The season of watermelons gives an excellent opportunity to enjoy the taste of this berry and get the maximum health benefits. Some housewives make preparations for the winter: they cook syrups, jams, compotes. Especially delicious is watermelon honey. But what is this unknown delicacy, with what it is eaten and how are they prepared?
What is meant by it?
What is watermelon honey, what is this delicacy called? It is obtained from the pulp of this berries, from which the juice is squeezed, and then it is cooked to a thick state on the stove in several stages. It's amazing that sugar and other additives are not needed for cooking.
As we see, bees do not play absolutely any role, so "watermelon honey" - the name, in principle, is wrong. But since it has taken root among the people, people still call it this delicacy. Probably, this product was somewhat similar in consistence to the usual honey produced by bees.
Watermelon honey has another "name" - nardek. This name can be considered more
Honey from watermelons is usually brewed in the season - in the autumn, when they become cheap, because to prepare a small jar of such honey will need a lot of the original product.
A bit of the history of
Homeland of honey-melon is considered to be Central Asia, then in its inhabitants the experience of preparing this delicacy was adopted by the Don Cossacks. Over time, the recipe spread, and on it began to cook all melon farmers. She did not manage to sell out the clean berries for the season, the rest could not eat, and it was a pity to throw out. In difficult times it was necessary to eat something, so melon growers made such preparations.
Today Nardek( watermelon honey) is brewed almost everywhere. In some parts - according to an old traditional recipe, in others - a little modified and add some of its zest, but the principle of cooking remains the same.
Cossacks made honey from watermelons in late autumn, when the main product was already sold. Usually there were small but pot-bellied berries, of which they cooked this delicacy. Watermelons were cut into two parts, with the help of spoons, the pulp was picked out and passed through a sieve made of horsehair to get the juice. It was poured into a large cast-iron cauldron, which was installed on an open fire.
Cossack watermelon juice was cooked until it turned into a thickened brown syrup with a characteristic odor. As a result, the nardek for consistency should have resembled young honey. On this basis, the readiness of the delicacy was determined. Ready honey was stored in two ways: poured into clay pots and placed in a cool cellar or rolled into glass jars, as we do now.
Adygea are very fond of eating nardekom, eating it with tea like jam, pouring them instead of syrup pancakes, puffs, casseroles, and just spreading a piece of bread.
Watermelon honey is not only a delicious product, but also very useful. First of all, nardek retains all the benefits of this fresh berries. Watermelon is at least 90% water, and it is known to be a real source of vitality. So what are the properties of the nardeck?
- Improves appetite.
- Strengthens the immune system, thereby increasing the body's resistance to various diseases.
- Beneficial effect on the work of internal organs: kidneys, liver, intestines, digestive and cardiovascular systems.
- Helps cope with such diseases as colds, bronchitis, laryngitis, tuberculosis.
- Increases hemoglobin levels.
- Is an integral part of nutrition in the prevention of atherosclerosis and the treatment of oncology.
Application of watermelon honey
- During the diets, you can add one teaspoon to any beverages as a sweetener. Watermelon honey is sweet, but not high-calorie, so it will not affect the figure in any way, unless, of course, it is eaten by its kilograms.
- Several spoons of nardec dissolved in a glass of water will help to quench your thirst.
- For colds, the following mixture is prepared: in equal proportions take honey from watermelon, apple cider vinegar and chopped onion, mix everything. The spoon of the mixture is recommended to slowly dissolve in the mouth.
- To improve the work of the stomach, you can use nardek instead of sugar.
- When exacerbating liver disease, take oat broth with the addition of a spoon of watermelon honey.
- To raise the level of hemoglobin and eliminate pain in the heart helps tea from the dog rose, sweetened nardekom.
Above it was about how to use the watermelon honey. But, as already mentioned, the nardek can be eaten simply for the sake of pleasure. Some mistresses serve it as a dessert for tea, add as fillings to cookies, pies, cheesecakes or other pastries, and also make watermelon candied fruits.
Nutritional value of
Nardek is a low-calorie product. In 100 grams of it contains only 110 kilocalories, although sugar in watermelon honey - about 60%.For this reason nardec can eat even people with diabetes. Also in watermelon honey contains about 9% of fats and about 1% of proteins.
