Watermelon compote recipe is smooth and tasty. Recipe for compote with watermelon. Compote with watermelon and dried fruits

Garbage is one of the highest quality vegetables. However, not everyone appreciates the taste of the not-so-savory relish. With the right approach and known secrets of preparation, it can be used to produce a full-fledged herb and induce drink. We recommend that you familiarize yourself with a number of recipes for delicious and incredibly brown compotes that you can prepare “on the spot” or stock up on them for the winter.

A simple recipe for compote with watermelon

The advantage of this is its availability and low tolerance. Even starting from the autumn period on the shelves of supermarkets, watermelon is a permanent inexpensive side dish. And you’ll find a tsukor in any booth!

warehouses

Servings: - +

fresh watermelon 400 g
cherry sand 250 g

per serving

Calories: 75 kcal

Proteins: 0.3 g

Carbohydrates: 18.6 g

40 xv. Video recipe Druk

Wash the vegetables in front. So, as in the garden beds you are forced to lie on the ground under the force of the moisture, you may lose your scraps on your sides.

Divide into pieces. This will make it easier for you to continue working. Using a knife or vegetable peeler, remove the skin. Be careful with cutting tools - the skin of the red aspen may appear unusually rough. Remove the surface from the oven (do not throw it away, but dry it in the oven).

Dice the watermelon into small cubes. It is not recommended to crush it too much, as shapeless clumps may result during the cooking process.

Place the sheep scraps in a decent sized saucepan and pour 2 liters of clean water into it. Bring to a boil and cook for no more than half a day. Focus on the readiness of the product, since the leather type has a high temperature criterion for heat treatment.

It's time for the cherry pie. You need to put it in a saucepan and mix it thoroughly with brine. If you like it younger, then increase the proportions. Boil more chicken for about 5 and turn off the burner.

Pour on the stove until it cools down, pour into a carafe and place in the refrigerator to cool. Your compote is ready!

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The video will help you not to confuse anything, and the photos will give an indication of what will come out as a result.

Garbuzo spice compote with orange, cloves and cinnamon

This song, undoubtedly, will play with you and your loved ones on this bitter winter evening and will remind you of the still warm days of last autumn. And whoever thinks the association with all the mulled wine is on the decline, just in a new sheepish manner.

Number of servings: 10

Preparation time: 50 hvilin

Energy value

calorie content - 135.3 kcal;
proteins – 0.8 g;
fat – 0 g;
in carbohydrates – 33.1 g.

warehouses

fresh watermelon - 2 kg;
Cucumber sand – 750 g;
medium orange – 2 pcs.;
cinnamon sticks – 2 pcs.;
Spicy cloves - 6 buds.

Pokrokov preparation

Cut the skins of the sheep and extract the flesh.
Chop the watermelon into medium-sized cubes.
Remove the zest from the citrus using a mini-grater, and then squeeze the juice. If you have worn out the brushes, remove them.
Burn the spices in cheesecloth to form a small bag.
Pour about 2 liters of water into the saucepan, bring to a boil and add the zukor-sand.
After breaking up the zest, put in the watermelon pieces, orange zest, pour in fresh juice and bring to a boil (in order not to process the compote, you can combine another gauze sachet with the zest).
Cook for a quarter of a year.
Remove the bowls from the pan and pour the drink into jars. Seal tightly.

Mix in an exotic style

During the summer, you can prepare a compote from watermelon, which, behind the savory berries, will remind you of the pineapple region and will be similar to a compote from pineapple. Before that, it’s not only the drinker himself who can leave, but those for whom he was killed. The sweets will mesmerize the children, and you will be in love with the fact that the smell comes from beans and natural products.

Number of servings: 10

Preparation time: 50 hvilin

Energy value

calorie content - 131.2 kcal;
proteins – 0.6 g;
fat – 0 g;
in carbohydrates – 32.1 g.

warehouses

fresh watermelon - 1 kg;
pineapple juice 500 - ml;
Cherry sand – 500 g.

Pokrokov preparation

Peel the watermelon (preferably the vikory variety, which has more malt).
Cut them into cubes, which will look like pineapple slices.
Place everything in a separate container and pour pineapple juice over it at some hour. You can distill the syrup from canned fruit; the wine fragments become more concentrated. Ale and primary packaging are also suitable, smut, and vicorate the acidic product.
After ¼ of a year, place the pieces into jars, not forgetting to pour some juice into them.
Prepare syrup with 2 liters of water with added cucumber, pour boiling water over the vegetables. To prevent the jars from becoming flaky due to a sharp temperature change, be careful not to spill glass on the inside.
Tighten with metal lids, turn the cans upside down, and wrap them warmly.

Garbuzo compote for the winter with apples

Another budget option for winter harvesting, because in the spring I want to row apples.

