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

How to select and prepare feijoa for compote cooking

It is better to buy berries at 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 light translucent in color. A brown tint should alert you - this is a sign of a stale product that has begun to rot. The green berries are soft to the touch and emit a delicate, pleasant aroma.

Before you start cooking, wash the fruits. It is also advisable 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 cook compote. Such dried fruits are sold in special departments of supermarkets 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 needs to be dried in a dark, well-ventilated room, and used later for making compote or flavoring tea.

Feijoa compote recipes

In a saucepan

300 grams of ripe berries are placed whole (without “butts”) in boiling water (2.5 liters) flavored with sugar (150 grams). Brew 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 preparing transparent cubes are described Here.

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. Seeds 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 there is no point in spending time cleaning the insides of the apples.

The slices are placed in the multicooker bowl and filled with water. The liquid level should be 5 centimeters 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.

Compote of dried feijoa peel 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, add dried feijoa peel (100 grams). Boil the compote for 20 minutes, and then leave 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 fair amount of vitamin C to it.

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) whole or in halves into 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. Pour boiling water over the fruits and cover the container with a lid. The lid is first 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 described in detail here.

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

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

Without sterilization with citric acid

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

At the same time, boil about 2.5 liters of water 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. This will allow the compote to retain its fresh taste for a long time.

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 for 24 hours.

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

With pomegranate seeds and rosehip petals

First of all, 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 pomegranate seeds. Before use, the grains should be rinsed with water to get rid of any random film-partitions.

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 screwed on) 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 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. The drink can be stored in the refrigerator for no more than two days.

Winter preparations from feijoa are stored in a cool 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, be sure to pay attention to our recipe live feijoa jam.