Preparations from melon for the winter. Melon juice: composition, benefits, contraindications to the use of melon juice

fragrant melon always nice to eat. She is an excellent dessert that you can enjoy with pleasure. all year round. After all, melon is tasty not only in fresh, but also as a conservation . It quenches thirst well, so it is very organic in compotes.

Fragrant liquid can not only be drunk, but also soaked with it biscuit dough, pancakes, pancakes. And melon pieces are appropriate to add to pies, cakes, ice cream, enjoying summer treat among winter cold.

Melon drinks for the winter - general principles of preparation

Melon fruits used to prepare a drink for the winter must be ripe, but not overripe. Inside they have an elastic and hard pulp. Otherwise, the drink will turn out cloudy and of poor quality.

We wash the melon and dry it. We cut the fruit in half and, armed with a spoon, remove the seeds. Then cut the melon into slices and peel.

Cut the pulp of the fruit into medium cubes. They need to be or immediately thrown into hot water or boil the syrup first, then load the melon pieces and boil for a few minutes. It is allowed to pour a boiling sweet solution onto pieces of fruit placed in a container.

The following inventory will be useful in the work:

Glass containers and lids;

Saucepan;

Wooden spoon;

Skimmer;

Colander;

Kitchen towel or thick gauze;

Well-sharpened knife;

Clean cutting board;

Table spoon.

We sterilize the washed jars either over steam or in the oven (150 degrees for twenty minutes). When we heat the container with compote additionally, it is quite enough to simply wash it clean.

ready drink fill the jars, tightly twist and turn over. For greater safety, we wrap the container and send it to storage only after it has completely cooled.

1. Melon nectar for the winter "Fragrant"

Ingredients:

650 gr. Sahara;

20 gr. citric acid;

Liter of water.

Cooking method:

We heat up the water and fall asleep in it sweet ingredient and then citric acid. Cooking sweet syrup.

Remove the skin from the melon. Cut the pulp into medium pieces.

We lower the melon into sugar syrup, mix and blanch for three minutes.

We reload the fruit pieces into a clean glass container. Fill it to the top with syrup.

We sterilize the jars for no more than 10 minutes and seal them hermetically. It does not hurt to turn the jars over and cover at least with a towel.

After the drink has cooled, we transfer it to a cool and dark room. And we don’t remember compote from melon until winter comes.

2. Melon compote for the winter "Fragrant drink"

Ingredients:

Liter of water;

Half a kilogram of sugar;

One spoon st. citric acid (no slide).

Cooking method:

We wash the melon, dry it. Cut the fruit in half and remove the seeds.

Cut the prepared melon into slices. Peel off each skin and chop small cubes. We place them in a deep bowl.

Preparing jars: wash and sterilize.

Put the pieces of melon in a glass container. Shake the jars periodically to delicious cubes packed tighter.

Pour cold water into a saucepan. Add citric acid and sugar. Mix everything and bring to a boil.

Ready syrup remove from heat and pour it into a glass container filled with melon pieces. The sweet solution should be enough for four liter jars.

We cover the container with compote with lids and sterilize in a saucepan with a towel at the bottom for 15 minutes.

Banks twist and wrap.

3. Winter melon drink with almonds

Ingredients:

800 gr. melons;

One kg granulated sugar;

1000 ml of water;

200 gr. almonds.

Cooking method:

We release the fragrant melon from the skin. From the pulp, cut into medium-sized cubes 2 × 2 (cm).

We put in clean jar slices of fruit in layers and pour a handful of almonds.

Pour sugar into a bowl, fill it with water and stir. Cooking thick syrup.

We fill it with finished sweet mixture jars with pieces of melon and almonds.

We cover with lids, put on the bottom of a wide saucepan with water and sterilize.

Then roll up, turn over and cover with a blanket.

After a day, we shift the jars with fragrant melon compote to a place intended for storing supplies.

4. Melon nectar for the winter with lemon juice

Ingredients:

Two small melons;

Water - liter;

Half a kilo of sugar;

1 spoon h. vanilla sugar;

Two st. l. freshly squeezed lemon juice.