Number of servings: 5

Preparation time: 30 hvilin

Energy value

calorie content - 65.6 kcal;
proteins – 0.5 g;
fat – 0 g;
in carbohydrates – 15.9 g.

warehouses

fresh watermelon - 400 g;
licorice apple – 300 g;
Cucumber sand – 100 g;
citric acid - ¼ tsp.

Pokrokov preparation

Cut the watermelon into large pieces and use a tablespoon to remove the fibers from the mixture. Remove the skin.
Cut the apples into medium-sized slices, extracting the core from them.
Chop the watermelon into cubes using apple slices.
Let's start cooking: transfer all the ingredients into a saucepan and add a liter of water. She's guilty of covering just a little bit instead of the saucepan.
Sift the cherry sand there.
When the compote boils, cook it for more than 25 minutes until the products are ready. If you want to prevent the watermelon from boiling during the process, sizzle the lemon. This also gives a little sourness to drink.
Pour the hot compote into sterilized jars and roll up.
Place the containers on the bottom and cover them with cotton wool. After washing, move to a dark, cool place.

Compote with watermelon and dried fruits

Number of servings: 7

Preparation time: 35 hvilin

Energy value

calorie content – 69.6 kcal;
proteins – 0.6 g;
fat – 0 g;
in carbohydrates – 16.9 g.

warehouses

sour apple - 300 g;
watermelon – 300 g;
rodzinki - 30 g;
dried apricots – 30 g;
Cucumber sand – 100 g;
cinnamon melena - ½ tsp.

Pokrokov preparation

Cut the peeled watermelon into large strips.
Remove the flesh from the apples and make small pieces.
Prepare syrup using one liter of clean water and pulp. After completely crushing the cucumber, add spices and dried fruits. Let the little bits simmer over a generous amount of fire - about 10 khvilins. Strain and place back on the burner.
Place the fruit and vegetable paste in a saucepan and the already boiled rodzinki and dried apricots.
Continue cooking until ready.

Compote of watermelon and sea buckthorn

Let us introduce a megavitamin drink for the winter, which is prepared without much effort.

Number of servings: 15

Preparation time: 40 hvilin

Energy value

calorie content - 130.5 kcal;
proteins – 0.3 g;
fat – 0.9 g;
in carbohydrates – 30.1 g.

warehouses

fresh watermelon - 150 g;
sea buckthorn, berries – 200 g;
Cherry sand – 350 g.

Pokrokov preparation

Clean the orange queen of autumn from the nasal and fibrous parts. Remove the skin.
Cut the watermelon into medium slices.
Sort through the sea buckthorn berries, adding dry leaves and tails. Rinse under running water and dry by spreading on a waffle roll.
Place vegetables and berries in a 3-liter jar and fill with hot water. Let it brew for a little while.
Afterwards, pour this mixture into a saucepan, bring to a boil and dissolve the pulp.
Refill the jar with the prepared licorice water and roll it up.

Watermelon compote with crane

And finally, we encourage you to prepare a drink after a recipe that will “treat” your body with a vitamin bomb. You'll lick your fingers after this compote!

Number of servings: 3

Preparation time: 20 hvilin

Energy value

calorie content - 81.9 kcal;
proteins – 0.8 g;
fat – 0 g;
in carbohydrates – 19.6 g.

warehouses

fresh watermelon - 600 g;
crane – 100 g;
Cucumber sand – 80 g;
natural honey - 40 g.

Pokrokov preparation

Peel the vegetables into the black pepper and sort through the cranes.
Wash the berries well and cut them with a weaver. If you can, speed it up with a juicer.
Add 600 ml of water to the crane puree, pour everything into a saucepan with a heavy bottom and boil, stirring so that the mixture does not evaporate.
It is necessary to grate the watermelon into thirds of a large fraction.
Pour the diluted berry juice over the vegetables and set aside for an hour. Let the watermelon leak syrup.
Strain, cool, serve!

Features of preparation from frozen watermelon

If you haven’t stocked up on compotes for the winter, but have frozen your vegetables, don’t give up. You can prepare this drink at any time using whatever method you need, right to the table. The only thing that is important to know is that it is not easy to give in to defrost. Throw hot water directly at the frozen ones and don’t be afraid!

Koristi and Skoda Garbuza

If you look at how much food you eat, you can see more than one benefit to the body. First of all, watermelon is a good source of vitamins and macroelements. This warehouse includes calcium, magnesium, sodium, potassium, phosphorus, chlorine, iodine, copper, as well as vitamins C, E, A, PP and group B.

In other words, cinnamon is used for enhanced etching, since it is mainly composed of cellulose. And before that, it’s important to remove the truth from the human body, which is something that people with illnesses should take note of.

Coryna will be beneficial for vaginal women, and it will help prevent toxicosis from attacks. Those little guys won't do much harm! And for those who suffer from diarrhea or diabetes, watermelon is only good for harm. It’s not good for you to miss such generous gifts of nature, as they were previously strangers to you. Drink savory drinks for your health!

