What is natsudai dai and where does it occur? Nutritional value of a hybrid variety, benefits and harms to the body. How sour fruits are eaten and what can be prepared from them. Interesting facts about japanese citrus… In addition, the hybrid contains a high amount of organic and inorganic acids, of which 3% is citric. It irritates the receptors of the digestive tract and organs, stimulates the production of digestive enzymes and improves the absorption of nutrients.
Useful properties of natsudaydaya
The healing effect is exerted not only by the pulp of the fruit, but also by the peel and seeds. It is enough to eat only 1 fruit per day to fully replenish the need for ascorbic acid. But this benefit is not limited to the body.
Regular consumption of citrus:
- Increases immunity, increases resistance to viruses and bacteria.
- It speeds up metabolic processes, improves digestion, helps to get rid of old toxins and toxins in the intestines.
- Normalizes blood sugar levels.
- Prevents the development of anemia, periodontal disease, strengthens the walls of blood vessels, increases blood clotting.
- Has an antioxidant effect, helps to recover hepatocytes - liver cells.
- Stimulates the production of bile and digestive enzymes - pepsin and pancreatin.
- Increases the acidity of gastric juice.
- Helps to cope with the consequences of urolithiasis and alcoholic excesses.
- Reduces nervous irritability, soothes, prevents the development of depression.
In case of beginning sore throat, pharyngitis or other purulent-inflammatory processes of the nasopharynx, several lobules of natsudayday, which dissolve in time, can stop the exacerbation of the disease.
Research is currently underway to treat dried immature skin dermatitis of various types. Experiments on laboratory mice have been successful.
It is important that in the absence of an allergic reaction to citrus fruits, natsudai dai can be safely given to pregnant women and young children. The juice of these fruits is much more effective in quenching thirst than orange juice, and does not lead to the formation of edema. It is enough to chew 2-3 slices on a hot summer day, and the feeling of dryness will disappear, and the condition will return to normal.
Contraindications and harm natsudaydaya
You can not introduce fruits into the diet with increased acidity of gastric juice, a tendency to diarrhea, peptic ulcer disease, diabetes mellitus. Also, from the use of natsudaydaya harm can be with the frequent development of allergic reactions. Citruses are highly allergenic.
You should not feast on these fruits for stomatitis and problems with the gums, if there are "seizures" near the mouth or there are wounds on the mucous lips. There won't be much harm, but the soreness will increase.
How to eat natsudaydai
To enjoy a pleasant sweet and sour taste, peel the easily detached rough peel with your fingers, cut the fruit into slices and eat it fresh. If the fruit is allowed to sit and dry for a while, it will become sweeter.
In order for citruses not to taste bitter, it is enough to remove the white films. It is long and difficult to clean them, moreover, a lot of juice will flow out. How do you eat natsudai dai so you don't get dirty? Cut the fruit in half, add a little sugar, let it stand and scoop up the pulp with a spoon.
In street cafes in Japan, sliced fruits are served on ice as refreshing desserts.
Recipes for dishes with natsudayday
They eat not only fresh fruits. Jelly, marmalade, ice cream are made from fruits. The peel is used to make candied fruits.
Recipes with Nutsudai:
- Candied fruits with salt … Remove the crusts from 3 fruits, pour cold water to completely cover the surface, add 1-1.5 teaspoons of salt, boil for 10 minutes. The boiled crusts are washed under the tap. Cooking with salt and washing is repeated 4-5 times. Then they try to remove the mesocarp from the soft crusts by scraping with a spoon. Then cut the peel into equal strips, approximately 1 cm wide, or into pieces. Boil the syrup by dissolving 1, 5 cups of sugar in a third of a glass of water. Dip the natsudaydai crusts and cook until they are translucent. 1-2 minutes before turning off, add citric acid, at the tip of a teaspoon. Hot candied fruits are dried in a vegetable dryer. If dried in the oven, then be sure to leave the door ajar. The heating temperature of the oven is 50-60 ° С. Candied fruits can be rolled in powdered sugar before drying.
- Candied fruits with apple juice … The amount of the main ingredients - natsudaydaya and sugar - is the same as in the previous recipe. The whole crusts are poured with a glass of cold water, placed in the refrigerator. Change the water every 8 hours. After three days, the peel is boiled for 10 minutes 3-4 times, rinsing after digestion. Then they throw everything in a colander, dry it, cut it into even strips. Syrup is made from half a glass of apple juice and sugar. As soon as the pieces become transparent and the syrup thickens, turn off, pour cinnamon into the container, mix gently so as not to break the crusts. Then each slice is doused in powdered sugar and set to dry, as in the previous recipe.
