T h e T r e a s u r y o f t h e H u n g a r i a n F r u i t s a n d V e g e t a b l e s

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Я б л о к у

Malus domest ica

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Pro logue

The picturesque lands of Hungary are characterised by a cli-mate which is especially good for fruits of the temperate zone. The length of the growing season, the number of days with sunshine, the distribution of precipitation, the humidity of the air and the quality of the soil give fruits a special flavour. They also result in a special balance of acids and sugar, making any variety created in the various countries of the world and grown in Hungary bear fruits with an unequalled flavour. In addition to mellowing fruits, the rich soils and the long, sunny growing season produce first quality vegetables as well.

In addition to excellent taste, Hungarian fruit and vegetable varieties also have an unsurpassed dietary value. For example, a survey of the Michigan State University and Amway Corporation on the composition and health effects of Hungarian sour cherry has produced interesting results. The composition tests showed that puree made from Hungarian sour cherry contained more antioxidants and four to five times more anthocyan than, the Montmorency variety for example,

which is widely produced in America and Europe. Data from the medical institutions participating in the survey indicated that the active substances of sour cherry have been shown to reduce the risk of cancer by 50% and the risk of heart attack by 30% in clinical and other tests. It is good to know that in addition to climate and soil quality, the geographical location of Hungary has other benefits as well. Situated in the centre of Europe, Hungary is both a bridge between East and West and a node for business. To achieve this, we would like to become attractive to all players in European horticulture, and turn Hungary into the centre of the horticultural business in Central and Eastern Europe.

This publication is intended to bring to the mind of the readers the benefits of our most important fruits and vegetables, so that they can enrich and improve their diet through the varied and informed consumption of these important sources of nutrients.

T h e Tr e a s u r y o f t h e H u n g a r i a n Fr u i t s a n d Ve g e t a b l e s

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The apple is a symbol of love, beauty and fertility. Greek mythology considered it a panacea. As the saying goes , ’An apple a day keeps the doctor away’.

Physiological effects:Apple is a fruit with very high dietary value. Its high phospho-rus content makes it recommended for persons under stress, for persons doing intellectual work, students, people with anaemia, children and the elderly. It reduces atony and exces-sive blood level in the liver, and reinvigorates muscles and the nervous system. It has a diuretic and anti-rheumatic effect. It restores the body’s pH balance to normal, and attenuates strong acids. It is rich in pectin and vitamin C, and it is very important in any general detoxification or skin healing pro-gramme. It is also useful for regulating cholesterol level. Tartaric acid and malic acid in apple have a beneficial effect on digestion. Grated apple, left to stand uncovered for fifteen minutes, can be used to treat both queasiness and diarrhoea. People with diabetes should eat tartish apple (in smaller amounts several times a day). Tartish apple is recommended also for people susceptible to rheumatism, to those who are overweight or suffer from constipation. Sweet apple alleviates diarrhoea, and helps those who suffer from an excessive level of gastric acids. It has been proven that people who regularly eat apple in the winter are less likely to catch a flu or develop illnesses of the upper respiratory system.

Possible uses:Apple is an extremely versatile fruit. Here, we highlight some possible uses which are less commonly known. Apple peel tea is an excellent remedy for the irritation of the bowels and the stomach. Apple peel tea is also a diuretic and can therefore be recommended to assist with weight loss. Dried apple is a won-derful snack, both when mixed with muesli or to replace candy. Apple juice is a good medicine to treat renal calculus and bile-stone. Apple juice may be pressed from any type of apple, but crisp, succulent types are the best. Wax-coated apple needs to be peeled before pressing. Waxing, however, is not typically applied in Hungary, only to a portion of imported apple. Do not forget, however, that apple juice made from pared apple contains only half as much vitamin as juice made from unpeeled apple. It is especially vitamin A which is con-centrated in the skin. Vitamin C can be found in juice made from both peeled and unpeeled apple. 1 kg apples make 0.4-0.5 l juice. Apple juice also has an anti-virus effect and thus helps fight off influenza, cold or intestinal infections. The high level of fruit pectin found in apple often makes apple juice unclear and thick. The same pectin, however, helps stop both diarrhoea and constipation.

Major constituents:Nutrition figures (100 g provides): 54 kcal, 12 g carbohydrate, 0.3 g protein, 0.4 g fat, 2.3 g fibre, 7 mg calcium, 0.5 mg iron, 145 mg potassium, 3 mg sodium, 12 mg phosphorus, 12 mg vitamin C, 0.3 mg niacin, 0.03 mg vitamin B1 and B2.

Growing information and frequent varieties:Apple can be grown under most types of climate, and it stores well. Apple production is significant in Hungary, amounting to more than half of the country’s total fruit production. Main growing areas: Trans-Danubia, Western Hungary – Zala, Vas, Veszprém and Somogy counties, the region between the rivers Danube and Tisza - Bács, Csongrád and Pest counties, Szabolcs-Szatmár-Bereg, Hajdú-Bihar and Borsod-Abaúj-Zemplén coun-ties.Of all fruits, apple has the largest number of varieties. Nearly 1200 apple varieties are produced around the world. The first domestic apple varieties appear in the markets in mid-July. These are summer varieties, for example Julyred. The apples harvested in August, such as Mollies Delicious, Éva and Nyári fontos, can only be stored for a limited period. Autumn apple varieties include Gala and its variants. The origi-nal variety is from New Zeeland. In Hungary, it ripens at the end of August and in the beginning of September, and it can be stored and consumed for 3 to 4 months thereafter. The fruit is of medium size, round, crisp, sweet and aromatic. It is basi-cally yellowish, with some orange-red colouration. Other important varieties include Ozark Gold, Elstar, Arany Parmen, Egri piros and Jonathán.Winter varieties intended for storage include Golden Delicious and its variants, Red Delicious and its shape versions, Jonagold, Cox's orange, Ranet, Batul, Húsvéti rozmaring, Idared, Braeburn and Fuji.

Ma lus domest ica

A p p l e

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Apple

Chicken Breast with Apple on Rosemary Skewer

Ingredients:2 chicken breast filletssalt, ground pepper2 apples6-8 fresh rosemary stemsoil for roasting

Wash and dry the chicken breasts, and cut them to 1.5 cm cubes. Sprinkle with salt and pepper, mix thoroughly, cover and put in the refrigerator for half an hour. Then wash the apples. Do not peel. Cut the apples in half, remove the core, and cut into approx. ½ cm slices. Remove the rosemary leaves from the stem, only leaving a small leaf at the top to prevent the meat and apple pieces from slipping down. Then spit the chicken breast cubes and apple slices alternately on the rosemary stems. Heat the oil in a grilling plate or a pan and roast both sides of the skewers for 8 to 10 minutes. While roasting, sprinkle with the minced rosemary leaves. Offer grilled vegetables as garnish.

Time to prepare: 1 hr | One serving provides 753 kcal

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Pyrus communis

Pear was widely known in the antique world, and it was often mentioned by both Roman and Greek authors. Pear was first grown by the most ancient Greek tribe, the Achaeans. Le Lectier’s catalogue, published in 1958, described as many as 254 varieties.

Physiological effects:In traditional medicine, pear is noted for its ability to regulate blood circulation, its diuretic effect, and for preventing caries and cancer of the food-pipe. Pear contains much fibre, half of it in the skin. These fibres absorb water and thus improve bowel functions, and can therefore prevent deficiency of peri-stalsis and constipation symptoms. They also dilute potential carcinogens and cause them to leave the alimentary tract faster, which can prevent cancer in the colon. Pear contains nearly as much pectin as apple. Pectin inhibits the absorption of fats and cholesterol, and has an effect on cholesterol metabolism. Persons with a sensitive digestive system should not consume a large amount of pear, as its detoxification action may cause queasiness and headache. Succulent, soft and sweet varieties are the most recommended. Pear is excel-lent for canning and drying, but it may also be stored fresh in ULO cold stores.

Possible uses:Due to its salt dissolution and alkalizing effect, pear is most suitable for a fruit diet, which will greatly benefit people with rheumatism, gout or arteriosclerosis. Pear is also recommend-ed for nephritic persons, as it is very effective in dissolving uric acid crystals. Pear is beneficial for the entire body, and is espe-cially recommended against chronic constipation and neu-ropathy, as it is a good laxative and stimulates the central nervous system. As a diet, it is recommended to be consumed for one or two weeks for breakfast and supper, with brown rye bread. The recommended daily amount is 1-1.5 kg. It is also suitable for people with diabetes. Pear juice is very thick and sweet, but it contains an extremely large amount of valuable nutrients.

Major constituents:Pear contains a significant amount of vitamins A, B1, B2 and C, folic acid, as well as nicotinamide. It is rich in phosphorus and potassium, and also contains Na, Ca, Fe, S and chloride. One kg pear makes 0.25-0.4 l juice. One kg pear contains 4 g protein, 120 g carbohydrate, 4 g mineral salts, and 26 g fibre. Its energy content is 209 kJ/50 kcal per 100 g.

Growing information and frequent varieties:Major growing areas are Western Hungary - Zala, Vas, Győr-Moson-Sopron counties, Borsod-Abaúj-Zemplén county –

Bodrogköz, Pest county and the micro-region of Szatmár, where the annual precipitation exceeds 800 mm.In Hungary, winter pear varieties are produced mainly in South-western Trans-Danubia and in the northern counties, while summer and autumn varieties are produced in the region between rivers Danube and Tisza. The most important varieties are Bosc kobak (41 %), William’s pear (12 %), and Clapp kedveltje. Additional important varieties include Packham's Triumph, Hardenpont winter pear, Téli esperes, Esperen berga-mott, Guyot Gyula and Diel. Pear trees have special require-ments for their location, such as lots of precipitation which is distributed in an appropriate way. Pear trees also need a high level of air humidity, and will not tolerate dry air. At the right location, with irrigation, high-quality fruit of excellent taste can be produced.

William’s Pear This variety comes from England, and dates back to as far as

1770. It is fit for consumption from the 2nd or 3rd decades of August. It can be stored until the end of October in a cold store. It is delicious, sweet, juicy, soft, and has a distinctive aroma. It’s a large soft pear variety, with smooth soft skin. When ripe, the skin is yellowish, with scattered small brown spots. This high-quality variety is excellent for canning.

Bosc kobak, also known as Alexander pear It may be harvested from mid-September and stored for six

months in a cold store. It’s juicy, with fine grains, sweet, and has a delicious aroma. It has an elongated shape, similar to a bottle. The part below the stem is often a little curved. It’s dry skin is rough to the touch. It is basically green, but it’s usually covered in a network of fine brown lines. It was found in a forest near Aprémont, France, and named by the director of the nursery-garden in Versailles at that time, whose name was Bosc.

Pe a r

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Pear

Turkey Breast on a Spit with Stewed PearIngredients:4 slices of turkey breast fillet, each approx. 150 g1 teaspoon ground anisesalt4 medium-sized pears200 g red grape30 g butter or margarine0.1 l white wine1 small lemon2-3 teaspoons of oil

Beat out the meat slices lightly, salt and dust with the ground anise. Cut the pears in half lengthwise, remove the core, and cut the fruit to pieces. Pick each grape from the cluster. Melt the butter, put in the pears, turn the pear pieces over a few times, and add the wine and the lemon juice. Cook for 3-4 minutes, then add the grapes and cook for another 3-4 minutes. Oil the turkey meat and roast it in a grilling oven or in a non-stick pan. Let the juice drip down, put the meat on a plate and add the fruits.

