Watermelon honey (nardek): the benefits and secrets of preparing an oriental delicacy

The history of the origin of nardek

Watermelon honey originated in Asia, where it was first discovered to boil the fruit's juice. Don Cossacks learned the recipe from the Asians and began preparing this delicious delicacy in their homeland. Many melon growers make this dessert if the watermelon harvest exceeds expectations during the season. The surplus can be used to make a delicious treat with a long shelf life. The resulting product was stored in clay pots in cellars.

Video: "Watermelon Honey Recipe"

This video provides a step-by-step recipe for making a healthy and delicious treat.

Composition and nutritional value

Despite the dessert's sweetness, it's considered low in calories. 100 grams of the product contains approximately 100 kilocalories. And this is despite the fruit's sugar content exceeding 50%! Therefore, even diabetics can enjoy this delicacy. In terms of nutritional value, honey contains approximately 9% fat and 1% protein.

Medicinal properties of watermelon honey

Nardek is more than just a tasty treat. It can also be beneficial. Asians use it to treat lung conditions, bronchitis, blood problems, laryngitis, multiple sclerosis, and heart disease. The dessert is rich in vitamins C, B, E, and P, as well as beneficial nutrients such as iron, potassium, magnesium, and folate.

Watermelon honey strengthens the body's defenses and helps it resist viruses. Its low calorie content makes it suitable for those wishing to lose weight. Its sweetness improves gastrointestinal function, has a beneficial effect on the liver and kidneys, and increases hemoglobin levels. Doctors recommend this honey for cancer patients.

Harm and contraindications for use

This dessert poses no danger to the body and therefore cannot cause harm to humans. It should not be consumed by people prone to watermelon allergies. This is the only contraindication, as even those with asthma and diabetes can eat this dessert.

Cooking recipes

You can make this delicious treat at home. There are numerous recipes available today, each with different ingredients and steps. What all the recipes have in common is that the main ingredient is watermelon, and no sugar is required to make the honey.

Classical

To make honey using the classic recipe, you'll need only ripe watermelons. The number of fruits you need depends on how much you want to make. Wash the fruits thoroughly and place them in deep bowls. Cut them in half with a sharp knife. Using a spoon, scoop out all the pulp and mash it with a potato masher.

You can use a blender to quickly and thoroughly puree the pulp. Strain the mixture through a sieve, discarding any seeds and veins. Add the juice that leaked out when cutting the watermelons. First, filter the juice through cheesecloth.

Place the resulting mixture in a heavy-bottomed saucepan and place it on the stove over low heat. Once the liquid boils, skim off any foam and let the saucepan simmer for a few more minutes. Once the mixture has cooled, strain it through cheesecloth. Pour it back into the saucepan and simmer for several hours, stirring every ten minutes. The reduced juice should turn brown and thick. At this point, you can be sure the dish is ready.

Now you need to distribute the sweetness among sterilized glass jars. Seal the jars with lids and store in the refrigerator or cellar.

Adyghe

To make this Adyghe dessert, you'll need not only watermelon but also sour cream or cream. This creamy dessert doesn't taste much like honey, but that doesn't detract from its flavor. For three watermelons, you'll need 100 ml of sour cream.

Wash and cut the watermelons, scooping out the pulp with a spoon. Add the juice and mash thoroughly. Strain the mixture through a sieve, discarding the seeds and veins. Place the mixture in a saucepan and place over low heat. Cook until it comes to a boil. Then, stir the mixture over the heat until it turns brown.

When the honey has cooled, add the dairy product and mix thoroughly.

The product should be stored in sterilized glass jars with lids in the refrigerator.

With mint

This nardek can be made to add to fruit salads on cold evenings. For this recipe, you'll need to cut the watermelon, scoop out the pulp, and mash it. Strain the mixture through cheesecloth and place it in a saucepan. Add mint and thyme. Vary the amount of herbs according to personal preference. Simmer the mixture over low heat until the moisture has completely evaporated. Remember to stir the mixture every ten minutes to prevent it from sticking to the bottom of the saucepan.

The dessert is ready when it has completely thickened and turned brown. Store it in sealed jars in the refrigerator.

Common mistakes when preparing nardek

Housewives often make the same mistakes when preparing this delicacy. This can result in a tasteless product. The most common mistakes are as follows:

• cooking too long or too quickly, as a result of which the consistency of the product will be far from the original;
• irregular stirring of the mixture, causing it to stick to the pan;
• Poor squeezing of the mass through cheesecloth, which can result in the presence of seeds and veins in the finished product.

Some mistakes can be corrected. For example, by cooking raw honey longer or removing the pits from a finished dessert. But if the dessert burns, you could be left without not only the dessert but also the saucepan. Therefore, choose a pan with a thick bottom. This way, you'll be sure the dessert won't burn, even if you skip a few stirrings.

As you can see, preparing this delicious treat doesn't require any special skills or know-how. You just need patience, as it takes a long time to cook. But rest assured, the results will exceed all expectations. This winter, you can enjoy this delicious watermelon dessert that will remind you of warm summer days.