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acca_sellowiana_o._berg_burret

Acca sellowiana (O. Berg) Burret - syn.Feijoa sellowiana (O. Berg) O. Berg - Myrtaceae
feijoa, pineapple-guava, Feijoa, Brasilianische Guave, Ananas-Guave

Evergreen shrub or small tree, up to 3(-7)m high, native to South America (southern Brazil to northern Argentina), cultivated in New Zealand; leaves smooth, dark green (upper surface) and whitish tomentose (underside); flowers showy, petals red inside and whitish outside, with numerous dark red stamens; fruits yellow-green when ripe.
[Feijoa sellowiana Berg (pineapple guava). Canhoto, J. M., Cruz, G. S., In: Trees IV, Springer Berlin Heidelberg, 1996, 155-171]

„The fruit has pale yellow flesh is very sweet. The taste is a cross between a pineapple and a banana and some detect a hint of mint. The tiny seeds embedded in a jelly-like center are edible. The thick, waxy skin is too tart to eat fresh but can be used in pickles or preserves. The white and pink flowers are also edible, having a sweet flavor reminiscient of cotton candy. They are often used to decorate cakes, pastries, or salads.“ http://www.gimcw.org/plants/Acca.sellowiana.cfm

„A feijoa may be used as an interesting addition to a fruit smoothie, and may be used to make wine or cider and feijoa-infused vodka. The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste… Generally, the fruit is at its optimum ripeness the day it drops from the tree. While still hanging, it may well prove bitter; once fallen, however, the fruit very quickly becomes overripe, so daily collection of fallen fruit is advisable during the season… The flower petals are edible, with a flavor that is slightly sweet with hints of cinnamon. The most common use is as an addition to salads. They regularly are consumed by birds.“ http://en.wikipedia.org/wiki/Acca_sellowiana

„Methyl benzoate and ethyl benzoate together made up over 90 per cent of the total volatile oil of Feijoa fruits. Other compounds identified were 3-octanone, ethyl butanoate, ethyl cinnamate, ethyl acetate, hexenyl acetate, 2-hexenal, 2-heptanone, 2-nonanone, 2-undecanone, methyl p-anisate, and ethyl p-anisate. Hexenyl propionate and hexenyl benzoate were tentatively identified. A predominant role in the aroma of Feijoa fruits is ascribed to methyl and ethyl benzoate.“
[Volatile components of feijoa fruits., Hardy, P. J., Michael, B. J., Phytochemistry, 9(6), 1970, 1355-1357]

„The volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid-liquid extraction of the volatiles. Analysis by capillary GC and GC-MS led to the identification of 15 constituents of which (Z)-hex-3-enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract.“
[Volatile flavour constituents of feijoa (Feijoa sellowiana) - analysis of fruit flesh., Shaw, G. J., Allen, J. M., Yates, M. K., Franich, R. A.,Journal of the Science of Food and Agriculture, Vol.50(3), 1990, 357-361]

acca_sellowiana.jpg
Acca sellowiana (O. Berg) Burret as Feijoa sellowiana (O. Berg) O. Berg
Revue horticole, serié 4, vol.70 (1898)
http://plantgenera.org/species.php?id_species=8718

acca_sellowiana_o._berg_burret.txt · Zuletzt geändert: 2017/03/18 11:36 von andreas