Watermelon pulp honey recipe. Watermelon honey is a healthy sweetness

Watermelon honey has been known since the time of Empress Elizabeth. Delicious and healthy, he rightfully won popular love. In those days, it was prepared by evaporation in open, summer stoves or adobes. Modern recipe practically indistinguishable from the old way, except that the preparation of honey began to take a little less time.

honey from watermelon

Recipe

To prepare watermelon honey, you will need the most ripe and sweet berries. The sweeter they are, the thicker and tastier the jam will turn out. You also need to prepare the following items:

• a capacious pot or bowl;
• gauze;
• sieve;
• pusher;
• wooden spoon.

Recipe watermelon honey:

1. Thoroughly wash watermelons running water and put on a towel to remove the remaining water from them.
2. We cut the fruit into 4 parts and put it in a saucepan, allowing the juice to drain freely into it.
3. With a wooden spoon, we separate the pulp from the crust and pass it through a sieve, crushing and simultaneously removing the seeds.
4. The resulting mass is squeezed through a gauze fabric folded several times, pouring the resulting juice into a cooking pan.
5. Bring the juice to a boil, stirring constantly with a spoon, and remove from heat.
6. In order for watermelon honey, or as it is also called - nardek, to remain transparent, remove the foam with a slotted spoon.
7. Strain the juice through cheesecloth.
8. Put the pot back on the fire and cook over low heat until done.

Advice! In the process of boiling watermelon juice it is necessary to periodically remove the foam with a slotted spoon. Subject to given condition the product will be transparent and viscous.

How to check the readiness of honey?

In the process of boiling, the volume of juice decreases by 5-7 times. As soon as it begins to thicken, you need to put a little juice on the smooth, flat surface of the plate and tilt it a little. If the drop does not spread, but retains its shape, then it is time to remove the jam from the heat - the honey is ready.

You can also determine the readiness by checking the juice stream for viscosity. If it flows continuously, then the honey needs to be boiled a little more. And if it has thickened so much that it begins to interrupt, then you can’t hesitate! The pot needs to be removed from the stove!

After cooling, watermelon honey should resemble bee honey in its consistency. If it turned out to be too liquid, then re-cooking will correct the situation.

Advice! To avoid burning honey, it is necessary to stir it continuously during the cooking process. The most suitable for this role is a wooden spoon or spatula.

How to store?

Ready watermelon honey is transferred to sterilized in a water bath glass jars. Tightness is ensured by screw caps or seaming using a special machine.

Keep jars out of the reach of light, cool place. Under these conditions, watermelon honey can be stored for several months.

Interesting fact! Watermelon honey is stored for a long time and rarely spoils, since the sugars contained in the juice play the role of a preservative, preventing fermentation.

The main mistakes made when cooking

In the cooking process sometimes missed important points, the consequence of which is a poor-quality final product.

Main mistakes:

• the juice was overcooked or undercooked;
• honey burned during the cooking process, as it was not stirred;
• the juice was squeezed out of poor quality and there are bones and dense lumps in honey.

Many of these errors can be corrected. For example, strain the juice through a sieve if it contains seeds, or boil it if the consistency is too thin.

Burnt honey, in most cases, turns out to be spoiled, because even if you pour it and strain it, the bitter taste will not go anywhere and the product will only have to be thrown away.

Advice! For cooking, it is better to take dishes with a thick bottom. Then the juice will not burn.

What is useful honey from watermelon?

Nardek - watermelon honey - is famous for its useful qualities. The peoples of Central Asia have long known about its medicinal properties and successfully use it instead of many medicines.
Watermelon honey is used in the treatment of the following diseases:

• bronchitis;
• laryngitis;
• anemia;
• oncology;
• tuberculosis;
• atherosclerosis;
• diseases of the cardiovascular system.

Watermelon honey preserves everything useful material contained in fresh watermelon:

• calcium;
• magnesium;
• iron;
• phosphorus;
• potassium;
• beta carotene;
• vitamins PP, B and E.

