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Cherry plum is a fruit plant from the subfamily Plum families Pink. Several subspecies are known, including plum-tkemali, “cherry plum”, mirabolan. Forms with various colors of fruits were identified - red, pink, burgundy, yellow, etc. Cherry plum, plum, one of the original forms of domestic.
In the wild and in cultivation, cherry plum is distributed in mountainous areas in the Tien Shan, the Balkans, Central and Asia Minor, Iran, the North Caucasus and Transcaucasia, Moldova and southern Ukraine.
In Russia, cherry plum is cultivated in Kursk, Voronezh, Bryansk and other regions. The productivity of an adult tree is up to 300 kg.
Calorie content of cherry plum
Cherry plum is low in calories and amounts to only 27 kcal per 100 grams of product.
Composition and benefits of cherry plum
In their composition, ripe cherry plum fruits contain 4-5% sugar, organic acids, substances. The combination of all these substances in them is very successful, thanks to which both fresh fruits and various seasonings prepared from them contribute to the absorption of meat and fat by the body.
It is interesting that the chemical composition of cherry plum fruits is to a certain extent related to the color of the fruit: yellow-fruited forms have a particularly high sugar content and almost no tannins, while chokeberry cherry plums have a high content.
Cherry plum seeds are also beneficial. From them an oil is obtained that is close in composition to oil - up to 41-43% of its weight in the seeds (not counting the shell). Cherry plum oil, like cherry plum oil, contains the glycoside amygdalin (calorizer), which has the ability to decompose into glucose, benzoaldehyde and hydrocyanic acid in the presence of water and the emulsin enzyme.
Using cherry plum fruits in cooking
The fruits of the cherry plum are tasty, sweet and sour, used fresh and in canned form (compote, syrups, jam, marmalade, jelly, oriental marshmallow-lavash made from sun-dried puree from mashed plums, marmalade, juice, wine). They are the main component.
An essence is made from cherry plum juice. In the Caucasus, lavash made from the pulp of cherry plum fruit is popular. It is stored for a long time, has a pleasant taste, is valued as a nutritious and dietary product, and prevents the development of scurvy.
The use of cherry plum in production
The shells of cherry plum seeds do not disappear either: back in the 30s, they began to produce activated carbon from it, which was necessary for cleaning a variety of food industry products - from to.
The main use of cherry plum oil is in perfumery and in the production of medical soaps (calorizator). And the meal remaining after oil extraction contains up to 73% protein and is an excellent raw material for the production of vegetable casein.
Cherry plum is a very healthy fruit, which contains various acids, vitamins and microelements. Most people are wary of unripe cherry plum, but, nevertheless, it has its own beneficial properties and characteristics. What are its benefits and how to use it, we will tell you in this material.
Useful components in the composition
Green cherry plum contains a large amount of vitamin C, which is extremely beneficial for human health. In addition, the unripe fruit contains vitamins B, A, PP and E. The fruit also contains a large amount of fiber, calcium, phosphorus, iron and potassium.
All of these vitamins and microelements have a positive effect on human health. For example, B vitamins are great for relieving stress, vitamins A and E support youth and beauty, potassium is good for the heart, and calcium is good for bones and hair.
This fruit has been used since ancient times as a folk remedy that helps fight fever. A decoction of green fruits not only has an antipyretic effect, but is also an excellent diaphoretic. It is also generally accepted that green cherry plum helps digestion, improves appetite, and fights vitamin deficiency.
It is also worth noting that this fruit helps various vitamins to be absorbed well and correctly, which is extremely important for older people.
Application
Unripe fruit is extremely beneficial for human health, since it contains a large amount of citric acid. This green fruit is used to make famous Georgian sauces that are served with meat dishes. This sauce will add a spicy and unique taste to any dish. Thanks to green cherry plum sauce, what you eat is absorbed much better by the body and there is no heaviness in the stomach after the meal. In addition, with a portion of this sauce, a person saturates his body with a variety of vitamins and microelements.
If we continue to talk about the use of green fruit in cooking, it is worth mentioning that even jam and compotes are made from unripe cherry plums. Despite heat treatment and preservation, this fruit perfectly retains almost all its beneficial properties and vitamins. If you seal jam with seeds, then such jars should be stored exclusively in a dark and cool place.
