Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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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.
|Winter Skies, Kitchen Aglow||Feijoa Curd|
|Feijoas Feijoas||Smoked Fish Salad with Feijoas and Mint|
|Food Lovers||Moist Feijoas and Coconut Cake|
|Cooking on the Weekends||No-Churn Pineapple Guava Ice Cream|
People have spotted Feijoas using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.