You read recipes from watermelon and see that everything is stated in grams. But how to understand how many products to use when there are no kitchen scales? Below are the proportions.
- 1 teaspoon is 7 grams of nardeck.
- 1 tablespoon - 20 g of product.
- 1 glass( 200 milliliters) - 320 grams of nardeca.
Recipe nardeka: preparation stage
Now consider how to prepare watermelon honey. The recipe is given on 1 kilogram nardeka. To make it, you need about 15 kilograms of fresh watermelons.
Berries should be thoroughly rinsed under cold water, especially if there is dust and dirt on them. Further, watermelons are cut in half or in several parts, to whom as conveniently. Then, using a spoon or knife from the crust, you need to separate the pulp and put it in some kind of dish, preferably with thick walls.
For the preparation of honey, only the flesh is needed, it needs to be wrapped in several layers of gauze. This is done in order to separate the bones from the juice. Then start to pinch the flesh with your hands or press. This can be done with the help of a juicer, but then either you have to carefully select the seeds from the pieces of watermelon, or the broken bones will fall into the future nardek. The recipe for honey will then have a slight taste of bitterness, which not everyone likes.
Once the juice is squeezed, it must be passed through gauze or a fine sieve to remove all unnecessary seeds and flesh that have accidentally fallen.
After all manipulations with wringing out, honey from watermelon juice starts to boil. Do this with medium heat, stirring constantly and taking off the foam.
After a few hours the juice should boil twice. When this happens, the fire must be turned off, and the mass should be poured into another pan so that nothing burns. Nardek is left in a dark place for 12 hours.
Then the juice should be passed through a sieve and repeat the cooking step three times. Each time the syrup will thicken and shrink. After the last boiling watermelon honey should not be left for 12 hours, immediately check its readiness.
If nardek start cooking early in the morning, then it can take about two days, however, at night, too, will have a little sweat. Well, if you divert one day for each stage of cooking, you can manage for three days.
It's better to spend your valuable time and not be lazy. It is not recommended to cook the nardeck in one step, otherwise it will turn out to be too dark and slightly burned to the pan.
The final stage of
How to check the readiness of watermelon honey? Firstly, this product resembles ordinary honey - it is transparent and viscous. Secondly, a drop of nardeck should not spread over the saucer. This method is used to determine the readiness of any jam.
Ready watermelon honey is removed from the plate and left to cool. In the meantime, you can prepare the banks: wash, sterilize and wipe dry. When nardek will cool down to about 40 degrees, it is first filtered through a sieve or gauze, and then spread on cans and tightly closed with lids.
Now watermelon honey should be allowed to cool down to the end, after which it can be stored in a refrigerator, cellar, cellar or garage - where it's cool.
Watermelon honey: recipe for Adygeyski
This version is slightly different from the previous one in that it uses not only the watermelon juice, but its pulp, as well as cream or sour cream. The result is a delicious and tasty dessert that can be served to tea or used as a filling for baking.
This recipe is designed for approximately 20 servings. In total, the preparation of watermelon honey in Adygheisky will take four hours, one of which will be spent on preparing the products, and the rest of the time the honey will cook itself.
So, how many products will be needed for 20 servings:
- Ripe watermelons, medium in size - two or three pieces.
- Fresh cream( or sour cream) - 100 milliliters. For 100 grams of honey, two tablespoons is enough.
The first thing to do is prepare watermelons: wash under cold water, dry with a towel, cut into pieces and take out the pulp with a spoon or knife. It is recommended to put it in a deep dish, as when splashing can fly a spray.
Then the slices of watermelon should be grinded into a homogeneous mass with a spoon or tolstick, pass through a cheesecloth, sieve or colander, which will separate the seeds from the juice.
The resulting mixture is put on medium heat, brought to a boil, the fire is reduced to a minimum and cooked until the honey is ready. It should turn out a brown, sticky mass that does not spread over the saucer.
When the honey is ready, it is removed from the plate and left to cool, then add cream or sour cream and mix thoroughly. After that, the product can be laid out on sterile dry jars and stored in a cool place.
Try to prepare nardek and please them with their relatives and friends. They just did not eat that! But remember that only from good watermelons comes delicious honey.