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The gentleman knows that you can make a fragrant, savory compote from watermelon. During the vegetable season, recipes for such drinks become especially popular. Golovne, try to select varieties of bark crops for the compote.

Ingredients:

watermelon - kilo;
water – pivlitra;
cinnamon - stick;
tsukor – 380 – 400 g;
"lemon" - 1 small. spoon;
ocet – 5 dessert spoons (6%).

Preparation:

To prepare watermelon compote for the winter, we first need to thoroughly peel the vegetables and chop them into cubes.
Pour water into a saucepan, mix with lemon and sotto. Put some cinnamon in there.
Place the vegetable cubes into the pan. Leave it in the cold until it’s ready, covering it with a lid in front.
In just an hour, anger the homeland, destroy its tsukor. Bring to a boil. Turn watermelon into masa.
Boil for 4 minutes with frequent stirring.
Carefully transfer the sheepskin pieces to the prepared jar. Do not use cinnamon sticks! You need to be clear. Pour the liquid from the saucepan over everything.

Immediately roll up the container, turn it over and wrap it up.

How to cook frozen vegetables

You can prepare a delicious, aromatic compote from frozen watermelon. Golovne, so that before it does not lie in the cold for more than 3-4 months.

Ingredients:

watermelon pieces (peeled) – 380 – 400 g;
tsukor – sand – 230 – 250 g;
water – 2 l.

Preparation:

Pour water over the watermelon and cook until tender.
Soak up the sand. Lasunas can increase their potency to their taste.
Variti masu – 5 – 6 hwilin. During the process, stir the pulp grains thoroughly until the stench is completely gone.
Pour the compote from vegetable scraps into jars at once.

Added oranges

Ingredients:

water – 2 l;
slices of watermelon - pivkilo;
sweet orange – 1 pc.;
tsukor-sand – 4 dessert spoons;
"lemon" - 2 cod;
vanilla zukor - half a teaspoon.

Preparation:

Boil the water. There were crystals of tsukru (of two types) in it.
Immediately add peeled watermelon slices and citrus directly from the skin. Beforehand, you need to thoroughly clean it with a stiff brush.
Give me some lemon.
Cook watermelon and orange compote for 7 - 8 minutes over medium heat. Let sit on the stove until completely cooled.

Cool your drink. Pour into kelikhs at once from sheep scraps.

Compote with watermelon and dried fruits

Ingredients:

watermelon - pivkilo (already cleaned pieces);
dried fruits – 130 – 150 g;
dried shipshina – 30 g;
tsukor – 4 – 6 dessert spoons (for relish);
cinnamon – 1 stick.

Preparation:

To prepare the compote for this recipe, you first need to chop the watermelon into small cubes.
Pour 1 liter of water into a saucepan. Place the tsukor and shipshina.
Natomist masu 14 - 16 hvilin.
Combine watermelon and assorted dried fruits. For example, dried apricots and prunes.
Add cinnamon. Pour in another 1-1.5 liters of dill. Cook for 20 minutes.
Leave the compote to sit under the lid until completely cooled down.

Vidality cinnamon. Give it to the chilled one.

Cooking with apples

Ingredients:

watermelon – 380 – 400 g;
apple – 4 pcs.;
tsukor – 110 – 130 g;
"lemon" - ¼ mali. spoons.

Preparation:

Place scraps of peeled vegetables and slices of apples without filling boxes near the fireware.
There is cherry sand on top.
Fill with lemon water.
Varity 20-25 hvilin. The exact time to lie down is the type of vegetable and its firmness.

With a crane

Ingredients:

cleaned cut watermelon pieces – 570 – 600 g;
crane berries – 120 – 140 g;
water – 570 – 600 ml;
tsukor-pisok – 80 – 90 g;
honey - 40 g.

Preparation:

Sort out the berries first. Vidality smittya. They can be baked or frozen, but they need to be defrosted first.
Pour water over the berries. Bring the resulting mixture to a boil while gently heating. Dissolve the cherry sand near the water with the crane.
Cool slightly and strain. Manually pass through a fine sieve or a ball of gauze.
Peel the scraps of boiled vegetable and grind it using a large grater.
Pour the syrup over the watermelon, then pour it over the water (while still hot). The dates will seep out like licorice.
When the surface of the masa is cold, add some rare honey.

It is delicious to serve the prepared sheep compote with sweet beaten tops.

Watermelon compote with cinnamon

There are various recipes that show how to make watermelon compote. Some of them include aromatic spices.

Ingredients:

watermelon – 1 piece;
water – 1 l;
tsukor – 1 tbsp.;
cloves - 7 pcs.;
chopped cinnamon - half a small spoon;
"lemon" - half a small spoon.