Time to prepare: 40 minutes | One serving provides 1882 kJ/450 kcal

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Prunus cerasus

Sour cherry originates from the Caucasus region and Asia Minor. It is hard to track its appearances in the past, as old drawings do not always indicate clearly whether it’s cherry or sour cherry. For a long time, it was overshadowed by cherry. Sour cherry produc-tion was given a boost in the 16th century. Sour cherry was one of the first fruits cultivated by the Hungarian people. The micro-climate of the Carpathian Basin is optimal for sour cherry; as a result, the region has become one of the major gene centres for this fruit.

Physiological effects:Together with cherry, sour cherry is very valuable as compo-nent of spring diets. It is excellent against paleness. In tradi-tional medicine, it is generally recommended to treat problems in the urinary tract. When eaten regularly, it stimulates bowel functions. Its fibre content may reduce constipation and defi-ciency of peristalsis. Sour cherry stem can be used as an anti-catarrh, antispasmodic, sedative and diuretic substance, as well as in a weight loss diet, and in the case of heart illness. Sour cherry stem extract is also sold in herb shops. Consuming 20 uncooked sour cherries a day will prevent the formation of plaques on the walls of arteries, while antioxidants in sour cherry juice help retain the flexibility of vein walls, and thus prevent vein problems. The consumption of fruit juice made from sour cherry purée has been proven to alleviate pains caused by illnesses of the joints in only three months. Sour cherry juice is also ten times more effective in alleviating head-ache than aspirin, while having no ill effects on the stomach.

Possible uses:Sour cherry is globally primarily regarded as industrial raw mate-rial. Therefore, consumption of raw sour cherry, which is wide-spread in the countries of Central and Eastern Europe, including Hungary, is somewhat an exception. Although a large portion of the Hungarian consumers are familiar with and like sour cherry, its level of consumption still does not match its significance. Promoting the consumption of fresh sour cherry would be impor-tant for Hungary also because then the more favourable compo-sition of Hungarian varieties – which is better than that of the varieties of other countries – could exert a greater influence.

Major constituents:100 g sour cherry provides 213 kJ/51 Kcal. Its main constituent is water (85%), but 100 g flesh contains 10 g carbohydrate, 1 g protein and 1 g ballast substances, 2 g organic acid, as well as macro and micro elements and lipids. Sour cherry contains mainly the carbohydrates glucose and fructose. 100 g sour cherry contains 12 mg vitamin C, together with potassium, phos-phorus, magnesium and calcium. Its iron content is not negligi-ble either. Sour cherry is a source of all essential amino acids.

Growing information and frequent varieties:Sour cherry is a fruit species which can adapt to and bear fruit under a wide range of climatic circumstances. It is native to all parts of the country. The three major growing regions in Hungary are the region between rivers Danube and Tisza, the middle part of Trans-Danubia, and Szabolcs-Szatmár-Bereg county. High season for sour cherry lasts from the beginning of June to the end of the first decade of July. As a result of the creation of self-pollinating varieties, production in Hungary started to increase in the 1970-ies. Sour cherry is a true success story among Hungarian export fruits thanks to its size, colour, and the ease of stoning. Hungarian sour cherries have an unmatched quality.

A few years before, the American Amway Corporation and the Michigan State University commissioned a survey on the com-position and health effects of the colour substances and anti-oxidants found in some Hungarian sour cherry varieties (Újfehértói fürtös, Érdi bőtermő). Studies of the composition showed that purée made from Hungarian sour cherry con-tained more antioxidants and four to five times more anthocy-an than purée made from the Montmorency variant, which is widely produced in America and Western Europe. This makes the Hungarian variety significantly more valuable than other European and American varieties in terms of nutrition and as a commodity.

Sour cherry varieties are grouped in three distinct categories in industrial usage, each with very different properties: 1. Juicy varieties with lots of colour substance, fit for juice

production, e.g. ’Gypsy sour cherry’. 2. Large varieties with firm flesh and a balanced sugar and

acid content, used in the canning industry, e.g. ’Pándy’. 3. Varieties used by the confectionary profession, e.g. ’Pipacs’.

S o u r c h e r r y

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Sour cher r y

Sour Cherry PuddingIngredients (for 6 large slices):4 eggs6 teaspoons (approx. 120 g) honey0.5 l milk6 rolls or croissants (or braid of the same weight, 350-400 g)0.70 kg sour cherry1 teaspoon cinnamon4 tablespoons (approx. 50 g) wheat germ4 tablespoons apricot jam (preserved with honey if available)2 tablespoons (approx. 40 g) grape-sugar

to grease the oven-pan: 1 tablespoon margarine

Separate egg yolk from egg-white. Add half of the honey to they yolk and beat until foamy. Add the milk. Cut the rolls in half lengthwise. Put them in the milk and let them soak for approx. 10 minutes, turning them once or twice. Meanwhile, stone the sour cherries and mix with the other half of the honey. Add cinnamon for flavour, then the wheat germ. Grease a small high-walled oven-pan with margarine, and put half of the roll slices in the pan. Add an even layer of sour cherries and cover with the other half of the roll slices. Heat the oven to 180 ºC and bake for approx. 15-18 minutes. Spread apricot jam on the top. Beat the egg-white until you get a mousse, adding two tablespoons of grape-sugar towards the end. Spread the mousse on the cake, put back in the oven and bake for approx. 10 minutes more. Cut into cubes and serve while still warm.

Note: You can add raisins to the buns if you like.Time to prepare: 60 minutes | One serving provides 1814 kJ/435 kcal

“Meteor korai”This variety was created in 1965 by Maliga Pál. Ripe in the first week of June, with soft juicy flesh and characteristic sour cherry flavour.

“Érdi bőtermő”Another Hungarian variety, excellent as preserved fruit. The fruit is of medium size, light carmine colour, with moderately soft flesh, giving off juice which stains.

There are numerous further promising candidates, of which Maliga emléke deserves special mention. This 22-23 mm, medium-sized and moderately soft sour cherry variety can be harvested in the third decade of June.

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Cerasus av ium

Cherry is a symbol of freshness, spring and youth. In Japan, the entire country celebrates when the cherry trees are in blos-som. Cherry is a descendant of a small-fruited wild cherry, which has existed in the Near East for a very long time. Nearly 400 years B.C., the disciple of Socrates, Xenophon wrote that when returning from the lost battle of Cunaxa, the Greek sol-diers quenched their thirst with delicious juicy cherry. Wild cherry was native to Hungary before the Hungarian people first arrived.

Physiological effects:In ancient times, Greek doctors prescribed cherry for epilepsy. Every part of the cherry is – flesh, stone and stem – has healing properties. Cherry has a cleansing effect on the blood, the digestive system and the excretory system. The acid it contains can dissolve stones in the human body. Cherry-stone and cherry juice strengthen the muscles of the heart. When eaten in itself, it can restore the acid and base balance of the body. Cherry has an alkalinizing effect, and it can neutralize blood acidity. Cherry can be considered a fruit with full nutritional value. When eaten regularly, it alleviates pain in the joints and pain from gout, and reduces the risk of caries. It strengthens the muscles and nerves, and also soothes nerves. It regulates liver and stomach functions. Due to its laxative effect, it is rec-ommended in cases of constipation. It improves the natural resistance of the body, and stimulates the immune system. Being rich in potassium, it can help the body excrete excess sodium and water, which makes it an excellent cure for gout.

Possible uses:Cherry stalk tea is recommended for illnesses of the stomach and the lungs. It also has a very strong diuretic effect. A mask made of cherry mash reinvigorates tired skin when spread on the face and neck. Placed on the forehead, it helps fight migraine. Oil pressed from the stone is used for the prevention of stroke. Cherry makes a good and wholesome breakfast. It may be eaten by people with diabetes as well, as it is low in carbohydrate, and a large part of its sugar content comes from cellulose. Eating only cherry for one or two days in cherry season cleanses the body by helping the excretion of waste materials and poisons.

Major constituents:Cherry juice contains 0.4 mg vitamin A /100 g, approximately the same amount of vitamins B and C, and it also provides folic acid and nicotinamide (vitamin PP). It contains the following minerals and trace elements: iron, calcium, phosphorus, mag-nesium, sodium, potassium, sulphur, zinc, copper, manganese and cobalt. 1 kg cherry makes 0.4-0.5 l juice.

Composition: 100 g cherry fruit provides 266 kJ (63 kcal) ener-gy, 82% water and 13% carbohydrate, 1% organic acid and 1% proteins, which include all 10 essential amino acids.

Growing information and frequent varieties:Some regions of Hungary are outstanding in terms of soil and climate for the production of cherry, and numerous high-quality Hungarian variants have been created. These are char-acterised by firm flesh and an excellent harmony of flavours, offering significant competitive advantage. Regions of produc-tion: the region between rivers Danube and Tisza, the Southern Great Plain, near River Tisza in and around Nagykörű, Szolnok county, near Gyöngyös in the Northern Mountain Range, in Northern Hungary, around Lake Balaton and in Trans-Danubia. Varieties produced in Hungary can be harvested for 8-9 weeks from 15-20 May. The most important varieties include Bigarreau Burlat, Germersdorfi óriás, Van, Margit and Katalin.The orchard arrangement where trees are kept lower and are spaced closer is gradually gaining more and more popularity, as it ensures a more even coloration of the fruits. Hungarian variety development and clone selection efforts have pro-duced significant results, offering fruits of special size and col-our, on sale in Hungary from the 2nd to the 8th or 9th week of the cherry season.

Bigarreau Burlat Large, somewhat flattened spherical fruit, with the colour

ranging from bright red to dark red, very juicy, sweet and pleasant-tasting.

“Germersdorfi óriás” Originally from Germany, this variety is ripe for picking in the

third decade of June. The large fruits have crisp, firm flesh with a delicious, sweet-and-tart taste.

Katalin Ripe in the first week of July. The fruits are large, dark red,

with firm, crisp and delicious flesh.

C h e r r y

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Duck with Cherry Ingredients (for 4 persons)1 smaller, cleaned duck (2.5-3 kg)salt50 g smoked bacon1 smaller onion1 larger carrot1 medium-sized parsley root6 tablespoons oil1 full tablespoon tomato pureeapprox. 0.5 l sweet red wine1 tablespoon fine flour2 tablespoons sugara pinch of ground cinnamon and clovegrated peel of half a lemon0.5 kg cherry

1. Cut the duck into 12 pieces – first cleave in half lengthwise, then cut the breast, legs and wings. Rub the meat with salt and set aside. 2. Dice the bacon. Clean the vegetables, cut the onion into fine small pieces and the carrot and parsley root into round slices. Fry the

bacon, then add first the onion then the vegetables and fry for some more time.3. Add the meat and fry, together with the tomato puree. Pour in half of the wine and some water, cover and cook on a low flame for

approx. 1 hr until tender, while replacing the evaporated juice. Put the meat in another dish. Let the juice settle for 10 minutes while the fat comes to the surface. Remove the fat (or it will form a precipitate in the sauce), then press it through a sieve.

