Once common in rural orchards and gardens, apples have been a paradise for years a must-have element of autumn preserves. These are small fruits of ornamental apple trees of the Malus genus, which our grandmothers eagerly collected as soon as they began to bloom on the trees. They measure only one to three centimeters in diameter, but they make up for it with their attractive color and aroma. Depending on the variety, their colors range from yellow and orange to deep red, and their skin gleams in the sun as if painted. The most frequently cultivated varieties in Poland include: Dolgo, Golden Hornet, Red Sentinel and native Ola, which fruit abundantly and they keep the apples on the branches for a long time, often until winter.
They have a distinctly sour and slightly tart taste, which is why they are rarely eaten raw. After a short heat treatment, however, they acquire an intense aroma and become an excellent raw material for compotes, jellies and candied decorations. In a traditional kitchen they were also used for vinegars and tincturesbecause the high pectin content makes the products thicker without the addition of gelling agents. The harvest takes place in September and October, and full ripeness is indicated by dark brown seeds in the cross-section. In many households, these fruits were a symbol of preparation for winter – small, shiny balls were placed in jars, filling the pantries with colors and smells that today are associated with home warmth and a taste of old times.
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Paradise apples, although small, contain a rich set of nutrients. 100 grams of fruit contain about 70-80 kcal, a large amount of fiber with a predominance of natural pectins and numerous microelements, including potassium, magnesium, phosphorus, manganese and copper. The content of vitamin C is almost twice as high as in an ordinary apple, and they also contain small amounts of B vitamins and vitamin A. Polyphenols, such as catechins and flavonols, are responsible for a strong antioxidant effect, which helps reduce the effects of oxidative stress and slows down the aging process of cells, which improves, among others, skin condition. The organic acids and tannins contained in the fruit support digestion and naturally thicken juices, jellies and jams. without the need to add chemical gelling agents.
Including apples of paradise in your diet can bring tangible benefits to the cardiovascular system. Pectins help reduce the level of the so-called bad LDL cholesterol, and potassium supports the proper functioning of the heart and maintaining stable blood pressure. Fruits have a low glycemic index, which makes them a good choice also for people with insulin resistance or diabetes, as long as excess sugar in preserves is avoided. The healthiest are compotes and purees without sweetening, which provide fiber and antioxidants with low caloric value.
This apple variety works best in preserveswhich emphasize their natural acidity. You can prepare a clear jelly from a kilogram of fruit, just pour a small amount of water over it, boil it for about half an hour, and then filter it through cheesecloth. The resulting juice can be combined with sugar in a proportion of about 60 percent of its volume and boiled until a drop solidifies on a cool plate. The result is a thick, shiny mass with a natural apple scent, without the need to use store-bought thickeners. They are equally popular heavenly apples in vinegar marinadewhich are served with meat and pâtés. Just blanch them briefly and then pour a mixture of water, sugar and vinegar with the addition of allspice, bay leaf, cloves and pepper. After pasteurization, the fruit retains its shape and they have a slightly spicy, sweet and sour taste.
They are perfect for confectionery in candied form – boiled in thick syrup for several days, they become decoration for cakes, gingerbread and fruitcakes. In modern cuisine, paradise apples are increasingly used as an ingredient in drinks and spices. The sour juice goes well with cider, and thanks to natural pectins, it gives it a slightly cloudy, smooth structure. In a hunting kitchen, apples of paradise are placed in a roasting pan with game or poultry in the last minutes of baking, where they become a sour addition and thicken the sauce.
Source: Terazgotuje.pl
