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Feijoa (akka, akka sellova, akka feijoa, feijoa, pineapple grass). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Feijoa (akka, acca sellova, acca feijoa, feijoa, pineapple grass), Acca sellowiana. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Acca (formerly Feijoa)

Family: Myrtle (Myrtaceae)

Origin: South America (Brazil, Uruguay, Argentina)

Area: Warm temperate zones around the world.

Chemical composition: Feijoa fruits contain vitamins (A, C), folic acid, calcium, iron, magnesium, phosphorus and potassium, as well as anthocyanins, flavonoids and polyphenols.

Economic value: Feijoa is grown as an ornamental plant and for the production of tasty and healthy fruits. Feijoa fruits are consumed fresh, and are also used for the production of juices, preserves, jams, compotes and other confectionery products. In addition, feijoa leaf extracts are used in cosmetology and medicine due to their antioxidant and anti-inflammatory properties.

Legends, myths, symbolism: Feijoa comes from South America, where it was considered a sacred plant. It was believed that feijoa has magical properties and can bring good luck and prosperity. In symbolism, feijoa is associated with purity and spiritual enlightenment. It is believed that the fruit helps to cleanse the mind and body of negative energies and harmonize the mind and soul.

Feijoa (akka, acca sellova, acca feijoa, feijoa, pineapple grass), Acca sellowiana. Description, illustrations of the plant

Feijoa, Feijoa sellowiana Berg. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Evergreen sprawling shrub 2-3 m high. The leaves are small, oval, dark green, shiny above, dull below. The flowers are large, pink, solitary or collected in an inflorescence shield. The fruit is a multi-seeded fleshy berry, round or oval, green; the core is translucent, with small seeds, surrounded by white pulp. Blooms in May-June.

The homeland of the plant is South America (Brazil, Uruguay), where it is found in tropical forests in the form of undergrowth. As a fruit crop, feijoa was first cultivated in France around 1850, later large feijoa plantations were established in Italy, Portugal, Spain and the North of America.

Feijoa are propagated by seeds and vegetatively (by layering). The plant does not require special care. Bushes begin to bear fruit three to four years after planting. The fruits ripen in October, sometimes in December. They are harvested selectively as they mature. Under normal conditions, fruits can be stored for 15-20 days, and in refrigerators - 1-2 months.

Ripe feijoa fruits contain a lot of sugars, vitamins C and P, organic acids (malic acid predominates). In terms of the content of sugars and acids, feijoa approaches tangerines and oranges, and in terms of the amount of vitamin C it surpasses the fruits of pears and some varieties of apple trees. There are many pectin substances in feijoa fruits; contains an essential oil, which includes more than 90 different substances.

The combination of essential oil, amino acids, pectins and vitamins determines the anti-inflammatory and tonic effect of feijoa on the body. The fruits are useful in diseases of the cardiovascular system, gastrointestinal tract, atherosclerosis, pyelonephritis. The essential oil obtained from the fruit is used to treat skin diseases.

Feijoa fruits are a very useful dietary product. They are consumed fresh (they taste like strawberries combined with pineapple), as well as processed. They make jam, marmalade, jam, jelly, juice, compote, and various drinks.

Thanks to its shiny silvery leaves and unusually beautiful bright flowers, feijoa is often used for decorative purposes.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Feijoa, Feijoa sellowiana. Methods of application, origin of the plant, range, botanical description, cultivation

Genus Feijoa Berg, family Myrtle (Myrtaceae) consists of 3 Brazilian species. Only the species Feijoa sellowiana Berg is cultivated, domesticated in Europe at the end of the XNUMXth century.

Feijoa is native to Uruguay, southern Brazil, northern Argentina and partly Paraguay. The climate of its natural range is typically subtropical, humid. Cultivated in a number of subtropical countries, including in the subtropics (Abkhazia, Adzharia, Western Georgia, Azerbaijan).

Fruits contain 81% water, 5,2-10,6% sugars (with a predominance of sucrose and glucose), 1,5-3,6% malic acid; 22,7-46,0 mg/100 g of vitamin C, vitamin P; pectin - 1,34%. A unique feature of feijoa berries is the presence of water-soluble iodine compounds (40 mg/100 g of pulp) in them. In this respect, they cannot be compared with any other fruits, their medicinal value can be significant. Undoubtedly, sea breezes, carrying with them volatile iodine adsorbed by feijoa fruits, have a great influence on the accumulation of iodine.