4. Fry the flour on the remaining 3 tablespoons of oil until golden brown, add the sugar and the juice from the duck. Bring to boil while stirring continuously. If too thick, dilute with some wine. Add cinnamon, clove and grated lemon peel for seasoning.

5. Stone the cherries and throw them in the sauce, also adding the cherry juice left after pitting. Pour the juice on the meat and boil for 2-3 minutes. Serve with potato chips.

Time to prepare: 1 hr 40 minutes | One serving provides 812 kcal | Not easy

Cher r y

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Prunus armeniaca

Similarly to peach, apricot originates from China. It was taken through Armenia to Italy near 0 A.D. Ancient Romans called apricot "malus praecox", which means “early ripener”. It is true that it blooms very early in the year, and is therefore suscepti-ble to frost. With the movement of tribes in Europe, it con-quered Spain first, then the Moorish spread it to all corners of the Iberian Peninsula. It then spread to France and through France, to Central Europe.

Apricot was probably brought to the Carpathian Basin in the Roman era. The first apricot stone fossils in Hungary are from the 3rd or 4th century. Apricot is a Hungaricum of similar value to sour cherry. Both fresh and processed apricot has earned recognition in the international market. Old foreign writings mention that apricots from Hungary are “large” and “the best”, and this judgement has remained throughout the centuries. Despite the favourable composition of fruits grown in Hungary, we used to have difficulties competing with apricot producers at more favourable locations. With the planting of new orchards, however, production has been moved to locations where fruits can be grown more securely. Thus, apricot has been reinstated as a competitive product of Hungary.

Physiological effects:This 'golden fruit' seems to have been created especially for persons doing intellectual work, as it is rich in phosphorus, magnesium and iron. It enhances brain functions, growth and eyesight, and improves the natural resistance of the body. It is important in re-building bones and tissues. Apricot consump-tion increases cell longevity, as well as cell activity. When eaten raw, it can be part of the cure for various illnesses (e.g. cold, bronchitis, constipation). It should not be eaten while unripe, as the high cellulose content and skin of unripe apricot may easily cause problems for the stomach and the intestines.

Possible uses:Apricot is a fruit with especially varied uses, including con-sumption as preserved fruit, jam, dried fruit, palinka and the production of frozen goods. If processed in a juice-centrifuge, it provides a delicious apricot juice which is rich in nutrients. Dried apricot (without sulphur treatment) also makes a won-derful snack.

Major constituents:The energy content of apricot (100 g) is 180 kJ 43-45 kcal. It contains approx. 85% water and nearly 10% carbohydrate. Its fibre content is more significant than its acid content (citric acid). Most of the sugar it contains is sucrose. It is rich in potas-sium, phosphorus, magnesium and iron, and it is extremely rich in beta carotene, a precursor of vitamin A.

Growing information and frequent varieties:In addition to sour cherry and cherry, apricot is a Hungaricum where Hungarian variety development work has produced important results. Unfortunately, spring frosts make its produc-tion unsafe. Even so, there is a great demand for Hungarian apricot, as Hungarian varieties ripen after apricot varieties in Southern Europe do, they taste delicious, and have a pleasant colour. Main regions of production are Fejér, Komárom, Tolna, Baranya, Somogy, Heves and Borsod-Abaúj-Zemplén counties (Gönc region), the best regions of Bács-Kiskun county and the northern part of Pest county. Most frequent varieties are “Magyar kajszi” (45%), “Rózsakajszi” (22%) and the giant apricot varieties (15%). Further important varieties include “Harmat”, “Ceglédi Piroska”, “Mandulakajszi” and “Pannónia”. It is mostly grafted on wild apricot or plum stock.

“Ceglédi óriás” This variety can be harvested at the beginning of July. The

fruit is large and a little flattened. The flesh is sweet, orange coloured, juicy, delicious, and its kernel can also be eaten as a snack.

“Magyar kajszi C 235” Ripens in mid-July and suitable for all forms of consumption

and processing. The fruit is of medium size, orange colour, with reddish coloration on the sunny side. The flesh is juicy and very delicious.

“Pannónia” Can be picked in the third decade of July. The fruit is of

medium size, with tasty orange-coloured flesh, which is somewhat more tart than ‘magyar kajszi’

A p r i c o t

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Pie with Apricot and AlmondIngredients:10 pieces apricots20 pieces almonds250 g margarine250 g sugar1 pack vanillin sugar6 eggs0.05 l rum250 g fine flourto grease the pan: butter, fine flouras icing: castor sugar or castor sugar with cinnamon

Dip the apricots in boiling water for a few moments, remove with a draining spoon, then pare the fruits. Cut in half and pit. Replace the stone with 2 almonds. Stir the margarine first in itself then with 2/3rd of the sugar until foamy. Add the egg yolks one by one, then the rum spoon by spoon to the margarine. Beat the egg-white into a firm mousse and combine with the rest of the sugar. Add one third of the flour to the margarine cream through a sieve, add one third of the egg-white mousse, and combine carefully. Combine the rest of the flour and mousse in the same way, in another two parts. Put the batter in a buttered oven pan of 35x 25 cm which is dusted with flour. Put the apricots containing the almonds on the batter so that the almonds are under the apricots, and press them a little into the batter. Bake in a pre-heated oven at medium heat for 40 minutes.

Time to prepare: 1 hr 10 minutesOne slice provides 271 kcal

Apr icot

12

Prunus domest ica

Plum has been cultivated for 5000 years. The place of origin, as well as the genetic origin of varieties varies greatly. The Hungarian variety range includes varieties of unknown origin, which date back to several hundred years (Besztercei, green-gage etc.) Based on their origin, plum varieties are classified as European, Asian or Northern American. Even varieties belonging to the same species can have very different properties. The most frequent varieties belong to the ‘domestic plum’ (European plum) species. These do not grow wild, and were probably the result of interbreeding of blackthorn and cherry plum. The latter is native to South-eastern Europe and South-western Asia. Mirabella and Japanese plum varieties are also widespread.

Physiological effects:The good taste of plum results from the wholesome ratio of sugars and acids. Plum is very valuable for preserving health and increasing the ability to work. It is beneficial to the functioning of the nervous system and the brain. It is great as a regulator of excretion, acting as a mild laxative. In illnesses caused by a cold on the chest, it helps by eliminating catarrh and by cleansing the intestines. Because of its high acid content, it should only be eaten when ripe, when its sugar content makes it refreshing.There are several plum species, each with numerous varieties, which all have rather different effects and composition. Freestone plum (Besztercei type) is very rich in nutrients, and no amount will have an ill effect. It is a valuable food for the brain and the nervous system, as it has a stimulating and refreshing effect. It is also invaluable in detoxification. Red and yellow plums typically have a thinner layer of flesh and are clingstone. These are less valuable types. Greengage is tasty, juicy and refreshing, without recorded health effects.

Possible uses:Dried plum is the best laxative. It is excellent against catarrh, 6-12 prunes should be taken in the morning as a cure. It dries very well, but it should never be fried in an oven or a furnace, as heat destroys its valuable components. Heat-dried plum is prone to aflatoxin, which appears as a white fungal pellicle on the surface of the fruit. Plum stone contains toxins and should not be eaten. Cooked plum is refreshing, and increases stamina for long walks, for example. It will break a stubborn cold if during the day, the ill person eats nothing else which induces catarrh. A large amount of plum is used in the distilling industry. Plum juice is usually made from dried plum, which is left to soak in water for the night and then poured in the shredder machine together with the water. The juice of dried plum is rich in vitamin A, as well as copper and iron. Its benzoic acid and quinic acid content makes it an effective laxative. 15 dried plums soaked in 1 l of water make one half to three quarters litre of juice, depend-ing on the degree of dilution. It is recommended for overweight persons, and also for constipation and anaemia.

Major constituents:Plum offers a wide variety of valuable substances such as vita-mins, minerals, enzymes, pectin, cellulose, anthocyan etc. Its energy content is half the energy content of bread. One kg of fresh plums provides 7 g protein, 5 g fat, 131 g carbohydrate, 5 g organic salts and 5 g fibre. Dried plum provides 8 g protein, 8 g fat, 135 g sugar, 5 g organic salts and 6 g plant fibre.

Growing information and frequent varieties:The different plum varieties bear fruit one after the other, nice and orderly. Plum and greengage is sold in the markets for two months. Plum production is a long-standing tradition. The most frequent varieties are Besztercei, Stanley and Bluefre, and over the last ten years, ‘csacsaki’ hybrids have gained significant popularity. Major regions of production are Northern Hungary - Borsod, Heves, Nógrád counties, Szabolcs-Szatmár-Bereg and Hajdú-Bihar counties, the region between the rivers Danube and Tisza - Szolnok, Pest, Bács counties, Fejér and Győr-Sopron counties.

Cacanska lepotica This Serbian variety has been cultivated in Hungary for

approximately 15 years. It mellows at the end of July. This freestone plum is large, with strongly glaucous dark blue skin and yellowish green flesh.

Besztercei This most important plum variety in Central Europe can be

harvested from the beginning of September. Fruits are typi-cally small, with glaucous dark blue skin and delicious yellow flesh rich in important nutrients and fibre.

P l u m

13

Plum

Plum Balls with Sesame SeedIngredients (18-20 pieces):0.4 kg soft pitted dried prune100 g ground walnuta pinch of ground cinnamon4 tablespoons of honey60-70 g sesame seed

1. Grind the prunes, then combine with the walnut and cinnamon. If too dry (this depends on the quality of the plum), flavour with honey or a few spoonfuls of rum.

2. Form balls with moist hands. Balls should be about the size of a walnut. Roll in honey then in sesame seed.Useful tips: - For a better taste, roast the sesame seed in a pan (without oil) until golden. Let it cool, then roll the plum balls first in honey then in this

sesame seed. - Instead of sesame seed, you may use sunflower seed as well.

Time to prepare: 15 minutes | One piece provides 452 kJ/108 kcalVery easy to prepare | Keeps for 5 days in a refrigerator if covered with foil.May be prepared at any time of the year.

14

Rubus ideaus

Raspberry is a popular fruit, known since ancient times. Greek and Roman authors described raspberry collection in the for-est. It has only been cultivated since the 15th century. There is a traditional belief among our distant relatives, the Finnish, that this noble fruit makes the husband gentle and prepares the wife for motherhood, and preserves the health of the couple. Therefore Finnish brides bear a small basket in which their friends put three dried raspberries. The belief concerning the wife and husband has not been verified by science, but the health effect of raspberry have been. In Hungary, raspberry is not only consumed but also produced. Owing to the favoura-ble Hungarian climate, raspberry develops an ideal ratio of acids and sugars, inducing a high demand for Hungarian raspberry, which has a special taste and flavour.