Preparation:

When the mixture has boiled, combine all the dry ingredients.
Cook for 5-6 khvilins on low heat.
The result may be a sour syrup. For relish, you can increase the amount of lemon.
Dip the watermelon pieces into the syrup. Cook until the vegetables are tender.
Cool your drink.

If you need to increase the term saving, add value: 1 small. spoon for 1 liter of compote.

Drink with lemon

Ingredients:

scoops of watermelon pulp - soft drink;
lemoni – pivkilo;
tsukor-pisok – pivkilo;
water – 2 l.

Preparation:

Pour a small amount of water over the vegetable scraps. Boil until softened.
Spread the pulp behind sterilized containers.
Divide the citrus slices directly from the zest on top.
Pour 2 liters of dill.
Dodati tsukor. Boil the syrup until the crystals are completely broken.
Pour boiling water over vegetables and citrus.
Roll up the cans, turn them over and wrap them up.

Please take containers with a tip to keep in the cold.

Watermelon compote is not only a tasty and inexpensive drink, but also a brown one, filled with pectin and vitamins. You can drink it immediately, or it will be stored for the winter. Such a compote is enjoyed by the youngest members of the family for its bright color and welcoming relish.

There are no such people who don’t know that watermelon is even more delicious than a brown vegetable. And in the hands of a rich cook, the watermelon transforms... no, not into a carriage, but into a real lasso. That’s why today I prepared for you the best recipes for preparing watermelon for the winter.

If you prepare anything from them, then you are guaranteed a delicious winter. Because watermelon preparations for bark do not contain only the minerals and vitamins that our body needs in the autumn-winter and spring periods. Ale and a variety of different herbs with watermelon, fruits and vegetables.

Take a look at these recipes, you might like them:

Let's see what wonderful preparations for the winter can be made using our favorite watermelon.

How to prepare watermelon puree?

I think, for you, my dear gentlemen, why don’t you worry about food, like preparing watermelon puree? The recipe for the nastilka is simple and a child will love it. It’s better that we prepare puree with added crane, and it’s even more suitable for children’s food. We also serve as a wonderful filling for pies. And then, you will figure it out yourself.

Recipe for watermelon puree shvidko and savory:

watermelon - 1.5 - 1.7 kg.,
water - 1 l.,
brown tsukor - 300 g.,
crane - 300 rub.,
cloves - 3-5 pcs.

Yak zrobiti puree with watermelon:

Wash the watermelon well, peel the skin, fillet, and cut into small cubes. Boil the water from the cucumber. Add watermelon cubes to boiling syrup and cook stirringly.

From a clean, washed crane, squeeze it. You can speed it up with a juicer, rub it through a sieve or through a gauze sieve. Add some juice to the saucepan and let the watermelon cook. The entire process of boiling the puree takes 30 minutes.

About 5 minutes before the end of cooking, add cloves to the watermelon puree and boil. Place the finished watermelon on a sieve and allow the water to drain. Then immediately rub through a sieve, or you can also rub in a blender.

In a clean, prepared jar, place the hot puree, sterilize 15 liters of liquid, 25 liters of liquid from the moment of boiling. Then roll up, turn over, wrap, cool in this position. Save in a cold place.

Orange watermelon

Orange watermelon - this is the recipe for which the mustache will be captured. So-so! And to those who can’t stand the word “garmelon”, don’t talk about the taste and smell! Raju try and roll especially...

Garmelon orange recipe:

watermelon - 1 kg.,
tsukor - 1 tbsp.,
citric acid - 1 tsp,
orange - 1 pc.

Compote of watermelon and orange:

Peel the watermelon, cut into cubes (2x2 or 3x3), place in a saucepan (in a boiling pot), add zuccor, citric acid and orange, cut into cubes with the skin at the same time.

Mix everything carefully and add until the watermelon and orange are completely covered with juice. Then put it on the stove and cook 10 khvilins until it boils. Whisk, hot and pour into clean, sterilized jars. Roll up, turn over, wrap, cool. Save in a cold place.

My tip: If for some reason you don’t want to use citric acid (or you don’t have any), you can take 1 lemon.

Compote from watermelon or pineapple

Compote with watermelon, like pineapple - this name was given for a reason, here the taste of watermelon is reminiscent of the exotic taste of pineapple. Try it, it’s delicious! Love children who ask for “homemade pineapple”, you can taste it in salads (instead of store-bought pineapples), eat on your own... Such a congealed relish will be found, you can be sure!

Pineapple watermelon recipe:

watermelon

To fill 1 kg of watermelon:

water - 0.5 l.,
tsukor - 400 gr.,
citric acid - 1 tsp,
cinnamon - not much, 6% - 1/3 tbsp.

Watermelon compote for the winter like pineapple:

Peel the watermelon, remove the skin and skin, cut into cubes.

