bird cherry fruits.
For filling pies, cheesecakes and similar products: pour 200 g of powder into boiling water, stir and bring it to the consistency of thick sour cream. Cover tightly and leave for 40-60 minutes until it rises. Add 1.5 cups of sugar.
For jelly dishes: mix two tablespoons of powder with 300 ml of water, add 20 g of sugar and cook for 20 minutes. Add 5 g of diluted starch towards the end of cooking.
Store at temperatures from 5°C to 20° C with RH no more than 70%. Shelf life: 2 years.
130 g.
Description:
Bird cherry is widely used in folk medicine because of its phytoncide ( antimicrobial) content.
Dried fruits are stone- ground into flour, which is then used in making of aromatic bread, as a filling for baking and to make jellies with.
Bird cherry flour is rich in organic acids: malic, citric and ascorbic, as well as in vitamins E, B1 and B2, cobalt and copper, is high in fiber and low in calories.
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