A fragrant, ripe and juicy melon, of course, much more enjoyable to enjoy fresh. As a rule, it is eaten all without remnant and thoughts about its processing do not even arise. But if the fruit is immature or unsweetened, or if you simply collected a rich harvest of melons on your site, then they can be used for preparing various desserts and preparations.
What can you cook from a savory or unripe melon? Best of all, this fruit is suitable for making jam or candied fruit from it. But for mashed potatoes or juice, it is better to use a ripe melon and aromatic.
Next, we will offer a few variations of recipes for melons and desserts from melons, which you can use as needed.
How to cook melon jam?
Ingredients:
- fresh melon - 995 g;
- sugar - 715 g;
- citric acid - 15 g.
Preparation
For jam, you can take any melon, separate its flesh from the crusts and cut into small pieces. Place the slices of the fruit in the jam for cooking jam, pouring the layers of sugar mixed with citric acid, and leave for several hours at room conditions.
We now put the melon and sugar in the juice on the stove and, with continuous stirring, warm it up to dissolve all the sugar crystals and then with periodic stirring to boiling. We then leave the container with the workpiece from the plate and allow it to cool. Then once again bring the mass to a boil, boil it this time for seven minutes and then cool again. After the third cycle of warming up and boiling the jam for seven minutes, we pour out the treat on sterile glass jars, seal them tightly, turn the bottom up and wrap them thoroughly for self-sterilization and slow cooling down.
If melon, taken for jam, is too juicy and allocated too much liquid during the proofing process, some of it can be drained before cooking the treats and used for making jelly.
How to make juice from a melon?
Melon juice is incredibly useful and has a lot of valuable properties. It is included in dietary nutrition when losing weight, and also recommended for use in various kinds of kidney and liver diseases, to strengthen the heart muscle and cleanse the body of toxins and toxins.
For the preparation of juice, melon pulp is used together with the peel. In the latter there are useful essential oils, which in a treat will be absolutely not superfluous. Melon should be thoroughly washed, preferably with soap, which is then thoroughly rinsed. Then the fruit is cut in half, the seeds are removed, and the flesh is cut into slices, which are passed through the juicer.
Drink melon juice should be immediately after cooking, or boil it and preserve in cans for the winter, adding sugar and lemon juice to taste.
How to cook melon puree?
Puree from melon, unlike juice is prepared only from the pulp. For this, the latter is separated from the crusts and grinded with a plastic float or ground in a blender. Melon puree is perfectly combined with a banana or a pear. The proportions in this case are selected according to taste and preferences.
How to make a melon cake?
Ingredients:
- fresh melon (pulp) - 650 g;
- Eggs selected - 6 pcs.
- wheat flour sifted - 280 g;
- sugar - 110 g;
- salt - a pinch;
- soda food, extinguished with vinegar - 10 g;
- butter for greasing the mold - 1 slice.
Preparation
Prepares a melon cake simply and quickly. It is enough just to beat up the egg with selections with sugar, mix the flour with flour sifted and quenched soda and pour the pieces of melon pulp laid on the bottom of the oiled form. Next, you need to trust the preparation of the pie to the oven, which is preheated to 215 degrees. After thirty or forty minutes, a tasty and ruddy melon cake will be ready. Before cutting it into portions and removing it from the mold, it is necessary to give the treat completely cool.