Prepare the filling for the watermelon compote and leave without the cinnamon. Add citric acid, ocet, cinnamon to the water, pour in the watermelon cubes and leave for baking.

Then pour the watermelon mixture into a saucepan and add zukor. Heat until the zukor is broken, boil the watermelon, bring to a boil, boil 4 hvilins and pour the hot compote into clean, sterilized jars. Roll up, turn over, wrap, cool in this position and store in a cold place.

Pickled watermelon for the winter

Pickling watermelon for the winter (regardless of preservation) preserves its root power. Anyone who steadily lives in a watermelon hedgehog (at any rate) has a weakened nervous system, improved memory and memory, and normalized sleep. You can eat pickled watermelon with meat and vegetable salads, or as a side dish or as a main herb.

Pickled watermelon recipe:

watermelon - 2 kg.,
Gostri red pepper - 150 gr.
chasnik - 50 gr.,
parsley - 100 gr.,
Oliya Roslinna - 4 tbsp. l.

For the marinade:

water - 0.5 l.,
tsukor - 1.5 tbsp.,
salt - 2 tbsp. l.,
Table value 9% - 100 gr.

Yak pickled watermelon for the winter:

Peel the watermelon, cut into cubes, place in an enamel pan. Also, add hot pepper, chasnik and parsley before cutting the watermelon (or you can cut the pepper without cutting it).

Boil the marinade for an hour and pour in the watermelon. Bring to a boil, add olive oil, reduce the heat to low and simmer for 30 minutes.

Prepare jars and lids, wash, sterilize. Pour hot pickled watermelon into jars, roll up, turn over, wrap, cool, and store in a cool place.

How to prepare watermelon honey

Do you know everything about how to prepare watermelon “honey”? And now the “honey” from watermelon is even brown for our body, so it contains a variety of microelements and vitamins. Such “licorice faces” are required by the storekeeper of his preparations. Especially when you grow watermelon in your garden.

Recipe for honey with watermelon:

watermelon - 1 kg.,
tsukor - 200 gr.,
cinnamon - 2-3 gr.,
cloves - 5-6 pcs.

Recipe for making watermelon honey:

Peel the watermelon, remove the skins and finely grate it into an enamel saucepan, add the zest, mix and set aside for a few minutes until the juices are visible.

Then heat it up and set the watermelon to cook. Once it comes to a boil, change the heat and cook over low heat until it becomes creamy. Ale before that, if the watermelon becomes soft, put it in some cinnamon and cloves.

Pour watermelon honey into clean, sterilized jars, roll, wrap, cool and store. Here, everything is as before, and the axis of juice, which is left over, like watermelon, can be distilled for preparing desserts, compotes and jelly.

Watermelon compote for the winter

Watermelon compote for the winter, best prepared with bright-hot watermelon and “honey” until the end. This is the so-called dessert variety of watermelon, wine malted. And, you know that those who constantly eat watermelon herbs, their color becomes brighter. So we prepare watermelon and yak fruits in a variety of ways.

Recipe for watermelon compote:

watermelon pulp - 1 kg.,
tsukor - 700 gr.,
water - 1.5 l.,
oct 9% - 1 tsp,
vanilla tsukor - for relish.

How to make compote from watermelon:

Peeling watermelon cut|cut| cubes, place in a saucepan, add cucumber, pour in hot water, stir.

Then bring to a boil, pour in the ocet and cook 20 khvilins over medium heat. Finally, add vanilla zuccor.

Pour the hot compote into sterilized jars, roll up, turn over, wrap, and cool in this position. Then clean up the cold place.

Recipe for caviar with watermelon for the winter

We all called you (some the greater world, some the lesser) the sound of squash caviar, isn’t that so? And not everyone knows the recipe for watermelon caviar for the winter. And vegetable caviar with watermelon, among others, is not a match for the taste of squash. Well, the alternative to zucchini is even more delicious!

A simple recipe for winter watermelon caviar:

watermelon (pulp) - 0.5 kg.,
tomatoes - 300 gr.,
tsibul ripchasta - 300 gr.,
carrots - 300 gr.,
chasnik - 3 cloves, salt,
Roslinna oliya - 3 tbsp. l.,
black chalk pepper - for relish,
apple cider - 1 tbsp. l.,
trimmed greens (basil and marjoram) - 1 tbsp. l.

How to prepare caviar from watermelon?

Remove and clean the vegetables. Grate the carrots, watermelon finely, chop the cibul finely, roll the tomatoes through a meat grinder (or grind in a blender).

Add olive oil to the frying pan, lightly coat the tsibul, add watermelon, carrots, cover with a lid and coat the vegetables under the lid until soft for 20 minutes.

Then add tomatoes, salt, pepper, chasnik (through a press), herbs and stew another 20 chickens, stirring so that the caviar does not burn. Finally, pour in the ocet and stir.