The fruits are extremely valuable fresh, exceptionally fragrant. But even in processed form - compotes, jams, jams - they are not inferior to strawberry and quince jams and compotes. An essential oil was obtained from feijoa fruits, it is light yellow, transparent, with a strong specific smell of feijoa fruits.

Feijoa is an evergreen fruit subtropical shrub 2-3 m high. The plant got its unusual name from the name of the Brazilian naturalist Feijo, who first domesticated it.

There are forms with a compact crown, relatively small-leaved and spreading, with larger leaves.

Flowers axillary, solitary, paired or several in a corymbose inflorescence, bisexual, with numerous (50-80) stamens. Cross-pollination (by insects, including bees), there are self-fertile forms. Flowering is long, sometimes throughout the summer, but the mass lasts 3 weeks. The fall of the ovaries is strong, the coefficient of useful ovary is 15-17%.

The fruit is a large, fleshy, juicy berry, the seeds are surrounded by a white translucent sweet and sour pulp. The shape of the fruit is from elongated-oval to wide-round and less often kubariform. The peel is from yellow-green smooth to dark green bumpy, sometimes with anthocyanin bloom. The length of the fetus is from 2 to 5 cm, less often up to 7 cm; diameter from 1,5 to 3-4 cm, less often up to 5 cm; fetal weight from 15 to 60 g, rarely up to 105-120 g.

Vegetatively propagated feijoa begins to bear fruit at the 3-4th year, seedlings - from 6-7 years of age. There is no fruiting period. The root system lies rather superficially in the soil, densely branched, compact, which is typical for moisture-loving plants. The life span of the leaves is 1,5-2 years.

The period of active vegetation of feijoa in the humid subtropics lasts 214 days (from early April to early November). Feijoa is a culture of humid subtropics, the optimal amount of precipitation is 1000-1300 mm with their uniform distribution throughout the year. A high yield of fruits (20-30 kg per bush) is obtained with heavy rainfall in the second half of summer or with irrigation in combination with soil mulching.

Undemanding to soils, it grows well on medium and strongly podzolic, as well as on heavy humus-calcareous and gravel soils, but the best soils are seaside sandy loamy alluvial ones, it does not tolerate excess lime.

Feijoa is more frost-resistant than the Unshiu mandarin, it can be cultivated in an area where the average of the absolute minimum temperatures is -8 °C. Propagated by seeds, as well as layering and cuttings.

Plants require mandatory cross-pollination. Self-fertile forms are very rare. Pollination occurs with the help of insects.

The plant is relatively drought tolerant. For successful growth and fruiting during the growing season, at least 500 mm of precipitation is required. With their lack of plantings should be watered. Feijoa is relatively shade-tolerant, resistant to winds.

When establishing a plantation, on average one plant of the pollinator variety is planted among 10 plants of the main variety. Annual spring pruning consists of removing root shoots and dry, damaged branches. Plantation care also includes weed control, fertilization and mulching of the soil under the bushes.

The best varieties of feijoa: Choiseana, Coolidge, Superba, Andre, Nikitsky fragrant, Crimean early, Light, Bumpy, Firstborn, Large-fruited.

Collection and storage of crops. An important biological feature of feijoa is the natural shedding of ripe fruits from the bush. At the same time, they are still firm to the touch, which simplifies harvesting and protects the fruits from mechanical damage. Fruits stored in a warehouse at a temperature of 10-15 ° C for 5-10 days ripen, soften and become fragrant, at a temperature of 7-8 ° C, feijoa fruits are stored for 30-40 days.

Authors: Baranov V.D., Ustimenko G.V.

Feijoa (akka, pineapple grass). Botanical description of the plant, areas of growth and ecology, economic importance, applications

Evergreen sprawling shrub of the myrtle family 2-3 m high. Homeland - South America.

Feijoa is successfully grown in the Crimea, Georgia, Azerbaijan (Talysh) and the North Caucasus.

The fruit is an oval oblong or round multi-seeded berry with a thick skin. Fruit weight 15-130 g. Cream-colored pulp, sour-sweet, dense, with an exceptionally pleasant strawberry-pineapple aroma; contains stony cells. The seeds are very small. The fruits contain more than 80% water, up to 7% organic acids, more than 12% sugars, up to 2,5% pectin, up to 30-50 mg% vitamin C and an essential oil with strawberry-pineapple aroma.

The fruits are used for food in fresh or processed form (jam, jelly, compotes), as well as in the confectionery industry. A remarkable feature of feijoa berries is the presence of water-soluble iodine compounds in them (from 2 to 10 mg per kilogram of fresh fruits), due to which the fruits are especially valued as a medicine for thyroid diseases and atherosclerosis.

