Description of the Ceylon gooseberry. Useful substances contained in fruits. Their composition and calorie content. Healing effect and possible harm from excessive use. Recipes for the most delicious and unusual dishes from this fruit. It is important to take into account that the largest amount of nutrients is contained in ripe fruits of the first freshness, so you should not neglect this fact and eat stale and unripe fruits.
Harm and contraindications to Ceylon gooseberry
When they talk about the possible harm of a particular food product, they mean the consequences of its excessive use, as well as the negative impact on the body in some clinical conditions and obvious individual intolerance.
Relative contraindications for Ceylon gooseberries are:
- Chronic diseases of the stomach and duodenum - it is recommended to use ketembilla without mixing it with fermented milk products.
- Tendency to skin rashes - it is advisable to limit the amount of the product consumed in order to exclude the exacerbation of dermatological diseases.
To date, no absolute contraindications to ketembilla have been identified. The only recommendation is to stop using it at the very first signs of illness.
Ceylon gooseberry recipes
Ketembilla fruits in their composition and properties are not inferior to other types of gooseberries. Having a pronounced jelly-like consistency and a tart sweet-sour aroma, they often become the main ingredient in the preparation of jellies, jams and confitures. The jam at the final stage of cooking usually acquires a rich greenish-purple hue. And using the pulp of the fruit to prepare sauces for meat delicacies, you can give any dish an unsurpassed piquant taste.
Consider the recipes with Ceylon gooseberries, according to which you can cook amazingly tasty dishes at home that are not inferior to the dishes from the restaurant menu:
- Pork with ketembilla sauce … We cut 500 g of meat into portioned pieces with a thickness of 2.5 centimeters, taking a neck for this. If necessary, beat off, salt and pepper to taste. After heating vegetable oil in a large saucepan, leave on medium heat. After frying the meat for 4-5 minutes on each side until golden brown, set it aside and prepare the gooseberry sauce. To do this, mix a glass of berries with half a glass of sugar and let it boil, adding cream to taste. Then we put the meat in a mold, put on it a layer of onions, cut into rings. Fill the meat fillet with the prepared sauce, put in an oven preheated to 180 ° C and bake for half an hour.
- Ceylon gooseberry jelly with orange … Based on 1, 5 fruits, you should take 1, 7 kg of sugar. After thoroughly washing and drying all the fruits, peel the gooseberries from the tails, and the oranges from the peel. Scroll everything through a meat grinder to obtain a homogeneous mass and transfer to a saucepan. After adding sugar, simmer for 30 minutes, stirring occasionally. To add a sophisticated and unusual taste, 5 minutes before cooking, put a few fresh mint leaves in a saucepan. We put them in sterilized jars, close them with plastic or metal lids and put them in cold storage. It should be noted that a fragrant and healthy jam will acquire its final consistency only after it has cooled completely.
- Pickled garlic with gooseberries … Try an unusual and healthy combination of two ingredients, the combined benefits of which will keep you from colds in the fall and winter. Take not overripe fruits for preservation. Peel the coarse and strong garlic from the top layer of the husk and break it into wedges. Sterilize the jars using the microwave or oven, put the garlic in them, carefully filling the voids between the slices with berries. Boil the sweet and sour marinade and pour over the contents of the jars. Take the amount of salt, sugar and vinegar based on personal preference, but it is desirable that the filling has a rather tart sweet and sour taste. After rolling up the cans, turn them upside down, wrap them in a warm blanket and let cool. It is advisable to eat it no earlier than a month later.
- Dried ketembilla … An excellent way to preserve the nutrients of a product is to dry the raw materials in a dryer, oven, or by exposure to sunlight in a well-ventilated area. Choose only ripe, undamaged fruits, sorting out all wrinkled and overripe fruits. Place them in an electric dryer, setting the required mode, or in an oven, leaving at a temperature of + 60-70 ° С for 5-8 hours. It is best to store the finished product in linen bags or glass containers in a cool, dry place.
- Ketembilla wine … The juicy pulp of exotic gooseberries is considered an excellent raw material for making wine, as it is distinguished by its ability to intensive fermentation. Mash the fruits with a fork, put them in a glass container and start making the syrup, taking 1 kg of gooseberries for 1 kg of sugar and 1 liter of water. After adding the resulting liquid to the mixture of berries, stir and cover with several layers of cheesecloth, leaving to ferment for a week. The recommended temperature range is from 150 to 180 ° С. It is important to achieve a light fermentation process without strong acidification of the product. Stir three times daily with a wooden spoon to prevent mold. Fermentation time is one and a half months. After that, filter the half-finished wine, putting it back in a cool place for another 2 months.
- Jelly without cooking … A wonderful way to preserve all the useful properties of a gooseberry is to cook it, bypassing heat treatment. For raw jelly, which can be prepared for the winter, you should take 1 kg of berries, 0.5 liters of water and 1 kg of sugar. The berries are sorted out, peeled from the stalks and left for a day. Then we put the pan on the fire and bring it to 95-98 degrees, not letting it boil. After a while, the sugar syrup will turn into a jelly-like mass, which is laid out in jars. Store in a cool place.
Interesting facts about the Ceylon gooseberry
It is known that depending on the degree of maturity and color of ketembilla, like any other gooseberry species, the properties of the fruits of this plant also change. If a hundred grams of still green or unripe fruits contain 100-150 mg of anthocyanins, then in the red pulp - already 300 mg. The absolute leader in this regard is ketembilla of dark purple color, which can be called overripe. It is she who is considered the most useful and, moreover, extremely tasty.
The fair sex will also be interested in information about the beneficial cosmetic properties of jelly from freshly picked fruits of this plant. The pulp mask has smoothing properties and is great for aging and dry skin.
Watch a video about the Ceylon gooseberry:
Due to its unusual sweet and sour taste, in harmony with many other dishes, the Ceylon gooseberry is gaining more and more popularity in cooking from year to year, being an excellent addition to meat delicacies, as well as a delicious independent dessert. And the presence of a large amount of nutrients makes it an irreplaceable source of vitamins for maintaining health at any age!
