The Himalayas Were The First To Grow Apples

Video: The Himalayas Were The First To Grow Apples

Video: The Himalayas Were The First To Grow Apples
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The Himalayas Were The First To Grow Apples
The Himalayas Were The First To Grow Apples
Anonim

Apple lovers can be at least a little recognized by the Himalayas, who first began to grow the delicious and juicy fruit.

According to one of the most common assumptions, the tribes that inhabited the subtropical zone of the Himalayan foothills were the first to start cultivating the apple.

In fact, the fruit has over 5,000 centuries of history. Remains of apples were found during excavations in the homes of families who lived 3,000 years before the new era.

Still, the Himalayas have a great deal of credit for the global distribution of the apple. They first popularized the fruit in various parts of the upper reaches of the Tigris and Euphrates, as well as in the Caucasus. China, Persia and India are also beginning mass cultivation of apples.

Subsequently, the apple fell to Egypt, Palestine and Ancient Greece. From there it was transferred to Rome. The Greeks and Romans introduced Western Europe to the useful fruit that many include in their daily menu.

Today there are more than 10,000 apple varieties worldwide. About 500 species are distributed in Bulgaria alone.

Dietary fruit is good for the heart, stomach, kidneys, etc.

Apple jam
Apple jam

In the season of canning products we offer you a delicious recipe for apple jam.

To do this, you need to clean, peel and slice the apples. They are placed in a vessel and, in order not to darken, they are flooded with a 2% solution of tartaric acid.

It is prepared by adding a teaspoon (about 20 g) of acid to one liter of water. Separately, a syrup of 250 ml of water and 1 kg of sugar is prepared, to which 1.5 kg of grated apples are added. All this is well confused.

It is placed on a low heat, where it will thicken by cooking. The final touch is 2-3 minutes before removing the jam from the heat to add to the mixture a teaspoon of tartaric acid.

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