Culinary recipes from watermelon

Watermelon is a useful plant. It contains a lot of sugar( about 12%), and in the form of fructose, sucrose and glucose, that is, this sugar is easily digested with benefit to the organism, and not to its detriment, as is the case with the use of refined sugar obtained from sugar beet orsugar cane.

In the watermelon juice, there are a lot of organic acids, especially folic acid, which is involved in the synthesis of amino acids and hemopoiesis, so it is necessary for anemia and anemia. Folic acid is involved in fat metabolism, so watermelon is indispensable for obesity.

Watermelon is an excellent diuretic, so it thoroughly cleanses the kidneys and ureters. Watermelon juice dissolves and flushes salt from the body, so it is useful for people with kidney disease( nephritis, kidney stone disease), with cholelithiasis.

In addition, watermelon juice has an alkaline reaction and neutralizes the excess of acids introduced by staple foods( these include bread, meat, fish, eggs).

Watermelon is useful in diseases of diabetes, atherosclerosis, cystitis, anemia. And since in the fruits of watermelon a large number of magnesium salts, it is useful to people suffering from cardiovascular diseases. Raw watermelon seeds, like pumpkin seeds, have a helminthic effect.

In the pulp of watermelon a lot of fiber, which helps to normalize digestion.

Jam from watermelon crusts

1 kg of watermelon crusts, 1.2 kg of sugar, 2 cups of water, 1/2 teaspoon of citric acid.

Cut green peel from the peel and cut the white part into cubes 2 cm thick. Blanch them in boiling water for 2-5 minutes, take out, cool, cover with sugar for 2-3 hours. Boil the syrup from the remaining sugar and 2 glasses of water and pour the cubes for 8 hours. Sour the syrup, bring to a boil and refill the cubes. Repeat the operation, and then cook on low heat until a drop of syrup ceases to spread over the surface.

5 minutes before the end of cooking, add citric acid.

Spread on cans, cover with lids.

Store at room temperature.

Candied fruit from watermelon crusts

1 kg of prepared watermelon crusts, 1.2 kg of sugar, 1 l of water, 1 teaspoon of citric acid.

Cut the green peel from the crust and cut the white part into cubes of the size 1 x 1 cm. Lower the cubes into boiling water, cook for 10 minutes, discard in a colander. Dip hot pieces into boiling sugar syrup.

Bring to a boil on high heat, pour the syrup into a saucepan, cool the cubes and put them back in syrup, bring to a boil over high heat and repeat this procedure until the lobules become transparent.

Add citric acid, a little vanillin, boil, take out with a squeeze, dry, roll in sugar, fold in boxes.