What is a perch, where does it grow? Composition and calorie content of fruits, useful and harmful properties when eaten. Recipes and interesting facts about the vitamin product. Such beneficial fruits grow in southern cities right on the streets. Is it enough to just leave the house in the summer to replenish the body's reserve of nutrients? In no case should you pick berries in industrial areas - they absorb carbon monoxide and toxic substances scattered in the air so much that they taste bitter. And it is quite difficult to wash the fleecy surface - the soot will creak on the teeth.
Useful properties of the vents
Zherdel is used as a laxative for the purpose of rejuvenation; jam and delicious sauces are made from it. For medicinal purposes, berry juice is used.
The beneficial effect of the vents on the body:
- A pronounced diuretic effect, helps to get rid of edema and remove salts accumulated in the kidneys and urinary ducts.
- Normalizes heart rate, use prevents the development of diseases of the cardiovascular system.
- It has antipyretic and anti-inflammatory effects.
- Accelerates rehabilitation after debilitating colds and infectious diseases, eliminates fatigue and lethargy.
- Tones up, improves immunity, reduces the activity of pathogenic bacteria.
- Helps relieve anemia.
- Quickly restores the integrity of the oral mucosa in case of stomatitis, while simultaneously relieving pain.
- Stimulates peristalsis, accelerates intestinal metabolism.
- Normalizes the acidity of gastric juice.
- Eliminates eye fatigue.
After long-term treatment with medications, the perch will help to quickly get rid of the metabolites accumulated during the therapeutic intervention. After sunburn, the fruits must be eaten and applied topically at the same time - lubricate the skin. Oral use has anti-inflammatory effects, while topical use cools and relieves pain.
Elimination of intoxication makes the vents an indispensable product for smokers. 6-7 berries a day eliminate the effects of smoking 7-10 cigarettes.
In the summer heat, the juice of the vents restores the body's fluid reserves and stabilizes the cardiovascular system.
Harm and contraindications to the use of vents
Allergic reactions often develop on the perch. Symptoms: redness of the skin, headache, sore throat, abdominal cramps and pains, diarrhea. If this happens, you need to take an enterosorbent and, when the diarrhea subsides, an antihistamine.
A similar symptomatology appears when overeating, but in this case there is no soreness and redness of the skin. For example, during the apricot diet, it is recommended to eat up to 1.5 kg of fruits per day.
Contraindications to the perch:
- A tendency to diarrhea, enterocolitis and colitis, a history of flatulence.
- Obesity of the 2nd degree and diabetes mellitus - there is a high sugar content in the vents.
- Increased acidity of gastric juice.
You should not abuse the vents berries in case of gallstone disease or in the presence of stones in the pancreas. The stimulating effect of the juice can provoke the movement of stones, the condition will worsen, painful colic will appear.
It is not recommended to eat the kernels of the vents' bones - they contain hydrocyanic acid, you can get poisoned. However, unlike apricot kernels, you can't eat a lot of them from the vents - they taste bitter. 1-3 seeds do not cause intoxication.
Perch Recipes
Before you prepare a veneer, you need to make sure of its quality. The fruits should be ripe enough, not too soft, with no signs of rot and juice leakage. But if the berries are too soft, you should not get rid of them. You can make homemade liqueur from them - they only ferment faster.
Veal recipes:
- Sauces for meat … The zherdel is processed in the following way: dipped in boiling water, boiled for 2 minutes, then the bones are separated, crushed in mashed potatoes. Further preparation depends on the recipe. Simple sauce: add 1/3 of finely chopped chili pepper, a heaped tablespoon of sugar, a teaspoon of salt, 3 crushed garlic cloves, a little dill to 0.5 kg of apricot puree. The mass is allowed to boil for 15 minutes, interrupted in a blender, laid out in sterilized jars. When preparing a hot sauce, stew apricot puree for 15 minutes, add finely chopped onion and bell pepper, salt - 1.5 teaspoon, add a dessert spoon of vinegar, a third of a teaspoon of black pepper, 3 crushed garlic teeth. Next, boil for 2 minutes, interrupt with a blender, bring to a boil again and, until it has cooled down, put in sterilized jars. Spicy sauce for meat is prepared in almost the same way, only to thickened puree, except for pepper and onions, add half a teaspoon of ground coriander seeds, a tablespoon of lemon juice and a teaspoon of grated ginger.
