Japanese Salescontrary to its name, comes from south-eastern China. He came to Europe in 1787 and quickly gained popularity as usable and decorative plant. It creates a small tree with a compact, spherical crown, reaching up to four meters high, with characteristic, thick leaves up to 25 centimeters long, green on top and covered with silvery flush from below. Fruits have a spherical or slightly elongated shape, thin yellow -orange skin and Juicy flesh with a taste combining notes of plum, peach and citrus.
In Polish conditions, the cultivation of Szeplik is possible, though requires careful protection against frost. The plant grows best in full sun, on a slightly sour, permeable soil enriched with a drainage layer, e.g. with expanded clay. Short -term temperature drops to -10 ° C are not terrible, but full fruiting is usually managed in pot cultivation, after wintering in a heated room. Regular pruning helps in creating flowers that appear in autumn. Cultivation in the ground is only possible in the warmest regions of Poland, but even there It is treated rather as an effective ornamental plant than orchard.
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One hundred grams of fresh fruit of Szeplik provides only 47 kcal, and at the same time over 396 mg of potassium, 1.5 mg of vitamin C and a significant dose of provitamin A. This makes fruit particularly recommended for people who care Maintaining normal blood pressure and heart health. Szeplik is also a rich source of pectins that support the intestinal work, accelerate the passage of food content and help in controlling cholesterol levels, which makes it a valuable element of a diet supporting lipid metabolism. Thanks to the presence of soluble fiber, sugars contained in the pulp – mainly fructose – absorb more slowly, which can be important in the diet of people with insulin resistance.
Fruits also provide important microelements, such as manganese and magnesium, which play a key role in the body’s energy changes and support the proper functioning of muscles and nervous system. It is also worth remembering that the properties of Siemplik can be used not only by eating fresh fruit, but also by preparing infusions from its leaves. These infusions, rich in bioactive relationships, are recommended for people looking for natural support for the cardiovascular system, immune system and metabolic processes.
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The simplest form of consumption of Japanese Szeplik is eating fresh fruit after peeling them from the skin and removing seeds, which are not intended for consumption due to the content of trace amounts of cyanogenic glycosides. It is recommended to eat two to three medium -sized fruits a daywhich covers about one third of the demand for vitamin A. Siemplik leaves, both fresh and dried, can be poured with boiling water and brewed covered for 10 minutes, or cook in water for about a quarter of an hour, obtaining a traditional Japanese decoction of Senjiru. This drink is consumed warm or after cooling, which makes it a valuable choice Both in the winter and summer season.
Slightly immature fruit is perfect as a ingredient of cakes, such as grinded pies or French clafoutis, because during baking they keep the form and release the characteristic aroma reminiscent of a combination of apricots and citrus. Fully mature loquats, thanks to the high content of pectins, are valued as natural thickeners in jams, jellies and chutney; In Brazil, they also prepare a salsa served for fish dishes and seafood. In the Mediterranean cuisine, fruit is often served on ripening cheese boards or combined with a rocket and honey-mushtard dressing, where their delicate acidity emphasizes the taste of expressive cheeses. In turn, the puree from Siemplik can be frozen by obtaining refreshing sorbet, or add to energy cocktails as a natural thickener and Source of nutrients.
Source: NowowoPuje.pl
