Gooseberry Masheka is a very famous variety bred by Belarusian breeders. One of the most delicious and healthy varieties among all types of gooseberries. Despite the very high calorie content (slightly less than grapes), these berries are incredibly useful due to their content of potassium, magnesium, copper, pectin and various organic acids. The presence of a large concentration of vitamin C, rutin and phosphorus allows you to use it as a cold remedy, both in the form of fresh berries and brewing its leaves in tea.
Healing properties of gooseberry Mashek
Gooseberries must be present in the diet of people prone to hypertension, vascular disease, heart disease and atherosclerosis. It will be very useful for those who have problems with the liver and urinary system due to the amazing choleretic and diuretic effects. Probably the only exception when gooseberries cannot be consumed are stomach diseases, such as gastritis and enterocolitis. Due to the high content of acids and fiber, this berry can only aggravate the condition of the digestive tract.
Gooseberry Masheka: grade description
The gooseberry variety Masheka has a medium ripening period. But despite a rather long wait, each bush each year gives a large crop of incredibly tasty sweet berries with a light pleasant sourness. The very dense skin of Mashek's gooseberry berries hides a very delicate and juicy pulp with a lot of seeds. Outwardly, the berries look slightly elongated, oval in shape and unhandled. At the time of full ripening, they acquire the color of red brick. Basically, all the berries are the same size, weighing about four grams each. If for some reason you do not have time to collect them at maturity, this is not at all scary, because they can hang on a bush for a long time and absolutely not lose their properties. The main advantage of this variety is resistance to severe frosts, a not very sprawling bush and excellent crop quality.
Gooseberry winter blanks
These ripe and juicy berries can not only be consumed fresh, but also boiled jam, fruit drinks and syrups from them. Gooseberry Masheka - the best variety for making jam for the winter. The cooking process is incredibly simple - you need to rinse and dry slightly unripe berries in the amount of one kilogram. It is very important to pierce or incise each berry so that it does not burst during cooking. Keep the berries in cold water for about an hour, and in the meantime, boil the syrup from two glasses of water and a half kilograms of sugar. Drain the gooseberries and pour boiling syrup. Cook until tender and add a pinch of vanillin at the end if desired.
Unbelievably tasty jam is obtained from gooseberries with orange. To do this, scroll through the meat grinder an equal amount of oranges and gooseberries and add sugar in the amount of one and a half parts. Mix thoroughly and quickly place in sterilized jars. Close the capron lid and store in the refrigerator compartment. Such a "live" jam will retain a maximum of taste and vitamins.