Feijoa (preparation for freezing)

Category: Blanks
Feijoa (preparation for freezing)

Ingredients

Fresh feijoa fruit

Cooking method

  • Feijoa was prepared through a meat grinder, and without sugar.
  • Peel, wash, cut the fruit in half so that the fruit can be pushed into the meat grinder.
  • Feijoa (preparation for freezing)
  • Insert the smallest grid into the meat grinder.
  • Skip the fruit and discard it immediately in the storage container in the freezer.
  • Feijoa (preparation for freezing)
  • Close the jars with lids and immediately put them in the freezer for storage.
  • Feijoa oxidizes and darkens very quickly, so you need to quickly pass them through a meat grinder and quickly put them in the freezer.
  • Feijoa (preparation for freezing)
  • Feijoa (preparation for freezing)

The dish is designed for

From 3 kg. fruit turned out 5 jars of 0.5 liters

Time for preparing:

About 30-40 minutes

Cooking program:

handles + meat grinder

Note

It turned out very mentally.
Grains, fruit fractions are very small.
With homemade yogurt, it was very soulful. Sprinkled on top with a little multi-colored powder

Feijoa (preparation for freezing)

Bon appetit, everyone!

Feijoa - what kind of fruit is this?

Feijoa (preparation for freezing)Colored sugar with natural fillers, instant powder "just add water"
(Admin)





FEYHOA - fruits of the eponymous evergreen subtropical tree or shrub 2-5 m high with dense, leathery, elliptical, glossy top leaves and axillary single flowers. Plum-like berries, 4-5 cm long, weighing 20-80 g, with green or yellow-green, smooth or slightly rough skin and dense white-creamy aromatic (with a strong smell of strawberries and pineapple) juicy pulp of a pleasant sweet taste with many small seeds.

Feijoa is home to Brazil and Uruguay. Cultivated in the Mediterranean, India, USA, Argentina, Australia; in the former USSR - in Georgia and Crimea. Fruits contain up to 12.5% ​​sugar, 3.5% organic acids (mainly malic acid), 40 mg% vitamin C, 1.7-4.0 mg iodine. Fresh feijoa is used for making compotes, preserves, jam, jelly, liqueur and flavoring jam when cooking it from other fruits.

Scops owl
Tanya also did it just today. True, I keep it in the refrigerator, now to eat. Part in a small jar, and in a liter, closed with a vacuum lid. Feijoa added a handful of cranberries and frozen cherries, sugar. Delicious combination. I liked it less with currants. I punched it with a blender. But I didn't have to freeze. Doesn't the taste change after defrosting? How much do you keep in the freezer? It would be nice to do it for the winter.Thanks for the idea
Luna Nord
And what cannot be stored simply in the refrigerator? I twisted 2 kilos a couple of weeks ago, I put most of it in the refrigerator, I ran the rest in a micrushka for 6 minutes, it turned out to be a light jam, it has a peculiarity to freeze quickly. Tanyusha, is it already gone ??? 7 I'll go and take a quick look ...
Cvetaal
Last year, for the first time, I decided to freeze mashed feijoa with sugar, before that I kept it in the refrigerator. I really liked the frozen version, the color remained green, the taste is like freshly made, and when stored in the refrigerator, the "jam" darkens over time, and the taste does not change for the better. Now only in freeze

Tatyana,
Admin
Girls, to your health!
Mashed feijoa oxidizes very quickly and changes its color to "dirty", and even when cooking it ... I tried to make jam from pure feijoa and together with various fruits - the color is always disgusting, I don't even want to eat. Therefore, I don't want to spoil it.
Therefore, I put it in the freezer to preserve both color and taste. Today I closed 3 kg. (without sugar) 5 jars of 500 ml turned out. - everything in the freezer
There is about half a glass left to eat, tomorrow I will look at the color and taste, how the mixture will behave

Feijoa (preparation for freezing)Feijoa jam
(Admin)
Feijoa (preparation for freezing)"Five minutes" from feijoa
(Scarecrow)
Feijoa (preparation for freezing)Feijoy jam
(Cook)

eye
Quote: Lucilia
And what cannot be stored simply in the refrigerator?
I always store it, I pack it in half-liter jars, yes, it sometimes turns brown at the end, but not critical. and without sugar I can’t even imagine ... och taste spisfissky)
Admin

