamin compote for the winter

This drink consists of one main ingredient - feijoa, but its preparation is different from those proposed above. The main point is the addition of only the pulp of the fruit and straining, which saves you from catching berries, and the volume of the original product is larger. Kids will love this drink for sure. Taste pleasure and immunity increase will be provided to you.

Required Ingredients:

• Half a kilogram of feijoa fruits;
• Sugar - 400 grams;
• Water - two liters;
• Half a teaspoon of citric acid.

Step-by-step process of making compote:

1. Rinse the fruit, pour over boiling water and peel.
2. Put water on fire.
3. After boiling, add fruit pulp, citric acid and sugar.
4. Bring to a boil and turn off the heat.
5. Leave the compote for half an hour, and then strain.
6. Pour the resulting sweet drink into sterilized jars and cork.
7. After the drink has completely cooled down, put it away for storage.

Useful compote of feijoa, sea buckthorn and apples

Feijoa compote for the winter with the addition of sea buckthorn berries and apples has an interesting taste. It will cheer you up even in the most severe winter, and apples will set off two bright berries in the drink. In addition to the benefits of feijoa, sea buckthorn has a positive effect on the human nervous system, relieves stress, and helps the child's body cope with colds faster. If you wish, you can not add sugar, so the compote will turn out even more useful.

Feijoa compote for the winter recipe:

• Feijoa - one kilogram;
• Sea buckthorn - three hundred grams;
• Apples - one and a half kilograms;
• Water - five liters;
• Sugar - two glasses (you can not add it at all).
• Citric acid - one second of a teaspoon (used when harvesting for the winter).

How to make feijoa compote:

1. Rinse sea buckthorn, apples and feijoa well under running water.
2. Cut the center of the apples and cut into thin slices.
3. Cut off the ends of feijoa, you can act as you wish: leave the fruit whole, cut into two halves, or take out only the pulp.
4. Put sea buckthorn and prepared fruits in a saucepan and cover with water.
5. Put on a small fire.
6. As soon as the water boils, add sugar and boil for ten minutes.
7. Pour in citric acid.
8. Leave the sweet drink to infuse for two hours.
9. Pour compote into jars and roll up.
10. Set aside to cool completely at room temperature, and then store in a cool place.

As you can see, all the proposed recipes are very easy to use. You can change the proportions, add your own ingredients. For example, replace apples with pears or combine them together. Do not use sugar when cooking, or, on the contrary, those with a sweet tooth can add more of it. Compotes are prepared quickly, and the benefits they bring in winter are invaluable. In the cold season, the drink will boost immunity, restore strength and energize and, of course, adults and children will like it with its unique taste and aroma.

Thrifty housewives also love to cook for the winter, the taste of which is familiar to everyone since childhood.

Feijoa compote retains all the beneficial substances that are contained in the fruit. In winter, the drink helps with beriberi, colds and anemia. We offer the best feijoa compote recipes for the winter.

Basic Recipe

Compote has a pleasant aroma and contains a large amount of vitamins. The drink brings invaluable benefits to people with heart disease.

Ingredients:

• sugar - 320 g;
• feijoa - 550 g;
• citric acid - 1/3 teaspoon;
• water - 2650 ml.

Cooking:

1. Put sterilized jars.
2. Pour sugar into water. Boil and boil for 3 minutes. Place washed berries. For cooking, use soft fruits that do not have damage. Boil and boil for 6 minutes.
3. Pour in citric acid. Mix. Transfer fruit to jars. Pour in the syrup. Cover with lids and roll up.

With the addition of apples

A drink made from feijoa and apples will help strengthen the body, get rid of fatigue and stress.

It is important to know! Do not peel the feijoa! It contains more nutrients than fruits.

Ingredients:

• water - 420 ml;
• sugar - 210 g;
• lemon - 2 cups;
• sweet apples - 2 pcs.;
• feijoa - 550 g.

Cooking:

1. Cut off the edges of washed feijoa fruits. Trim off the dark spots on the peel. Place in water.
2. Cut apples. Remove seeds. Place in a saucepan. Boil. Set fire to minimum. Pour in sugar. Stir. Cook for 25 minutes. Throw in lemon slices.
3. Transfer fruit to jars. Pour syrup into containers and roll up.

How to cook with sea buckthorn

Compote has an unforgettable taste and pleasant aroma. Feijoa will saturate the body with iodine, apples with iron, and sea buckthorn with many useful substances. Compote will help increase immunity in the winter.

Ingredients:

• feijoa - 950 g;
• apple - 950 g;
• water - 4800 ml;
• sugar - 320 g;
• sea ​​buckthorn - 320 g.

Cooking:

1. Cut apples. Remove seeds. Cut off the edges of the feijoa and cut in half. Sort out sea buckthorn. Do not use damaged or spoiled berries.
2. Feijoa pour water. Boil. Pour in sugar. Add apple slices. Boil 5 minutes. Place sea buckthorn. Boil 12 minutes. Pour in citric acid. Mix.
3. Pour into prepared jars. Roll up.

Feijoa and pomegranate compote

The easiest way is to cook compote in a saucepan. Carefully remove the peel and inner film from pomegranate seeds, as even small pieces can spoil the compote with their bitterness.

Ingredients:

• feijoa - 220 g;
• water - 750 ml;
• quince - 60 g;
• sugar - 210 g;
• pomegranate - 60 g of grains.

Cooking:

1. Cut the edges off the berries. Trim the dark spots on the surface of the fruit. Cut quince. Slices need a medium size. Separate the grains. Place in a saucepan. To fill with water.
2. Boil. Pour in sugar. Boil 7 minutes.
3. Pour into prepared containers and roll up.

Healthy drink with quince

It is good for health to eat fresh feijoa, but the fruit season is short. Therefore, we recommend cooking a healthy compote that will delight you with its taste all year round.