Taking watermelon honey during the period of infectious diseases, you can increase immunity with it and avoid illness.

You can see in detail all the stages of making watermelon honey in this video:

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Have you ever tried watermelon honey? Surely not. This product can hardly be found on the shelves of ordinary supermarkets. In any case, I never did. But it’s not difficult to cook it yourself - you will need a little active action, you just have to stock up on patience, because. the boiling process will take a long time.

The consistency of watermelon honey, or nardek, really resembles a beekeeping product, but bees have absolutely nothing to do with it. Therefore, nardek can be eaten even by those who are allergic to honey.
Some sources claim that Sarepta Germans invented watermelon honey. Exactly on watermelon honey they baked the famous Sarepta gingerbread, which could be stored for years. According to other sources, we owe the invention of this dish to the peoples of Central Asia, from whom the Don Cossacks subsequently adopted the recipe. We can only say for sure that watermelon honey is prepared exactly where watermelons grow in abundance)
"Nardek is a Don dessert, prepared exclusively on the Don along the villages of the Cossacks. Nardek is prepared in the fall, when watermelons ripen, from which it is prepared as follows: from ripe, mainly small watermelons, pulp is hollowed out with spoons, which is then squeezed through a sieve. The resulting sweet reddish liquid (syrup) is poured into a cast-iron cauldron, which is boiled in a hearth in the open air until a syrup is obtained, the consistency of which depends on the duration of boiling. way, like dessert and how food substance at breakfast, at noon, and they eat it with bread, and Don Cossack women especially like to eat it with donuts. The use of Nardeka without habit or in large quantities causes symptoms of acute gastritis in some people, expressed in burning in the stomach, nausea, and sometimes vomiting. Don Cossacks and Cossacks, who are accustomed to it, eat nardek in large quantities without any harm to their health. "A.S. Shcherbakov. Magazine" Our food "1891
Traditionally, melon growers prepare watermelon honey late in autumn, when the main harvest of watermelons is already sold out.
I would hardly have decided to cook nardek, but the watermelon I bought was not very successful - my husband and I still ate half, and for the second half there were only two options - either go to the trash or become honey) I chose the second option, the moreover, that shortly before that I saw a recipe for watermelon honey on the Food TV channel. True, the author of the recipe added sugar during cooking, but I refused this idea. But when cooking, she added aromatic herbs, which in traditional recipe are not used.

WILL NEED:

2 kg watermelon
- 2 sprigs of mint
- 2 sprigs of thyme
- time
- patience

Take out the pulp from the watermelon, remove the seeds.
grind watermelon pulp in a blender, strain through a fine sieve or cheesecloth.
Pour watermelon juice into a thick-walled saucepan, add mint and thyme.
Bring to a boil, skimming off the foam that forms when boiling.
Reduce the heat to medium and continue to cook, stirring occasionally, until the mass is reduced to a concentration thick syrup(the volume will decrease by 8-10 times). The color of the finished product is red-brown.
Strain the prepared watermelon honey through a strainer into a sterilized jar of the required volume, close the lid.
Nardek is used in the same way as honey. It can be used as a natural sweetener, added to pastries, served with pancakes or cheesecakes.
It is claimed that watermelon honey has medicinal properties, and can be used as a therapeutic and prophylactic agent in the treatment of certain diseases, but I do not undertake to give advice on medical theme.

I send the recipe to paprika_andlife on FM "Gifts of Autumn",

02.12.2016 2

Watermelon honey: a recipe at home. This is one of the types of "honey" that bees do not bring. Therefore, this delicacy (popular in Asian countries, from where it came to our diet) has to be prepared independently.

The fact is that natural honey you can hardly meet from watermelon: there are no such huge chestnuts that bees have no choice, and they collect nectar only from this plant, which is one of the weakest honey plants. Honey plants are those that produce at least 100 kg of honey from 1 hectare. The normal level is considered to be bribes of 250-400 kg of honey per hectare. In watermelon, it is only 20 kg / ha.

