Fruit with the Department JUICE
Curly (lianoobrazny) years of bush. In the wild
growing in the Far East, southern Sakhalin, the Kuril
Islands. Since the end of the XIX century are grown in home gardens
as a fruit and ornamental plant. Two types of cultured
Actinidia - co-lemikta and Argut.
reaches a height of 15 meters, enough to cold,
but in the north of Moscow region often freezes. Hygrophilous,
in the south of the country suffers from drought. Dioecious plant, as well as
buckthorn, so planted for pollination the male and female
plants. Fruits are elliptical, 2-3 cm long, 1-1.5 cm
diameter, green, juicy flavor with sweet flesh. Ripen
different times in August and September, easily crumble. They removed
selectively, as sozrevaaiya. Ripe fruit soon spoils. In
Therefore, opportunities for transportation and temporary storage
the fruits of their shoot for three - seven days before full ripeness.
Fruits contain 10% sugar, up to 2.5% acid, 1400 mg%
Vitamin C. In terms of ascorbic acid in fruit Actinidia
superior black currants, lemons, oranges, and is second only to
some kinds of wild rose.
Michurin Actinidia kolomikta used as a winter-hardy
species for breeding new varieties of it - pineapple and Michurina Clara
Zetkin, with larger and maloosypayuschimisya in ripening fruit.
These varieties differ in reduced winter hardiness, which makes them
can only be used in southern Nechernozemie.
less hardy, well south of the fruiting
Moscow region. The fruits ripen at the same time. Their mass - 7-10 g,
priyatlye they taste, with a strong aroma of pineapple. They contain
10% sugar, up to 1% organic acids and 100 mg% of vitamin C.
Introduced new varieties of hardy Actinidia recommended for
grown in home gardens in the north-western part of
Non-Chernozem Zone, namely: Leningrad early, Pavlov,
The victory, Matt, VIR 1, The September, Leningrad later,
The fruits are used as therapeutic and prophylactic. Their
used in fresh and processed form. Dried fruit
Actinidia to its taste qualities similar dried seedless
Take immature, but soft berries, plucked, cleaned,
obsushivayut, pour sugar (350 g to 1 kg) and
incubated at 20 ° for 24 h. After draining
juice poured a lot of hot syrup made from the calculation
300 g sugar and 250 grams of water per 1 kg of weight, and heated
at 80 ° C for 7 min, then curing process is similar to
dried honeysuckle (see sec. 54).
The berries of Actinidia different low acidity, so the juice
it blended with the juice of red and white currants, plums,
blackthorn, cherry, lemon, rhubarb, cranberry, barberry.
Jam Actinidia golden brown, with
specific taste. For cooking, use a mature, well
and immature, but soft fruit. Their preparation, the number of
sugar juice and modes of separation are the same as that of a drying
Actinidia. Remaining after draining a lot of juice and canning
Pour hot syrup, cooked at the rate of 650 g
of sugar and 700 grams of water per 1 kg, and maintained for
Soaked in syrup after boiling mass is boiled in a closed
lid over medium heat for 20-25 minutes. Before the end of
cooking add granulated sugar (450 g to 1 kg). Detailed
description of the cooking jam and packaging for storage, see
with. 18-19, "Nectar" of strawberries.
Take immature, mature and overripe fruit.
Their preparation and the entire process, including
separation and preservation of juice, such as when drying
Actinidia. Then pour a lot of hot water (450 g to 1 kg)
incubated for 3 min at 80 °, after which
rubbed through a sieve. The resulting mash is boiled for
10 - 12 minutes, poured into a sugar (500 g to 1 kg) and knead well
continue to cook as well as jam from plums (see sec. 48).
second way - jam from the plums and Actinidia.
Take 500 g of mashed potatoes
from the fruit of Actinidia, and 500 g of puree of plums, put everything into a bowl,
stirring, bring to a boil, boil for 10-12 minutes,
poured 600 g of sugar, knead well and cook the same way as
jam from plums (see sec. 48).
Take 1 kg of puree, which is prepared in the same way as in the case
making jam from Actinidia by the first method. In mashed potatoes
poured sugar to taste (about 200-400 g per 1 kg), stirred,
heated for 3-5 minutes, stirring until completely dissolved
sugar. Hot sauce is packed into prepared jars, which
To 1 liter of boiled water take dried foods:
1. 100 g of Actinidia, 50 - Quince 50 - Strawberry
and 50 g of Physalis;
2. 100 g of Actinidia, 50 apricots, 50 - blackberry
and 50 g of carrots;
3. 100 g of Actinidia, 50 - Peaches, a 50-shadberry
and 50 g of celery.