Authors: Dudnichenko L.G., Krivenko V.V.

Feijoas were first discovered by Europeans in Brazil at the end of the XNUMXth century and received their Latin name in honor of the discoverer, the director of the Natural History Museum, Joao da Silva Feijo (in Portuguese, Joao da Silva Feijo). The specific epithet sellowiana is given in honor of the German naturalist Friedrich Zello.

A small, evergreen, spreading tree or shrub up to 4 m high.

The root system lies rather superficially in the soil, densely branched, compact, which is typical for moisture-loving plants. Trunk with greenish-brown rough bark. Leaves are entire, opposite crosswise, oval, hard, leathery, on short petioles, often drooping, pinnately veined; below light green-gray, pubescent, smooth above, dark green.

Flowers are four-membered, axillary, solitary, paired or several in a corymbose inflorescence, bisexual, with numerous (50-80) stamens, white at the edges and pink closer to the center; self-sterile (some varieties are partially self-fertile), pollinated by insects. Blossoms in May - June (in the Southern Hemisphere in November - December), in the tropics flowering occurs in periodic waves or continuously (remontant). However, the massive one lasts three weeks, the fall of the ovaries is strong, the coefficient of the useful ovary is only 15-17%.

The period of active vegetation of feijoa in the humid subtropics lasts from early April to early November (in the Southern Hemisphere, respectively, from early October to early May).

The fruit is a large, fleshy, juicy berry with the aroma and taste of strawberries, pineapple and kiwi, dark green in color, from elongated oval to wide-round and less often kubar-shaped, from 2 to 5 in length, less often up to 7 cm, with a diameter of 1,5 up to 3-4, less often up to 5 cm, weighing from 15 to 60 g, rarely - up to 105-120 g. The seeds are surrounded by a white translucent acidic pulp. The peel is from yellow-green smooth to dark green bumpy, sometimes with anthocyanin bloom.

Feijoa comes from the highlands of southern Brazil, Colombia, Uruguay and northern Argentina. This is a typical subtropical plant, in the tropics, where the climate is drier, it grows very poorly, in a temperate and cold climate it cannot endure a cold winter.

In Europe, feijoa first appeared in 1890 in France. From there, in 1900, the first cuttings were brought to Yalta and to the Black Sea coast of the Caucasus (Abkhazia). Subsequently, the plant began to be cultivated throughout the Transcaucasus. In 1901, feijoa appeared in California, in 1910 in Italy, from where it spread throughout the Mediterranean. Experimentally, it was found that the plant is able to tolerate frosts down to -11 ° C.

Currently, feijoa grows in protected areas of the subtropical part of the Caucasus, in the Krasnodar Territory, Dagestan, as well as in the Crimea, Abkhazia, Armenia, Georgia, Turkmenistan, Azerbaijan, Australia, New Zealand, USA (on the entire Pacific coast and in the states of Delaware, Maryland , Virginia and North Carolina), France, Italy (especially widespread in Sicily), Greece, Spain and Portugal.

Feijoa fruits are rich in sugars, organic acids, iodine, 100 grams of feijoa contains only 48 kcal. The iodine content in feijoa fruits is 2,06-3,9 mg per 1 kg of fruit (the daily iodine requirement for a middle-aged person of normal build is 0,15 mg).

In terms of dry weight, fruits can contain iodine in an amount of 8 to 35 mg per 100 g, while there is a clear dependence of the content of this substance in fruits on the place where plants grow relative to the sea coast: the highest values ​​were obtained from plants growing near the sea, and in plants growing 40-100 km from the sea, the iodine content in fruits was 8-9 mg per 100 g.

Mature feijoa fruits also contain a lot of vitamin C, as well as vitamins A, B1, B2, B3, B5, B6, B9. In addition to iodine, feijoa fruits contain iron, potassium, calcium, phosphorus, copper, manganese, sodium, magnesium, and zinc.

Feijoa is a valuable food plant. Its fruits are used in cooking, preparing compotes, lemonades, preserves, jams and salads, used for filling in pastries and consumed raw. After cleaning, they are ground and mixed with honey or sugar - such a mixture is immediately ready for use and does not require further preservation.

Feijoa fruits are useful to eat with beriberi and hypovitaminosis. They have antibacterial properties, so they are useful for the prevention of viral infections. Feijoa juice and pulp are used for cosmetic purposes, as they relieve skin inflammation and also improve its elasticity. Feijoa strengthens the immune system, is useful for anemia, improves the blood formula.

