Dried fruits compote

Properly dried dried fruits are very healthy. When dried, vitamins, microelements, cellulose. They are suitable for making healthy and tasty compotes that can be drunk not only for adults, but also for babies, the elderly and people with weakened immunity.

How to choose dried fruits for compote

Observance of the correct technology of natural drying allows you to preserve the maximum of useful components. Such dried fruits have a dull color, minimal sheen.

The most popular dried fruits are:

• Dried apricots are dried apricot halves, there is no stone in them. Kaisa is a whole dry apricot without pits; a product with pits is called apricots. Apricot is considered the most useful, as it is dried directly on the tree, it treats vitriol, migraines, neuroses, colds. Dried apricots and kaisa are indicated for diseases of the endocrine system, they contain a lot of carotene and iodine. They are all rich in vitamins, minerals and acids. Components activate fat burning processes.

• Raisins, rich vitamins and microelements, is a dried grape berries.
• Dried prunes help restore strength and contain unique trace elements. Pitted berries are healthier.

• Figs are the dried fruits of the fig tree.

There are several types of dried fruit preparation:

1. In the sunlight.
2. In the shade in the air.
3. Using chemicals.

In stores, almost all dried fruits are prepared using chemistry: alkali, caustic soda, sulfurous anhydride, fats. Such products acquire a bright color, gloss, do not grow moldy for a long time and do not deteriorate by pests. Sulfurous acid, obtained by contact of such dried fruits with water, destroys the gastric mucosa. Prunes and raisins are coated with food coloring. The dense skin of the plum prevents natural drying, therefore fruits soaked in boiling water with caustic soda, used in the production of diesel fuel, detergents. As a result, the finished product gets a gasoline flavor. Sometimes blowtorches and gasoline burners are used. The surface is treated with oils and fats for a beautiful shine.

For the choice, it is worth considering the rules:

• If the raisins have stalks, then the drying technology has been preserved. The berries should not stick together. The natural color is dark, light brown. The golden color is obtained by chemistry.
• Dried apricots should be preferred apricot without shine and bright color. Choose dried apricots matte, pale yellow.
• Coffee-colored prunes are processed boiling water, the vitamins in them are destroyed, and a bitter taste appears. Natural product matte, black in color, with a rich sweet taste. When soaked in water, the natural product will turn white in places. Dried fruit with bone contains more nutrients.
• Dates are treated with sweet syrup to enhance preservation. Quality glucose syrup is often replaced with cheap corn or wheat syrup. The product loses most of its nutrients. The most useful will be matte dates, which do not have shine and stickiness.
• Figs should be soft and squeezed when pressed. The color of qualitatively dried fruits is light beige or brown, the presence of a whitish bloom is permissible. Stitched figs can have a sour taste and high density.
• Dried apple slices also darken when naturally dried. If the slices are light and the peel is shiny, then the product was harvested chemically.

How to cook dried fruit compote

Most delicious drink made from a mixture of different dried fruits.

1. A saucepan with a capacity of 3 liters will need 400-500 g of the mixture. It is placed in a container and poured into 1-1.5 liters of cold water.
2. Soaking takes 3-4 hours, after which the water is drained, the fruit is thoroughly washed.
3. Then, boil clean water in a saucepan and place in the soaked dried fruits.
4. After 2-3 minutes, turn off the heat and add sugar to taste. You can also add lemon juice, spices.
5. Leave the compote to cool, strain if necessary. The drink is delicious cold and warm.