Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, 36 ct : 1.00
This item was last sold on : 05/03/16
Feijoas fruits are ellipsoid shaped, similar to an egg. The color and texture of the skin both resemble that of a lime. The fruit has distinctive aromatics both sweet and tart and suggestive of its tropical flavors. The flesh is dense, grainy and creamy, similar to the flesh of a ripe pear. The flesh contains a jelly-like seed cavity. Its flavors are a melange of quince, pineapple, banana and sweet grapes. The entire fruit is edible.
Feijoas are available late early fall through spring.
Feijoas, AKA Pineapple Guava and Guavasteen, scientific name Acca sellowianas, is a member of the Myrtaceae (myrtle) family along with guava, solve and eucalyptus. Fiejoas is the common name given to dozens of cultivars, which will share similar characteristics but also distinguish themselves from one another by size, aromatics, flavor, ripening times, and even coloring.
Feijoas find themselves typically being classified as a dessert ingredient or as simply being eaten fresh out of hand. They are very suited to salad and savory recipes though and have many companion ingredients. Feijoas can be baked, sautéed, caramelized and pureed, preserved and jammed. They can be paired with cheeses such as aged cheddars, papaya, citruses, cream, hazelnuts, pears, duck, pork, fish and chicken. Feijoas are a perfect dessert ingredient in ice creams, gelatos, sorbets, baked goods, panna cotta and custards. Flavor enhancers include sugar, cumin, cinnamon, honey, ginger, pineapple, vanilla, white wine, chile and nutmeg.
The Feijoa is native to South America, specifically extreme southernmost Brazil, Argentina and mountainous regions of Uruguay. The Feijoa was collected in southern Brazil by a German explorer Friedrich Sellow in 1815. Though he was not the fruit's discover, the Fiejoas was named after Brazilian botanist, Don da Silva Feijo. Feijoas thrive in cool subtropical climates with low humidity. Feijoas are cultivated in South America, New Zealand, Australia, Asia, Africa and the United States.
Recipes that include Feijoas. One is easiest, three is harder.
|Feijoas Feijoas||Smoked Fish Salad with Feijoas and Mint|
|Food Lovers||Moist Feijoas and Coconut Cake|
|Winter Skies, Kitchen Aglow||Feijoa Curd|
|Cooking on the Weekends||No-Churn Pineapple Guava Ice Cream|
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