Description of the fruit champedak. Composition and calorie content of fruits, content of nutrients and their properties. Possible precautions and contraindications. Recipes with champedak.
Harm and contraindications of the champion
As a rule, this fruit is safe for all categories of people and can be consumed without restrictions, within reasonable limits. However, there are some precautions in acquaintance with any "exotic", and Champedak will not be an exception.
Consequences of abuse of champedak:
- Weight gain … It is no secret that many tropical fruits are much more nutritious than their "continental" counterparts. The calorie content of champedak, jackfruit, cupuasu, breadfruit and other related species ranges from 100 to 150 kcal per 100 g, and individual fruits will weigh several kilograms. At the same time, their pulp quickly deteriorates, so it is recommended to consume the cut fruit immediately. This can lead to rapid weight gain, especially when consuming animal fats and complex carbohydrates in parallel.
- Stomach upset … Given the excess fiber, overeating of Champedac can lead to indigestion, flatulence, loose stools, bloating, and other symptoms of digestive discomfort.
It is strictly forbidden for people of certain categories to eat the pulp of this fruit. This usually applies to those who suffer from acute or chronic illnesses. If you are in doubt about the safety of consuming any unusual product, be sure to consult your doctor about this issue.
Absolute contraindications to the use of Champedak:
- Allergic reactions … A certain percentage of people are allergic to various fruits, and champedac is on this list. Be careful the first time you try any food that uses the pulp of the fruit.
- Diseases of the blood … If you suffer from blood clotting problems, using Champedac can accelerate coagulation and worsen your health.
- Diabetes … Due to the high level of carbohydrates, the fruit is not recommended for diabetics.
- Surgical intervention … Chempedak should be excluded from the diet if complex operations have recently been transferred, in particular with tissue transplantation.
- Pregnancy … The effect of many exotic fruits on the body of a pregnant woman is not well understood. The same goes for the period of breastfeeding. It is better to check the current data on contraindications for championing with your doctor or gynecologist.
Recipes with champedak
The carbohydrate-rich fruit is good enough not only when fried or eaten raw, but also in baked goods, sweets, fruit salads and snacks. Banana, jackfruit, durian, breadfruit, orange, mango, strawberry, pineapple, avocado, cocoa, coconut, potatoes, carrots, yams, pumpkin, and also spices - chili pepper, asafoetida, dried onion, garlic, ginger, sesame oil, cashews, sunflower seeds, honey, agave, cardamom, cinnamon, nutmeg
Recipes with champedak:
- Coconut ice cream with champedak … This recipe will take an average of 30 minutes to prepare a meal for 10 people. Prepare 250 g of seedless champedak, half a glass of sugar, 3 glasses of coconut milk, half a teaspoon of salt. Process the champedac in a blender to break up the fibers and create a smooth paste. Transfer to a medium saucepan, add sugar, salt and coconut milk. Bring to a boil and cook for another 2-3 minutes. Cover and chill, letting the mixture sit for about 2 hours. Then place in an ice cream maker or freezer until it hardens.
- Swiss roll with champedak … To create a biscuit roll with a cream filling, you will need: 120 ml of egg yolks, 100 g of lemon sugar, 8 g of honey, 20 ml of vegetable oil, 15 ml of milk, 200 ml of egg whites, 65 g of flour. Combine 45 g of sugar with egg yolks, mix slightly. Place the bowl over a saucepan of boiling water, continuing to stir the yolks until the sugar dissolves. In a separate container, combine honey, butter and milk, also heat it up so that the products mutually dissolve, beat gently until smooth. Gradually adding sugar to the egg whites, beat them with a mixer until dense "peaks" appear. Mix the yolk and protein masses in small portions. Sift the flour and also combine with the previous ingredients. We spread the baking dish with parchment paper, pour the biscuit mass onto it, evenly distributing it over the entire plane. Tap the mold lightly to remove any air bubbles that may have entered the dough. Bake in a preheated oven at 170 ° C, on a medium rack, about 15-20 minutes. When the dough sheet is ready, take it out and cool completely before applying the filling. For her, simply process the pulp of the champedac in a blender to a soft, smooth puree consistency. Lubricate the dough with it and roll it into a roll with the seam down.