Cooking method:

We divide the peeled melon into identical and small slices. Pack tightly into prepared jars.

Boil water in a saucepan and add regular sugar, vanilla and lemon juice.

sweet syrup cool. Pour it into jars with melon.

Sterilize the container in boiling water and close.

We turn the jars over and wrap them for a day. Then we hide in the pantry.

5. Winter melon drink with ginger

Ingredients:

One melon;

Four st. l. Sahara;

Two slices of ginger root;

Citric acid - a pinch;

Half a liter of purified water.

Cooking method:

Rinse the melon, cut in half, and then cut into thin slices.

We take one such piece in our hand, make vertical cuts on the fruit and cut off the flesh from the crust.

Remove the skin from the ginger root. Cut off a few pieces from it.

We put ginger at the bottom of a clean liter jar, and then add melon cubes, stacking them tightly one to another.

Mix sugar with citric acid. Pour the dry ingredients over the melon pieces.

Boil water and pour it to the very edge of the jar. For air, you need to leave a minimum space.

We take out the container, tightly close the lid.

Turn over and cover with a blanket or blanket. Do not touch until completely cool.

Hiding compote with melon in cool place until the right occasion.

6. Melon compote for the winter with spices

Ingredients:

One kg of already peeled melon;

Two mugs of lemon;

A small piece of orange peel;

Two cloves;

A centimeter piece of cinnamon stick;

Two and a half glasses of water;

Citric acid - five grams.

0.65 kg of sugar.

Cooking method:

Pieces of melon are placed in a deep bowl.

Pour sugar with citric acid into a liter jar, mix. Fill with water and stir again.

Pour the solution onto pieces of melon and leave for a day.

Drain the water into a saucepan and bring to a boil.

Load the melon pieces and boil them until translucent.

We take out the fruits with a wooden spoon or slotted spoon and put them in dry, clean and warm jars.

Put slices of lemon and spices on top.

We bring the syrup to 100 degrees, then pour it into jars.

We twist the container with lids, turn it over. Throw something warm on top. After the jars have cooled, we place them in the pantry for storage.

7. Melon drink for the winter with plums

Ingredients:

Three hundred gr. melons;

Sugar - 1 glass;

Ten plums;

Three glasses of water;

50 gr. wines from sweet grapes;

Citric acid - 10 grams.

Cooking method:

Break the melon into pieces.

We remove the stone from the plums.

Cook syrup by adding sugar to hot water. We lower the pieces of plums into it and bring to a boil.

Let the syrup cool down and pour in the wine.

Add pieces of melon and citric acid.

We wait until the compote boils, and immediately pour it into jars and roll it up.

8. Melon compote for the winter "Assorted"

Ingredients:

Melon - 100 grams;

Apples - 80 gr.;

two tight and juicy plums;

Half a liter of purified water;

Sugar - four tbsp. l..

Cooking method:

Cut the melon into slices.

We peel the apples, remove the seed box. Take out the pits from the plums.

Pour boiling water over the apple peel and boil for fifteen minutes.

Then we filter the broth and pour sugar into it. We bring to a boil.

We put apples in the broth and cook for five minutes.

Add plums, after a minute - pieces of fragrant melon. Boil for another 120 seconds and put vegetables and fruits in sterile jars.

Pour into glass container liquid part compote and twist.

9. Melon nectar for the winter "Refreshing"

Ingredients:

One kg of melon (prepared pulp);

450 gr. strawberries;

600 gr. sugar sand;

Four and a half glasses of water;

Sprigs of mint.

Cooking method:

At the bottom of clean jars we put a mint sprig.

Wash and dry strawberries.

Cooking sweet syrup. When it boils for five minutes, we dip a colander with pieces of melon into it. Boil for three minutes and unload into clean jars.

We distribute the strawberries among the banks.

We heat the sweet syrup to a boil and pour it into a container.

We sterilize jars with compote and twist. Put upside down and cover.

Transferring in a day canned drink stored in a quiet and dark room.

It is advisable to drink such a compote cold, you can even add pieces of ice.