Natural watermelon honey crystallizes quickly (there is practically no moisture in it). It is not recommended for bees to leave it for the winter. Mostly such honey is collected in desert and semi-desert regions, where sandy soils prevail. But bees do not like such terrain and conditions - that's why you can rarely find natural watermelon honey.

But it is possible to successfully grow melons (chestnuts) under these conditions. And it is necessary to save the harvest. Including in the form of self-cooked watermelon honey. Let's talk in more detail about what nardeq is - this is how this pseudo-honey product is called in Central Asia (and it can also be called "bekmez").

Watermelon honey nardek

Nardek is a sweet, viscous syrup that resembles liquid honey in consistency. For this similarity in our latitudes, he got his name "watermelon honey." It is prepared from one ingredient - sweet berry(whose name you already guessed). It is better to take the largest and most sugary varieties: both the traditional Ogonyok, Kholodok, Astrakhansky, and the special super-sugar watermelon Barrel of Honey.

For cooking, only one condition is important: all fruits must be as ripe as possible - with great content pulp sugar. The final qualities of watermelon honey depend on this:

• color (it should be dark brown, reminiscent of buckwheat honey by color);
• sweetness: you can’t cook nardek from unripe watermelons, and if you cook it, you won’t keep it for a long time;
• consistency: the sugar in the pulp will turn into syrup when boiled, and if there is not enough sugar, you will get not nardek, but sweet watermelon water.

The right technology

1. You will need a large capacity - cut the pulp. Do not lose a single drop of watermelon juice - carry out all operations for cutting, removing the pulp over this container. Before this process, watermelons should be washed and wiped well. Scraps and bones go to waste. Check the raw materials for the presence of seeds - if even a little gets into the squeezed juice, then the final product may turn out to be bitter.
2. Grind all the pulp in the same container into a homogeneous mass, the finer the better. The resulting porridge must be filtered through cheesecloth into a separate container - now you have watermelon juice. Need to squeeze in small portions- so the output of juice will be more.
3. The container with juice is put on fire and brought to a boil, which should last up to 3 minutes.
4. Next, you need to let the juice cool, and then filter it again, but through a dense cloth. This is done in order to completely clean the product from the pulp: the less it is (even microparticles), the better the nardek will be.
5. And after that we put the container back on the fire and cook for 4 ... 6 hours. We set the fire - slow, remove the lid. Evaporation of excess moisture and thickening of fructose and glucose occur. During the cooking process, it is necessary to mix the future delicacy from time to time and remove the foam from it. The degree of readiness is determined by appearance: when the delicacy becomes viscous and dark like buckwheat honey, it is packed in prepared jars with a tight lid.
6. The finished product must be poured into a sterilized container. The degree of boiling is 5…7 times. If you initially brew 5 liters of juice, then in the end the output will be only 1 liter.

IMPORTANT! The whole process should take place using clean dishes, containers. Watermelon honey is able to attract extraneous odors very strongly. The presence of a source of smell can easily spoil it.

Therefore, it is important to use only clean equipment and not allow the pot to be next to each other when cooking, for example, with fried cutlets: oil splashes, smoke, soot - all this can make the taste of the cooked delicacy unpleasant, rancid, nasty.

Now you know how to cook nardek, it remains to say a few words about storing the finished product. In a sealed form, boiled syrup is stored for up to a year. Storage location - refrigerator or cellar.

Video: watermelon honey.

Other recipes: how to cook watermelon honey?

Nardek is also prepared with the addition of other ingredients. You can prepare watermelon syrup with the following additives:

• sugar (no more than 150 g per liter of juice);
• natural honey for flavoring (100…150 g per 1 kg of watermelons);
• mint, cinnamon, other spices to taste.

With such honey, it is best to drink tea or use it as a sweetener for baking. The use of sugar and natural honey prolongs the shelf life of the finished product.