Physiological effects:As raspberry is rich in vitamins, calcium, iron and phosphorus, it all but rejuvenates the body. It is especially beneficial in the case of fatigue from great intellectual work. It nourishes, invig-orates and refreshes the body, and restores mineral balance. It reduces blood pressure and contributes to the cleansing of the body. It also stimulates the body’s natural resistance and liver functions, and regulates nerves and hormones. Insoluble fibres in raspberry regulate bowel functions and may prevent cancer in the colon. Its many small seeds stimulate digestion. Due to its high level of vitamin C and E, it is a significant anti-oxidant. It is excellent for cleansing the blood, but it should be used carefully, as it can increase blood flow in the female genitalia. As a bactericide, it has a positive influence on the working of the ovary and the endocrine glands. Raspberry is also an excellent cure for anaemia. It binds acids. It helps in convalescence, heart illnesses, exhaustion, depression, and is a cure for inflammation of the gum. In traditional medicine, raspberry is recommended to prevent inflammation of the bladder, and for renal calculi.

Possible uses:The uses of raspberry – fresh and frozen, and as raw material for the food industry – are varied, which makes it an important good for export. It may be incorporated into many foods including pastries, jam, juice, squash, dairy products etc. In the raspberry season, 1/4-1/2 kg could be eaten daily on an empty stomach as a diet. It is not recommended to consume rasp-berry together with sugar or milk proteins, as these cause fer-mentation. Raspberry juice has a cooling effect and reduces fever. Dried raspberry reduces sweating. Raspberry leaf tea is excellent for alleviating menstrual pains, as it contains a spas-molytic called fragalin.

Major constituents:100 g provides 117 kJ/28 kcal. One kilogram contains 12 g protein, 8 g plant fat, 54 g carbohydrate, 6 g organic salts and 56 g plant fibre.

Growing information and frequent varieties:Raspberry is the queen of berries, which achieves its maximum potential in Hungary both in terms of volume and in the size of individual fruits. Hungarian raspberry is a sought-after fruit in the international market. The most frequently cultivated variety in Hungary is ‘Fertődi zamatos’. In addition to the usual varieties which bear fruit once in a year, there are some varie-ties with two fruit-bearing periods as well. Regions of produc-tion are Győr-Sopron county – Kisalföld, Somogy county, Northern Hungary - Dunakanyar, Nógrád county, Heves coun-ty, Borsod-Abaúj-Zemplén County, Szabolcs-Szatmár county.

Malling Exploit This British variety can be harvested early, and the fruit sof-

tens fast. The fruit is large or extra large, medium red, with a nice sweet flavour.

“Fertődi zamatos” This variety was developed by the Research Centre in

Fertőd, in 1982. The fruit, harvested in the second half of the season, is round, medium-sized, bright red and nice-look-ing. It tastes delicious, with a harmonious balance of tart-ness and sweetness.

R a s p b e r r y

15

R aspber r y

Cottage Cheese with RaspberryIngredients:0.5 kg raspberry0.3 kg cottage cheese4 tablespoons honey1 egg

Clean the raspberry. Set aside a few berries for decoration, and squeeze the rest through a hair-sieve. Combine yolk with the honey and raspberry. Colander the cottage cheese through the hair-sieve and add to the mix. Beat the egg-white into a mousse and add to the mix to get a better texture. Before serving, decorate with the raspberries set aside.

Time to prepare: 30 minutes | One serving provides 239 kcal

16

Common walnut is native to the lands extending from the Carpathian mountain range through Turkey and Iraq all the way to India. It has been eaten from times immemorial, and is there-fore widespread in the Mediterranean and temperate zones. Regions with different climate have caused different variety ranges to evolve. Walnut was probably imported to Hungary via the ancient Greek from Persia. The Greek brought it to Rome, where it was named “Jupiter’s acorn”, which probably gave it its Latin name.

Physiological effects:When eaten raw, its high fat content allows the body to build up reserves of energy. Heat treatment and baking reduce its value. In addition to being very nutritive, it has other valuable proper-ties as well. It regulates the lymphatic system, acts as a laxative and a vermifuge. It’s a useful for arteriosclerosis and diseases of the nervous system. Walnut has a beneficial effect on persons with anaemia and paleness. Russian doctors recommend it for patients with a heart disease. It is not recommended for persons who are often queasy or dizzy. It is prone to cause inflammation of the skin and rash. Walnuts should be examined carefully after breaking open. People with anaemia and liver problems may also consume walnut, but people with stomach problems should not eat more than 5 or 6 a day.

Possible uses:Walnut can be used in a myriad of ways. In addition to being eaten raw and in pastries, walnut can be used to stuff prunes, as walnut coated with honey, green walnut, jam, walnut palinka, drug, and a raw material for dyes. A special use is plantations of walnut trees used in forestry. Until walnut is fully ripened, it is covered by a thick green husk. Fresh walnut should be used in a short time. At this time, the thin membrane covering the actual walnut seed is yet bitter, and should be removed. Walnut intended for longer storage has to be dried with care. Walnut meat is a wonderful snack. It’s characteristic compounds are juglon and hydrojuglon glycoside.Nearly all parts of the walnut tree have their use. Especially the leaves, the thick husk, the membrane and partition found in the walnut, and the valuable cold-pressed oil provided by walnut meat are used for medical purposes. Walnut leaves have a pleas-ant smell, and in addition to essential oils, they contain naftochi-non derivatives. The leaves are a roborant and reduce blood sugar level, and have a cleansing and vermifugal effect. Tea made of walnut leaves is taken for stomach complaints, catarrh of the intestines, against endoparasites, and as roborant by children with rickets.Walnut leaf tea is used externally for inflammation of the gum and the mycoderm in the mouth. A more concentrated solution is used for gargling one's throat in the case of a throat ache. It is

also used as bolstering in the case of rash, eczema, festering wounds or frostbite. Infusion of walnut leaves is recommended for inflammation of the eye and for cataract. In Transylvania, freshly gathered walnut leaves are placed under the sheets and pillows for the night to drive away fleas. The infusion of walnut leaves contains naftochinon derivatives and is therefore added to bath water to sooth pains.

The shell is rich in tannic acid and naftochinon derivatives. It is used as a tea or infusion, where the astringency of tannic acid can stop diarrhoea or cure swollen mycoderm in the case of an angina. It is also a good antiseptic. Infusion made from the thick husk of walnut can help complaints about sweating, stomach and intestines, or anorexia. It can be part of tea mixtures to treat psoriasis. It is recommended as a bath, bolstering or wash for cancer, rash or inflammation of the eye. The peel of green wal-nut is used for the production of dyes, not only for fabric but also for hair. Oil pressed from walnut is rich in unsaturated fatty acids and can therefore be used for the prevention or treatment of arteriosclerosis and high blood-pressure. Cold-pressed oil from walnut contains 73-84% unsaturated fatty acids, including lin-oleic acid and oleic acid, and is therefore even more valuable than sunflower seed oil or soybean oil. It is especially effective against arteriosclerosis. Walnut oil is considered to act as vermi-fuge. It is used externally as a rub for children with rickets or anaemia, as well as for skin problems.

Major constituents:Walnut is rich in iron and zinc, and also contains potassium, magnesium, phosphorus, sulphur, as well as vitamins A, B, C, D, F and P. One kilogram provides 186 g protein, 570 g fat, 117 g carbohydrate, 17 g organic salts and 28 g fibre.

Juglans regia

Wa l n u t

17

Chicken Breast with Mushroom and Walnut-Roquefort SauceIngredients:200 g mushroom 1 onionsalt, ground pepper 5 tablespoons oil1 tablespoons flour 2 chicken breast fillet200 g Roquefort 150 g whole walnut1 clove garlic, crushed 0.2 l cooking cream

Wash and grind the mushrooms. Cut the onion into small pieces and fry it on 2 tablespoons of oil. Add the ground mushroom, salt and pepper. Braise and stir occasionally. Fry until the juice has evaporated, dust with flour and fry a little, then remove from the heat and let it cool.Meanwhile, was and dry the chicken breast. Cut a small opening in the thicker part. Enlarge the cavity with hand to make it easier to stuff with the mushroom paste. Stuff the chicken with the cooled mushroom paste, secure the opening with toothpicks, rub with salt and pepper, and roast both sides for approx. 15 minutes in the remaining oil. To make the sauce, grate the cheese and cut two thirds of the walnut to rough pieces. Mix both with the cream, season with garlic, salt and pepper, then warm on a low heat. To serve, remove the toothpicks and cut the chicken breast into 2 cm slices, pour the sauce under the meat, and garnish with seasoned penne pasta. Finally, roast the rest of the walnut without oil and sprinkle on the chicken breast and the sauce.

Time to prepare: 1 hr10 minutes | One serving provides 987 kcal

Growing information and frequent varieties:Contrary to popular belief, walnut has special demands for its environment. High yield figures are an indication of optimal precipitation and hydrology factors. Walnut is sensitive to frost in the late spring, and therefore development efforts in Hungary have focused on creating late-blooming varieties, with signifi-cant results. One way of increasing yield has been to develop varieties where lateral buds also bear fruit, as well as new hybrids whose quality matches that of traditional varieties.State-of-the-

art processing coupled with this genetic background makes Hungarian walnut high-quality and very attractive, increasing its competitive value. Regions of production are Zala county, Somogy county, Szatmár, but there are smaller regions all over the country where walnut production is successful. Walnut varieties: Milotai 10, Alsószentiváni 117, Tiszacsécsi 83. Novelties: varieties where lateral buds also bear fruit: Milotai 10-14 and Alsószentiványi 117-15.

Walnut

18

Caps icum annuum

Thanks to its appetizing, refreshing taste, paprika is one of the vegetables of which the largest amount is consumed in Hungary. Just like potato, this yearling plant belongs to the family of solanaceous plants, and comes from Brazil. It has been cultivated by the native people of Central and South America since ancient times, but it was only introduced to Europe after the discovery of the New World. It was brought to Hungary by the Turks. The oldest mention of paprika in Hungary is from 1570, when it was described as a rarity in the garden of Széchy Mária (the foster-mother of Zrínyi Miklós). Regular paprika production started after the end of the Turkish occupation of the country, but up to the middle of the 19th century, it was only used for seasoning. Since then, also sweet paprika (‘green paprika’) has been grown, primar-ily by the Bulgarian horticulturists

Physiological effects:In paprika season, we eat lots of paprika even if we are not aware of its healthy and beneficial properties. A good indica-tion of its nutritional value is the fact that one sweet paprika a day can provide 100% of the recommended daily allow-ance of vitamin C. Paprikas where the flesh is also coloured usually contain more vitamin. Pickled paprika retains a major part of its vitamin C content. “Spring fatigue” is the result of lower vitamin intake in the winter and spring months. An extreme lack of vitamin C causes scurvy, with symptoms such as fatigue, aching joints and muscles, bleeding, and suscepti-bility to infection. Vitamin C has an antioxidant effect, helps in the building of cartilage and bone tissue, improves iron metabolism, and has an important part to play in protecting the vascular system and in protecting the body from infec-tions. Paprika consumption stimulates the production of gastric juices, improves appetite and stimulates the move-ments of the stomach wall. When used excessively as a sea-soning, however, it may lead to pyrosis.

