Fruit with the Department JUICE
In the Soviet Union in the wild Eide found in the Caucasus, Asia Minor,
Crimea and Central Asia. Cultivated in Central Asia, Crimea,
in the south of Ukraine, Moldova, Georgia, Azerbaijan,
Tajikistan. Blooms in April-May, June, July and August.
Pollinate flowers wasp blastofagi. Most of the cultural
varieties of ripe seed heads form without pollination. The best
qualities have stems with the seeds at harvest
(August - September). Stems harvested selectively by
matures. They almost never kept in fresh
(Up to 6 hours) and require immediate consumption or
Fruits - nuts are immersed in the fabric of sprawling stems,
yellow or purple-black when ripe reaching
diameter 5 cm, length 8 cm and weight 30-70 g, sugary-sweet
In the stems contain up to 75% of sugars (mostly glucose
and fructose, in small quantities - sucrose)
to 5.4 - pectin, 3.1 fat, 6% protein, lemon-
nai, malic and acetic acids, vitamins A, C, Bi, B2
and many trace elements.
The fruits are eaten fresh, as well as use
for canning. Used for the processing of figs
sweet and sour-sweet fruit. In this case, it is better
all mixed up.
There are many varieties of this crop, which differ
in terms of yield and maturation time, the quality of seed heads.
In the USSR, common varieties of domestic breeding, such
Abkhazia as Violet, July, Change, Nikita
frxagrant, Chapla, Dalmatian, Kadota et al
Fig grows well and bears fruit in room conditions.
It is undemanding in soil, drought resistant, love of light, but
can grow in the shade. Require copious irrigation. It
dioecious plant, but such varieties as the Dalmatian and
Kadota, refer only to instances of women, well
fruiting without fertilization.
At room conditions for about 50 fruits. Well
spreads by seeds and cuttings.
Take small, medium and large
mature and fully ripe fruit, clean
from stalks, washed, obsushivayut, prick, pour
sugar (150-200 g per 1 kg) and maintained xinfor 10 hours at a temperature of 22-24 °. The juice is drained, the fruit
pour over sugar (150-200 g per 1 kg)
and kept under the same conditions. The juice is drained, combine
with the first and canned. In a lot of hot syrup is poured,
made at the rate of 250-300 grams of sugar and
250 g of water per 1 kg, and maintained for 7-9 min
at a temperature of 90 °. Further drying is carried out in the same way
as drying of strawberries (see sec. 17-18), but in the oven
product can withstand twice for 40 min.
Preparation of figs and the entire process
drying is carried out by the first method, but to separate
fruit juice stand twice in 36 hours at a temperature of 3-5 °
and sugar poured on 150-200 g per 1 kg of fruit every time.
This method allows you to save a fig fruit to three days.
Humidity dried figs - 22-24%.
Fig juice blended with lemon, barbarisovym, alychovym,
plum, rhubarb and rowan juices.
Cook of the same weight, which is obtained by drying figs
first and second ways. To prepare the syrup from the masses
calculation of 550-700 grams of sugar, depending on the
sugar content of fruit and 800 g of water per 1 kg. Cook in the same way
like strawberry jam (see p. 19.), but 10 minutes before
the end of cooking sugar is added 250-300 g per 1 kg.
Use the fruits of all varieties of figs. Take a mature,
overripe, wrinkled, broken fruit, washed, obsushivayut
and cut into pieces. Prepare the same mass, which
obtained by drying figs in any way. In this mass
Pour hot water (650 g to 1 kg) and covered with sugar
sand (550-600 g per 1 kg), stir and cook until
preparedness as well as strawberry jam (see sec. 20).
Take the same fruit as in the case of preparation
jam. The mass is prepared as well as in drying fruits
with the separation of juice. It poured the hot water (500 g
1 kg), cook until tender, then rub on
sieve and packed.
Prepare a puree of figs (see above). It
poured sugar (250-350 g per 1 kg) and boiled in the same way
as figs from strawberries (see sec. 21).
To 1 liter of boiled water take dried foods:
1. 100 g of figs, raspberries, 59, 50 and 50 grams of cherries
2. 100 g of figs, 50 - Currant, 50 - and 50 grams of prunes pumpkin;
3. 100 g of figs, 50 strawberries, plums 50 and 50 g of carrots.