Burka, Sorbaronia fallax, also called purple rowan, rowan chokeberry or rowan chokeberry it was once widely cultivated in the Soviet Union. It is believed that the person responsible for its creation was Ivan Vladimirovich Michurin, who was known for his bold and extensive experiments aimed at creating new hybrids of crop plants. The burqa turns out to be an exceptionally good product of these experiments. It gets the best from both plants, i.e. chokeberry and mountain ash.
Burka is actually a variety of mountain ash grafted onto black chokeberry rootstock. This makes it exceptionally easy to grow and frost-resistant. In spring, it blooms white, and in September it produces dark red, purple fruits gathered in an umbel. The tree reaches approximately 5 meters in height. It is drought-resistant and has low soil requirements. It grows best in a sunny position. You can find several varieties in nurseries, e.g. ‘Fallax’, ‘Ivan’s Beauty’, which is perfect for preserves and juices, or ‘Likerovyj Jarab’.
Burka fruits are larger than rowan fruits. However, their taste is sweeter and milder than chokeberry. They are therefore a perfect balance between these two species. However, it is worth freezing them before consumption, which is also used in the case of chokeberry and mountain ash. In the case of chokeberry, this process deprives it of bitterness caused by the tannin content. In turn, mountain ash contains parasorbic acid, which may be harmful to human health. However, it is enough to freeze the fruit for about 5 days to get rid of unwanted compounds. Burka contains less both tannins and the mentioned acid, so it does not require such long freezing. You don’t have to wait until the first frost to harvest the fruit.
Burka, like chokeberry, it is a source of many vitamins and minerals valuable to humans. It contains vitamins C, E, K, antioxidants, organic acids such as chlorogenic and caffeic acids, as well as potassium, magnesium and iron. These substances:
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- they support the body’s immunity, so the burqa is recommended for autumn infections,
- ensure proper blood clotting and healthy bones,
- improve the condition of the skin and support proper vision,
- strengthen blood vessels, regulate blood pressure and protect the heart,
- support the functioning of the intestines, kidneys and liver.
Burka fruit is easy to include in your diet because its use in cooking is very wide. Therefore, it is worth stocking up on its fruits and dry to ensure access to valuable nutrients throughout the winter.
Drying is one of the ways to preserve the freshness of fruits and the valuable substances they contain. You can dry both rowan, chokeberry and burka.
To dry burqa fruits, collect them and leave them in whole umbels. Then place them on a baking tray lined with baking paper. Dry the fruit in a convection oven at a temperature of 50-60 degrees Celsius with the door slightly ajar.. After 6-10 hours the fruit should be ready. Store dried fruit in an airtight jar away from sunlight.
In this form, the burqa is perfect for brewing. You can prepare a delicious infusion from it or add it to your favorite tea. It will taste great with muesli for breakfast or in salads. Burka fruits can also become a basis for delicious meat sauces or an addition to sweet baked goods, e.g. fruitcake or tart.
Fresh fruit is an excellent raw material for the production of all kinds of jams, juices and tinctures. As you can see, there are many ways to use it and it’s up to you which one you choose.
Source: Terazgotuje.pl, horecatrends.pl