Possible uses:In Hungary, one can consume paprika all year round, thanks to its varied uses. One fourth of the paprika produced in Hungary is processed by the canning industry. Approx. 50% of all processed paprika is ‘tomato paprika’, the rest is white sweet paprika. The share of hot varieties only amounts to a few percent. There are a wide variety of processing methods ranging from pickling, pureeing, combining with tomato, stuffing and others. Paprika is used as seasoning in soups, vegetable dishes, sauces, various meat and fish foodstuffs, as well as processed meat products. It is used as seasoning and colorant in cheeses, butters, cottage cheese spreads and salads. Seasoning mixes and dried paprika powders are also popular. In addition to the taste, aroma and colour substanc-

es (carotenoids, chlorophyll) of sweet paprika, its is of high dietary value due to its high vitamin C content, for which it is well known.

Major constituents:100 g paprika provides 84 KJ energy; 1.2 g protein; 0.3 g fat; 3 g carbohydrate; 93.5 g water; 1.1 g ash; 0.9 g raw fibre; 0.1 mg carotene (provitamin A); 30 mg vitamin B2; 170 mg vita-min C; 12.3 mg calcium; 9.8 mg iron; 55 mg phosphorus; 165 mg potassium; 16 mg magnesium.

Growing information and frequent varieties:Hungarian paprika variety development has earned a global recognition. In accordance with domestic preferences, table paprika varieties are yellowish white and keep their colour after processing. After their colour, these paprika varieties – which are considered Hungaricum – are referred to as white paprika. When fully mature, paprika varieties intended as seasoning are red. In the 1930-ies, Szent-Györgyi Albert pro-duced vitamin C (also known as ascorbic acid) from paprika grown near the town of Szeged. For this discovery, he was honoured with the Nobel prize by the academic community. The most important current varieties grown in Hungary are the white tapering varieties. These already dominate our export, and can be expected to increase in importance because: • They are different in terms of both colour and shape

from the blocky type dominating international markets, and thus the right marketing efforts – also capitalising on Hungary’s favourable image – can create better-than-average market environment for their introduction and the ensuing supply.

• Intermsoftasteandthicknessofflesh,theyareundoubt-edly better than their intensively coloured (red, green etc.) competitors.

• They are produced at uniform quality for 9 months(greenhouse, heated and not heated foil, open air), which makes them ideal for supermarkets as well.

Pa p r i k a

19

Roasted Paprika with Ewe Cheese and Eggs Recipe from Kárpátalja

Ingredients:1 kg green paprika3-4 tablespoons oilsalt0-0.15 kg ewe cheese (or cottage cheese)5-6 eggs1 teaspoon red paprika powder1 bunch parsley

Arrange the paprika in a roasting pan, put in a pre-heated oven and roast for approx. 30-35 minutes. At half-time turn on other side so that it roasts evenly. Pare, remove the core and dice the flesh. Heat the oil in a pan and add the paprika. Salt lightly, then add the ewe cheese. Beat the egg, add, and cook until the egg jellifies. Stir if necessary. Sprinkle with red paprika and finely minced parsley.

Note: May also be made with one half sweet to one half hot paprika.

Time to prepare: 70 minutes | One serving provides 1428 kJ/324 kcal

Papr ik a

Varieties:White, sweet, tapering varieties: D. Cecei SH, HRF F1, FehérözönRed sweet, tapering varieties: KarmenWhite, sweet, blunt varieties: Alba Regia, Táltos SH, AlbatroszYellow, hot round varietiesYellow, sweet, round varieties: Almapaprika, Édesalma, Evita

White, sweet, blocky varieties: Blondy F1, Brill F1Green-Red, hot, round varieties(Cherry paprika) Kalocsai A, Kalocsai M, SzentesiGreen, tapering - hot varieties: Rapires F1, Novares F1, Titán F1Tomato-shaped varieties: Pallagi PAZ, Szentesi PAZ, Greygo, Pritavit F1, Piknik

20

Lycopers icon aesculentum

Tomato originates from South America, its production in Europe started in the 18th century. A curiosity: some nations call it the “apple of love”, as in popular belief, it induces gentle feelings. It belong to the family of solanaceous plants.

Physiological effects:Uncooked tomato is primarily a source of vitamins, but it also has a significant content of minerals essential to human metabolism. This fruit has wonderful healing properties. Next to lemon, tomato is the second in terms of richness in vitamins and mineral salts, as well as citric acid, which discourages many from eating it. When consumed properly, it is one of the best natural medicines. It should be eaten raw whenever pos-sible. In terms of cultivation technology, tomato is a vegetable, and botanically, it also belongs to the Solanaceae family. Still, from a nutritional aspect, it is considered a fruit, as evidenced by its high acidity, while vegetables are basically alkaline. When consumed as an acid fruit component of the diet, it has excel-lent effects. In traditional medicine, it is used primarily for drawing abscesses and to treat inflammation. The atropine-like alkaloid it contains, as well as other active substances make it suitable as raw material for anti-rheumatic rubs. It is also used to make creams for fungal infections and inflammations abroad. Persons with a weak stomach should pare tomatoes before eating. Tomato is especially recom-mended for rheumatism, nephritis, arthritis, gout, inflamma-tory diseases, for the dissolution of stones in the body, and for catarrh in the small intestine. Due to its blood cleansing effect and its ability to dissolve uric acid crystals, it is an excellent detoxifier. In the USA, there is a new treatment for arterioscle-rosis: laser is used to clean the inner surface of the blood ves-sels, and a diet rich in carotenoids is prescribed. The patients follow a diet of tomato and carrot, as carotenoids get absorbed in the deposits of cholesterol, protecting the walls of the blood vessels and making it easier to remove plaques.

Possible uses:Tomato juice: freshly pressed tomato juice tastes very different from the generally known cooked, salted and bottled or canned tomato juice. The effect of cooked tomato juice is exactly the opposite of that of raw tomato juice. Cooked juice acidifies the blood and abstracts minerals from the tissues, teeth and bones. Ripe uncooked tomato or the juice pressed from such tomato, however, has a slight alkalizing effect. It boosts the mineral reserves of the body, adding especially calcium. It is a rich source of vitamin C, effective for cleansing the liver, and improves blood circulation and heart functions. Tomato sold in the winter months, which is grown in green-houses and ripened artificially, should never be pressed for juice. Juice should always be made from fresh tomato.

Major constituents:Composition: 100 g edible part provides 82 KJ (19 Kcal), and contains 94% water, 3% carbohydrate, 2% ballast substances, 1% protein, 0.5% organic acid and mineral salts. Tomato has a significant potassium, magnesium, phosphorus and calcium content, and its iron and zinc micro element content deserves mentioning as well. Its proteins contain all essential amino acids. In terms of vitamins, it is especially rich in vitamin C (25 mg) and nicotinamide. The carbohydrate of which it contains the largest amount is fructose. 100 g edible part contains 440 mg citric acid and 35 mg malic acid.

Growing information and frequent varieties:Its significance is much higher than its current share of export. One reason for this is that the entry price under the EU import-ing system was unfavourable for tomato export. Still, the varie-ties available (especially the LSL varieties), the supply period (available continuously for 9 months), the cultivation methods (dominated by heating with thermal water) and, last but not least, the flavour of Hungarian tomato justify hopes for a better future. The cocktail or cherry tomato varieties, as well as clus-tering varieties are gaining increased popularity. These are better in terms of ripeness and can also be stored for a longer period.

Varieties: Indeterminate varieties: Monika F1, Credito F1, Cristal F1, Delfine F1, Tissot F1, Suso F1 Semi-determinate varieties: Prisca F1, Savor F1, Transit F1 Determinate varieties: K3 F1, Zephyr F1, Prima, Mobil, Korall

To m a t o

21

Carp Balls in Tomato Sauce

Ingredients:0.7 kg carp fillet7 tablespoons cooked riceapprox. 1 teaspoon salt1 coffee spoon ground black pepper1 smaller onion1 clove garlica pinch of marjoram1 egg

1. Skin the carp fillets, remove the larger bones, then grind. Add the cooked rice, salt and pepper, season with the grated onion, crushed garlic and the marjoram. Combine with the egg. With a moist hand, form 16-20 balls.

2. Cut out the stems of the tomatoes, the process the tomatoes in a blender. Strain the juice into a pot. Add sugar and salt to taste, and season with the celery leaves. Add 0.1-0.2 l water, put the fish balls in the sauce and boil while gently shaking the pot. (Be careful about seasoning ready-made tomato juice!)

3. Cover and cook over a low heat for approx. 25 minutes. Remove the fish balls with a sieve spoon. Mix the starch thoroughly with approx. 0.1 l water, add to the sauce, boil for 2-3 minutes to thin down, then put back the balls and heat together.

Useful tips: - The same dish may be made using catfish, fogash or sea fish instead of carp. - It’s a good idea to cook one ball in salt water separately. If it’s too soft, some breadcrumbs may be added to the paste.

For 4 persons | Time to prepare: 1 hr 25 minutes | One serving provides 1388 kJ/332 kcal | Not complicated.Keeps for 3 days in the refrigerator if covered with foil. |In the summer and autumn, use fresh tomato, and in the winter and spring when tomato is too expensive and not juicy enough, use 100% unstrained tomato juice.

Tomato

a mártáshoz:1.2 kg ripe tomato or 1 l unstrained tomato juice2 tablespoons sugar1 tablespoon salt1 celery stem2 tablespoons table starch

22

Asparagus has been considered a delicacy for a long time. It is also referred to as the “king of vegetables and the vegetable of kings”. It is a native plant of the East, whose cultivation slowly spread to Central and Eastern Europe, North Africa, Asia and West Siberia. The plant was probably known to ancient Egyptians as well. There are drawings of bundles of asparagus from 2700 B.C. in the Egyptian pyramid. Asparagus – with stronger leaves then our current varieties – was also eaten in ancient Greece. The first known description of asparagus culti-vation was bequeathed to us by the Romans. It was also them who spread asparagus throughout Europe, and the plant’s name in most European languages is also derived from their word “asparagus”.

Physiological effects:Its good dietary value follows from its high vitamin and min-eral content, as well as the asparagin, nitrogen and sulphur it contains. Asparagus has a positive effect on kidney functions. As it stimulates the elimination of water by the body, it is rec-ommended as a diet for people with kidney problems. Due to its low carbohydrate content, it is a valuable component of the diet of people with diabetes. It contains lots of cellulose and thus stimulates peristalsis. Its distinct taste is the result of the essential oils which also contain sulphur, as well as its vanillin and methyl merkaptan content. Green asparagus is richer in chlorophyll and thus in magnesium, which further enhances its dietary value.

Possible uses:Fresh asparagus is a luxurious delicacy. It keeps for a maximum of three days in a refrigerator. Covering it in a wet cloth can help preserve the freshness of shoots. When cooking aspara-gus, it should always be placed in already boiling water, lest its aromas and scent substances be transferred to the cooking water. It softens in approx. 15-20 minutes. Care should be taken to ensure that the tips of the shoots are not submerged. Asparagus shoots should be cooked in a vertical position in order to prevent them from breaking. As the season for fresh asparagus is very short, it is often preserved.

