All the most important and interesting about the fruits of the akebia plant. Detailed composition and elements contained in pulp, peel and seeds. Tips and Warnings. Amazing recipes and fun facts.
Harm and contraindications to the use of the fruits of akebia
There are quite serious contraindications to the use of akebia, which is explained by the presence of carbohydrates in the composition and special properties. You should not introduce it into the diet of children under 5-6 years old.
Let's consider contraindications in more detail:
- Diabetes … When consumed, akebia increases blood sugar levels as it is rich in sucrose. Its content in the pulp is much higher than in many fruits, including citrus fruits.
- Individual intolerance to individual components … In its untreated form, akebia is rather poorly absorbed by the body and can cause allergic reactions, rashes, and disturbances in the upper layers of the epidermis.
- Cholelithiasis … The strong diuretic effect can cause gallbladder pain and blockage of the bile ducts. Violation of the rules of use can lead to complications in the form of colic, cholecystitis and jaundice.
- Kidney disease … In this case, the process of urination is disrupted, and as a result, there are back pain, swelling, an increase in body temperature and blood pressure.
Diarrhea and flatulence can become a consequence of the abuse of akebia, the accumulation of toxins in the body leads to disorders of the mucous membrane.
Akebiya fruit recipes
When buying akebia, you need to properly and very carefully examine the fruits. Fruits with visible damage, rotting or with a bloom present on the peel must be discarded immediately.
In East Asian countries, locals actively eat akebia pulp, fruit skins and even seeds, not only raw, but also heat-treated. The Japanese bake the skin of the not yet fully ripe akebiya on the fire along with various vegetables, complementing it with a variety of sauces and fillings. The foliage and young buds of the plant are dried in the summer, ground and the resulting mixture is brewed as tea or used as a seasoning for meat and fish dishes. Akebia recipes:
- Roast with lentils … Preheat the oven to 230 ° C to prepare for searing the akebia. Meanwhile, heat 2 tablespoons olive oil in a small saucepan over medium heat. Add carrots, celery, onions and simmer, stirring occasionally, until vegetables are softened and golden brown. Add the garlic and continue stirring for about 30 seconds. Add lentils, bay leaves, water and a pinch of salt. Bring to a boil, cover partially and cook until lentils are tender, about 30 minutes. Top up with water if the lentils are not completely covered at some point. While it's cooking, cut each akebia fruit in half. Transfer to a foil baking sheet and apply 3 tablespoons of oil to each half. Season with salt and pepper. Add a sprig of rosemary. Place in oven and bake for 25 to 35 minutes. Then you need to get out of it and throw away the rosemary. Heat 2 tablespoons olive oil and pine nuts in a medium skillet over medium heat before serving. Cook, stirring frequently, until golden brown and aromatic, about 4 minutes. Pour the finished mixture into a bowl to continue serving. Toss the finely chopped parsley and rosemary, adding to the lentils. Place the baked akebia halves on top. Place a few tablespoons of tahini sauce on each and sprinkle with grated pine nuts. Garnish with the remaining parsley and rosemary.
- Sichuan akebia … Mix 2/3 cup salt with 3 cups water in a small bowl. Add the akebia pieces and set aside to cool for 25-30 minutes. Meanwhile, heat the white vinegar in a small saucepan to a boil. Place the chopped chili in a small bowl and pour the heated vinegar on top. Let sit for 15 minutes, then add wine, granulated sugar, soy sauce and Chinjiang vinegar. Stir constantly, add cornstarch and stir until dissolved. Set the sauce aside, remove the pickled pieces of akebia on a paper towel and let dry. Heat oil in a pot to high heat. Reduce heat slightly to medium, add akebia and cook, stirring occasionally, until the pieces are softened and cooked on all sides. Then add the ginger, garlic and leek. Add coarse bean paste and cook, stirring occasionally, for about 4-5 minutes. Pour 5 tablespoons of chili sauce into the nearly finished mixture and cook until cooked for another 2 minutes. Place in a serving bowl and garnish with chopped fresh cilantro leaves before serving.
