How do you eat a feijoa?

Cut feijoas in half and scoop out the flesh with a spoon. The juicy pulp can be eaten as is or added to smoothies, salads, desserts. Avoid the gritty seed fibers.

Do feijoas need pruning?

Prune feijoa trees in late winter to remove dead branches, shape the canopy, and improve aeration and light penetration.

Where do feijoas grow?

Feijoas are native to parts of South America, including southern Brazil, Uruguay, Paraguay, and northern Argentina. They are also cultivated commercially in New Zealand.

What's the difference between feijoa and pineapple guava?

Pineapple guavas have a more pineapple-like flavor and smoother skin. Feijoa skin has a granular texture and the taste is more complex and tropical.

2023 Can You Ferment Feijoa Fruit: Expert Tell You

The Art of Fermentation: A Brief Introduction

Fermentation is the process by which feijoa fruit‘s natural sugars are converted into lactic acid by the action of microorganisms, primarily yeasts and bacteria. The overall process has been used for centuries to preserve and enhance the taste of various foods. Fermentation beefs up the feijoa‘s flavor profile and makes it tangier and sour with a slight fizz. The process also creates beneficial probiotics that aid digestion.
More comprehensive information and care guidelines can be read here.

Can You Ferment Feijoa Fruit: Expert Tell You

Feijoa Fruit 101: Everything You Need to Know

feijoa, fermentation, sliced meat on brown wooden chopping board — *Photo by* *Sigmund* / *Unsplash*

Feijoa, known scientifically as Acca sellowiana, is a species of flowering plant native to southern Brazil and northern Argentina. The fruit has a mild pineapple-like flavor with notes of banana, mango and strawberry. It’s prized for fermenting into drinks, preserves and salad toppings due to its:

Sweet-tart taste: Feijoas have a sugar content of 8-12% and a balanced acidity that makes them perfect for fermentation.
Abundance of nutrients: Feijoas are packed with fiber, vitamin C and antioxidants. They also contain small amounts of vitamin B6, potassium and magnesium.
Easy preparation: Feijoas require little trimming and have thick peels that help hold their shape during fermenting.

To use feijoa for fermentation, select fruit that are:

Firm with some give when gently pressed
Blemish-free
Fragrant with an aromatic floral scent

The fruit will continue to ripen after picking so aim for those that are just turning color. Store unripe feijoas at room temperature until fully ripe then transfer to the refrigerator where they will keep for 1-2 weeks.

When ready to ferment, wash the fruit thoroughly and chop into large chunks or halves depending on the recipe. The peels can be left on for additional nutrients and flavor.

feijoa, fermentation, three clear glass jars on blue and white textile — *Photo by* *Sigmund* / *Unsplash*

Preparing Feijoa Fruit for Fermentation

Proper preparation of the feijoa fruit is essential for a successful fermentation. Here are the key steps:

Wash and inspect the fruit thoroughly. Check for any bruises, mold or other damage. Gently rub the fruit under running water to remove any dirt or residues.
Halve or quarter the fruit lengthwise. This helps the juices and bacteria penetrate the flesh more easily. Leave the peels on for additional nutrients and flavor.
Remove any inedible parts. Remove any seeds or stems left after cutting. The seeds contain tannins that can make the fermented product overly bitter.
Chop the fruit into desired sizes. For a spread or ketchup-style condiment, chop feijoa into 1/2-inch or smaller pieces. For kombucha you can leave halves or quarters. Larger pieces mean a longer fermentation time.
Taste and adjust sweetness if needed. Add sugar or other sweetener to boost the fruit’s natural sugar content to the ideal level for your starter culture, around 6%-10%. Fermentation produces alcohol which preserves the fruit but too much sugar can produce an overly alcoholic product.

A few more tips:

Avoid bruising or crushing the fruit before fermentation to minimize browning and off flavors.
Keep sliced feijoa submerged in brine or starter liquid to prevent browning and molding. Add more liquid if needed.
Only ferment feijoa that is fully ripe and at peak freshness for best flavor and texture. Ferment within a day or two of cutting.