Ingredients:

• feijoa - 750 g;
• sugar - 750 g;
• Japanese quince - 750 g.

Cooking:

1. To boil water. Cut quince into large pieces. Trim the edges off the feijoa. Cut into slices.
2. Pour into sterilized jars. Pour in boiling water. Insist 2 hours.
3. Drain liquid into saucepan. Pour in sugar. Cook until the crystals are completely dissolved. Pour syrup over fruits. Roll up.

For the winter without sterilization

Use twist jars. Sterilize containers and lids before placing fruit.

Ingredients:

• sugar - 260 g;
• feijoa - 310 g;
• water - 600 ml.

Cooking:

1. Trim the edges off the fruit. Trim the dark spots on the skin. Cut. Divide into prepared jars.
2. To boil water. Pour the fruit. Screw on the covers. Turn the jars over and cover with a blanket. Leave for 4 hours.

Feijoa compote with tangerines

Create a festive atmosphere with the rich scent of fruits. Tangerines will help make the taste of the main component of the drink brighter and juicier.

Ingredients:

• sugar - 2.5 cups;
• feijoa - 450 g;
• citric acid - 0.5 tsp;
• water - 2500 ml;
• tangerines - 3 pcs.

Cooking:

1. For compote, do not use overripe and green feijoa fruits. Trim the ends on both sides. Remove the skin from the tangerines and divide into slices.
2. Place a berry in the water. Boil 5 minutes. Add tangerine slices. Pour in the sugar. Cook until crystals dissolve. Sprinkle lemon. Mix and pour into jars. Roll up.
3. Turn the container over. Cover with a thick blanket. Leave in this position for two days.

Recipe with lemon

Indulge yourself on winter evenings with a surprisingly fragrant drink that will help strengthen the body, give vigor and strength.

Ingredients:

• water - 2300 ml;
• sugar - 210 g;
• lemon - 1 pc.;
• feijoa - 550 g.

Cooking:

1. To boil water. Add sugar and boil for 4 minutes.
2. Slice the lemon. Rinse the feijoa. Cut off the "butt" and browning on the peel.
3. Place in feijoa syrup. Boil 7 minutes. Add lemon. Cook for 2 minutes.
4. Transfer tightly into feijoa containers. Pour in syrup. Lay the lemon slices on top. Screw on the covers.
5. Flip banks. Cover with a blanket and leave in this position for a day. Compote can be stored for 2 years.

With tea rose petals

To give the drink a special taste, choose varieties of tea roses in bright colors. Before use, it is recommended to insist the drink for two months.

Ingredients:

• feijoa - 330 g;
• water - 3100 ml;
• dried petals of tea roses - 17 g;
• sugar - 2 cups;
• ripe pomegranate seeds - 1.5 cups.

Cooking:

1. It is recommended to wash feijoa with boiling water. Put in banks. Add pomegranate seeds.
2. To boil water. Pour into banks. After 3 minutes, pour the liquid into a saucepan. Boil. Add sugar and boil for 5 minutes.
3. Pour syrup over fruit. Lay out the petals. Screw on the covers. Turn containers over. Cover with a blanket. Leave for 2 days. With health benefits, the drink can be consumed within 4 months.

Feijoa has long ceased to be an exotic berry. Brazil is considered its homeland. Now it grows in a hot climate, feijoa has taken root in southern Russia and the Caucasus. Appearing in the assortment of market dishes and store products, it has taken its place in our diet, thanks to its amazing taste.

Feijoa resembles a combination of kiwi and pineapple. The aftertaste is similar to strawberry taste. From the berry you can make very tasty drinks. Feijoa compote is easy to make, but it will please those who are bored with drinks made from strawberries, cherries and apples. You can also make feijoa compote for the winter - it will bring a summer mood to the cold season.

But being carried away by a delicious drink, one 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 specifics of the berry. Otherwise, the drink is safe and will be appropriate on the table in both winter and summer.

The total cooking time is 30 minutes.

Feijoa compote for every day

You can increase the benefits of feijoa compote by replacing sugar with honey - the result is a vitamin drink with a light honey aroma.

Ingredients for 3 liters of water:

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

Cooking:

1. Wash the feijoa. Trim off the ends and cut the fruit in half.
2. Boil water in a saucepan. Add berries and honey to it.
3. Squeeze the juice from half a lemon into the water.
4. Boil for 15-20 minutes.

Feijoa compote for the winter

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

Ingredients:

• feijoa;
• sugar;
• lemon acid;
• water.

Cooking:

1. Rinse the berries, cut off the ends.
2. Prepare jars - sterilize them.
3. Arrange the fruits in jars.
4. Boil water. Fill jars to the brim. Leave until completely cool.
5. Drain the water from the jars back into the pot. Add sugar. It must be put at the rate of 100 gr. per 100 ml of liquid.
6. After boiling, pour in citric acid: a quarter teaspoon per liter.
7. Boil 20 minutes. Pour syrup over berries in jars. Screw on the covers.

Compote with mandarin and feijoa

An unobtrusive citrus shade 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.

Cooking:

1. Peel the tangerines.
2. Boil water and add feijoa, citrus, sugar and oregano.
3. Boil for 10-15 minutes.

Compote with pomegranate and feijoa

Pomegranate adds sourness and goes well with green berries. The main thing is to thoroughly clean the grains so that the peel 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 pomegranate;
• 200 gr. Sahara.

Cooking:

1. Rinse the feijoa, remove the tips, cut in half.
2. Boil water. Dip berries, pomegranate seeds into it, add sugar.
3. Boil for 10-15 minutes.

Feijoa contains a whole supply of iodine and a huge amount of different vitamins and minerals. Therefore, a drink from this berry is not only tasty, but also healthy.