Compotes

Basil is widely used in cooking as a seasoning. However, in the East, tea is brewed from basil and alcoholic beverages are flavored. In the food industry, basil serves as a raw material for the production of vanillin. All this leads us to the fact that basil is an excellent basis for making homemade aromatic drinks.

Currants come in black, red and white. The sweetest berry is considered to be the chokeberry, and the most sour is the red one. White currants combine the sweetness and sourness of their fellows. Its dessert taste and aristocratic appearance are highly valued by culinary experts. Various jams and compotes are prepared from white currants, and they are also used in the formation of berry mixes. Unsold harvest residues are simply sent to the freezer so that in winter you can enjoy supervitamin drinks made from frozen berries.

Delicate honeysuckle has a pleasant sweet and sour taste. The fruits of some varieties have a slight bitterness, but after heat treatment, the bitter taste of the berries disappears. Honeysuckle can be consumed raw, which is more preferable in terms of obtaining the maximum amount of vitamins, or processed. Pastes, jams, jams and compotes are prepared from honeysuckle. It is the preparation of delicious drinks from “wolf berries,” as it is otherwise called, that will be discussed in this article.

All over the world, mango is called the “king of fruits”. And it’s not in vain. Despite the fact that mangoes are not very common in our country, all over the world they are far ahead of bananas and apples in popularity. And this is well deserved. After all, mango is a symbol of wealth, health and family well-being. Just one sip of mango compote will calm the nervous system and restore the joy of life.

Figs are widely used in cooking and medicine. Thanks to glucose, it helps with colds, and coumarin protects against solar radiation. Figs tones and strengthens the body, simultaneously curing old diseases. To treat colds, drink hot fig compote. This recipe is for adults, but it is so good that it is suitable not only for treatment, but also as a hot drink for guests.

Some people prefer to call the nectarine a “bald peach,” and in general, they are absolutely right. A nectarine is the same as a peach, only without the fluffy skin.
Like peaches, nectarines come in many varieties and sizes, and any recipe you use for peaches will also work for nectarines.

The date contains so many vitamins and beneficial nutrients that in the countries of Africa and Arabia, people easily endure hunger, living only on dates and water. We don’t have such hunger, but still, there are circumstances in which we urgently need to gain weight and feed the body with vitamins.

There are more than 200 species of mulberry trees, but only 17 of them have edible fruits. Although, in turn, these 17 species have different classifications. Most people know wild trees that have not been subject to selection or selection. The fruits of such trees are very small, but no less tasty than those of cultivated mulberries.

Grapefruit compote is an unusual but wonderful alternative for those who don't like grapefruit juice. It’s really impossible to drink pure juice, but grapefruit is an ideal fruit for those who want to lose weight.

Many children do not like pomegranate because of its tartness and acidity. But pomegranate fruits contain many vitamins that children, and not only children, need. This is a real treasure in the natural world. But there is no need to force children to eat sour grains. Make compote from pomegranate, and the children themselves will ask you to pour them another cup.

Banana compote is rarely cooked specifically for the winter, because it is not a seasonal fruit. Bananas can be bought all year round in almost any store. But still, there is always a chance that you will find yourself with a huge amount of bananas that you need to quickly cook somehow.

You can drink refreshing drinks even in winter. Especially if these are such unusual drinks as watermelon compote. Yes, you can make a wonderful compote from watermelon for the winter, which will surprise your guests and delight your children.

Blackberries, in addition to being able to remove carcinogens from the body, have an incredible taste and forest aroma. Blackberries and the elements they contain are not afraid of heat treatment, therefore, making compote from blueberries, including with the addition of other berries and fruits, is not only possible, but even necessary.

Compote from apricots is cooked in winter and spring, when the summer prepared compotes are already running out, and the lack of vitamins makes itself felt. The good thing about apricots is that when dried, they were not subjected to any processing and the integrity of the fruit was not compromised. An apricot is almost a full-fledged apricot, but devoid of water, and now, to cook compote, we just need to add this water.

In addition to cherry plum, there are many varieties of yellow plum. It is somewhat different from the usual blue one in its taste. Yellow plums have a more pronounced honey taste and a stronger aroma. It is perfect for winter preparations, although there are some minor nuances.

You can endlessly do only three things - watch the wild pear blossom, drink compote from the wild pear and sing odes to it. If we talk about the beneficial properties of wild pears, then not even a day is enough. It is enough just that the compote made from it is incredibly tasty. It is sourishly tart, aromatic, invigorating and, I repeat, incredibly tasty.

In fact, this compote recipe is suitable for both dark and white grape varieties. But there is one “but”. White grapes are much healthier for the body. It contains silver ions, which, as we know, have bactericidal properties.

When dieting, ginger compote has proven itself very well for weight loss. There is no point in preparing it for future use, since it can be prepared from either fresh ginger root or dried ginger. To slightly diversify the taste of compote and enrich it with vitamins, apples, lemons, and rose hips are usually added to ginger.

Bird cherry has a very short harvest season and you need to have time to prepare it for the winter, or at least save it until autumn. Bird cherry is dried, jam is made from it, tinctures and compotes are made. But in order not to be disappointed in winter, you need to cook bird cherry correctly. Bird cherry does not like long-term heat treatment. This makes it lose its taste and aroma. Therefore, you need to cook bird cherry compote very carefully and quickly.

To prevent viburnum berries from becoming bitter, they need to be picked at the right time. And this right time comes immediately after the first frost. If you don’t want to wait for frost, you can freeze the viburnum a little in the freezer for 2-3 hours. This will be quite enough.