Found online and Adyghe recipe People's Deputies. It is distinguished by the presence of cream or sour cream, which is added in the amount of 100 g per 2-3 kg of finished nardek after it has cooled. Cooled honey and cream must be carefully moved before pouring into jars.

Another feature of the recipe for nardek: according to the same scheme, delicacies are cooked from other berries, fruits, sweet vegetables. You can combine the main ingredients to get original tastes.

What is the value of nardek:

1. The main thing is a large supply of sweet syrup, which can be used as a treat, an additive instead of sugar in pastries, cereals, and desserts. When converting honey into recipes from volume to grams and vice versa, use the following proportions: 1 teaspoon equals 6 ... 8 g, a tablespoon contains about 20 g of nardec, and a glass filled with syrup with a volume of 200 ml will weigh under 300 ... 330 g.
2. Nardek improves appetite, strengthens general state body in the cold season, increases hemoglobin. In many articles it is noted as a remedy useful in tuberculosis and respiratory diseases.
3. As a sugar substitute, nardek is a non-calorie product - no more than 110 calories per 100 g if it is cooked according to the classic recipe.
4. If you are allergic to bee products, then nardek (cooked, of course, without the addition of natural honey) will be a pleasant substitute for a real product collected by bees.
5. For medical use: mixed with other ingredients, it can treat a number of diseases, primarily the gastrointestinal tract. It is also used as a sweetener for diseases of the kidneys, liver, pancreas (accordingly, for these purposes it is prepared only according to traditional technology- cooking without sugar).
6. Nardek contains few vitamins and amino acids - most of them are destroyed during cooking, but there are plenty of trace elements in it. There are substances useful for humans in an accessible nutrient form: zinc, magnesium, iron.

IMPORTANT! Nardek should not be taken by the sick diabetes and those who are overweight. Or take in a very limited amount only with the permission of the attending physician.

Every person from childhood knows about useful properties honey and its unsurpassed aroma! What kind of varieties you will not meet! This is buckwheat honey, and honey from acacia, herbs, May! But, unfortunately, not everyone can appreciate its amazing sweet taste because honey can cause allergies.

Below you will find at least valuable product, to which bees are not related, but still it is customary to call it watermelon honey. This wonderful delicacy appeared in Central Asia, and later, thanks to its healing properties, spread throughout the world under the official name "Nardek".

Outwardly, this fragrant goodness is really similar to natural Bee Honey with its viscous consistency and bronze luster. But it is not bees that get it, but caring hostesses- as a storehouse of vitamins for your family!

There is really something to be said about the properties of the healing delicacy.

Such honey retains all the benefits ripe berries and fills the body with vitamins P, E, enriches with microelements such as magnesium, beta-carotene, calcium and many others. Its use, in turn, is not only prevention, but also a method of treatment. cardiovascular disease, oncology, bronchitis, anemia, viral infections. Strengthens the immune system, improves overall tone and appetite, helps cleanse the kidneys, liver and blood vessels. Is indispensable product in the prevention of atherosclerosis.

How to prepare and store watermelon honey

An amazing delicacy "Nardek" is harvested in the fall - at the height of the maturation of the main component. It is obtained by boiling watermelon juice. At the first stage, after thoroughly washing the berry, cut it in half and take out the pulp.

Then the pulp is laid out on gauze or a sieve and carefully squeezed out. At the third stage, the resulting watermelon juice is boiled for 6-7 hours until the consistency of young honey is obtained. IN classic version cooking, only watermelon juice is used without the addition of sugar and spices.

It does finished product very useful and low-calorie, so even diabetics and people on a diet can use it.

Store a tasty dish in a glass or earthenware cool, protected from sun rays place. A vessel with this ambrosia can be rolled up with a lid and, having covered parchment paper, tie with natural thread. In this performance, watermelon honey will be a sweet and beautiful gift!