- Cheesecake with champedak and caramel … For dessert you will need: 250 g of cream cheese, 2 eggs, 1 tablespoon of corn flour, 1 glass of champedak pulp, 1 glass of sour cream, a third of a glass of milk, 150 g of broken cookies, 70 g of butter. For caramel: 7-8 fried champedak seeds, half a glass of sugar, 2 tablespoons of water, 2 tablespoons of sour cream. Preheat the oven to 160 ° C, prepare the cheesecake molds, greasing them with oil. We break the cookies with our hands or with a food processor. We melt the butter, combine it with crumbs. Fill the bottom of the molds with the mixture, slightly pressing it with a spoon. Beat the cream cheese with sugar until "fluffy", add the yolks one by one. Combine champedak with sour cream and milk, add to cheese, add corn flour. In a separate container, beat the whites, as on a meringue. Combine with cheese. Fill the cheesecake molds about 3/4 full. Bake for 20-25 minutes, until the toothpick comes out dry from the dough. For caramel: If the champedac seeds are raw, roast them in the oven for 15 minutes, until the skin starts to burst. Cool, remove the husk. Make caramel by dissolving sugar and water over low heat. Once the caramel is amber in color, remove from heat, mix with sour cream, add nuts and place on top of ready-made cheesecakes.
- Champedak in batter … The recipe for frying is extremely simple: we need the pulp of one medium sized champedak, 1 cup of rice flour, half a glass of water, a pinch of salt, oil for the pan. Combine rice flour, water and salt until smooth until it is whipped cream in consistency. Heat a skillet with butter until a drop of dough is immediately fried. Separate small pieces of the champedac pulp, dip in the dough and place in the pan. Cook for about 3 minutes on each side. Place on paper towels to remove grease. Drink hot.
- Champedak pancakes … We take 220 g of fruit pulp, 180 g of flour, a teaspoon of baking powder, a quarter of a teaspoon of baking soda, a teaspoon of salt, a tablespoon of sugar, a quarter of a glass of milk, 1 egg, 10 g of butter. If you are cleaning the champedac yourself, apply a small amount of oil to your hands and a knife, as the peel of the fruit gives off a large amount of a sticky substance that is difficult to wash off with water. Next, grind the champedak in a blender, add flour, baking powder, baking soda and salt. Make a depression in the center, pour milk, egg, butter into it. Mix until smooth. Heat a lightly oiled skillet over medium heat. Pour the dough in small portions, frying the pancakes on each side until golden brown.
Interesting facts about the champion
Not only the pulp, but also the seeds of the exotic fruit are eaten. They are boiled, fried, pounded and stored until the next season, using as a flour substitute. This blend is high in fiber, nutrients and has a lower glycemic index.
A decoction of the roots of chempedac is used to treat fever, skin diseases, asthma and diarrhea, and reduces attacks of anxiety and hypertension.
The wood of the chempedak tree is of good quality, it is strong and durable. It is often used as a building material for the manufacture of home furniture and boats, ropes are twisted from fibrous layers, and a yellow dye is extracted from the bark, which is used by Buddhists to dye clothes.
In Borneo, the peel of the fruit is processed and eaten, called "mandai" or "dami". It is cleaned white and kept in brine for several hours to several months.
Coastal areas are best suited for industrial cultivation of fruit. Most chepedaka is grown in the southern states of India - Kerala, Andhra Pradesh and Tamil Nadu.
An unripe champedak looks more like a vegetable. But at the moment of maximum ripening, the fruit is able to fill the whole room with a strong aroma of fruit chewing gum, and its sweetness is not inferior to mango. Thais often prefer to consume unripe fruit, and tourists are encouraged to start their acquaintance with sweet specimens. Watch a video about the champedac fruit:
Champedak is the fruit of the tropical tree of the same name, visually resembling a small jackfruit. A rare fruit has such a rich vitamin abundance, which is generously supplemented with micro and macro elements. Champedak contains vitamins A and C, a lot of calcium, phosphorus and iron, amino acids and natural antioxidants. Growing in the humid regions of India, the fruit is used to treat many diseases and prepare dozens of dishes. It can be used on an ongoing basis to strengthen the immune system and prevent a whole range of "diseases of civilization", including heart attacks, strokes, insomnia, atherosclerosis, and tumor formation. In addition, wood, peel and fibers of champedak are widely used in everyday life.