Melon drinks for the winter - tricks and tips

We must not forget about the wayward nature of the melon. In particular, if you risk combining fruit pieces with milk, you can expect digestive problems with almost one hundred percent probability.
Melon seeds can be used with benefit. Their use in crushed form increases male power.
The amount of sweet ingredient can be changed depending on taste preferences.
glass container Before use, be sure to check for chips and cracks.
When sterilizing jars, you need to be careful and very careful: they can easily burn. Be sure to arm yourself with kitchen gloves or mittens, put on a tight apron.
The temperature of the water in the pot and inside the beverage cans should be approximately the same at the beginning of the sterilization process.
Melon compote can be prepared with other (preferably sour) fruits in arbitrary proportions.

Today I have a juicer in my hands, and I plan to squeeze the juice from a melon. Melon differs from many other products in its self-sufficiency, so to speak. She does not tolerate any combinations and additives, although many still try to mix it with something. This fruit does not need combinations - oriental fragrance and the delicate taste of melon is already incomparable.

For the preparation of juice, only the most ripe and juicy melons are taken. The fruit should be light, covered with the thinnest white mesh, like a cobweb. There should not be any black spots and cracks on the skin, otherwise the melon may be infected with salmonellosis and other dangerous infections.

Never buy a cut melon and do not let the seller cut it to show you its ripeness: the hands and knives of market sellers are far from always clean, and pathogenic bacteria from an unwashed peel quickly enter the pulp and multiply even faster in it - they only need a few minutes .

Cut the melon in half and take out the seeds. The aroma of a melon immediately speaks of its maturity: if the melon is ripe, then it can smell like pears, vanilla, and other “sweets”, and unripe melons smell like greens. In warm weather, you can smell and smell outside ripe melon- in this, the market has an undoubted advantage over the store. That is why I prefer to buy products in the markets.

Some believe that the juice should be prepared from a whole melon, along with the peel, washing it as thoroughly as possible. It is believed that the peel contains valuable essential oils. With a juicer, I wouldn't have any problems with this, but nevertheless I prefer to completely clean the fruit.

When slicing a peeled melon, do not grind too much - the juicer has a very wide feed chamber. A medium-sized melon can be served whole in the chamber, cut into only 6-8 pieces. Smaller is not needed. Just a few seconds at first speed (because melon - soft ingredient) and we get a full glass of the freshest melon juice, which is so useful - it washes well all the cells of the body, removes excess fluid. For this reason, melon juice is often prescribed for weight loss, as it not only removes fluid, but also promotes fat burning.

Good day, dear friends. Today we will make preparations from melons for the winter.

Summer is over. Autumn reminds of this every day in the morning coolness. The main blanks took their place on the shelves for long-term storage. And my hands just itch: in order to conserve such a thing, how else would I try and stock up more supplies? It's time to remember the melon.

She is now confidently leading on all shelves and attracts everyone's attention with her aroma and sunny look. Let's not languish, but pay attention to her and give her the floor: so what can be prepared for the winter from the fruits of this beauty.

Do not worry about how to save a melon for the winter. It is very easy to make, the cooking process is similar to the preservation of ordinary vegetables and fruits. What can be cooked? Anything: compotes, candied fruits, jams, jelly and marshmallows. It can be dried and frozen. And this is what we will do with you.

Candied melons at home

Before preparing candied melons, prepare the syrup. To do this, dissolve a little more than a kilogram of sugar in two glasses of water. This solution is enough for a kilogram of melon. Peel the fruit from the peel and seeds, cut into small cubes.

Boil in several doses, most often 3-4 times. After cooking, fold in a colander, dry in the fresh air. You can sprinkle if you wish. powdered sugar.

How to make melon jam

The procedure for making jam is as follows:

For jam, select only the solid part of the product. peel, seeds and inner soft part remove melons.
Cut the product into small pieces.
Dip the pieces in boiling water for a few minutes and immediately cool in cold water.
Prepare the syrup: boil a little more than a kilogram of sugar in two glasses of water.
Put the melon into the syrup and boil for a few minutes.
Set the jam aside for 8 hours and boil again.
Cook for 3 - 4 doses. At the last boil, add 4 g citric acid.

