Plum or an apple? What to prefer?

Plum and apple are the most common fruits in our gardens, and gardens around the world. These two representatives of the world of fruit are the most unpretentious, adapted to different weather conditions. So you do not have to choose, plum or apple will become favorites of the next season. Even in the paintings of artists they often meet together.

Plum

VIII ве ка до нашей эры. Plum is known as a fruit tree or shrub from the 8th century BC. This fruit plant was grown in ancient Rome. The native land of the plum is the Caucasus, Asia Minor, Northern Iran.

Plum is rich in useful biological substances: organic acids, tannins, sugars, vitamins, minerals. Leaves, bark of the tree and fruits are used for medical purposes.

Leaves are used as a wound-healing remedy, as well as with sore throat. Bark - antipyretic, fruits - mild laxative, purifying, antipyretic.

An Apple

Apple is a fruit of an even more ancient origin. Many peoples endowed it with and still endow it with magical properties. The English have a saying "On the day of an apple, and the doctor is not needed."

It is very difficult to enumerate all the useful properties of an apple ; from this a whole scientific treatise will come out; therefore, for fairness sake, let us name only those organs of the human body that are affected positively by the apple: the heart and blood vessels, the brain, the liver, the teeth, the gastrointestinal tract, the gallbladder. Apples are recommended for women during pregnancy and menopause, for normalizing blood pressure, for diabetes, asthma, high cholesterol. Fruits, seeds, fetal skin, even a stub are useful - in it the concentration of many useful substances is the highest.

Plum or an apple?

Is it worth it to choose between these two fruits? Plum or an apple? Each of us has our own preferences, but combining the useful properties of these fruits together, you can get a universal product to prolong the youth of the body.

Compote of apples and plums. Tasty and healthy!

Plum or apple are wonderful ingredients for different dishes. They cook, bake, extinguish, dry. Sauces, jams, jellies, mashed potatoes, compotes are far from a complete list of dishes that can be cooked separately from a plum or apple, and combining them with other products.

The fastest, but, despite the ease and speed of cooking, a delicious dish that can combine these two fruits, is a compote of apples and plums. You can prepare this wonderful drink for everyday use - while preserving the beneficial properties of fruits as much as possible, and you can make a blank for the winter. Compote in this case will remain both tasty and useful, but some of the substances needed by the body due to a longer heat treatment will lose its properties.

Compote without sterilization

One of the easiest ways to prepare a drink for the winter is a compote of apples and plums without sterilization.

Three-liter jar will need 8-10 apples of summer varieties, 5-6 plums, 1.5 cups of sugar and three liters of water. You can change the proportion of fruit in the drink, or you can reduce or increase the total number of apples and plums. After all, someone more loves tasty water, someone with pleasure eats fruit, someone had a good harvest of apples, someone - plums. No matter how you make up the proportions, the compote will be tasty and beautiful.

Plums for compote should be taken as a whole, washing them and separating the stems. Bones give the drink a special taste, and the fruit does not fall apart in the bank and will have a beautiful appearance.

Apples need to be washed, cut into slices, free of stub.

Banks for compote should be thoroughly washed with soda and steamed in the oven or over a pot of boiling water. Lids boil.

Fill the jar with fruits for one-third. Everything is ready, now it's time to pour the fruits with boiling water. It must be poured neatly. If the boiling water is poured immediately with a strong jet, the pot may burst. The compote should be infused for 5-10 minutes.

Now in the pan you need to pour the sugar and drain it with a lid with holes of water from the jar and boil it all. The sugar must completely dissolve. Ready syrup is poured into jars of fruit. Banks are rolled up and turned upside down. Once they have cooled down, you can clean the finished compote in a secluded place for storage.

The compote, cooked in this way, can be perfectly stored both in a cool basement and at room temperature.