Those who are accustomed to eating healthy and varied can easily freeze cherry plum and consume it in the winter season, when the human body is in dire need of vitamins.
In addition to cooking, cherry plum is widely used in cosmetology, since this green fruit is considered to be one of the natural antioxidants. Cosmetologists often use it during certain cosmetic procedures aimed at rejuvenating the skin and the body as a whole. A mask made from green fruit pulp and its seeds nourishes and moisturizes the skin especially well during the hot season. Most often, such masks are used by those with sensitive skin and skin prone to oiliness.
Contraindications
Excessive consumption of this fruit can lead to some problems and harm the body. Due to the high content of organic acids, unripe fruit can cause heartburn and intestinal dysfunction. It’s not in vain that everything is good in moderation. Green cherry plum should not be overused.
The color green as such in a dream means hope, financial success, long trips.
Seeing a green dress in a dream foretells the fulfillment of hopes.
Using green paper in a dream means that in reality you will experience neglect in love or failure in business.
Seeing green lawns in a dream means that in reality a meaningful future awaits you.
A green hedge foreshadows joy and profit, a green spruce - pleasure.
Green coffee in a dream foreshadows arrogant enemies from whom you should not expect mercy, and if you do not take this dream as a warning, they will seek to harm you in every way.
Roasting green coffee in a dream warns against the bad intentions of strangers.
Green acorns on a tree or lying under it are a sign of good changes.
However, tearing them and collecting them foreshadows, on the contrary, bad events and meetings.
Green peas seen in a dream foretell good health and increased income.
Seeing mustard greens growing portends success and joy for everyone involved in agriculture.
Green lemon foretells an infectious disease or injury; eating it in a dream means humiliation and disappointment.
Eating green gooseberries in a dream is a sign of happiness that will visit you after worries.
Making green gooseberry jam - you will make a mistake in seeking pleasure, and will even be involved in a whirlpool of sensational events.
Seeing green leaves in a dream means the opportunity to receive a rich inheritance or marry a wealthy person.
A green meadow in a dream foreshadows happiness, health and prosperity that will accompany you for many years. Taking a green blade of grass into your mouth and chewing it means profit.
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It is difficult to find a person in Azerbaijan who would not love this sour green beauty - cherry plum. It is like an invariable attribute of long-awaited warm May days, when the shadow of the foliage lies on the ground in a moving pattern, the wind becomes softer and the sun does not seem like a visiting overseas guest. And with a crunch the berry splits, and the green sourness spreads on the tongue, reminiscent of childhood and a carefree summer afternoon - and so on ad infinitum, until the teeth set on edge and the cheekbones tighten...
The countries of the South Caucasus, Iran and Asia Minor are considered the birthplace of cherry plum, so we can rightfully say that cherry plum is a native Azerbaijani fruit. Today, cherry plum is widespread in Central and Asia Minor, China, the countries of the South Caucasus, the Mediterranean, Ukraine and Moldova.
In Georgia, cherry plum is known as tkemali - the main basis of the beloved sauce of the same name. And in Europe it has a very beautiful name - mirabelle plum. Cherry plum belongs to the plum genus. The forests in Azerbaijan are full of wild cherry plums, and they are collected throughout almost the entire year. It is cultivated in many areas of the country, especially common in Sheki and Gabala. We mainly grow varieties Hanbeyi, Shabrany, Ag (white) cherry plum and some others.
There is another variety of cherry plum called Geyja Sultany. The shape of the tree of this cherry plum, unlike other varieties, is conical, reminiscent of a spear. Both in taste and in appearance, it differs from other varieties in that it has a thinner skin and a relatively smaller seed, as well as a more tart, more “cherry plum” taste. The homeland of this type of cherry plum is Nakhchivan, more precisely Ordubad.
Cherry plum is not just everyone’s favorite fruit, it is also very useful and, in addition to cooking, is also used in medicine and dietetics. The substances contained in it purify the blood and have an anti-inflammatory, diuretic and mild laxative effect. In particular, cherry plum is useful for hypovitaminosis, colds and related diseases, scurvy; it is also used in the treatment of diseases of the gastrointestinal tract and to stimulate appetite.