- Saute in Japanese style … For preparation, you need to use 3-4 teaspoons of light sweetish Kansai miso paste, soy sauce and 2 teaspoons of rice vinegar. To remove a little bitterness from the fruits of akebia, the peeled peel should be soaked in warm water for 40-60 minutes, having previously cut into small slices. Before frying, spread the slices on a paper towel to remove excess moisture. Dissolve the miso paste and sugar in a bowl. Pour a few tablespoons of oil into a heated skillet. Fry the chopped akebias until the skin is browned and wrinkled, within 7 minutes. Then pour the liquid ingredients into the pan and simmer for about 5-6 minutes, until the amount of liquid decreases. Once this happens, you can serve it on a plate decorated with a chopped schizo leaf.
- Babaganush … Place the akebia fruits on the preheated grill. Turn for 35-45 minutes, until the skin is charred and the inside of the flesh is tender and soft. You can check the readiness with a toothpick or knife. If the toothpick meets resistance, you must continue to cook. Then remove from grill, wrap in foil and let sit for 20 minutes. After the time has elapsed, remove the foil and cut the fruit in half so that it is convenient to remove the pulp with a large spoon. Squeeze the excess moisture out of the cheesecloth. Add the garlic and lemon juice to a bowl of the akebia pulp already peeled and moisture, stirring vigorously with a fork until a thick paste forms. This will take 5 to 10 minutes. Pour in the tahini and olive oil in a thin stream, stirring constantly. The resulting mixture should be pale cream in color. Sprinkle with parsley and season to taste with plenty of salt and lemon juice. Sprinkle a serving bowl with olive oil before adding the finished dish. Serve with warm homemade pita bread or a serving of vegetables. Babaganush can be stored in an airtight container in the refrigerator for up to four days. Do not reheat this dish before serving.
- Secrets of akebia, zucchini and tomato … In a large skillet, heat the olive oil, which will need 2 tbsp. l. Cut the thoroughly washed akebia fruits into circles, no more than 3 centimeters in diameter, season with salt and gradually spread on a frying pan, constantly turning over so that the circles are fried on both sides until golden brown, this can take up to 6-7 minutes. Add more oil if necessary. After browning, transfer the batch of akebia to a baking sheet and spread evenly. Repeat the same procedure with the sliced zucchini circles, gradually adding them to the baking sheet. Heat (2 tablespoons) olive oil in a medium saucepan. After adding the garlic and onion, cook, stirring occasionally, until tender, about 5 minutes. Add chopped tomatoes, bring to a boil and simmer, stirring occasionally and adjusting heat to no longer boil, for 10 minutes. Blend the finished mixture until smooth in a blender, then add the marjoram or oregano. Season with salt and pepper. Place the sauce in a thin, even layer on the bottom of an earthenware, ceramic or glass dish. Arrange the sautéed vegetable slices in an alternating layering pattern over the sauce until the plate is full. Place a thin layer of the sauce on top of the vegetables. Place the dish in a preheated oven to 240 ° C and bake until the Tyne is completely baked and a toasted crust forms on top. This can take about 20 minutes.
Interesting facts about akebia
Akebia flowers, collected in inflorescences, have not only an amazing red-purple hue, but also a delicate chocolate aroma. For this property, the plant is often called the "chocolate vine".
Skilled artisans in Asia have been using the akebiya vine to weave baskets for hundreds of years. On the territory of China, it can be found in almost every garden, it is somewhat reminiscent of our wild grapes, as it is able to twine around numerous supports and climb to great heights. In 2016, residents of the Japanese city of Yamagata harvested a record harvest of akebiya fruits, which accounted for more than half of the national harvest.
Thanks to the efforts of experienced naturalists, the range of the species has been expanded, and now flowering shrubs can be found in Australia, Europe and even North America. Also, akebia takes pride of place in many botanical gardens around the world.
Watch the video about akebia:
Akebia is more than just an ornamental plant; with proper care, it produces a good harvest. Due to the amino acids and vitamins present, fruits have numerous beneficial properties and can become an indispensable ingredient in many dishes.
