Compote from feijoa: a recipe with a photo

Feijoa is still a rather exotic fruit native to South America. The berry grows in the south of Russia and has a delicate aroma and unique content of nutrients. By the amount of iodine, the berry is even equated with sea kale. The feijoa compote is cooked very simply, not more than half an hour.

Recipe for compote from feijoa with photos

Necessary ingredients for a 3-liter jar:

Cooking method:

  1. The feijoa berries are washed under running water in a colander. Do not fit for compote too hard green and, conversely, overripe fruit.
  2. Gently trimmed ponytails and the second side of the berry. You do not need to clean berries. In the peel of feijoa contains a large number of antioxidants, which protect the body from cancer and prolong the youth of the body.
  3. In the water to pour out the sugar and boil.
  4. During this time, sterilize the glass containers.
  5. In boiling water you need to pour out the berries, bring to a boil and blanch for 5 minutes.
  6. Citric acid is added to the compote while stirring. If desired, the acid can be replaced with a slice of lemon or lemon zest.
  7. The berries are laid out and topped with sugar syrup. The bank is covered with a sterilized lid.
  8. After 5 minutes, the bank needs to be rolled up, turned over for 5 minutes.
  9. A jar of compote should be wrapped in a blanket and put in a warm place for self-sterilization. In a day, compote can be removed to a cool place - a cellar, a garage or a basement.

The taste of the compote is exquisite, pleasant and gentle. This wonderful vitamin drink will please the family even before the spring.

Compote of feijoa with apples, recipe

The usual compote of feijoa can add citrus or apple flavor. For this, in the compote in the first case, oranges are added. And in the second case - apples. Apples for compote are thoroughly washed, from them the core is removed, fruits are cut into thin slices. Apples blanch along with berries. Such compotes can be drunk both hot and cold.

Feijoa compote with oregano, recipe

Quite exotic and pleasant taste is the compote of feijoa with oregano. For half a kilo of berries, it is enough to add 2 tablespoons of oregano. For compote oregano must be insisted for half an hour in a glass of sugar syrup from blanching berries. Infusion should be filtered through half an hour and poured into the main syrup.

Compote of feijoa with pomegranate, recipe

Much longer insists, but it is very useful compote from feijoa with pomegranate. For him it is enough to take a glass of pomegranate seeds for half a kilogram of berries. They immediately blanch together with berries. This compote takes its taste longer, but by spring it will look amazingly on the table.