Rus Articles Journal

Fragrant polosatik of

Melon cultures remarkably combine fine taste and valuable food components. High content of moisture in water-melons and melons, availability in them of digestible carbohydrates (sugars), vitamin C and carotene (in melons), do by an irreplaceable dietary product a proper correlation of mineral substances of alkaline orientation to which the modern medicine attaches great value melon.


the Water-melon


the Water-melon is useful to people of all age. In it digestible carbohydrates - glucose and fructose prevail. The last makes about a half of all sugars and defines sweet of a water-melon. For example, berry weighing 3 - 4 kg contains 120 - 150 of pure fructose. Along with other organic acids the water-melon contains folic (vitamins of group B) which participates in synthesis of amino acids and blood formation, promotes regulation of a fatty exchange, possesses anti-sclerous action. Folic acid is also in vegetables - spinach, green peas, a cauliflower, but it collapses when cooking.

the Water-melon is useful to

at an anemia as it contains iron salts. It is rich with the alkaline substances neutralizing excess of acids which are formed at the use of bread, meat, fish and eggs. Cellulose of pulp of a water-melon stimulates activity of intestinal microflora, improving, digestion.

Salutary properties of pulp of a water-melon found application in medicine at treatment for urine - and cholelithiasis, diseases of a liver, atherosclerosis, a hypertension, and seeds of a water-melon possess glistogonny action.

Usually water-melons eat

crude. But industrially from them it is possible to prepare juice, honey - nardek, received by slow evaporation of juice, and candied fruits. Small fruits use for salting and conservation.

Water-melon candied fruits: we clear crusts of a thin skin, we cut pieces of 1ő1 cm, in the boiling water we cook 10 minutes, we throw back on a colander. We shift not cooled down crusts in hot sugar syrup (to 1 kg of crusts - 1,2 kg of sugar and 3,5 glasses of water), we bring it to boiling, we remove ware from fire, we cool. We repeat boiling until crusts become transparent. At the end of cooking we add lemon acid, it is possible vanillin. We take out ready candied fruits a skimmer, we dry, we put in banks. We store as jam.

the Melon

the Melon differs in refined taste, pleasant aroma, high sugar content. Its pulp is easily acquired by an organism, and the complex of valuable substances which is contained in it raises a vitality, well works at an anemia and helps the exhausted organism to be restored. In melons gland - in seventeen times more, than in milk, twice - than in chicken meat, three times - than in a pike perch is a lot of, however it is contraindicated sick diabetes. The pulp of a fruit is eaten fresh and dried, from it prepare honey and candied fruits, cooked jam, jams and compotes. The fresh melon before giving on a table is slightly cooled.

Jam from a melon: we use not overripe fruits with dense fragrant pulp. We clear a melon of a peel and seeds, we cut pieces 1 kg of pulp, we fill up with sugar, we expose to cold two hours. From 1 kg of sugar and 2 glasses of water we cook syrup, we fill in a melon, we maintain 6 - 8 hours, at the end of cooking we add 3 - 4 g of lemon acid.

the Knowing people advise

seriously to approach the choice of a fruit of melon cultures. So, ripe water-melons have a brilliant crust and make a pure, ringing sound if on them to knock, and their “tails“ have to be dry. Do not agree at all to the proposal of the seller to knife a water-melon “general“.

the good melon usually has a thick stalk. To define its maturity, it is necessary to press a crust from the party, opposite to a tail: at an immature fruit it firm, at ripe gives in when pressing a little


Water-melons and melons - dessert fruits. And here one more polosatik - pumpkin. She usually moves as a vegetable garnish. Its not so sweet pulp and juicy, but not less valuable in the food relation and it is easy to grow up it on a country bed in a midland.

Pumpkin is rich with carbohydrates and pectin which promotes assimilation of food, improvement of a salt exchange and removal from an organism of slags, and carotene in its fruits have more, than in carrots. Besides, the pulp contains vitamins B, B1, C, E and mineral salts. Pumpkin is irreplaceable at dietary and medical foods at atherosclerosis, heart troubles, intestines, kidneys, a liver and a gall bladder. The crude pulp and juice of young and gentle fruits are especially useful. Tasty pumpkin sunflower seeds in which there is a lot of vitamin A and proteins are considered as an excellent helminthic.

Pumpkin is actively used by

in baby food. It is a part of juice, vegetable and fruit purees, krupyany dishes. In house conditions it is extinguished, baked, added to porridges, fritter and salads, prepare candied fruits and jam.

the cool, protected from light place well ripened pumpkin is stored by

B about a year, and the pulp cleared and cut on pieces can be spread out a la carte on packages and to send to the freezer.

pumpkin Casserole with cottage cheese: we peel pumpkin of a peel and a core, we cut pieces about 150 g, we fry on butter to readiness. We cook dense cream of wheat (20 g of grain on a quarter of a glass of milk), we salt. We mix pumpkin with porridge, we add 80 g of the wiped cottage cheese, 1 egg, 1 teaspoon of sugar, grated apple, a caraway seeds pinch. Massu is well mixed, we spread on a frying pan or in the form greased with butter, we grease a surface with egg and we bake in an oven. Before giving on a table we cut and we water with sour cream.

the Stuffed pumpkin: we cut off from pumpkin a top - a hat, we take seeds and part of pulp. Then we cook rice, we add pulp of pumpkin, raisin, dried apricots and various spices. We fill a cavity of pumpkin with forcemeat, we cover with the cut-off top and we bake a fruit in an oven.

Entering melon cultures into a diet of the kid, you remember that it is necessary to begin with small portions to allow an organism of the baby to get used to a new product. Also do not forget about the high content of moisture in these fruits, otherwise you will not save enough diapers.