Tanyusha, but as for me - the taste without sugar is very good, I like it, not very sour
Elya_lug
Tatyana, teach you how to choose this fruit correctly? We sell all shades of green, wrinkled.
Admin
Elya, there are no rules for choosing So that they are even, not wrinkled, without black spots on the surface. The size doesn't matter if you wipe them afterwards. Small feijoas can be bought at a cheaper price, by agreement.
If crumpled and wrinkled, then it is not the first freshness. But even these can be bought for wiping if there are no stains on them and no damage is visible. And these, too, can be bought cheaper.

Well, and the color should always be dark green, not brown with shades

And faster feijoa needs to be processed at home, cooked - the fruits quickly begin to darken, become stained, and spoil inside
eye
Quote: Admin

Tanyusha, but as for me - the taste without sugar is very good, I like it, not very sour
Tanusch, we probably don't sell so ripe, I make it 1: 1 with sugar, well, a little less is possible
Admin
Quote: ok

Tanusch, we probably don't sell so ripe, I make it 1: 1 with sugar, well, a little less is possible

No, Tan - I can't stand everything too sweet, with sugar
Elya_lug
Tatyana, thanks, I will carefully watch.
Luna Nord
Quote: Elya_lug
We sell all shades of green, wrinkled.
Elya, yesterday they showed on TV how to choose. The main thing is that the inside is not brown, you can't eat this anymore. If the middle of the feijoa is dense, white-green, then it is still green, if the middle is transparent, then that’s it! Mature!
Admin

The market will not be able to cut feijoa for quality control
I choose - I have already written above how and what to look for. The spots may be dark, the main thing is that they are not deep until the very middle of the fruit. My feijoa lay on the balcony for a couple of days, and spots also began to appear (seen in the photo above), I cut them when cleaning, they are all superficial only. Therefore, I cut off the large spots a little so that the pulp looked beautiful, and did not even touch the small ones.
The pulp is of high quality inside

Feijoa (preparation for freezing)
Crochet
Quote: Admin
I tried to make jam from pure feijoa and together with various fruits - always the color is disgusting

I have been harvesting for many years raw feijoa jam with cranberries :

1 kg. feijoa
0.5 kg. cranberries
700 g - 1 kg. sugar (sweetness to taste)

Beat everything with a blender.
Arrange in jars and refrigerate. All.
The jam will thicken slightly in the refrigerator.



Color and taste !!!
Elya_lug
Lucilia, thanks, I will look for a good one.
Admin
Quote: Krosh

I have been harvesting for many years raw feijoa jam with cranberries :

Inna, to your health!

I also tried many options feijoa in combination with different berries-fruits - all options are good and tasty. But, the taste of feijoa, as a rule, is clogged with the taste of other fruits, and it is not clear at all "what we eat"

But, basically, the mix is ​​done in order to hide the natural oxidative color of feijoa, very unpresentable

But in fact, the pure taste of feijoa is very good in itself, delicate pleasant sour, with a pleasant smell, I like it even without sugar - and I really want to preserve this pure taste, color and smell

Of course, after defrosting the jars of feijoa, the puree will also start to change color to dirty. And then, 500 ml. The mashed potatoes will be quickly eaten, they will not have time to change the color.But, it will be in parts, as I defrost the jars - and the bulk of the mashed potatoes will be well preserved for a long time, as long as it takes time. Unlike ordinary storage in the refrigerator.
Admin
The puree stood for the whole night: a jar in the freezer - a half-eaten glass in the refrigerator

Feijoa (preparation for freezing)

Feijoa (preparation for freezing)

Feel the difference, called Oxidation is very strong
Of course, I'm in favor of keeping feijoa pasta in the freezer.
Tiziana
Girls, where have I been before? So much useful information.This fall, a friend gave a lot of these berries, they grow in his garden. I was looking for how best to keep them for the winter. I searched the entire Internet, but did not get to this forum.
Now I will wait for the next autumn already prepared. thanks for the information

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers