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Apricot recipes: useful properties. Video
Apricot is a tree that belongs to the genus plum, the Rosaceae family. Apricot fruits are fleshy or dryish drupes, pubescent, usually yellow-orange in color. At the end of summer, the question of apricot recipes is relevant.
Apricot: useful properties and recipes
The chemical composition and useful properties of apricot pulp
Delicate apricot fruits are 10,5% sugar. They are also rich in: – malic acid; – tartaric acid; – citric acid; – starch; – pectin; – tannins; – vitamins; – iodine; – potassium salts; – sodium salts; – phosphorus salts; – iron salts.
Apricot juice and dried apricots are useful for pregnant and lactating women.
This composition makes apricot a natural vitamin and mineral complex that will be useful in the diet of any person who adheres to a healthy diet. Apricots are useful for anemia, vitamin deficiency, they are included in the diet after long debilitating diseases.
A large amount of vitamin C makes apricot a good prophylactic agent against colds and infectious diseases. Provitamin A, which is part of apricots, is necessary for the normal functioning of the organs of vision, healthy skin and high body resistance to various diseases.
Due to the high content of B vitamins, the use of apricots has a beneficial effect on the state of the nervous and cardiovascular systems.
Apricot seeds are used to make oil, which is used for the preparation of cosmetics and liquid ointments.
Apricots help to improve the functioning of the digestive organs; it is recommended to use them for constipation. The substances included in the fruit have a beneficial effect on the processes of hematopoiesis. Also, apricots well cleanse the body of various intoxications, remove excess cholesterol from the body.
Contraindications to the use of apricots
Due to the large amount of sugars, apricots are contraindicated for patients with diabetes mellitus. Fresh apricots can harm patients with gastritis with high acidity, as well as liver diseases, pancreatitis, stomach and duodenal ulcers.
Eating large amounts of apricots can lead to an upset stomach. Also, an overdose of these fruits helps to lower blood pressure and cause dizziness.
A variety of meals and drinks can be prepared from apricots. Omelets, casseroles, porridge, pilaf, soups, sauces, salads, kebabs, meat rolls are prepared with apricots. They are used for filling for sweet pies, buns, cookies. Apricots are harvested in the form of canned food, compotes, jams, preserves, marmalades, juices. Dried apricots are very popular – dried apricots, which retain all the beneficial properties of this fruit.
You can make a wonderful pie from apricots. To do this, you will need: – 12 crackers; – 125 grams of butter; – 125 grams of granulated sugar; – a pinch of salt; – 3 eggs; – 100 grams of flour; – 2 teaspoons of baking powder; – 600 grams of fresh apricots; – 120 grams of apricot jam; – 30 grams of almonds.
Combine the butter, granulated sugar and salt for a creamy paste. Gradually add eggs into it, then add crushed crackers, flour and baking powder, stir thoroughly.
Pour boiling water over the apricots, peel them off, cut each into halves and remove the seeds. Grease the mold with butter and dust with flour, put the dough into it. Arrange the apricot halves on top. Bake the pie for 45 minutes at 180 ° C.
Put the jam on the finished cake and gently spread it with a fork, sprinkle with grated almonds on top.
Apricot soup can be served as a delicate dessert. To prepare it, you will need: – 700 grams of apricots; – 500 grams of apples; – 3 tablespoons of sugar; – 2 teaspoons of potato flour.
Remove the core from the apples, peel them and cut into thin slices. Wash the apricots, remove the seeds from them and cook the pulp with 2 glasses of water until soft.
Apricot recipes: fillings, jams, dried apricots, soup and much more
Grind the boiled fruit in a blender, then add 3 cups of hot water, apple slices and sugar to the resulting puree, put the soup on the fire, bring to a boil and add the potato flour to it, stirring constantly. Then boil the dish again and remove from heat. Serve the soup cold.
Apricot sambuc is a light and delicate dessert, for the preparation of which you will need the following ingredients: – 110 grams of apricots; – 5 grams of gelatin; – 2 egg whites; – 1 gram of citric acid.
Pour a tablespoon of hot water over the gelatin and leave to swell. Remove the seeds from the apricots, pour the fruits with a little water and cook for 10-15 minutes over medium heat. Boiled apricots must be rubbed through a sieve and mixed with sugar, citric acid and proteins. Beat this mixture thoroughly with a mixer. Swollen gelatin must be combined with a small amount of water. Then pour it into the apricot mass in a thin stream, while continuously stirring it with a whisk. The finished sambuc should be spread out in tins and cooled.