Make the most of pumpkin, cider, and papaya that are inexpensive

Learn a few recipes to make with cider, squash, and papaya. Sometimes people buy a large amount of these foods, but they don’t know different ways to prepare them, so they can harm themselves. You know two recipes to enjoy them and some tips for storing them.

Professor of gastronomy at the Autonomous University of Manizales (UAM), Rosa Helena Macía, recommends the following preparations.

According to the professor of gastronomy, Jaime Alberto Franco, the pumpkin provides vitamins A and C. Being a pumpkin it has a little sweetness and a lot of pulp, so it is very versatile in its preparation.

pumpkin juice

* 200 grams of ripe pumpkin.

* 1,000 milliliters of lemon or mandarin juice.

* 4 tablespoons of panela powder or honey.

* 1 teaspoon of ground cinnamon.

Pour the peeled, seeded and chopped pumpkin into a blender. Then add half of the lemon and the other ingredients. Turn on the blender until it is well blended. Serve and season with the leftover lemon, add the dessert to taste. The result will be a nutritious juice.

pumpkin soup

* 500 grams of ripe pumpkin.

* 500 grams of Creole potato.

* A long onion wedge.

* A tablespoon of salt.

* Half a teaspoon of ground cinnamon.

* 2 tablespoons of butter.

Peel and chop the pumpkin. Wash the potatoes and cut them in half, then cook them with the salt and onion, until soft. Let them cool down a bit and put them in a blender. Then, it is put back into the pot and the cinnamon and butter are added. Coriander is added to taste.

According to Rosa Helena Macía, a professor at UAM, this is a very versatile food, which can be added to beans, in addition to bananas. Even in vegetable soups, it can be eaten raw in salads or in a ceviche.

Salad

* 300 grams of cider.

* 150 grams of onion egg.

* A lemon.

* A tablespoon of finely chopped cilantro.

* Salt and sugar.

Peel a cedar and cut it into fine julienne strips or grate it on the thickest side of the grill, taking care that the seed remains intact. Then it is purged with salt and sugar, after half an hour it is passed through a sieve.

The next step is to finely chop the onion and perform the same purging and filtering step. Finally, the two ingredients are mixed with the coriander and squeezed the lemon.

Sweet cider ceviche

* 300 grams of cider.

* 4 lemons.

* 200 grams of condensed milk.

* Ground black pepper

The cider is cut into thin julienne strips and dripped with salt and sugar for an hour. It is then passed through a colander. Serve in half-filled glasses, squeeze the lemons, add the condensed milk and mix well. Add two tablespoons of lemon juice per glass, mix with a wooden spoon and decorate with a little black pepper.

Gastronomy professor Jaime Alberto Franco said papaya easily absorbs the flavor of other foods, for example if cooked with pineapple or mango, it will absorb those flavors. He recommended cooking it with avocado and mayonnaise, “it’s going to be very tasty,” he said.

Sweet green papaya

* 500 grams of green papaya.

* 250 grams of sugar.

* Treasure.

Peel the papaya and cut it into thin slices, put them to dry in the sun or in the air. Another option is to do this step in the oven at a low temperature: 100 degrees Celsius.If you do it this way, make sure one slice isn’t on top of the other.

When they are dry, add the honey to a cup of water with the sugar and bring to a boil. Then add the papaya slices. Cook for about 20 minutes over low heat, stirring occasionally.

Papaya smoothie

* 500 grams of papaya.

* A pinch of baking soda.

* 100 grams of condensed milk.

* 4 marshmallows or a jelly for the legs.

Peel the papaya, put half of it in the blender with the baking soda. Then add the condensed milk, the other 250 grams of papaya are cut into squares, like marshmallows or white legs jelly.

To serve in a glass, add the chopped papaya and top with the pureed sauce. Finally, decorate with chopped marshmallows or paws jelly.

These products can last 15 days in the refrigerator. But, to keep them longer you can add sugar or panela, a few drops of vinegar, cook for 45 minutes and pack them in a glass jar, so they will last a long time.

To store food, the first thing you need to do is check that it is completely healthy. Once you are home after arriving from the market, you need to begin the cleaning and disinfection process

* Wash them with drinking water.

* Disinfect them, so put the water to heat and once it boils, turn off the stove and immerse the food for three minutes and take it out.

* Then, immerse the food in cold water, possibly with ice so that it does not cook.

* Keep them in clear plastic bags in the refrigerator until needed.

* If you wish, you can remove the skin and seeds and store them in portions in the freezer. This way you will only use the portion you need.

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