Place of origin: Cundinamarca, Boyacá.
Considered the fruit of eternal youth, native to South America, known for its great nutritional benefits. With jelly-like pulp, ideal for making jams, jellies, compotes, but it is also consumed raw, cooked, with or without the shell. Source of vitamins and minerals.
Acid and sweet flavor, with astringent properties, especially to clean the taste buds.
Frequent questions
Characteristics
- Color: Its skin has a dark green color, when cut in two its slightly yellow pulp is seen.
- Flavor: It has a bittersweet taste and a perfumed smell.
- Health: It is high in Vitamin C that strengthens the immune system and is a high source of antioxidants that help reduce inflammation and fight toxins.
- Brix degrees: 12
Storage conditions
It is recommended not to break the cold chain, store in places separated from strong odors, and keep as much as possible at temperatures around 13º C. For conservation in controlled environments, keep relative humidity between 65 – 70%.
FORM OF CONSUMPTION
Feijoa is consumed fresh, but it is also frequently used to prepare compotes, jams, nectars, and jellies.
Due to its somewhat acidic and refreshing taste, this fruit is ideal to combine with other exotic fruits in delicious salads.
TYPE OF TREATMENT
The feijoa is subjected to the stages of Receipt, Storage, Selection, Cleaning and Disinfection, Ventilation, Packaging, and Dispatch.
COMMERCIAL PRESENTATION
Box x 25 units.
PRODUCTION AVAILABLE ALL YEAR ROUND