Roll up in sterile jars, turn over and cool according to all the rules of conservation.

Video about making melon jam in a slow cooker

It is not necessary to make jam from the pulp, you can try to make it from the peels. To do this, remove a very thin layer of peel from the crusts.

Cut the melon into small pieces. Sprinkle with sugar by weight equal to melon, mix everything and set aside. After 7 hours, put the melon on the fire and boil for 5 minutes, stirring constantly.

Refrigerate and taste. If you already like the jam, bring to a boil and close in sterile jars.

Add vanilla if desired. To make the jam richer, you can cool it again and boil it again.

delicious recipe apricot jam can be found.

Very tasty and fragrant jelly You can serve with or without pieces of melon, it's not for everyone. In addition to sugar, you will need fresh lemon juice.

First option

Squeeze juice from 900 g of melon. Boil a syrup of 300 g of sugar per liter of water. Soak 60 g of gelatin. Combine melon juice, lemon juice, syrup and gelatin. Bring to a boil. Pour into molds and refrigerate.

Second option jelly preparation. More interesting:

For 400 g of melon, take 400 g of water, 10 g of gelatin. You will also need 4 s. spoons of sugar and a spoonful of lemon juice.

Soak gelatin and hold in a water bath.
Boil melon pieces with sugar for 5 minutes.
Add the melon rind while boiling, then discard.
Combine slightly cooled juice and dissolved gelatin.
Place the melon pieces in the glasses and fill with liquid.

Refrigerate. You can put not only boiled melon, but also fresh. It will be delicious and interesting.

Read blackcurrant jelly recipes, but redcurrant jelly.

Dried melon at home

In order to dry or dry the product, only melons from durum varieties. The peculiarity of this fruit is that after drying, the slices remain plastic and they are easily braided into pigtails or twisted into balls.

Let's start cooking:

Peel the melon and cut it into slices 2 cm thick in a special way. You need to get two undivided slices, in this case you can conveniently hang the slices to dry.

It will dry for about two weeks, you need to constantly turn it over. It can be stored in a woven and air-tight polyethylene state. The pieces keep well in glass jars.

canned melon

For one jar canned melon you will need 4 tablespoons of sugar, a pinch of citric acid, and two cloves of ginger. Place pieces of melon, ginger, sugar in prepared jars, pour boiling water and set to sterilize for 5 minutes. Roll up and cool according to the rules.

canned melon like pineapple

Which is tastier: or melon? That's a moot point. But one thing is certain. Still a pineapple exotic product Yes, even with history. A hundred years ago, it was designated as a product for the bourgeoisie, remember, Mayakovsky hinted at it. So let's try to conserve the melon in a bourgeois way.

Cooking order:

First, prepare the syrup. To do this, dissolve 2 cups of sugar in a liter of water, add a teaspoon of citric acid, boil and cool.
Start cooking. Only ripe, firm and sweet fruits are suitable. Cut the melon, remove the seeds, cut the product into small cubes.
In sterilized liter jars, put tightly pieces of the product. Pour in syrup and place in a saucepan to sterilize.
Within a quarter of an hour, the jars should stand in boiling water. Close with a seaming key, turn over and bring to room temperature in a warm place.

Video on how to preserve a melon for the winter

pickled melon

The recipe is pretty interesting. Fans of something unusual should definitely try it. For ten half-liter jars, prepare half a kilogram of sugar, 22 g of acetic 80% essence, 1.35 liters of water.

Put 3 peas in each jar allspice, a little cinnamon and cloves.
Cut the melon into pieces, hold for 4 minutes in boiling water and cool quickly under running water. Pack in jars.
Add sugar to water, boil for 10 minutes.
Strain the syrup, pour into a saucepan, add vinegar, pour jars with hot marinade.
Leave to sterilize for 10 minutes.

Roll up, turn over and refrigerate. All this is familiar to you.

To dry a melon in a dryer special secrets No. Peel the product, remove the seeds, cut into slices up to 1 cm thick. Carefully arrange on the trays. You will need 11 hours of time at 55 degrees. Be prepared that the melon will decrease in weight by more than ten times.

