September feijoa – one of the domestic varieties, bred by Russian breeders and grown in the subtropical conditions of Dagestan, Crimea, and the Krasnodar region. The fruits reach maturity from mid-September to late January, making them available during the late feijoa season. They have an ellipsoidal shape, a thin waxy skin of dull green or yellow-green color, under which is white dense flesh with a light gelatinous mass and 20–40 tiny seeds in the center.
The taste of September feijoa is sweet-and-astringent with tropical notes of strawberry, pineapple, quince, apples, eucalyptus, and mint. The fruits are rich in vitamins C, A, E, K, as well as a complex of B vitamins, minerals potassium, magnesium, calcium, copper, manganese, and folinic acid. There are about 55 kcal, 1 g of protein, 0.6 g of fat, 13 g of carbohydrates, and 6.4 g of fiber in 100 grams.
September feijoa is beneficial for the immune system, digestion, bones, and teeth, and is also recommended for thyroid gland disorders due to its high iodine content. Consumption in large quantities may cause gastrointestinal irritation and increased nervous excitability due to high iodine content. It is recommended not to exceed 5–6 fruits or 4–5 tablespoons of puree per day. The fruits can be stored in a cool place for up to a month, and can maintain freshness for 5–6 months when frozen. They are widely used in salads, pies, crumbles, cocktails, jams, sauces, and even in cosmetic products as an exfoliant.
