Fruit with the Department JUICE
In the wild melons do not grow. Cultivated elsewhere.
In the USSR, the largest area planted melons are in the south
European Russia and Central Asia. In the south of Moldova,
Ukraine, in the Lower Volga, the Caucasus, in Central
Asian melons planted and grown in open fields in northern
areas - in greenhouses and on the warm ridges. In the suburbs of
can be grown on fallow heaps.
In fruit pulp contains 18% sugars, vitamin C (up to
40 mg%), folic and nicotinic acids, fats,
aromatic substances in the seeds - 25 - 30% of edible oil.
Among the best varieties are dirt Gribovskaya, Gulab,
Bronzovka K-9, Arkani local, Coy-bash, Farmer,
Komsomolskaya Pravda, New Don Handolyak Kokcha.
Harvesting is carried out in August - September. Many
late-kind after harvest ripened and
made edible in one to two months after maturation.
Storage temperature in the room should not be below 0 °.
Some varieties with proper storage mode are saved
until the next harvest.
Suitable poluspelye fruits of all kinds.
They are washed, obsushivayut, cut lengthwise into four pieces.
Cut rigid outer skin, choose the core
with the seed. Cut along a strip of 60-70 X
20X25 mm, put in a bowl, pour sugar
sand (380 g to 1 kg), incubated for 24 h
at a temperature of 22 °, poured the juice. Prepare syrup
calculation of 350 grams of sugar and 300 grams of water per 1 kg. In hot
syrup spread a lot, kept for 6 min
at a temperature of 80 °, poured syrup. Further process
similar to the dried watermelon (see sec. 113).
Prepare the fruit and the entire production
process such as drying of the first method, but
fruits take a mature, with dense and firm flesh, for
Department of juice use 330g of sugar per 1 kg
and incubated for 72 h at a temperature of 3-5 °.
Melon juice blended with apple, plum, oble-pihovym,
barbarisovym, quince, lemon and fizali-sovym juices.
Take poluspelye with firm flesh melons, wash, obsushivayut,
cut into two pieces, cut the peel,
remove the core with the seeds, cut into cubes
section of 18-20 mm or in pieces, which are identical xinform
and the size of or close to it. Poured sugar
(380 g to 1 kg), incubated for 24 h at
temperature of 22 °, poured the juice. Then pour the mass
hot syrup, cooked at the rate of 800 g
I sugar 750 g water to 1 kg, maintained
within 2-3 hours, then cooked as jam
strawberries (see p. 19.).
Prepared from the same weight, which is obtained by
drying of melon juice after discharge. The mass is poured hot
syrup, which is prepared on the basis of 800 g sugar
sand and water to 1 kg, and cooked as jam from strawberries
(See p. 19.). Further preparation of candied fruits, see page. 11.
To 1 liter of boiled water take dried products (strips
dried melon cut into two or three parts):
1. 100 g of melon, 50 - ternoslivy, 50 - Currant
and 50 g of Physalis;
2. 100 g of melon, 50 - Mirabel, 50 - Raspberry
and 50 grams of rhubarb;
3. 100 g of melon, 50 - cherry 50 - gooseberry
and 50 g of zucchini.