Place hot caviar in sterilized jars, turn upside down, wrap, cool in this position, and store in a cool place.

Pickled watermelon

This recipe for marinated watermelon will be spicy, so don’t think that I’m repeating myself. And I’m starting to write new recipes for you, no matter what... Don’t boast, everything is under control! Simply, if you try this recipe for pickled watermelon, with all the spices and relish, you will appreciate it.

Pickled watermelon recipe, preparation:

watermelon - 3 kg.,
water - 1 l.,
salt - 1 tbsp. l.,
tsukor - 1 tbsp. l.,
cinnamon - 2-3 gr.,
cloves - 5 pcs.,
black peppercorns - 5-6 pcs.,
bay leaf - 2 pcs.,
est. 9% - 5 tbsp. l.,
gostrii pepper (in pods) - for bazhannyam.

Yak pickled watermelon:

Peel the watermelon, remove the flesh, cut the pulp into small cubes. Cook the marinade from water, salt, zucchini, spices and citrus.

Throw watermelon into the boiling marinade to repeat. Place the saucepan on a clean saucepan and add the marinade to the watermelon.

Place the cooled watermelon in clean, sterilized jars, pour in the marinade and sterilize for liters - 15 liters, liters - 20 liters. Then roll up, turn over, wrap, cool, and store in a cold place.

Garbuline in apple juice

It’s amazing that you have your own apple! You can also savor the cinnamon preparation for the winter, watermelon in apple juice. If you don’t have your own apples, you can still make this kind of watermelon using store-bought juice. The only thing is that you need to put less turk, because it’s already there.

Apple juice with watermelon for the winter recipe:

watermelon - 2-2.5 kg.,
apple juice - 1 l.
tsukor (sviy sik) - 200 gr.,
tsukor (store-bought juice) - 100 gr.,
cardamom, ginger – 10 g each.

How to prepare watermelon with apple juice:

Peel the garlic, cut into cubes, place in an enamel pan. Pour boiling juice with diluted chickpeas and add ginger and cardamom.

Cover with a lid and simmer until completely cooled. Then put it on the stove, bring to a boil and cook at medium boil for 20 minutes.

Pour the hot compote into sterilized jars, roll up, turn over, cool in this position, and store in a cool place.

Watermelon salad for the winter

Well, my dear gentlemen, I just can’t get around the recipe for a delicious watermelon salad for the winter. This vegetable appetizer, for its savory berries, in no way compromises our basic, traditional salads. I respect those salads that you regularly prepare for the winter.

Recipe for watermelon salad for the winter:

watermelon - 2 kg.,
tomatoes - 1 kg.,
sweet pepper - 500 gr.,
tsibulya - 300 gr.,
watchmaker - 2 heads,
Oliya Roslinna - 1 tbsp.,
tsukor - 100 gr.,
salt - 2 tbsp. l.,
ottova esentsiya - 2 tbsp. l.,
black peppercorns - 10 pcs.,
coriander - 10 pcs.,
hot pepper (for those who like it spicy) - for relish.

Delicious watermelon salad for the winter:

Wash and peel the vegetables. Cut the salmon into slices, lightly coat it in hot oil.

Cut the watermelon, carrots into thin slices, about 3-4 cm, pepper in slices, approximately the same amount, add everything to the tsibula. Mix the vegetables and simmer on low heat for 5-7 minutes.

Potim Dodati Pomіdori, wiped through the m'yaso -ruble of Abo in Blender, Sil, Tsukor, Special (Perez, Coriander), Girkiy Perez, for amateur goster, Tushhaty and Tushkavati on the long Vogn, Rumor.

Five minutes before the end of the brew, add a chasnik, pass through the press, otset. You will lick your fingers with hot watermelon salad for the winter from the prepared sterilized jars. Roll up, turn over, wrap, cool in this position, store in a cool place to save.

I really enjoy the selection of homemade watermelon preparations for the winter that I prepared for you today. I hope everyone wants to find one recipe for themselves that they want to cook for their family. Or just squash it, or prepare it for the winter. Delicious!

Garbuz should be supplemented with a brown product that grows in our beds. This pulp contains a lot of brown matter and vitamins, calcium, magnesium, zinc, honey and so on. This is especially good for those people who are suffering from illness in the intestinal tract. This vegetable is even more popular throughout the world. Enter the warehouse for soups, purees, assorted salads and casseroles. Often the pulp is harvested from carrots, greens and apples. You can also prepare compote from watermelon. We appreciate the sweet taste and enjoy eating a lot of berries and fruits. It is not difficult to make such a drink, in addition, it can be prepared for the winter in order to remove vitamins during the cold season, which are so necessary for people at this time. Today we’ll talk about how to prepare watermelon compote for the winter and more.

Garbuzo compote for the winter

Ingredients: one kilogram of watermelon, four liters of zucchini, one liter of water, one spoon of otstu.