• 1. Composition
• 2. Useful properties
• 3. Contraindications
• 4. Choice of this variety
• 5. Recipes with this variety for health

Honey card

Fragrant and unusually tasty watermelon honey is prepared from the juice of ripe and juicy watermelons. It was first prepared many centuries ago in Central Asia.

Today, the product is made in many European and other countries, because it is not only satisfying and tasty, but also incredibly healthy.

Oddly enough, but watermelon honey is produced without any intervention of bees. It is prepared by people themselves.

To obtain a tasty and sweet treat, only the most ripe fruit watermelon. We offer a recipe for this unusual product:

1. Rinse watermelons, dry, cut into large pieces and put in large saucepan where the product will be cooked in the future.
2. Remove the pulp with a wooden spoon, pass through a fine sieve. Thus, the bones are separated in parallel.
3. Strain the pulp with several layers of gauze to obtain juice.
4. Put the resulting juice on low heat and bring to a boil, stirring all the time with a wooden spoon.
5. Turn off the heat, remove the resulting foam and strain again. Put it on the stove again.
6. Boil the product until tender, removing the foam and stirring. Ready honey is considered when it reaches a thick consistency, a decrease in volume, the product should drain in separate drops.

watermelon honey

Compound

Watermelon honey contains sugars, such as glucose, fructose, sucrose, approximately 12%, in addition, the delicacy contains a large number of vitamins PP, B, C, provitamin A, pectins, fiber, salts of iron, manganese, magnesium, nickel, potassium.

The sweetness of watermelon is determined by the presence of fructose, which contains more than half of all sugars. A 4 kg fruit contains about 150 g of pure natural fructose.

Thus, the composition of the delicacy includes the following elements:

• carbohydrates;
• fructose, sucrose, glucose;
• folic acid;
• vitamins;
• enzymes;
• trace elements;
• carotenoids;
• alkaloids, etc.

Beneficial features

Watermelon honey contains all useful and medicinal properties, which are inherent in watermelon.

Watermelon honey is recommended for the treatment of colds and viral diseases. It can be bronchitis, laryngitis, severe cough, tonsillitis. To combat these ailments, the product is drunk or mixed with onion juice and apple cider vinegar, or used as a gargle.

Excellent and very effective assistant is watermelon honey in diseases of the cardiovascular and circulatory systems. It is used in complex therapy, adding rosehip infusion. Also, this recipe helps to increase the level of hemoglobin, and also enhances the body's ability to fight various diseases and viruses.

Watermelon honey is considered enough a good remedy prevention of atherosclerosis. By adding not sugar, but watermelon honey to tea, you can effectively help restore the functioning of the kidneys, liver and stomach. The product allows you to fight against pathological changes in liver cells, and also contributes to the normalization of their condition. It is very useful to take a mixture of Nardeca with oats decoction.

IN traditional medicine Nardek is widely used for the treatment of venereal and oncological diseases, tuberculosis, etc.

Contraindications

Watermelon honey is not recommended for patients suffering from diabetes, as well as obesity. People with reduced kidney function, impaired urine outflow, and stones in the body should also limit themselves from drinking honey.

There may be a personal intolerance to watermelon.

The choice of this variety

A distinctive feature of the nardek is that it is prepared without the inclusion of sugar in the recipe. Quality product must have thick consistency similar to bee medicine. Watermelon honey has a dark red color and a delicate watermelon flavor.

Recipes with this variety for health

1. To prepare a tonic mask, mix nardek, vegetable oil in equal proportions, add a pinch of salt and a glass of thick milk semolina porridge. Mix everything and apply on the face for about half an hour.
2. You can restore the elasticity of the skin by simply rubbing it with a swab previously moistened with a watermelon potion.
3. From burns, redness, skin pollution, a lotion from Nardeka and cucumber juice V equal proportions. By adding a little alcohol, you can fight purulent acne.
4. Bronchitis, cough, sore throat. Take two tablespoons every hour and a half of a mixture of radish juice and honey in proportions of 2:1.