Recipes for zucchini compote with pineapple and orange flavors for the winter

Surprise your loved ones by making a unique zucchini compote with fruit ingredients and juices. A variety of recipes for zucchini, popular for preserving, paired with fruit, let you experiment with flavors. The compote and its stunning combination of zucchini with all sorts of fruits—oranges, apples, plums, and lemons—will not only quench your thirst but also enhance the flavor of this vitamin-rich drink.

The subtleties of making zucchini compote

To obtain a tasty and rich drink, it is necessary to familiarize yourself with the intricacies of the process and the peculiarities of its preparation:

1. The ingredients must be fresh, ripe, free from rot and any damage.
2. It is better to select young fruits - they are thin-skinned and do not need to be peeled.
3. The key when cooking is to not overcook the vegetable itself, otherwise you risk getting porridge instead of compote.
4. For a richer flavor and aroma in a drink with zucchini and orange, it is recommended to add lemon zest.
5. The amount of spices and sugar added to the compote is based on the cook's taste preferences.
6. The shelf life of the drink will depend entirely on the chosen method of making the drink – with or without sterilization.

Important! To prevent possible spoilage of the ingredients and the compote itself, pour the drink into thoroughly sterilized jars.

Selecting and preparing zucchini

The taste of the drink will depend primarily on the initial selection of ingredients—their freshness, ripeness, and the appearance of the fruits and vegetables. Before purchasing or harvesting, it is necessary to:

• choose fruits of light color, with yellow or green stripes;
• make sure the vegetables are fresh, as the preservation of the nutrients and the preserves themselves will depend on this factor;
• select vegetables of the appropriate size - no more than 20 centimeters in length, and weighing no more than 200 grams;
• Take a closer look at the appearance of the vegetables - they should be firm to the touch, without any damage.

 

Important! For best preservation, harvested fruits should be stored in cool, shaded areas.

How to make compote at home

Brewing zucchini tea doesn't require any special effort. Moreover, the ingredients are readily available and inexpensive, making this noble beverage easy to prepare at home.

A simple recipe for the winter

The simplicity of this recipe is masked by a hidden twist. It sounds like just a zucchini compote, but in reality, it's an unrivaled drink with the flavor of real pineapple.

Ingredients:

• zucchini – 1 fruit;
• lemon – 1 piece;
• sugar – 400 grams;
• cloves – to taste;
• water – 2 liters.

Preparation: Peel and wash the main ingredient, chop it, mix it with water, and place it over low heat. Once the mixture boils, add sugar and continue cooking until the vegetable becomes translucent. Then add the cloves and continue cooking for at least 3-4 minutes. Once finished, remove the hot mixture from the heat and combine it with the lemon juice. Mix thoroughly, pour into containers, and seal with lids.

With orange

Ingredients:

• fruit – 2 pieces;
• granulated sugar – 400 grams;
• orange – 1 piece;
• lemon - 1 fruit;
• water – 2 liters.

Directions: A citrus mix of orange and lemon will add a unique aromatic note and flavor to the squash syrup. This compote is easy to make. While the diced main ingredient is boiling, scald the citrus fruits, peel them, and separate them into wedges.

Next, arrange the fruit in prepared jars, topped with orange slices and lemon zest. Then, pour water over the ingredients and set aside to infuse for 20 minutes.

After the allotted time has passed, drain the liquid into a saucepan, add sugar and place on the fire to boil for a couple of minutes.

Add lemon juice to jars with vegetables and fruits, fill them to the brim with syrup and roll them up.

With pineapple juice

Ingredients:

• vegetables – 1 kilogram;
• citric acid – 5 grams;
• vanillin – to taste;
• water - as needed after preparation;
• pineapple juice – 1.5 cups;
• granulated sugar – 150 grams.

Directions: This fragrant nectar is quick to make. Place sliced ​​zucchini into a simmering syrup made from pineapple juice, sugar, and lemon juice for 20 minutes. Then, pour the simmering mixture into jars and seal with lids.

With Zuko's juice

Ingredients:

• fruit – 1 piece;
• sugar – 200 grams;
• vinegar – 15 milliliters;
• Zuko – 2 packages.