Major constituents:In addition to being delicious, the king of vegetables is also ideal for a weigh-loss diet. 100 g cooked asparagus provides 13 kcal. It contains potassium, phosphorus, calcium, magnesium, iron, and vitamins A-, B1-, B2, niacin, B6 and C. 100 g contains 0.31 g nitrogen, 1.91 g protein, 1.31 g fibre and 0.57 g minerals.

Growing information and frequent varieties:More than 100 asparagus varieties are grown worldwide. It is also popular as a pot-plant, and certain varieties are used by

florists in making bouquets. Table asparagus also has numer-ous varieties, of which nearly ten are grown in Hungary. Fresh shoots, which are typically harvested between April and June, may be white, purple or green. White-coloured varieties with a gentle taste are the most popular. They need to be skinned carefully, though, to avoid bitterness. Cleaning should start 2 cm below the tip, and the base end of the shoots must be cut off. Green asparagus has a more robust taste and needs no paring. Purple asparagus is very rare, with a taste in between white and green.

In Hungary, it is a perennial plant cultivated in sandy soils. It yields produce for 15 years after planting, and the asparagus shoots, which are 15-20 cm long, are harvested from the 3rd or 4th year. At the end of the 1990-ies, the share of white aspara-gus in production was nearly 75 %, but – in line with the mar-ket trends – green asparagus has been preferred for newer plantations. The benefits of Hungarian asparagus are its fresh-ness, uniform quality and lower price, which follows from the lower labour costs and shorter carrying distances. Only a single day elapses between harvest and delivery, which ensures maximum shelf life. Longer storage period is also made possi-ble by the "hydrocooling" treatment applied after harvesting at dawn.

Varieties: • MaryWashington • UC157F1 • AndreasF1 • UC172F1 • GejnlimF1 • FranklimF1 • Schwezinger • JacquesMarrionnet

Asparagus of f ic ina l i s

A s p a ra g u s

23

Chine with Creamy AsparagusIngredients:0.6 kg pork chinesalt0.6 kg asparagus (approx. 0.35 kg after cleaning)60 g low-fat butter1 large bunch of dill1 tablespoon table starch or fine flour0.2 l milk0.1 l cream½ coffee spoon ground white pepperjuice from ½ lemon

Cut the chine into 12 slices, beat out lightly, salt and set aside.Clean the asparagus and cut each to a length of 10 cm (including the tip). (The cut-off parts may be used for a thick soup or salad on the next day.)Melt half of the butter in a large frying pan and lay the asparagus shoots in the pan. Salt lightly, then cook on a low heat until soft. Mix the starch, the milk and the cream thoroughly, and add to the asparagus. Add pepper and dill to taste, and flavour with lemon juice. Meanwhile, shake the pan occasionally to prevent the sauce from sticking to the pan. Boil for not more than 1-2 minutes, which is enough to thinning down sufficiently. Fry the meat slices on the rest of the butter and serve on top of the creamy asparagus. May also be garnished with cooked brown rice.

Useful tip: Asparagus may be cooked in 4-5 segments instead of cooking whole.Time to prepare: 40 minutes | One serving provides 1714 kJ/411 kcal

Asparagus

24

Zea mays convar saccharata

There are contradictory theories about the origin of this veg-etable, which came to us from the tropical zone. Its origin is certainly in South and Central America, though. It was staple food for the Mayan and Inca people. After the discovery of America, its cultivation started everywhere where there was ploughland and where the climate allowed. It was first brought to Spain, then to Venice and Crete. Large plantations were developed, and the sweet corn harvested there was trans-ported to the Far East, to China, Japan and North India. It was also brought to Central Africa. It was called “kukuruc” by the Turks, who brought it to Eastern and Central Europe, including Hungary, as late as in the 16th century.

Physiological effects:In traditional medicine, sweet corn used to be recommended for diabetes, dysentery, as a diuretic and also as a stimulant. The beliefs about its healing properties have not been verified, but as it is an excellent ingredient of numerous dishes, its sig-nificance has not diminished. Its most important component is edible fibre (8.80 g/ 100 g), which makes sweet corn suitable as the basis of balanced, healthy eating, together with other cereals and vegetables. It can be used as a component of vari-ous diets, for example a diet rich in fibre, which is recom-mended for curing constipation and for preventing cancer in the colon. It is also an important part of diets for high blood pressure, as well as of a diet for coeliac disease, where cereals containing gluten are replaced by rice flour, potato starch and sweet corn flour. As it is not likely to cause allergy, sweet corn is an important foodstuff in diets designed to combat various food allergies. Contrary to these dietary advices, its energy content (550 kJ/100 g (131 kcal) makes it unsuited for weight-loss diets, and it should be left out from diets low in fibre or in non-soluble fibre as well.

Possible uses:Its production was only boosted in the 19th century. It is a versatile crop which can be used as animal feed, raw material for the textile and paper industry, for packing in the cigarette industry, as well as for human consumption, either raw, dried or cooked. The flour made by grinding sweet corn kernel is cooked to prepare a thick mush, which is called “polenta” and is a national food of Southern European peoples. The high sugar content of the kernel also allows alcoholic beverages to be distilled from sweet corn. In its country of origin, Mexico, sweet corn was called “tortilla”, and it was a staple food, and considered sacred. Sweet corn is rich in carbohydrate, protein and fat, which makes it the vegetable providing the most energy. No wonder, then, that its high nutritive value has made sweet corn an essential basic foodstuff in the four continents. Sweet corn may be purchased as entire fresh cobs which may

be cooked, roasted or grilled. Frozen or preserved shelled corn is also available, and sweet corn flour may also be used to prepare foods.

Major constituents:The most important constituent of sweet corn are carbohy-drates (24 g/100 g), primarily polysaccharides, but it also con-tains 2.7 g saccharose (it contains half as much starch as fodder maize), as well as 4.7 g/100 g protein and 1.6 g/ 100 g fat. It is not typically rich in any vitamin or mineral, but its carotene, vitamin E, niacin and riboflavin content deserves mentioning. It contains 12 mg vitamin C and some K, Mg and P.

Growing information and frequent varieties:While sweet corn is fundamentally one of the cereal crops, supersweet table varieties are evidently vegetables. Sweet corn is the vegetable grown in the largest quantity in Hungary, the production volume has by now exceeded that of the for-mer leading country of Europe, France. As it needs much heat, its harvest usually starts before it is fully mature and still soft. It ripens from the end of July to September, but preserved and frozen sweet corn is available throughout the year. Table sweet corn is sold only to the Hungarian freezing and canning indus-try.

Varieties: • ShebaF1, • Dessert80F1 • ChallengerF1

S w e e t C o r n

25

Venison Stew with Red Wine and VegetablesIngredients:0.25 l ( + a little at the end of cooking) red wine0.75 l water2-3 juniper berriessalt, possibly herb mix1 parsley root1 larger carrot1 smaller piece of celery and kohlrabi each0.2 kg shelled sweet corn 0.8 kg roe-deer haunch60-80 g smoked bacon2-3 tablespoons oil1 larger onionpinch of ground pepper1 tablespoon red paprika1 paprika and tomato each

Mix the water, wine, juniper berries and salt. Add the cleaned and sliced vegetables and the pre-cooked sweet corn, bring to boil, then add the meat. Bring to boil again, then set aside to cool. Strain, but keep the juice. Cut the meat into 2x2 cm cubes. Grind or mix in a blender all vegetables and seasoning used for soaking.Dice the bacon, put in a pot or marmite, and fry until transparent at high heat. Add the cleaned and finely minced onion and fry it some more. Add the vegetable puree and heat together, then season with salt, ground pepper and red paprika. Remove the core of paprika and the stem of the tomato, cut both into small pieces, add to the former mixture, and combine with a little soak. After a few minutes of boiling, add the meat and cook for approx. 1 ½ hr until tender. While cooking, baste with the soak. In the end, season with some red wine.

Time to prepare: kb. 2 hr | One serving provides 630 kcal

Sweet Corn

26

Al l ium cepa

This plant, which belongs to the Liliaceae family, can be grown on both the northern and the southern hemisphere. It was an essential ingredient in the kitchens in ancient Egypt, as well as in the Greek and Roman Empires. It is still indispensable to tasty dishes. Onion is also considered an aphrodisiac, and it is found either fragrant or ill-smelling, depending on one’s atti-tude. It probably originates from Asia, from where it has spread south-west. It was highly regarded in ancient Egypt, as evi-denced by its depiction in various drawings. In neighbouring Palestine, the onion now referred to as Welsh onion was extremely popular. Onion and its relatives contain essential oils which contain sulphur, which smells the strongest when con-sumed raw. These essential oils (diallyl-disulphide, other disul-phides, polysulphide, mustard oil etc.) evaporate fast when the onion is heated.

Physiological effects:Onion has been used as a medicinal plant for thousands of years. It’s healing properties have been verified by modern medical sciences as well. It stimulates glands, improves liver functions, appetite, peristalsis and digestion. Onions and its relatives (especially garlic), however, can do even more. They are suitable for preventing, assuaging and curing various ill-nesses of the intestines which are due to infection. Onion improves a wide range of digestive disorders, as well as related symptoms such as headache, queasiness or insomnia. It increases blood pressure. Essential oils with a sulphur content are effective at dissolving mucilaginous plaques and can there-fore fight off various diseases of the respiratory system. Essential oils primarily stimulate excretion by the bronchioles. Onion and its relatives stimulate and expand blood vessels, increasing the work done by heart muscles, effectively contrib-uting to healing diseases of the arteries. Onion has a significant indirect effect on the nervous system, and it is an effective vermifuge. The relatively large quantity of iodine bound in organic compounds (found especially in garlic) stimulates metabolism in general. Rather than being concerned with its smell, it should be incorporated into everyone’s diet at a level corresponding to its many wonderful healing effects and the needs of the individual.

Possible uses:As it stores well, it is available all year round. This might be one of the reasons why onion is the most frequently used vegeta-ble in Hungarian cuisine. It is a basic ingredient in most recipes. It is also available in dried form, which extends the range of its already versatile uses.

Major constituents:100 g edible part provides 116 kJ (27 kcal) energy. Nearly 85-90% of onion is water, its protein content is 4-5%, and it contains various minerals, such as a significant amount of potassium, calcium, magnesium, zinc, copper and boron.

Growing information and frequent varieties:Onion is one of the most important traditional plants cultivat-ed in Hungary. "Mako onion" is well-known and appreciated by all professionals in Europe. Why is this? A production history of several hundred years, as well as favourable soil and climate make the small region of Makó, in the southern part of Hungary, a unique growing place for onion in Europe. Production is a double-cycled procedure: this red-brown onion with a shiny armour and a nice shape, which can hardly be mistaken for any other variety, is grown from seed onion (2-year cycle) or from seed. Onion grown from seed onion can be harvested, packaged and sold from the end of July, before European competitors are available. These onions also outclass others in terms of dry matter and aroma content. When their supply dwindles in September, they are replaced by onion grown from seed, which has the same quality. The range of onions on offer is widened by intensive new varieties grown from hybrid seed.