Feijoa contains pectins and fiber, so it is useful for bowel function. Its fruits are very useful for people suffering from cardiovascular diseases. Feijoa also has anti-inflammatory properties.

Feijoa fruits are also useful for the functioning of the brain, for blood vessels, perfectly strengthen our immune system, which is especially important in winter. Feijoa are useful for people suffering from constipation, as feijoa contains fiber and pectins and normalizes the functioning of the gastrointestinal tract.

Feijoa fruits are contraindicated in diabetes mellitus, with individual intolerance, with allergies.

A cloned (grafted, rooted) feijoa tree begins to bear fruit at 3-4 years of age, seedlings - from 6-7 years of age. Doesn't bear fruit every year.

Feijoa. The history of growing a plant, economic importance, cultivation, use in cooking

What is the feijoa fruit? Feijoa (Feijoa sellowiana) is a shrub or tree of the myrtle family. Its homeland is the subtropical humid regions of South America, but the plant tolerates both drought and cold down to -12 ° C. In 1815, the German explorer Friedrich Sellow discovered the feijoa in the Brazilian forests.

The new species was named after the discoverer and native of Brazil, naturalist João da Silva Feijo (1760-1824), one of the founders of the Museum of Natural History in Lisbon. Interestingly, the real name of the scientist is Barbosa, but he took a pseudonym in honor of the Spanish philosopher Benito Jeronimo Feijo y Montenegro, who was very popular during his student days, Joao da Silva.

Feijoa have beautiful flowers with white petals and a lush sheaf of long red stamens. They are pollinated by hummingbirds, and where these birds are not found, bees and other insects cope with pollination. Thanks to their efforts, the plant took root in the subtropics of the Old World. It was brought to Europe in 1890 by the French botanist and gardener Edouard André.

Flower petals are edible, sweetish in taste, they are added fresh to salads, and dried ones are brewed with tea, but feijoa is valued for its fruits - large elongated berries with dense dark green skin and tender pulp. To taste, they resemble pineapple and strawberries, as well as guava, in some countries the fruit is called that - pineapple guava.

What kind of word "feijoa"? Feijoa is an indeclinable noun. According to the rules, its gender is determined by its meaning: "salami" (= "sausage", f.r.), "avenue" (= "street", f.r.), "penalty" (= "kick", m. R.). True, the names of animals usually refer to the masculine gender ("pony", "kangaroo"), except in cases where the female animal is meant. But feijoa is not an animal, it is a berry, so it must be feminine.

If it is difficult to determine the gender of an indeclinable noun, it is recommended to refer to a spelling dictionary. And the dictionary says that the noun "feijoa" is feminine.

What is useful feijoa? Feijoa is a storehouse of vitamins and nutrients. Its fruits contain up to 12% sugars, up to 3% malic acid, flavonoids, macro- and microelements, including iron and potassium. Pectins help to remove toxins from the body. According to the content of vitamin C (30 mg per 100 g of fresh pulp), feijoa is close to tangerine. The fruits also contain B vitamins, especially a lot of folic acid, which is necessary for the growth and development of the circulatory and immune systems. Vitamin P increases the strength and elasticity of capillaries and lowers blood pressure. The skin of the fruit contains antioxidant polyphenols, mainly catechins and tannins, which give the unpeeled berry an astringent taste. An essential oil is obtained from feijoa berries, which has anti-inflammatory properties, it is used to treat skin diseases.

But most of all, feijoa is famous for its high content of water-soluble iodine compounds - they can be 3-10 mg per 1 kg of fruit. Iodine is necessary for the synthesis of thyroid hormones, triiodothyronine and thyroxine, which regulate metabolism. The lack of these hormones causes a feeling of lethargy, a person gets tired quickly, sometimes becomes depressed. Without iodine, the normal course of pregnancy, the mental and physical development of children is impossible. However, it is not a fact that by buying feijoa, we will provide ourselves with easily digestible iodine. The plant does not synthesize this element, but concentrates it, if there is little of it in the soil, then there is little in the fruits.

Feijoa helps prevent fatigue, depression, weakness, and weight gain, when eaten without sugar, of course. The berry itself is low-calorie, only 100 kcal per 49 g. Feijoa is useful for pregnant women, people suffering from thyroid diseases, atherosclerosis, pyelonephritis, diseases of the gastrointestinal tract, including gastritis with low acidity. Berries have antibacterial properties, especially in relation to Escherichia coli and staphylococcus aureus. This is a wonderful tonic and tonic.