Mohammed Momin wrote about it in 1669: “Ripe cherry plum quenches thirst, has a choleretic and laxative effect. In addition, cherry plum syrup has an astringent effect for bleeding. Ripe cherry plum juice is good to use for severe coughs and tuberculosis. The juice of cherry plum leaves has an anthelmintic effect , removes spasms, stops vomiting..."
Cherry plum contains up to 5-7% sugar, 4-7% citric acid, 6-7% vitamin C and 15% various pectins. Among the microelements contained in cherry plum, the most are calcium, potassium and phosphorus. It is especially useful for children, the elderly and pregnant women. It is very important for residents of large cities to use it, as it has the ability to remove radionuclides. Fresh cherry plum juice quenches thirst and tones well. In addition, given the peculiarities of local cuisine and the abundance of fatty and meat dishes, sour cherry plum sauces are indispensable, since the enzymes they contain contribute to better absorption of meat and fat.
Culinary couturier Natalya Golumb admits that she was also surprised by the cherry plum: “Recently I was in Sheki and tried an extraordinary cherry plum dish called deimyanj. This is a specially prepared (beaten) cherry plum with garlic, herbs and salt. I can say that it is excellent "Apetizer and starter for more serious dishes. In addition, although until recently I knew only one use for cherry plum - with salt, now the arsenal of dishes has been expanded. And cherry plum goes perfectly with white Azerbaijani wines." According to the culinary specialist, this simple and uncomplicated dish reminds her of chutney - an Indian seasoning for dishes prepared from fruits, less often vegetables, with the addition of vinegar and spices, so our national deymanj is the Azerbaijani analogue of a seasoning with a piquant taste, beloved in many countries, serving to stimulate the appetite and complement the taste of the main dish.
According to an agronomist from Guba, Siraj Huseynov, cherry plum is a common fruit. Moreover, unlike many other fruit trees, cherry plum is unpretentious, frost-resistant and unusually prolific. Recently, the demand for cherry plum has increased even more, after a number of factories in the regions of the country began to can it. Introduced cherry plums are now being imported from European countries, which are larger than the local ones, are able to bear fruit in the second or third year and have better preservation.
LAVASHANA
The sour marshmallow known to many - lavashana in the classic version is also prepared from cherry plum. For this seasoning, cherry plum is lightly stewed or stewed (you can also use raw). The skin and seeds are removed, the whole mass is rubbed through a sieve, spread on a board and dried in the sun. In modern home conditions, you can apply a thin layer of cherry plum mass on a baking sheet and dry it in the oven.
CHERRY PEARL JAM
Large garden varieties are used for cherry plum jam, mainly Arash and Istanbul. When fully ripe, the weight of these red berries reaches 40 g. The top layer should be removed from the cherry plum and kept for one and a half to two hours in lime water. After this, it is thoroughly washed with water and pierced in several places.
The cherry plum prepared in this way is poured with boiled syrup (1 glass of water per 1.1 kg of sugar). The jam should be cooked in three batches for 2-3 hours at an interval of 8 hours.
SAUCE FOR MEAT FROM CHERRY PEARL
This is an excellent additive not only for meat, but also for fish, potatoes, and flour dishes. Even just dipping bread or pita bread into it is an exquisite pleasure. For the sauce you will need: 1 kg of cherry plum, 1 tsp. ground red pepper, 1 tsp. vinegar, 1 tbsp. dill seeds, 5 cloves of garlic, 50 ml of water and 60 g of sugar.
Sort out the cherry plum, rinse it, add it to the pan, add water and boil for 2-3 minutes under the lid. We wipe the mixture through a colander, resulting in a silky puree. It should be boiled to the thickness you like. This will take approximately 35 minutes over medium heat. It is necessary to stir the puree periodically to prevent it from burning. Add pepper and sugar, boil for another 2 minutes; after that, add the garlic passed through a garlic press and cook for another 2-3 minutes. The final stage is to add the dill seeds and vinegar crushed in a coffee grinder and boil for another 2-3 minutes. The sauce is ready!