- Jelly … Natsudayday - 2-3 pieces - cleaned, divided into slices, squeezed out the juice. You should get 1, 5 glasses, maybe a little less. The juice is heated, but not brought to a boil. Mix a tablespoon of gelatin with 3 tablespoons of sugar, stir until everything is dissolved. Mix thoroughly with warm juice so that the liquid becomes completely homogeneous. One more natsudai dai is cleaned, divided into separate slices, and the white films are removed from them. Put the peeled segments into molds, fill them with a gelatin solution, put them in the refrigerator. Serve when the jelly is completely frozen. It goes well with ice cream or ice cream without additives.
- Lean marmalade … Mix 0.5 liters of juice with pulp (films should be removed) and heat without boiling. In a separate container, mix 15 g of citrus pectin with 360 g of sugar. The composition should be completely homogeneous, so it should be mixed for at least 3-5 minutes. Again, put the natsudaydai juice on the fire, stirring constantly, add pectin with sugar, cook for 15 minutes. It is advisable to use a confectionery thermometer, you need to heat it up to 107 ° C. When the mixture has boiled down to a third, you can turn it off. Before turning off, add a third of a teaspoon of citric acid dissolved in a tablespoon of water and mix thoroughly. The future marmalade is poured into a biscuit mold, greased with a thin layer of unrefined, odorless sunflower oil. If it does not thicken after 15 minutes, dissolve a little more citric acid and put it on the fire again, boil for a short time. Spilled again. As soon as the thickened jelly cools down, they are removed on the refrigerator shelf, after removing the form (it is no longer needed) and sprinkling with powdered sugar. After the final stabilization, the marmalade is cut into pieces and dried at room temperature.
The best natsudaydai drink is lemonade. The fruits are cleaned, they try to completely remove the mesocarp from the skin. The zest is soaked in sweet cold water, and then dried, previously rolled in sugar or powder. Pour natsudaydaya juice, soda water, 1 tablespoon of lemon or pomegranate syrup into a shaker. Beat, pour into glasses, decorate with dried zest.
Lemonade can be made in other ways as well. Grind 2 lemons with the peel. Boil syrup - 2 glasses of water and 1, 5 glasses of brown sugar, mix, turn off when bubbles appear. Pour lemon puree with ice water, 2 liters, mix with syrup, put in a refrigerator for 10 hours on a shelf. Juice is squeezed out of 2-3 natsudaydais, poured into the infusion of lemon puree, filtered. Add honey to taste, pour into a jug, add mint leaves. They put it back in the refrigerator, and when it is completely cooled, the lemonade is served.
Interesting facts about the natsudaydai
There is a legend that the natsudaydai seed was found in the 17th century on the seashore in Yamaguchi Prefecture, where it was planted. The plant took root, it was possible to get a bountiful harvest. Since then, citrus has been the symbol of the city.
Translated from Japanese, “natsu” means “summer”, and “mikan” means “citrus fruits”, that is, it translates as “summer of citrus fruits”. Harvesting takes place from early August to mid-September.
The sweet variety is called Kavano Natsudaiday. It is rarely grown, as it is difficult to maintain sweetness due to cross-pollination with surrounding citrus fruits.
In Japan, there is a brewery Ichijoji, in which a beer is made from natsudai dai juice - Amanatsu Orange Ale. And on Kabe Island in Saga Prefecture, café owners attract visitors with an exclusive dessert - Yobuko Yume Amanatsu Jelly. It is not only made from sour citrus, but also served in its rind.
In Osaka Prefecture, tourists are attracted to collecting the natsudai dai, thereby increasing the city's revenues. Whole families come to pick fruits.
For commercial purposes, cultivation is carried out in the prefectures of Kumamoto and Ehime, but the plantations are small, so recently the fruit was not available to the European consumer. Now you can try citruses, even growing them on your windowsill.
This is easy to do: it is enough to provide a constant microclimate with a temperature range of 18 to 30 ° C, eliminate drafts and water consistently. Fruit ripens 3 years after planting.
Watch the video about the natsudai:
Don't pass up the opportunity to try a hybrid strain. It quenches thirst much better than its sweeter cousins, and has the same rich vitamin and mineral composition.
