The loquat is the fruit of an evergreen tree, nowadays it is most common in southern countries. This exotic fruit blooms from October to the end of January, and the fruits ripen by the beginning of summer and have a bright yellow or orange color and a rich taste and aroma, which some compare to apricot or strawberry, others to plum, cherry plum or apple. The flesh is juicy, sweet and sour, and inside there are from two to seven bones that are easily extracted.
The taste characteristics of a loquat complement and exceed its useful properties. This miracle fruit is the leader in the content of pectin, as well as vitamins A, C and B, as well as apple and citric acid.
The loquat has a beneficial effect on all body systems and helps to cope with many ailments.
In addition to eating fresh fruits, jam and jam, juices and compotes, which can also be harvested for future use, are prepared from fruits.
We'll tell you today how much and how to make compote from medlar for the winter.
How to brew compote from a loquat?
To prepare compote from the medlar for the winter, its fruits are washed, dried and cut in half. Then remove the bones, split and boil in the water for about seven minutes. From this previously filtered broth we prepare the syrup, adding to each liter six hundred grams of granulated sugar and five to seven grams of citric acid. Half the fruits of the medlar are placed in prepared clean one-liter jars, poured very hot, with heat with heat, syrup, cover with lids and put on sterilization for twenty minutes. After the time has passed, we immediately roll the compote, turn the lids down and let it cool down.
How to roll a compote from a medlar with a stone?
Ingredients:
- water - one liter;
- granulated sugar - 200-250 g;
- loquat - 500 g;
- juice of half a lemon
Preparation
You can preserve the compote from this exotic fruit a little differently. To do this, the loosened fruit loaves are cut in half with a sharp knife along with bones and immersed in boiling syrup, prepared by adding a liter of water sugar. Let's boil the medlar for two minutes, add the juice of half a lemon, pour it into a clean prepared half-liter jar, add a few mint leaves, cover with a lid and put on sterilization for twenty-five minutes. We roll up the compote, turn the bottom upside down and leave it to cool. We store the compote from the medlar in a cool dark place.