Varieties: • Winteringonions:Radar,Alix,Tisza1,Globusz • Seedonionvarieties:Makói,MakóiCR • Varietiesgrownfromseed:Makóibronz,Pannónia,Piroska,

Aroma, Banko, Daytona F1

O n i o n

27

Leg of Turkey with Onion, Prune and Cabbage

Ingredients:2 smaller legs of turkey, cooked in soup

for the onion ragout:4-5 onionsapprox. ½ teaspoon salt1 coffee spoon ground black pepper½ teaspoon red paprika specialty1 teaspoon marjoram1-2 tablespoons oil

1. Bone the turkey leg, slice and lay in a baking pan. To make the ragout, clean the onion, slice thinly, take apart, mix with the seasoning and the oil, and pour on the meat.

2. Roast in an oven at medium heat (180 °C; air circulation oven: 165 °C) for approx. 30 minutes, until the onion is soft and the meat develops some reddish crust.

3. Make braised cabbage in the traditional way (recipe on page ), but add the pitted prunes at the beginning and braise together with the cabbage until tender. Pour the onion ragout on the meat and garnish with the cabbage and prunes to serve. Offer potato with parsley as garnish.

For 4 persons | Time to prepare: 1 hr 10 minutes + cooking the soup | One serving provides 2906 kJ/695 kcal | Easy to prepare. Keeps for 3-4 days in the refrigerator if covered with foil. May be frozen. | Can be prepared at any time of the year.

Onion

for the cabbage:1 kg white cabbage4 tablespoons oil2 tablespoons sugar½ onion1 teaspoon salt1 coffee spoon ground cumin seed and ground pepper each150 g pitted dried plum1 tablespoon 6% white wine vinegar

28

Armorac ia rust icana

Horseradish is a native plant of South-western Europe and South-eastern Asia. We know more about its uses in traditional medicine than about its past. Next to onion, its is the second vegetable which has existed in Hungary at least since the arrival of the Hungarian people. It is a perennial plant of the Brassicaceae family.

Physiological effects:Regular consumption of small amounts of horseradish syrup was thought to help tuberculosis, asthma, diseases of the endocrine glands, and to act as a depressor, diuretic, antiseptic and a blood cleanser. There were also external applications of horseradish. In the Mezőség, horseradish leaves were used to cover the chest or the entire body of feverish patients to reduce fever. Horseradish tincture was recommended for strong headache as bolstering applied to the nape, as it caused congestion. The same bolstering was recommended for sphacelate wounds. Although it is painful when put on fresh wound, it is also effective and brings instant relief, and speeds up the healing process. Pressed horseradish syrup mixed with honey is excellent against coughing. It is also very effective for stubborn coughing, hoarseness, trachitis and chronic bronchitis. Regular consumption of horseradish increases the body’s natural resistance to contagious diseases and helps fight the flu.

Possible uses:When eaten raw, it is very effective against the accumulation of water in the body, digestive disorders and metabolic disor-ders. Raw horseradish is extremely rich in vitamin C. French researchers have shown that horseradish juice strongly stimu-lates the gall-bladder, causing it to contract, which alleviates complaints caused by the inactivity of the gall-bladder. Horseradish has an important role in cancer prevention. It is a relative of broccoli, Brussels sprouts and Savoy cabbage, and, when eaten regularly, can reduce the risk of cancer in the stomach, the colon, the prostate and the bladder. The benefits of members of the Brassicaceae family are enhanced by the antioxidant they contain - vitamin A. Pregnant women and people with kidney problems should only consume limited amounts, though.

Major constituents:Horseradish contains lots of essential oils. The strong pungent taste is caused by the sinigrin content of the root, which is supplemented by mustard oil glycoside and glycoarmorasin. 100 g provides 328 kJ (78 kcal). Main components are 76% water, 12% carbohydrate, 3% protein (17 different amino acids), 2.2% mineral substances. It contains 628 mg potassium, and its selenium, magnesium and calcium content also deserves mentioning.

Growing information and frequent varieties:All over Europe, local varieties of horseradish are produced. In Hungary, 85-90% of the total production come from a distinct, nearly continuous region in Hajdú-Bihar county, the region of Hajdúság, located southeast of Debrecen. The variety range grown in this region is dominated by the Bagaméri varieties (Bagaméri magyar, Bagaméri 93/1, Bagaméri delikát), devel-oped through selection from the population referred to as “Debreceni édesnemes”. The horseradish grown in this region is easily distinguishable from other types by its thick, lush dark green leaves, which twist in the upper one third section, and also by its straight, cylindrical, off-white rhizome. Its allyl iso-thiocyanate content is low, causing it to be only a little pun-gent. The Danvit variety, which has been imported from Denmark, is also cultivated in a larger area. Hungarian horseradish is an excellent export article. The high level of demand is generated by its high dry matter and aroma content, which make it especially suitable for industrial pro-cessing. In Hungary, it is increasingly sold in single “extra size” pieces (packaged in shrinkfoil), which perfectly satisfies the needs of supermarkets. It can be stored in cold house, ensur-ing a continuous supply for 10 months.

Varieties • Bagaméri93/1 • BagamériDelikát • Danvit • Pózna • Nürnberg • Erlagen • Bayersdorf

H o r s e ra d i s h

29

Horseradish

Chicken with Horseradish

Ingredients:one cleaned chicken (1.2 kg) vegetables and herbs for a bouillon

for the sauce: 100 g freshly grated horseradish or 4 teaspoons horseradish in vinegarhalf a lemon50 g butter2 tablespoons flour0.1 l dry white winesaltto sprinkle: half a bunch of parsley

Cut the chicken in four, put in a pot, add the vegetables and seasoning to cook a consommé. Strain and set the soup aside. For the sauce, clean and grate the horseradish, then add lemon-juice to prevent it from browning. Fry the flour in the molten butter, and stir while adding 0.5 l of the strained consommé. Add wine and salt to taste, then add two thirds of the horseradish. Finally, boil for 2-3 minutes until it thickens into a sauce. You may add a few drops of lemon juice and some sugar for a better taste. Pour the sauce on the meat, and decorate by sprinkling with the rest of the horseradish and the minced parsley. A fitting garnish is cooked rice with vegetables. Offer the rest of the consommé and the vegetables separately.

Time to prepare: 30 minutes + 1 hr | 30 minutes for cooking the consomméOne serving provides 1551 kJ/371 kcal

30

Brass ica pek inens is

In Chinese, this plant is called ‘Pe-tsai’. As indicated by its name, it comes from China, where many varieties are grown, and where this is one of the most popular vegetables. The largest amounts are produced on the Shantung Peninsula. Chinese cabbage is one of the few vegetables which have their season in the winter. The softness and gentle taste of its leaves make it more akin to lettuce than to cabbage. The strong thick main vein of its elongated green leaves is hardly ever bitter, and may be used separately in a similar manner as asparagus. This veg-etable matures in the autumns and may be picked from mid-October to the beginning of November.

Physiological effects:Its nutritive and physiological value is enhanced by the fact that it is available in the winter period. It is rich in proteins and a wide range of substances, which makes it a good source of nutrients. It has a low energy content, and is rather fulfilling, which makes Chinese cabbage a very appropriate component of low-salt, vegetarian and weight-loss diets.

Possible uses:Chinese cabbage is sold in Hungary in 7-8 months of the year. From April, Chinese cabbage produced under slightly heated foil is sold, and from May and June large amounts produced under foil without heating and in open-air beds appear in the marketplaces. It is best as uncooked salad, either in itself or when mixed with other raw foodstuffs, to preserve its vitamin C content. The lower and outer leaves of Chinese cabbage – which are not edible – are removed when harvesting. Thus, only the lower end of the leaves (where the veins are more fibrous) needs to be cut before consumption. Cutting this part also causes the outer leaves to fall apart, allowing them to be washed more thoroughly and to carefully remove any dirt. Chinese cabbage is among the first vegetables suitable for infants, as it is easy to digest. For infants, should be primarily given the green part of the leaves, thickened with finely cut potato. Its shelf life is short and cannot be frozen, nor are there any typical methods of preservation.

Major constituents:Chinese cabbage is characterized first of all by its significant content of vitamin C (30 mg/100 g), carotene, potassium and plant fibre.

Growing information and frequent varieties:Chinese cabbage became more widespread in Hungary at the end of the 1970-ies. In the beginning, it was only grown in the spring season, then the production of winter Chinese cab-bage, intended for storage, started in the 1990-ies. This plant is very sensitive to wind, therefore it is primarily grown indoors. It

needs much water, but it can produce a high yield in a short time. Chinese cabbage produced in the spring is sold from April, which is the time when Spanish and Portuguese supply usually stops. This makes market conditions favourable. Most of the production is done under foil without heating, and if the weather in early spring is favourable, the plants develop a large thick bulk. Favourable weather also helps prevent browning of the core. Cultivation methodologies and experience guaran-tee that leaves and stalks are clean. In the autumn, Chinese cabbage is grown in open-air beds. It is cheapest in October and November, but Chinese cabbage is primarily intended for storage throughout the winter, optimally ensuring a continu-ous supply until February or March. The winter types, which can currently be stored until mid-February, increase the range of vegetables on offer at a relatively low price. The main varie-ties are the barrel-shaped ones, which are the most poplar throughout Europe.

Variety • Nagaoka50F1 • SpringAF1 • OpticoF1

C h i n e s e C a b b a g e

31

Chinese Cabbage with Roquefort Dressing

Ingredients:1 Chinese cabbage2 hard-boiled eggs1 tomato200 g Roquefort0.2 l sour cream or yogurt2 cloves of garlic, crushedpinch of salt and ground pepper1 teaspoon lemon juice

Wash the Chinese cabbage and slice the leaves thinly, as for slew. Arrange on a large plate and set aside. Pass the egg yolks through a hair-sieve, cut the egg-white and the tomato into small cubes. Grate the cheese and combine with the sour cream. Add the egg yolks and the tomato. Salt and pepper, add lemon juice to taste, add the garlic and mix thoroughly. Pour the dressing on the Chinese cabbage arranged on the plate. Serve with fresh toast.

Time to prepare: 25 minutes | One serving provides 173 kcal

K ína i k e l

32

Ci t ru l lus lanatus

Watermelon is one of the plants which have been known by humanity for a very long time. Its original home is India, where it has been consumed since 3000 B.C. The Greek and the Roman grew similar quantities of watermelon and muskmel-on. Physical evidence recently uncovered makes it safe to assume that watermelon was known to and popular with the wandering Hungarian people.

Physiological effects:It used to be said that from a nutritional aspect, eating water-melon was a complete waste of time, as it is made up of 90% water. Now we know that each type of melons is nourishing and has a cleansing effect. They are rich in vitamin C and potas-sium, and also contain folic acid, vitamin A and iron. Their energy content is low, but it does not mean that they are without nutritive and healing effect. Judgement on the basis of energy content is an obsolete approach. It’s not the amount of nutrients, but their variety which matters. From this aspect, watermelon is among our best fruits. However, as usually a large quantity is consumed, the amount of nutritive substanc-es is also significant. It is low in fibre, still, eating much water-melon can act as a laxative, as the water absorbed in its cells influences the walls of the intestines, stimulating peristalsis. Consumption of watermelon prevents the proliferation of certain harmful bacteria in the alimentary tract, and also reduces putrefaction. Watermelon diet is a time-tested cure for persons with bladder and kidney problems, as well as for renal calculi. In cases when the body accumulates waste materials and toxins (e.g. rheumatism, metabolic diseases), it detoxifies and flushes the body. Persons with heart illnesses or with blood circulation disorder should refrain from consuming too much liquid, and should therefore eat only limited amounts of watermelon.