You can dry the melon in the oven. Arrange the pieces on the racks. Dry at 75 degrees for the first 6 hours. Turn off the fire. Give a couple of hours time to equalize the temperature and continue to dry at 60 degrees. The whole process will take you about a day.

Pastila from melon

To prepare from a kilogram of melon, you will need one and a half liters of water and 4 cups of sugar. Also prepare two lemons, some powdered sugar and crushed almonds. Get to work:

Pour the melon cut into small pieces cold water and cook covered until the product becomes soft.
Rub through a sieve, add sugar, lemon juice and continue to boil until a thick mass is obtained.
Spread the puree on a wet baking sheet and keep it in a ventilated area for a day so that the product dries.
Cut into pieces, sprinkle with powdered sugar and almonds.

Video - melon marmalade

How to freeze melon for the winter

melon contains a large number of moisture, therefore, the faster you manage to freeze the product, the more beautiful it will look. For storage, cut the melon into small pieces or make balls with a special spoon - it will be more interesting. The product is more conveniently stored in special resealable bags or containers.

The best way to freeze is to arrange the melon pieces in a single layer on a tray, put in freezer. After the pieces are frozen, pack in a container for storage.

Quickly, the product will help cool the pieces of ice added to the storage container. Choosing any of the freezing methods, you will receive a product filled with vitamins, minerals, with all useful qualities, but it is very difficult to achieve the preservation of the internal structure.

Therefore, I suggest trying to freeze sorbet for the winter. To prepare, take a glass of sugar and water for 4 cups of melon cubes. Add citrus juice to taste.

Boil the syrup, refrigerate. Beat it in a blender with melon, add orange or lemon juice. Lay out in a container. Allow the sorbet to warm slightly before serving. room temperature.

Melon in syrup for the winter

Melon cooked in syrup, according to its recipe, is a bit like a blank for pineapple. But the technology of preparation is different. Immediately make a reservation that the recipe is designed for 6 kg of a solar product. Operating procedure:

Wash the jars thoroughly and pour over with boiling water.
Select an intact, slightly unripe, firm but sweet melon.
Remove the seeds and skin, finely chop.
Pack in jars. Pour boiling water over and soak for 20 minutes.
Drain the water, add 700 g of sugar and boil the syrup for 20 minutes, stirring until the sugar dissolves and removes dark foam on the surface of the water.
Fill jars with syrup. Sterilize for a quarter of an hour, before closing, put citric acid in a jar at the tip of a knife.

Roll up the jars, turn over and keep warm until completely cool. Store food as cool as possible.

Juice

You can get from a melon using a juicer or a press. For obtaining use ripe whole fruits. The peculiarity of the preparation is that the fruit is used along with the peel.

If the resulting liquid is boiled 8-10 times over low heat, melon honey will be obtained. To prepare the product, the liquid must be filtered twice: before and after the boiling process.

Compote of melon and apples

In order to cook, you need 600 g of melon, 400 g of sugar, 800 g of apples. It will take 5 liters of water, you can add a little plum, its acid will perfectly emphasize the sweetness of the melon. Compote is prepared simply:

Peel the apples and cut into slices.
Peel the melon and cut into pieces.
Boil the apple peel for 15 minutes and discard. Add sugar and put apples, after 7 minutes put plums, bring to a boil. Add melon, pour into prepared sterilized jars and roll up.

How to store at home

Melon does not apply to perishable products, observing certain storage rules, you can make it meet the winter and be a table decoration.

First you need to choose the right fruits. All wrinkled, with specks and barely noticeable defects, immediately put aside. They themselves will not be preserved and will not be given to others. Choose dense, slightly unripe fruits.

If you have grown a melon on your site, then try to specially prepare it for storage. Tear it off the stem, while it is desirable to keep 3 cm from the tail. After that, let the melon lie down for 2 days on one side, then on the other, right on the bed under the sun.

It is best to store the melon in a room with a humidity of 80% and a temperature of just above zero. And treat the room with a smoke bomb before storage. Well melon is stored in a suspended grid. Can be stacked on shelves. The only limitation: melons do not tolerate the neighborhood of potatoes and apples. The latter contribute to the rapid ripening and reduction of the melon shelf life. But potatoes can destroy everything: both taste and smell.

