Summer apples are a healthy fruit that children and adults love. They contain important minerals – iron, calcium, phosphorus and magnesium, vitamins C, E, B and important folic acid. Their consumption has a very positive effect on digestion due to their high fiber content. Apples that ripen in summer are best picked straight from the tree and enjoyed with fresh flesh. However, compared to other varieties, they have a short shelf life and must be processed quickly. Read on Joy-pup for options on how to recycle summer apples.
Favorite drink, familiar from childhood, which was my grandmother’s pantry. It’s easy to make in no time. In a three-liter saucepan, take 250 g of sugar and 800 g of White pouring apples. Cut the apples into four parts, remove the core, send to the pan, add sugar, pour 3 liters of water. After boiling water, boil for another 5 minutes, turn off and leave under the lid until it cools completely. Compote can be served warm, but on hot summer days it is perfectly refreshing when cold. Compote can be rolled up in three-liter jars and enjoy the summer taste in winter.
Wash the washed apples first, and after drying, remove the cores. Cut them into equally thin (2-3 mm) slices and place in an oven preheated to 60 ° C. Leave the door ajar to allow steam to escape from the oven. When the apple slices become crispy, let them cool. You can eat them right away or store them in a linen bag or jar. Thanks to this method, you can process a large number of apples and you will have healthy snacks for the winter. You can also dry apples in an electric dryer.
From summer varieties of apples, using a juicer, you can make cider – a light sparkling low-alcohol drink. In the recipe, combine sweet varieties of apples (most) with sour ones. It takes 3 months to ripen the drink at home, but the result is worth it. Delicious nectar can be served with carrot or beetroot juice to make it a vitamin bomb. You can also use cider for baking desserts and cakes.
Do not buy fruit purees for children in the store. They, as a rule, have harmful “Eshki” in their composition, and this way you will save a significant amount of money. You can make fruit puree at home. Take 2 kg of apples, peel them thoroughly, cut out the cores and cut them into small pieces. Put them in a saucepan, pour 2-5 cm of water and let it boil. Then just grind the apples with a blender and add honey, vanilla or cinnamon to taste. After cooling, pour the puree into small sterilized jars, close them and leave them upside down for a while before storing.
Apple sauce will be an excellent addition to meat or sausages. Take 2 large apples, wash, peel and grate on a coarse grater. Add 1 teaspoon of 9% vinegar, 10 ml of water or vegetable broth and 100 g of freshly grated horseradish. Add a pinch of salt to taste. Fresh sauce can be stored in the refrigerator for about 2 days, or it can be canned and enjoyed all year round.