- Veal soup … It is better to take fruits that are less sweet. Proportions for 0.5 kg of fruit. 700 g of milk is combined with 2 tablespoons of starch, brought to a boil - so that the starch is not cooked. Pour the mashed potatoes from the vents with starch milk, bring to a boil. Dip a blender into a saucepan, add salt, sugar, a few almonds to taste. Remove from heat, drive in egg yolk. Place a small piece of butter in each plate before serving.
- Pie filling … Ingredients for baking: freshly mashed potatoes - 350 g, sugar - half a glass, butter - half a pack, vanilla sugar - 2 teaspoons, eggs - 2 pieces, baking powder - half a bag, or a teaspoon of baking soda, slaked with vinegar. Flour - so much that the dough can be rolled out, but it was not too elastic, about 1, 2 cups. The butter is pounded with eggs and sugar, eggs are driven in one by one. Combine the mixture with flour and baking powder, add some salt and knead the dough. A small piece of dough is separated - then strips are formed from it, a "lattice" for the pie. The oven is heated to 180 ° C, at this time the mold is greased with oil, the rolled dough is laid out there, the sides are formed, and the top is covered with a layer of puree. Mashed potatoes are covered with a wire rack, smeared with egg white. Bake for about 40 minutes.
- Jam … Since it is impossible to make the halves of the vents perfect - the bones are difficult to remove, the fruits are crumpled, it is better to tune in to the jam first. Spread the vents in a saucepan, mix with the same amount of sugar by weight, put on a slow fire and begin to boil, stirring occasionally. After boiling, wait until the mass thickens, and put it in sterilized jars. After 2-3 months, the consistency of the jam will resemble jam. Many housewives add a little citric acid or a few currant berries to it - for taste and beauty. Currants can be replaced with pitted cherries.
- Jam … Jam from the vents is cooked according to the same recipe as jam, just boil after boiling for 5 minutes enough so that the fruits do not boil. You can boil the vents in juice - in this case, the seedless berries are covered with sugar and left to stand for 3-4 hours. The most delicious jar is made with almonds. The kernels should be 30 smaller than the berries. In the case of apricot jam, fruit kernels are used instead of almonds - kernels from the vents cannot be used, they are toxic. 1 kg vents, 1 kg sugar and 0.5 liters of water. First, the syrup is boiled, peeled berries are poured over it and ground nuts are poured. Bring the contents of the pan to a boil - set aside, allow to cool completely, bring to a boil again. Cook as many times until the syrup thickens.
The jam prepared according to the latest recipe can be stored in sterilized jars for up to 3 years - it does not deteriorate and does not lose its useful properties.
The taste of the vents is more intense than that of cultivated apricots - they have less water. Jam from the vents turns out to be more aromatic. But it is advisable to treat "dear guests" with large fruits - they are sweeter and look more attractive.
Interesting facts about the pole
The fruits of the vents can be either small or slightly smaller than the apricot. One of the main differences from the latter is the difficulty in removing the bone.
There are about 20 varieties of apricots, each of them has several subspecies of its wild counterparts - the zherdel is often used as a stock, imparting new qualities to the fruit.
The first mention of the pole was found in the annals of Ancient Armenia over 4000 years BC. The fruits came to Europe thanks to the army of Alexander the Great, who carried them in a wagon train in a dried form - already at that time the berries were valued for their beneficial properties, the ability to restore the body's defenses, anti-inflammatory and hematopoietic functions.
The wood of the handles is valued for its acoustic properties - it is used to make soundboards for musical instruments. The tree bears fruit for about 100 years, it can withstand drought and short-term severe frosts.
Watch a video about the wild apricot vents:
In Asia, between India and Pakistan, there is a tribe whose people, despite the scarcity of their diet, are famous for their longevity. Their staple food is a perch. There is not much water in this area, poor members of the tribe cannot afford to grow cultivars. However, using the fruits of wild apricots in huge quantities - fresh, dried, dried and smoked, they remain efficient, and the number of the tribe does not decrease even in unfavorable, dry years.