It grows right on our doorstep! Reason enough to introduce this fruit to you in more detail. The feijoa plant is native to southern and tropical regions such as New Zealand, Australia, South America and southern Azerbaijan. During springtime, beautiful red and white flowers grow on the bush-like tree. From these, green, plum-sized, egg-shaped fruits are formed.
Its skin is hard, but the flesh is soft and white. The taste is slightly sour and refreshing, similar to a mix of pineapple and strawberries. Furthermore, they are also rich in minerals and vitamin C.
The feijoa harvest season begins at the end of October. The individual fruits are either eaten raw or processed into compote and jam. For the first time, I made my own compote together with a local friend in Azerbaijani style. You need a lot of feijoa fruits and a lot of sugar, water and jars. First we washed and cleaned the feijoa fruits, then we removed a little of the top and bottom. Then we filled the fruit into the hot boiled jars, added sugar and filled them up with boiling water. Then we closed them with the lid and covered the finished jars with a warm cloth so that they cooled slowly.
Now these jars are waiting to be drunk by the next guest at a shared meal. Yes, here the compote is mainly consumed as a sweet drink on special occasions. If you like, you can eat the fruit at the end. Cheers!