Unfortunately, they consider it an "inferior" fruit because it does not require special conditions for cultivation, and in fact it is a true treasure of nutrients and healthy substances! That fruit is - janarika! In some regions, this fruit is called ringoli.
Janarika is a very valuable wild plant, which has the energy of resistance of wild plants, and is a first-class unpolluted food...
FIRST-CLASS WILD FRUIT
There are no two janarika trees with exactly the same fruits, which is proof that they, like other wild fruits, cross "freely", by natural pollination and reproduce in the simplest way, from discarded pits.
They are not pruned or sprayed for pests, which means they have the resistance of wild plants and are prime unpolluted food.
Jackfruit fruits contain a lot of potassium and beta carotene, then phosphorus, magnesium, vitamins of the B complex and vitamin C. They have a laxative effect. The inner bark of the tree and twigs are boiled in water and provide an astringent gargle in cases of inflammation of the mouth and pharynx.
They can be used to make an excellent winter soup, during wartime shortages half-ripe fruits were also used to make soups, and today in mountain villages they are used to cook a sweet summer soup - slivenica.
By cooking ripe fruits (red, preferably, because of the psychological effect) with sea salt and adding herbs, you can make an excellent ketchup.
MANY RECIPES
Depending on the part of Serbia, there are many ways you can use this fruit, here are some. The most popular is janarik sweet, and it is made very simply: peel the fruit from the stones, put it in a pot to cook, sprinkle with sugar. At the end of cooking, add a glass of cognac and pour into jars.
janarik jamjuice is made in a similar way, except that you add half a liter of water and lemon juice to the pan - you can strain it if you wish, and it is consumed with dilution.
Slivenica: This is a sweet and sour soup that I still eat today when I visit my relatives in the mountains in the summer. It is served cold, with a slice of oven-baked bread, and is excellent for the summer heat.
Ripe janarikas are placed in a little water and heated on the stove until they break apart. Then they are passed through, so that the seeds and skins are separated, and then they are returned to the pot and put on the fire. Oatmeal or finely ground corn flour mixed in cold water is added to it.
When everything boils together, water is added as desired so that the broth of the desired thickness is obtained. Cook for a few more minutes, then remove from heat. When it cools down, sweeten with honey to taste. The soup can be sprinkled on a plate with finely chopped mint or vranilovka and enriched with ground hazelnuts.
Source: BKTVnews.com
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