Preparation

Garbunus, first peeled and cut into shreds, is placed near the dishes, add otset and zukor, add water and boil twenty khvilins. Using an autoclave, you need to sterilize the jars before pouring the watermelon compote and sealing. The jars are stored at room temperature, and then sent to a cold place for preservation.

Garbuline compote with lemon

Ingredients: five hundred g of watermelon, one liter of water, two hundred and fifty grams of zucchini, five cloves, one lemon, five grams of vanilla.

Preparation

Garbuline, before peeling, cut into slices, cover with zuccer, add juice from one lemon and water, boil for twenty khvilins over medium heat. During this hour the vegetable becomes soft. After an hour, add additional spices to the dishes and cook five more vegetables. Pour the prepared watermelon and lemon compote into clean, sterile jars and store. Turn the container upside down and cool. Then the preservation is transferred to a cold place. Drink with the highest, unique taste, rich in minerals, vitamins and essential substances, which contribute to the normalization of the activity of the liver and blood sugar, and water balance. However, after culinary processing, watermelon retains all its power, so preparing compote for the winter is a good way to get rid of the brown taste.

Watermelon compote with apples

Ingredients: two hundred grams of watermelon pulp, two hundred grams of zucchini, one liter of water, three apples, spices for relish.

Preparation

Watermelon pulp and apple, first peeled from the flesh and skins, cut into slices, pour in dill and cool. After an hour, pour the soup and let it boil, adding zukor and spices. Boil this syrup until the cucumber is completely dissolved. Place the pieces of vegetables and fruit into sterile jars, pour boiling water over them, let them burn, seal and turn over. If you take a good look at the compote, then take it away to save it in a cold place.

Garbuzo compote

Ingredients: watermelon for relish, fifty grams of vegetable essence, one liter of water. For the syrup: one liter of water, four hundred grams of zucchini, five grams of citric acid or a squeeze of lemon, two cloves, one piece of cinnamon.

Preparation

Before using watermelon for the winter, you need to peel and rinse the vegetables. Then they are cut into slices, filled with rosemary and water for two years. In just one hour, the garbanzo will become very sour and clear-eyed. Every year, the father’s wine is boiled, the vegetables are poured with water with added zucchini and boiled for fifteen khvilins. Then put the watermelon pieces into jars and fill them with syrup, first adding citric acid to it. Or put lemon slices and spices next to the jar. Sterilize twenty-five pineapples in liquid jars.

Garbuzo-orange compote

Ingredients: two kilograms of watermelon, two liters of water, seven hundred and fifty grams of zucchini, six cloves, two cinnamon sticks, two oranges.

Preparation

Before you cook watermelon compote, it needs to be prepared: peel and cut. Pour the tsukor over the dishes, add water and boil the syrup for ten minutes after boiling. In this syrup add vegetables and spices, zest and boil for fifteen minutes. When ready, pour into clean jars and leave, turn over and cool, and then put away in the cold.

Garbuline compote with sea buckthorn

Ingredients: five hundred g of watermelon, two hundred and fifty g of sea buckthorn, one and a half liters of water, four hundred zucchini.

Preparation

Watermelon compote, the recipe for which we will now look at, is prepared in the following manner: peel and cut the vegetables together with sea buckthorn, put them in clean jars, pour in dill and add ten quills. Then add water to the pan, add zukor and spices, boil ten khvilins and pour the syrup into jars of vegetables, let them sit and turn them upside down. Cool the container, transfer the prepared watermelon compote to a cold place for further preservation.

In this way, watermelon compote can be prepared with the addition of various berries and fruits. Various spices are often added in order to enhance the original taste and unique aroma. Desserts are best suited for preparing compotes, as they contain orange-colored pulp. So you have a drunken mother and a bright new look. As if it weren’t there, a drink from watermelon will give not only a sour mood, but also bring great bark to the body in the cold season.

Garbuz may be without any responsibility from the authorities. It is widely used in children's food and in various diets. The stench is delicious, looks appetizing and contains a large amount of vitamins and minerals.

Garbunovy compote is the most popular herb that you can prepare to save fruit. The recipe for drinking is simple, it does not require a large amount of ingredients or special culinary steps. However, to extract a clear product, follow the recommendations of the technological minds of processing.

Features of advanced preparation

Garbuz is a unique vegetable. It’s a garna in salads, soups, and you can use it to cook very tasty porridge. All the vitamins and minerals that are needed are stored in the pulp. It is even more popular among gentlemen who are engaged in the preparation of vegetables and berries.

Garbuzo compote has an original taste and a bright Christmas look. Yogo can be quickly prepared for quick consumption, as well as for healthy saving.

For the creation, I prefer to drink the fruits of dessert varieties, small in size, with a bright yellow-hot color. The stench is malty, they stain the thin skin and are easier to work with.