How to understand if a berry is ripe? Feijoa is a tender fruit. Ripe berries spoil quickly and do not tolerate transportation very well. Therefore, they try to sell them in the same place where they are grown, and for transportation they are harvested unripe. It is believed that they will ripen on the road, but this is not always the case. In appearance, feijoa does not tell if the berry is ripe: it remains green until it starts to rot. But you can carefully squeeze the fruit with your fingers: if it is ripe, then it is soft and gives in.

It is safer to cut the berry. The unripe fruit is greenish inside, and the core is milky white. In ripe fruits, it acquires a jelly consistency and transparency. Closer to the peel, the pulp is denser, it is even used in cosmetology as a scrub. Overripe feijoa turns brown inside. Some experts say that in this state the berry is still good for juice and you can even eat it, while others advise throwing it away.

How long does feijoa keep? It is believed that a ripe berry is best eaten on the very day it was picked from the tree. She, of course, can lie down for 2-5 days, but no more. Feijoas spoil quickly, but they can be kept in the refrigerator for about a month or frozen for a whole year, the quality of the berries will not suffer from this. If you're not in a hurry, it's best to cut the berries in half, scrape them out, and freeze the pulp. Before that, it is convenient to divide it into portions, for example, make cubes and use them later to prepare various dishes and drinks. And the skin does not need to be thrown away, it is healthy and fragrant, it is dried and brewed with tea.

Another way to store feijoa is preservation. If the berries are unripe, it is better to do just that with them. Feijoa is used to make jams, jams and compotes, but most often they are simply rubbed with sugar. Sometimes only the pulp is used for preparations, however, you can not mess around and skip the unpeeled berries through a meat grinder. The taste of jam will be deeper if you add ginger to it.

Unfortunately, feijoa jam quickly darkens due to polyphenols, which are easily oxidized in air, especially in an alkaline environment. This trouble can be helped by adding lemon juice - two teaspoons to one and a half to two cups of feijoa pulp.

And some feijoa lovers dry it, cut into circles, and then add it to dried fruits. Compote from them is very tasty and fragrant. Dried feijoa in its pure form is the basis for a healing infusion (2-4 tablespoons of fruit in 2 cups of boiling water).

How to eat feijoa? If you got ripe berries, you can eat them fresh, they contain a large amount of essential oils that tone the body. Alas, the hard, astringent skin prevents you from enjoying the taste of feijoa. Peeling each berry is tiring. The fruit, and in some varieties they are the size of an egg, cut in half and eat the pulp with a spoon. If a spoon and a knife are not at hand, you can break the fruit across and squeeze the contents directly into your mouth.

There is another method, even less elegant, but more economical. The tip of the berry is bitten off, and then it is torn lengthwise and the contents are gnawed out. In this way, you can eat more pulp, because not only the soft core will get into your mouth, but also the tougher part adjacent to the skin.

What foods go well with feijoa? For some, feijoa is a useful exotic that must be stocked up for the winter, at least a few jars can be prepared, and residents of southern countries may have a completely different problem - what to do with the crop. One such country is New Zealand. What is not made there from feijoa: wine and cider, fruit drinks, jam, yogurt, pie filling and even ice cream. And they also produce a special vodka infused with feijoa. Wheat vodka, with a strength of 42 degrees, except for feijoa, tea tree honey, kiwi and passion fruit are added to it.

Feijoa vodka recipe. Take 200 g of feijoa and half a glass of cranberries, wash and chop. Feijoa can not be cleaned. Fruit puree is poured with syrup (a quarter cup of sugar in five tablespoons of water), vodka and cleaned in a dark place for two weeks. During this time, most of the useful and aromatic substances will turn into vodka. The drink is filtered just before drinking. The same tincture can be prepared from feijoa with strawberries. But, alas, you won’t get enough of it for the whole year - in a month it will darken and start to taste bitter.

Feijoa generally goes well with other fruits and vegetables. It is added to fruit salads and chutney - seasoning from vegetables, fruits and spices. And where fruit seasonings, there, of course, meat, fish and poultry. Feijoa can be minced and stuffed into fish, or mixed with other vegetables and used as a garnish. Berries are combined with boiled carrots, beets, Brussels sprouts, garlic and nuts.

Fruits are suitable for baking, crushed berries are added to pies, rolls and even pancakes.