Preparation: Place the chopped fruit in jars, pour boiling water over them, add vinegar, and let sit for a day, covered, to infuse. Drain, rinse, and then place in a saucepan with granulated sugar and zuko, but without the water.

Place the prepared ingredients over low heat to simmer for 5 minutes. Pour the mixture into jars and seal.

With Yupi juice

Ingredients:

• squash fruit;
• granulated sugar – 1 cup;
• vinegar – a teaspoon;
• Yuppi – 2 sachets.

Method of preparation: the technology for making zucchini compote with Yuppi juice is identical to the above recipe, with the only difference being that it must be made with the addition of Yuppi.

With lemon

Ingredients:

• zucchini - 1 piece;
• water – 2 liters;
• granulated sugar – 2 cups;
• lemon fruit – 1 piece.

Directions: Place the diced vegetables in a cup, add water, and bring to a boil. Once boiling, add sugar and simmer over low heat until translucent. Add the cloves, simmer for another 20 minutes, and then add a squeeze of lemon juice. Pour the syrup into jars and seal with lids.

With cherry plum

Compote made from zucchini and cherry plum is a vitamin-rich drink rich in potassium, a beneficial element that plays an important role in the human body's vital processes.

Ingredients:

• cherry plum – 200 grams;
• zucchini fruit – 2 pieces;
• sugar – 400 grams;
• water – 2 liters.

Preparation: Place the main ingredient, cut into squares, into prepared jars. Add the cherry plums to the same container. Pour boiling water over all ingredients and set aside for 15 minutes to infuse.

Then, drain the water into a container, add sugar, and begin cooking the syrup. After a few minutes, pour the finished nectarines into jars and seal with lids.

With plum

It's best to choose yellow plums for the squash drink, as compote made from red-blue plums may turn out cloudy.

Ingredients

• vegetables – 350 grams;
• plum fruit – 300 grams;
• sugar – 0.5 kilograms;
• water.

Preparation: Place the peeled and squared vegetables into glass jars and pour boiling water over them. Then, pour the water into a saucepan, add sugar, and bring to a boil. Pour the resulting syrup back into the jars and seal with lids.

With apples

Ingredients:

• zucchini – 1 fruit;
• apples – 500 grams;
• sugar – 1 cup;
• vanillin – to taste;
• raspberries, currants - 2 leaves each;
• water.

Directions: Place the diced vegetables and peeled apple slices in a saucepan. Pour sugar water into the container with the fruit and vegetable mixture, add vanilla, and add the raspberry leaves and currants.

After boiling, simmer the drink over low heat for about 25 minutes. Pour the finished drink into jars and seal with lids.

With citric acid

Ingredients:

• zucchini – 300 grams;
• sugar – 300 grams;
• lemon juice – ¼ teaspoon;
• cloves – 2 pieces;
• water.

Preparation: Cover the peeled and chopped vegetables with water and, once boiling, simmer over low heat for about half an hour. Then add the remaining ingredients and continue simmering for about 5 minutes. Then, pour this delicious drink into glass containers and seal.

Without sterilization

Ingredients:

• vegetables – 350 grams;
• blackthorn (plum) – 1.5 cups;
• sugar – 200
• water.

Preparation: Fill a three-liter glass jar, about 1/3 full, with the chopped main ingredient, sloe, and sugar. Fill the jar to the very top with boiling water. Shake the jar while sealing to ensure the sugar dissolves completely.

With cherries

Ingredients:

• zucchini - 2 fruits;
• cherry – 2 cups;
• granulated sugar – 350 grams;
• water.

Directions: Place peeled vegetables and a thoroughly washed cherry in a saucepan, pour boiling water over them, and set aside to steep for about half an hour. Then drain the liquid, add sugar, and simmer for about 5 minutes. Pour the finished syrup into a glass container and seal.

With vanilla

Ingredients:

• vegetable - small size;
• granulated sugar – 2 cups;
• vanilla – to taste;
• water;
• vinegar.

Directions: Place the chopped zucchini in water, combine with sugar, and simmer over low heat. Once the zucchini has turned translucent, add vanilla. Remove from heat and add the essence. Pour the mixture into glass containers and seal with lids.

Storage Features of Compote

Zucchini juice is best stored in cool, dark places. It's best to store the containers in basements or cellars, but if you don't have one, you can use a pantry or refrigerator.