Possible uses:It is best to eat watermelon in itself, as the first course of any meal, with a 15 minute pause before the next course. Watermelon juice is nourishing, and is rich in vitamin A and potassium. In the summer, the entire watermelon – including rind and seeds – is used for pressing juice. Such juice is much less sweet and contains much less sugar than juice pressed only from the red flesh. Rind provides a significant amount of minerals and chlorophyll to the juice. Watermelon juice is a first-class cleanser of the kidneys and bladder, and as a diuretic, it helps the body eliminate excess liquid. It is rich in enzymes and acts as an appetizer. One kg watermelon makes 0.35-0.5 l juice. It is recommended for people with skin diseases, accu-mulation of liquids in the body, bladder and kidney com-plaints, arthritis, prostate complaints, obesity, constipation, pregnancy and blood disorders. A special processing method

for unripe (mostly small) melons is pickling in whole or in slic-es, in itself or mixed with other vegetables.

Major constituents:Watermelon contains 90% water, but it is rich in vitamin C and potassium, and also contains folic acid, vitamin A and iron. It is a low-calorie fruit, with the lowest fibre content of all fruits.

Growing information and frequent varieties:Watermelon is one of the vegetables (consumed as fruit) of which the largest quantity is produced, and the one of which undoubtedly the largest amount is exported. Its significance as an export article is based on the production history of over a hundred years, the favourable weather under the country’s continental climate, and the excellent taste, which is due to the quality of the soil. Watermelon season starts in mid-July and continues to the end of September. Its peak time is August, which coincidences with the end of production in Southern Europe and is significant as an extension of the watermelon season. Varieties correspond to the consumption habits in Europe, therefore mostly striped watermelons of a size which fits the boxes (approx. 3 kg) are produced. However, large dark-coloured varieties, which taste the best, also exist. Over the recent years, along with traditional varieties with seed, the seedless and “low-seed” triploid varieties have been gaining popularity in Western Europe. Experience shows that seedless watermelons taste better, have a higher sugar con-tent, and crispier flesh. Being denser than traditional varieties, they also pack and transport better. Varieties: • Watermelon,striped(withseeds) Crimson Tide F1, Crisby F1, Crimstar F1, Madera F1, Pelion F1 • Watermelon,darkskin(withseeds)

Pata Negra F1, Szigetcsépi 51 F1, Sungold F1, Coral F1 • Watermelon(“low-seed”) Scarlet Trio F1, Vanity F1, Tripeto F1

Wa t e r m e l o n

33

Watermelon

Watermelon salad with HamIngredients:1 lettuce700g watermelon150 g very thin strips of smoked ham

For the dressingsaltblack pepper powder4 tablespoon mild apple vinegar4 tablespoon Soproni Kékfrankos red wine4 tablespoon oil

Wash the lettuce, remove leaves and let them dry. Remove the seeds from the watermelon, and form small balls with a melon baller. For the dressing, add the salt and pepper to the apple vinegar and stir; add the wine, then whisk together with the oil, drop by drop. Combine the lettuce and the fruit. Pour the dressing over and put the ham on top.

Time to prepare: 25 minutes | One serving provides 1400 kJ/335 kcal

34

Agar icus b isporus

Mushrooms are nature’s gift and the foodstuff of gods – such praise was sung for the "meat from the forest" by the ancient poets. Mushrooms were considered embellishment at the banquets in the classical age, to the extent that the host him-self prepared mushroom delicacies for his guests, never allow-ing his slave to do it for him.

Physiological effects:Cultivates mushrooms are very useful and valuable sources of nutrients. It would be possible and desirable to increase their consumption. Being low in carbohydrate but rich in proteins and fibre, they meet modern dietary requirements. The same qualities make mushrooms suitable for healthy eating and a perfect component of the diet of people with diabetes, high blood pressure and high cholesterol level, as they are entirely free from cholesterol and low in energy, fat and carbohydrate.

Possible uses:Mushroom is a foodstuff which is available in stores all year round. Still, many are reluctant to purchase and eat mush-rooms because of the news of poisoning and deaths. It should be apparent, however, that cultivated mushroom does not present such risks, and can be used in an unlimited number of ways. Mushroom is among the most versatile of foodstuffs, it can be eaten raw, roasted, stewed, fried etc. Mushrooms can be combined with nearly any vegetable, and are suitable to complement almost any meat type. Mushrooms can be used to replace meat, as they contain all amino acids essential to the functioning of the human body.

Major constituents:Its mineral composition is ideal for the human body. It con-tains large amounts of potassium, iron, phosphorus, selenium and vitamin D – which is essential to the health of bones and teeth. Furthermore, it is rich in vitamins B and C. 100g Agaricus provides (% of recommended daily allowance): 40 kcal (14%), 5.9 g protein (11%), 0.2 g fat (0.2%), 0.002 mg vita-min D (36%), 0.13 mg vitamin B2 (8%), 4.6 mg niacin (28%), 1.8 mg panthotenic acid (23%), 0.025 mg folic acid (13%), 0.37 mg copper (26%), 47 mg phosphorus (47%), and 26 mg magne-sium (8%).

Growing information and types:Humans have been trying to cultivate mushrooms similar to garden plants for millennia. The attempts were fully successful first in the case of Agaricus. This is the mushroom of which the largest amount is produced and consumed globally. There are two types of Agaricus, one with white and the other with brown cap. The main difference between the two is the col-our of their cap and their shelf life. Brown-capped Agaricus

can be stored for 2-3 days more without any ill effects on quality. Depending on the time and ingredients available, Agaricus can be used to prepare anything from a simple meal to exquisite symphonies of dishes.

Mushrooms in the kitchenMushrooms are very easy to prepare and cook, which makes them popular with housewives, single persons and the retired. When buying mushrooms, only fresh and good-look-ing ones should be purchased, as mushrooms are perishable goods. They should always be stored in the refrigerator at 0-4 °C. It is important not to wash them before storing, only immediately before they are used. Mushrooms should be stored in a paper bag or in a dish. Before use, they should be cleaned with a clean brush or by scraping with a knife. Dirt at the base of the stem should be removed with a sharp knife. After that, the mushrooms should be washed under running water. They should not be soaked, partly because valuable nutrients are leeched and partly because they soak up water, which is hard to evaporate while cooking. Mushrooms should not be pared, as a significant portion of their valuable nutri-ents and flavours is concentrated below the skin of the cap. From then on, possibilities are limited only by imagination. Mushrooms may make a starter, a main dish, used raw for salads, be stewed, cooked, roasted, stuffed, made into a ragout, soup or sauce, be grilled or added to scrambled eggs. Before freezing, they should be steamed and wiped dry.

Ag a r i c u s

35

Cs iperk egomba

Ragout of Turkey with Mushroom and Sweet Corn

Ingredients:0.5 kg turkey breast fillet0.2 kg Agaricus, Pleurotus or forest mushroom40 g butterapprox. 1 teaspoon salt1 full tablespoon fine flour0.1 l cooking cream0.2 l sour cream100 g frozen sweet corn1 coffee spoon ground white pepper½ teaspoon curry powder1 teaspoon dill

1. Cut the turkey breast lengthwise into slices as thick as your little finger, then cut it across the fibres into strips of the same width. Clean and slice the mushrooms.

2. Melt butter in a frying pan and sauté the meat for approx. 4 minutes, stirring, until it turns white. Add salt and the mushrooms. Roast for a few minutes. When the juice of the mushrooms is gone, dust with flour. Roast for another half minute, stirring, but be careful, it shouldn’t get seared even a little.

3. Add the sour cream and the cream, add the sweet corn, then season with the white pepper, curry and minced dill. Boil for 1-2 minutes, stirring continuously, until the creamy gravy thins down. Best with cooked rice as garnish.

For 4 persons| Time to prepare: 25 minutes | One serving provides 1865 kJ/446 kcalKeeps for 3-4 days in a refrigerator if covered with foil. May be frozen. | Can be prepared at any time of the year.

36

APPLE 526.000 t

PEAR 32.700 t

CHERRY 12.100 t

SOUR CHERRY 56.200 t

PLUM 69.900 t

APRICOT 30.500 t

PEACH 52.600 t

RASPBERRIES 10.500 t

BLACKBERRIES 6.100 t

STRAWBERRIES 7.200 t

CURRANTS 10.400 t

GOOSEBERRY 2.200 t

WALNUT 5.400 t

WATERMELON 180.600 t

MUSKMELON 12.000 t

PAPRIKA 218.200 t

TOMATO 231.600 t

WHITE CABBAGE 28.500 t

SAVOY CABBAGE 19.200 t

BROCCOLI 16.800 t

CAULIFLOWER 16.800 t

CHINESE CABBAGE 7.000 t

GHERKIN 26.800 t

SWEET CORN 466.900 t

SNAP BEANS 20.800 t

GREEN PEAS 85.400 t

LETTUCE 32.700 t

ONION 91.300 t

GARLIC 4.200 t

ASPARAGUS 3.300 t

HORSERADISH 10.300 t

CARROT 708.200 t

PARSLEY 46.700 t

PARSNIP 8.800 t

AGARICUS 26.300 t

PLEUROTUS 1.800 t ..

S e a s o n - C a l e n d a r a n d d o m e s t i c p r o d u c t i o n o f H u n g a r i a n f r u i t s a n d v e g e t a b l e s

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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500.000t

45.000t

20.000t

50.000t

90.000t

30.000t

65.000t

17.000t

7.000t

8.000t

10.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ßÁËÎÊÈ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

ÏÀÏÐÈÊÀ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

ÏÀÏÐÈÊÀ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

ÏÀÏÐÈÊÀ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

ÏÀÏÐÈÊÀ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

ÏÀÏÐÈÊÀ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

ÄÛÍß

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

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4.000t

4.000t

160.000t

10.000t

250.000t

260.000t

80.000t

18.000t

10.000t

25.000t

5.000t

40.000t

80.000t

400.000t

17.000t

80.000t

5.000t

2.000t

140.000t

10.000t

3.000t

10.000t

100.000t

50.000t

15.000t

38.000t

3.000t

I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII.ÊÐÛÆÎÂÍÈÊ

ÎÐÅÕ

ÀÐÁÓÇ

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Recipes, photos:Csaba Hunyaddobrai food-stylist

Technical text:Hungarian Fruit and Vegetable Product Council

1118 Budapest, Villányi út 35-43. K. ép.Tel: +36-1-381-1020 | Fax: +36-1-209-1697

info@fruitveb.hu | www.fruitveb.hu

Agricultural Marketing Centre (AMC)H-1042 Budapest, Árpád út 51-53.

Tel: 36-1-450-8800 | Fax: 36-1-450-8801 info@amc.hu | www.amc.hu