Use pickled and canned products to surprise guests and decorate holiday tables. And leave the most delicious dried and dried pieces of melon to the children.

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Melon is not only delicious, but also unique product. The main advantage of this melon plant is self-sufficiency. After all, it can be eaten without any additives, seasonings and sauces. Until then you will enjoy pleasant taste, beneficial features melons will have a positive effect on your body, and, accordingly, appearance helping to smooth the skin and strengthen hair and nails. But what to do in winter, when you can no longer buy a good natural melon? We will help you! Take advantage of the step by step recipe with photo and cook melon juice. With the presence of a multicooker, this will be very easy to do. Now the aroma and taste of melon will not leave you even on cold winter days, and will constantly remind you of the approaching summer.

How to cook melon juice in a slow cooker for the winter

Ingredients:

1. Melon (fruit without seeds and skin) - 2 kg

2. Drinking water– 1.5 liters

3. Sugar - 1 tbsp.

4. Oranges - 3 pcs.

5. Citric acid - 0.5 tsp

1. Cut the melon into slices, peel and seeds. Transfer to a bowl and puree with a blender.

2. Peel oranges, also divide into slices and chop in exactly the same way as a melon.

3. Combine orange mixture with melon puree and strain through a sieve or cheesecloth. Pour the resulting juice into a clean and dry multicooker bowl, add specified quantity water, a glass of sugar and half a teaspoon of citric acid. If the melon is dry, then you should not use one and a half liters of water, otherwise taste qualities may be lost. Also taste it and add as much sugar as you need.

4. Set the "Soup" mode, and boil the juice for about ten minutes from the moment of boiling. At this time, sterilize the jars and lids. Pour hot juice into jars, seal iron lids, wrap in a warm blanket and leave to cool. Store in a cold place until use.

Melon is a melon culture from the gourd family, a close relative of the cucumber. The melon fruit is a false berry. Melon is one of the oldest agricultural crops mentioned in chronicles. Originally from Africa and India, even in ancient times, the melon migrated to Europe. And in Russia they tried it in the 17th century, when they brought it from English greenhouses.

Melon is still one of the most popular crops in a number of countries in Central Asia and the Middle East. Thanks to unique properties melon is loved in all corners of the globe. Juice is prepared from melon, which is loved for its taste and useful properties.

Composition of melon juice

The calorie content of melon juice is about 40 kilocalories per 100 grams. Overwhelming majority nutritional value accounts for carbohydrates - (85%), the rest - proteins and fats.

The basis of melon juice, like any other fruit or vegetable juice, is structured water. Melon juice contains a significant amount of sugars (mono- and disaccharides) - 7.5 g, traces of ash (0.6 g) and starch (0.1 g), a small amount of saturated fatty acids (0.1 g) and dietary fiber(0.2 g).

Melon juice is rich in vitamins: high content of ascorbic acid (20 mg), vitamin E (0.1 mg), vitamin A (67 mcg), vitamin PP (0.5 mg), folic acid(6 mcg), riboflavin (0.04 mg), thiamine (0.04 mg), pantothenic acid (0.2 mg), beta-carotene (0.4 mg).

Melon juice also contains almost all micro- and macroelements important for health: fluorine (20 mcg), manganese (0.03 mcg), cobalt (2 mcg), zinc (0.09 mg), copper (47 mcg), iodine ( 2 mcg), iron (1 mg), phosphorus (12 mg), chlorine (50 mg), sulfur (10 mg), sodium (32 mg), potassium (118 mg), magnesium (13 mg), calcium (26 mg ).

How to make melon juice

For the preparation of melon juice, they take only ripe fruit. The maturity of a melon can be determined by the openwork pattern on the skin and aroma - an unripe melon smells faintly. It is better to send pieces of unpeeled melon to the juicer, the peel contains wax, a source of the most useful essential oils. Removing the skin will deplete the melon juice.

Filtration of juice, or simply passing it through gauze, improves taste properties drink and its appearance, however, deprives it of that small amount of fiber that is in the juice.