There are a lot of recipes for watermelon compote, but they all start with advanced preparation. First of all, we need to peel the skins and lint off the vegetables. Then cut into medium sized cubes. There is no need to sharpen the pulp too much, otherwise it will turn out to be unappetizing plastic. However, great chastises are also not suitable, because the stinks will be filled with syrup and will be filled with more relish and aroma.

The peculiarity of this product is that it does not need to be sterilized, although the jars must be sterilized beforehand.

Garbage does not have a bright smell or savory berries. Aromatic drinks come out of it with the addition of various fruits, berries and spices.

Beautiful recipes for watermelon compote

The simplest method of preparing water includes a minimum of ingredients:

2 liters of water;
500 grams of chopped watermelon pulp;
300 g cucru.

Pour cold water over the garlic cubes and cook until the vegetables become soft. Combine the ingredients and cook for five minutes, stirring gradually. Drink ready. To save your power during a difficult time, it is enough to pour it into boiling jars and roll it up with lids.

To enhance the taste and give a pleasant aroma to the compote during the cooking process, you can add 3 grams of citric acid crystals and a bag of vanilla zest.

Garbuz, yak pineapple

Garbuz is often called Russian pineapple. You can make a wonderful compote with it by adding ready-made pineapple juice, which is sold in stores. The preparation brings out the taste of canned exotic fruit.

Ingredients:

watermelon cubes or rings – 1 kg;
pineapple juice - 500 grams.

Prepare the vegetables, pour hot pineapple juice, reserve for 15 minutes. Place the drained cubes in jars, add syrup, boil, prepare the mixture: per liter of water - 0.5 kg of corn. Roll it up, cover it with a blanket and cool off. Keep in a dark, cool place.

In winter, it’s a good time to relish the wonderful infusion of licorice that tastes like pineapple.

Compote with orange, cinnamon and cloves

The aroma of cinnamon and cloves fills the daytime with calm and warmth, creating a Christmas mood.

Components:

watermelon in pieces - 2 kg;
orange - 2 pieces;
cinnamon stick – 2 pieces;
clove bud – 6 pieces;
Cucumber sand – 700 g;
water – 2 liters.

Peel the oranges, zest, squeeze out the juice and place in a large bowl. Add spices and watermelon preparation to them, mix everything. Z|iz| Prepare the syrup with water and zucchini, boil for 10 minutes, stirring constantly, then add to the prepared mixture and continue to cook for another 15 minutes. Pour the prepared compote into jars and roll up.

Garbuz with lemon

Garbage goes wonderfully in compote with not only orange, but also lemon. Its aroma and acid add a rich taste and smell to the drink.

Fill one third of three-liter jars with previously prepared watermelon cubes. Add peeled lemon and cut into circles. Prepare the syrup and pour it into a container with the preparations, which must be sterilized for ten lengths.

The compote is ready. It was forbidden to roll it up, cool it down and send it to be stored in the dark.

Ingredients for one triliter jar:

Garbuz pulp – 500 grams;
lemon – 2 pieces
Cucumber sand – 500 g;
water – 2 liters.

Classic recipe - watermelon-apple compote

Garbage with apple – this is more classic. To add flavor, I add a recipe for adding prunes.

Ingredients for three liters:

Garbuzo pieces – 400 grams;
sour apple – 600 g;
Cucumber sand – 300 g;
water – 2 liters;
prunes – 0.5 bottles;
cinnamon - 2 sticks.

Peel the apples, remove the skin and core, cut into cubes or slices, mix with watermelon slices, pour in dill and let cool. Then put the saucepan on high heat, bring to a boil, add the pulp, add the prunes and cinnamon and boil for ten to fifteen minutes.

Pour the hot drink into sterilized jars, roll it up, wrap it in a blanket and let sit. Keep in a dark place at room temperature.

In this recipe, prunes and cinnamon can be replaced with dried apricots.

Drink with sea buckthorn

Garbage is famous for its delicious powers, but when eaten with sea buckthorn, it produces an elixir that will help boost the immune system and protect the body from illness during the cold season. This drink is especially good for children and elderly people.

To prepare three liters, you need two bottles of the following ingredients:

pieces of watermelon pulp;
sea buckthorn berries;
cherry sand.

Bread preparation method:

Place watermelon cubes into jars;
I’ll prepare the sea buckthorn beast;
pour in dill;
vitrimati with a length of ten hvilins;
carefully pour the mixture into a saucepan and boil;
add tsukor, stirring continuously until complete destruction;
bring the syrup to a boil and pour it into a container with fruit and vegetable mixture;
roll up the crusts, wrap in a blanket until dry and send for saving.

Watermelon compote for the winter, combined with fruit and berry additives - a very rich and tasty preparation, a lot of mistresses. A bottle of bright orange elixir will give you happiness in the cold season, as well as give your body a boost of vitality and optimism.