Finally, a recipe for feijoa salad with beets. Peel and grate one medium-sized boiled beetroot. Peel and finely chop feijoa (100-200 g), add walnuts, vegetable oil and salt, mix everything.

Author: Ruchkina N.

Feijoa (akka, acca sellova, acca feijoa, feijoa, pineapple grass), Acca sellowiana. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• To treat a cold: Mix 1 tablespoon of fresh feijoa juice with 1 tablespoon of honey and drink several times a day. This will help boost the immune system and reduce cold symptoms.
• For the treatment of cough: infuse 1 tablespoon of dried feijoa leaves in 1 cup of boiling water for 10-15 minutes. Add honey to taste and drink several times a day.
• To improve digestion: Eat some fresh feijoa fruits after meals. This will help improve digestion and reduce bloating.
• For headache treatment: chop a few fresh feijoa leaves and apply on the forehead and temples for 10-15 minutes.
• For the treatment of anemia: Mix 1 tablespoon fresh feijoa juice with 1 tablespoon honey and 1 tablespoon beetroot juice. Drink this mixture every day for several weeks to increase your hemoglobin levels in your blood.

Cosmetology:

• Mask for the face: mix 1 tablespoon feijoa pulp, 1 tablespoon honey and 1 teaspoon olive oil. Apply to face for 10-15 minutes, then rinse with warm water. This mask will help moisturize the skin and brighten the tone.
• Body Scrub: Mix together 1 tbsp ground feijoa pulp, 1 tbsp brown sugar and enough coconut oil to create a paste. Apply to the skin and massage in circular motions, then rinse with warm water. This scrub will help exfoliate dead skin cells and improve skin texture.
• Shampoo: chop a few fresh feijoa leaves and add to your shampoo. This will help strengthen the hair and improve its growth.
• Hair conditioner: mix 1 tbsp chopped feijoa pulp with 1 tbsp olive oil and 1 tbsp honey. Apply to hair for a few minutes, then rinse with warm water. This conditioner will help moisturize and strengthen your hair.
• Massage oil: Mix a few drops of feijoa oil with unrefined almond oil or olive oil. Use to massage the face and body to hydrate the skin and improve blood circulation.

Attention! Before use, consult with a specialist!

Feijoa (akka, acca sellova, acca feijoa, feijoa, pineapple grass), Acca sellowiana. Tips for growing, harvesting and storing

Feijoa, also known as acca, is a popular fruit that has a sweet, aromatic taste and aroma reminiscent of pineapple.

Tips for growing, harvesting and storing:

Cultivation:

• Choice of location. Feijoa prefers a sunny location and well-drained soil. It can be grown both outdoors and in pots.
• Landing. Feijoa can be planted in the ground in spring or autumn. The distance between plants should be about 2-3 meters. Planting depth is about 50 cm.
• Care. Plants should be regularly watered and fed with compost or mineral fertilizers. It is necessary to remove weeds and loosen the soil to ensure sufficient oxygen in the root zone. It is also necessary to prune to improve the shape and provide new growth.
• Cleaning. Feijoa can be used to prepare a variety of dishes, both fresh and frozen.

Workpiece:

• Collection. Feijoa should be harvested when it reaches maturity. Ripe fruits have a green skin and are slightly soft to the touch.
• Cleaning. Fruit must be peeled and the seeds removed. You can also use a special seed removal tool.
• Freeze. Feijoa can be frozen. To do this, you need to prepare it by cutting off the edges and removing the seeds. Then it needs to be frozen in plastic containers or bags. Frozen feijoa keeps up to 6 months.

Storage:

• Storing fresh feijoa. Fresh feijoa fruits keep at room temperature for several days.
• Storing frozen feijoa. Frozen feijoa is stored in the freezer at a temperature of about -18 ° C. It will retain freshness and taste for a long time and can be used in various dishes.
• Storage in the form of canned food. Feijoa can be preserved in canned form. To do this, peel the fruit, cut into pieces, then put in jars and pour syrup. Canned feijoa can be stored for several years at room temperature.

Feijoa is a tasty and healthy fruit that can be used in a variety of dishes and drinks.

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▪ section of the site Electricity for beginners. Article selection

▪ article Everything flows. Everything is changing (moving). Popular expression

▪ article When donkeys and scientists were put in the middle? Detailed answer

▪ article The simplest barometer. Children's Science Lab

▪ article Consequences of poor electrical contact. Encyclopedia of radio electronics and electrical engineering

▪ article Low-noise broadband antenna amplifier 50-840 MHz. Encyclopedia of radio electronics and electrical engineering

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