Fresh melon juice is opaque, at room temperature it has a pronounced aroma, pear-honey notes, when the juice is cooled to 15 degrees, sourness appears in the juice.

Benefits of melon juice

Melon juice is actively used in juice therapy - fans of this method of treatment and recovery have appreciated the beneficial properties of melon juice.

Melon juice has a positive effect on kidney function. By increasing the outflow of fluid from the pelvis, melon juice stimulates the excretory system. It can also become useful during the recovery period after a course of chemotherapy, improves the cleansing of the body from chemotherapy products, and facilitates the cleansing function of the kidneys.

Melon juice has diuretic properties. The use of melon juice helps to cope with swelling, and given that melon juice is rich in minerals, such a diuretic is safe in terms of washing out trace elements. Melon juice should be used to combat edema in pregnant women and those suffering from cardiovascular diseases.

Melon juice contains a significant amount of vitamins. Therefore, it is recommended for beriberi, both seasonal, in the spring, and caused by long-term diseases.

Melon juice can be recommended as a general tonic due to high content vitamins and minerals. It can be safely prescribed to the elderly and children. It is useful in tuberculosis, in other systemic diseases.

Melon juice is especially useful for the elderly, as it helps to reduce the manifestations of many senile diseases. Melon juice improves joint diseases such as arthritis, arthrosis and gout by increasing the movement of fluids in the body. Also, melon juice helps prevent the development of atherosclerosis, which often leads to memory impairment, distracted attention, and the inability to concentrate. Melon juice, by and large, pushes back old age and all the problems associated with it.

Melon juice is indispensable as a prophylactic during a period of high incidence of influenza and colds, as it improves the immune status, stimulates the body's defenses. Among other things, melon juice helps to get rid of the common cold. It is instilled into the nose.

Folic acid, which is involved in the hematopoietic system, is found in significant amounts in melon juice. With abnormalities in blood counts, melon juice can be useful as an adjuvant in therapy.

Melon juice is indicated during periods of great physical and psycho-emotional stress as an anti-stress drug. It helps to calm down, concentrate, quickly and adequately adapt to external stimuli. Melon juice prepared using the peel has more pronounced anti-stress properties than pure juice due to the presence of essential oils.

Melon juice can be safely used in cosmetology. It improves skin elasticity, relieves irritation, rejuvenates. Of particular value to melon juice as cosmetic product gives the ability to remove the manifestations of rosacea, improve vascular tone, relieve redness on the skin.

It is believed that the natural beauty of oriental women is associated, among other things, with regular use in food melon and melon juice, as it has antioxidant properties, helps fight free radicals, slows down the aging process. Melon juice protects the skin from harmful ultraviolet radiation, prevents the appearance of wrinkles caused by photoaging of the skin.

Melon juice perfectly fights age spots, including age spots. Based on melon juice, it is recommended to prepare masks with a whitening effect, anti-inflammatory and anti-aging.

Melon juice also helps to cope with teenage skin problems, with acne with furunculosis. Masks and applications with melon juice help to avoid the appearance of bluish spots in places of inflammation.

Melon juice has a lipotic effect. The fat-burning properties of melon juice are close to those of pineapple juice - a recognized favorite in the fight against overweight. In addition, melon juice has a lymphatic drainage effect, which enhances its importance in diets aimed at reducing weight and improving the figure.

IN folk medicine melon juice is used as a mild laxative, for the treatment of long-term constipation, when the use of other remedies is undesirable. Herbalists insist that melon juice has an anthelmintic effect, but there is no scientific evidence for this fact.

Melon juice is good to quench thirst and restore strength. In nutrition, melon juice has been used due to its mild effect on the gastric mucosa.

Contraindications to the use of melon juice

Melon can be unsafe with insufficient ripeness, it causes stomach cramps and irritates the mucous membrane.

Melon juice should be drunk as self-dish, better - in the intervals between meals. You can not drink melon juice on an empty stomach and with caution - to persons suffering from peptic ulcer. It is better not to mix melon juice with dairy products in order to avoid indigestion and diarrhea.

During breastfeeding, melon juice should be discarded - the child may face an eating disorder.