Following these preparation steps will yield fermented feijoa that retainsmaximum flavor, texture and nutrients from the fresh fruit. Enjoy!

feijoa, bacteria, white towel on green surface — *Photo by* *engin akyurt* / *Unsplash*

The Fermentation Process: Step-by-Step Guide

Here’s a simple step-by-step guide for fermenting feijoa fruit:

Wash and prepare the fruit: Follow the instructions in the previous section to properly wash,cut and inspect your feijoa fruit.
Create a starter liquid or brine: Mix 4 cups whey,kombucha or water with 1-2 teaspoons salt.The salt acts as a preservative and balances the fruits’ sweetness.
Combine the fruit and starter liquid: Place the chopped feijoa into a sterilized jar or container and pour over the starter liquid,making sure the fruit is fully submerged.
Add optional flavorings: For extra flavor,add minced fresh or dried ginger, garlic cloves,chili flakes or citrus zest to the jar.
Inoculate with a starter culture: Sprinkle 1/2 teaspoon of kefir grains,vinegar mother,or yogurt culture over the fruit. This introduces the beneficial bacteria needed for fermentation.
Seal your jar with an airlock or cloth: Secure the lid with an airlock to let carbon dioxide escape or cover with a breathable cloth and rubber band.
Store at room temperature out of direct sunlight: Fermentation works best between 68 to 75°F. Let the jar sit undisturbed.
Check progress regularly: Starting on day 3, check the jar daily for signs of fermentation like bubbles,color change and sour smell. Give the jar a gentle swirl to redistribute the mixture.
Taste test after 5 to 15 days: Fermentation time depends on temperature,fruit size and culture used. The feijoa is ready when it tastes sour,acidic and slightly alcoholic.
Transfer to the refrigerator to halt fermentation: Once desired flavor is achieved,move the jar to the fridge. Consume within 2-3 weeks.

Following this process will yield fermented feijoa that is not only delicious but also highly nutritious thanks to production of beneficial probiotic bacteria and enzymes during fermentation.

feijoa, bacteria, bowl of assorted foods — *Photo by* *Olena Sergienko* / *Unsplash*

Exploring the Versatile Uses of Fermented Feijoa

Once fermented, feijoa fruit can be enjoyed and incorporated into recipes in many delicious ways:

• As a condiment or spread on bread, toast or crackers.The tangy flavor and soft texture of fermented feijoa makes it a unique alternative to jam or preserves.

• In salad dressings and marinades to add a distinctive,fruity zing. The fermentation process releases the fruit’s natural juices that become the liquid base for the dressing.

• As a blender smoothie addition. Blend fermented feijoa with yogurt,frozen banana and other fruits for a flavorful and probiotic-rich smoothie.

•As a pizza topping alongside other fruits,cheeses and meats. The fermented feijoa breaks down into a sauce that mingles with the other toppings during baking.

•Added to grain bowls to complement quinoa,farro or other whole grains. The pickle-like qualities of fermented feijoa pair well with hearty whole grains.

•Used as an ingredient in chutneys and relishes alongside spices,vinegar and onions. Fermented feijoa lend a sweet-and-sour dimension when chopped and stirred into chutney.

•Incorporated into desserts and baked goods such as scones,muffins or coffee cakes.The fermented feijoa act as a sweet and tart fruit filler while imparting a subtle fermented flavor.

There are many creative ways to incorporate the distinctive flavor and nutrition of fermented feijoa into your meals. Experiment by substituting fermented feijoa for conventional condiments in your favorite snacks and dishes – the options are endless!

feijoa, feijoa fruit, three strawberries — *Photo by* *Hal Gatewood* / *Unsplash*

Health Benefits of Fermented Feijoa and How to Maximize Them

Fermented feijoa fruit offers several potential health benefits due to the fermentation process:

• Probiotics -Fermenting feijoa infuses it with billions of beneficial probiotic bacteria strains that aid digestion and immune function. These live microorganisms also produce important vitamins during fermentation.

• Increased nutrients -Fermentation breaks down complex compounds in the fruit, releasing more usable vitamins and minerals for the body to absorb like vitamin C, folate and antioxidants.

• Enzymes -The fermentation process generates helpful enzymes like amylase and protease which further break down food during digestion to aid nutrient absorption.

• Reduced sugars -Fermentation consumes a portion of the fruit’s natural sugars,yielding a product with less sugar content and calories compared to fresh fruit.

•Antioxidants -The antioxidant content of fruits like feijoa are boosted during fermentation through the production of bioactive compounds. These fight oxidation linked to diseases and aging.

To maximize the health benefits of fermented feijoa, aim for these guidelines:

Use a starter culture for a higher yield of probiotics
Ferment longer for increased enzymatic activity
Limit added sugars to enhance nutrient density
Consume regularly to maintain gut health from the probiotics
Store properly in the fridge to preserve beneficial microbes

Overall, regular inclusion of fermented feijoa into the diet may offer benefits from improved digestion and immunity to increased antioxidant defenses. However, there is limited research on the health effects of this fermented fruit specifically. More studies are needed to verify the extent of its potential health benefits.