Standard products for making compote are apples, pears, cherries, cherries, and strawberries. Preparations made from exotic fruits are becoming increasingly popular. Preparing feijoa compote for the winter is an excellent solution, since the fruit has an unusual taste and a lot of useful substances.
Feijoa is rich in ascorbic acid, vitamins, magnesium, calcium, potassium, copper, manganese.The main advantage of the fruit is its high concentration of iodine, which strengthens the immune system, improves the functioning of the cardiovascular system, and stabilizes the functioning of the gastrointestinal tract.
Features of preparing feijoa compote for the winter
Feijoa is consumed fresh or canned. Often jam, jam, juice, compote, and liqueur are prepared from it. When buying berries, it is better to give preference to the market, where you can ask to try or look at the freshness of the fruit. Fresh and dried fruits are suitable for making compote. Additional ingredients for the fruit are:
- pears;
- apples;
- tangerines;
- pomegranate;
- rose petals;
- ginger;
- orange;
- lemon.
Fruits should be ripe, soft and juicy. Unripe specimens are left to ripen in the sun for 3-4 days. High-quality feijoa has transparent flesh; specimens with brown insides are spoiled and are immediately discarded. The smell of the fruit is similar to a mixture of strawberries with kiwi and pineapple.
Preparing food and utensils
All fruits are thoroughly washed and blanched in boiling water. The peel does not need to be removed, just cut off the tails. Dried feijoa is often added to the compote; it boils well and gives a pleasant aroma.
If desired, the fruit is peeled, which is dried and used to re-prepare compote.
Before you start canning, you should select and prepare containers for storage. Containers must be intact, without cracks, chips, or damage. They are washed in a soapy solution, rinsed thoroughly and sterilized along with the lids.
Best Recipes
Thanks to its rich composition, feijoa prevents colds, strengthens the body during the cold season, and prevents vitamin deficiency and anemia.The compote is drunk immediately after cooking or stored for the winter. Below you will find the most current recipes for preparing the drink.
With quince fruits
Preparing exotic compote is impossible without:
- 350-400 g feijoa;
- 350-400 g quince;
- 350 g sugar.
Step-by-step cooking:
- The fruits are washed, the stems are removed, and cut into pieces. Cut fruits are placed in sterilized containers.
- Boil water in a saucepan, pour it into a jar, and leave for two hours.
- Next, the water is poured into the pan again, mixed with sugar, brought to a boil, and poured into a container.
Cover the workpiece with a lid, seal it hermetically with a preservation key, wait until it cools down and place it in a permanent storage place..
With cranberries
Cranberries and feijoas bear fruit at the same time, which makes it possible to combine these two products. The fruit and berry mix has a delicate aroma, tartness and sourness.
Components:
- 200 g feijoa;
- 100-150 g cranberries;
- 1 pinch of citric acid;
- 300 g granulated sugar;
- 2-2.5 liters of water.
Cooking technology:
- After washing, the fruits are dried and the stalks are removed. Pour the cranberries with cold water and leave for 1-1.5 hours. This is necessary for sorting berries - dried specimens will float to the top.
- The bottom of the sterilized bottle is covered with fruits, sugar, and citric acid.
- Boil water in a saucepan, pour it into containers, cover with lids, roll up, and shake to dissolve the sugar.
The jars should be turned upside down, wrapped in a blanket and left for 2 days.
With apples
It is better to give preference to red-sided ripe apples; they will make the drink fresher and more colorful.
Required Products:
- 250 g feijoa;
- 300 g apples;
- 2 cups sugar;
- a pinch of citric acid;
- 2-2.5 liters of water.
How to cook:
- the fruits are washed, the stem and seed box are removed from the apples, cut into pieces;
- Boil water in a saucepan, blanch the fruits in it, remove them, and place them in a sterilized container;
- The syrup is mixed with sugar and citric acid and poured over the berries.
The workpiece is rolled up and sent to cool.
With tangerine
Citrus fruits always lift your spirits, especially in the cold winter season. This exotic compote will appeal to every household member.
What you will need:
- 3 tangerines;
- 500 g feijoa;
- 2.5-3 liters of water;
- 0.5 tsp. citric acid;
- 2 tbsp. granulated sugar.
Cooking method:
- Tangerines are peeled, green fruits are washed and cut into halves. Both components are mixed with granulated sugar.
- Boil water with citric acid in a saucepan for half an hour.
- The contents of the bottles are filled with the prepared solution.
The container is hermetically sealed, turned over, covered with a warm blanket, and left for several days.
With pomegranate
Pomegranate will give the preparation an unusual, tart-sweet taste and delicate aroma.
What you will need:
- 2 cups sugar;
- 2.5-3 liters of water;
- 1.5-2 cups peeled pomegranate;
- 300 g feijoa.
How to cook:
- The berries are washed and poured with boiling water. After cooling, the contents of the bowl are transferred to a sterilized container and mixed with pomegranate seeds.
- Boiling water is poured into the jar and left for 5-10 minutes to release the juice.
- The mixture is poured into a saucepan, mixed with sugar, and boiled.
Hot syrup is poured over the fruit, rolled up, and left to cool.
With oregano
Fans of spicy notes will like this variation of compote. To prepare you will need:
- 300 g feijoa;
- 2 cups granulated sugar;
- 2.5 liters of water;
- 1-1.5 tbsp. l. oregano.
Cooking method:
- the fruits are washed, blanched in boiling water with sugar, removed, and transferred to a sterilized container;
- spices are infused in one glass of boiling syrup for half an hour;
- Boil the remaining water, boil for 5-10 minutes, put the berries in the pan.
Place fruit in a sterilized bottle, fill it with syrup and herbal infusion, and seal it.
With lemon juice
Required products:
- 0.5 kg feijoa;
- 1-2 lemons;
- 0.5 kg sugar;
- 2 liters of water.
How to do:
- wash the lemon, blanch it, cut it in half, remove the seeds, squeeze out the juice, wash the feijoa, remove the tails;
- the fruits are transferred to a jar, covered with sugar, and poured with lemon juice;
- Having boiled water, pour it into a saucepan, leave for 5 minutes, pour it back, boil it and finally pour it into the container.
The compote is poured into a decanter or rolled up for the winter. For more flavor, you can add peppermint or lemon balm leaves to the drink..
With rosehip petals
What do you need:
- 300 g feijoa;
- 100 g rosehip petals;
- 2 cups granulated sugar;
- 2 liters of water.
Cooking method:
- all components are washed and placed in a sterilized bottle;
- pour boiling water, cover with a lid;
- After infusion, the liquid is poured into a saucepan, boiled, and mixed with sugar.
The contents of the container are poured with boiling syrup and tightly rolled up with lids.
Without sterilization with citric acid
After sterilizing the container, feijoa, sugar are placed in it, and boiling water is poured into it. After infusion, the liquid is poured into a saucepan and boiled along with the fruit. After removing the container from the stove, add citric acid, stir, and pour into the container. The workpiece is rolled up and sent to a storage location.
Sugarless
For fans of diet food and drinks, a sugar-free option is recommended.The taste will not deteriorate, it will even become brighter. Sugar-free compote is prepared similarly to the above recipes.
Further storage
To consume compote fresh, it is poured into a bottle and placed in the refrigerator. In such conditions it is stored for no more than 2-3 days. For long-term storage, the drink is sterilized in a metal basin, and then rolled up with plastic lids. The workpiece is stored in a dark, cool room such as a cellar or basement for 7 months.
