{"id":6231,"date":"2018-12-14T11:54:17","date_gmt":"2018-12-14T09:54:17","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=6231"},"modified":"2018-12-14T11:54:17","modified_gmt":"2018-12-14T09:54:17","slug":"ananas-kral-vsetkeho-ovocia","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/ananas-kral-vsetkeho-ovocia\/","title":{"rendered":"Anan\u00e1s, kr\u00e1\u013e v\u0161etk\u00e9ho ovocia"},"content":{"rendered":"

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Kr\u00e1\u013e v\u0161etk\u00e9ho ovocia – takto nejako korunoval franc\u00fazsky k\u0148az Jean-Baptiste Du Tertre e\u0161te v\u00a0polovici 17. storo\u010dia anan\u00e1s. V\u00a0tom \u010dase sa o\u00a0\u0148om b\u00e1snilo ako o\u00a0najlep\u0161om a\u00a0najchutnej\u0161om ovoc\u00ed, ak\u00e9 sa na tejto zemi kedy urodilo…<\/em><\/p>\n

\u00a0<\/strong><\/p>\n

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Ako ovocie hodn\u00e9 obdivu sa anan\u00e1s objavil rovno v\u00a0nieko\u013ek\u00fdch pr\u00edbehoch po boku zn\u00e1mych i\u00a0menej zn\u00e1mych osobnost\u00ed. Hne\u010f prvou je Kri\u0161tof Kolumbus, ktor\u00fd nalo\u017eil nieko\u013eko anan\u00e1sov na palubu svojej lode po\u010das druhej plavby z\u00a0Ameriky domov v\u00a0roku 1496, kde tento \u201ezlat\u00fd poklad\u201c, ktor\u00fd objavil v\u00a0Braz\u00edlii, poukladal hne\u010f ved\u013ea raj\u010d\u00edn, tekv\u00edc, tabaku a\u00a0u\u0161kriekan\u00fdch papag\u00e1jov. Cestu v\u0161ak \u201epre\u017eil\u201c len jedin\u00fd kus ovocia, z\u00a0ostatn\u00fdch ostala nevzh\u013eadn\u00e1 lepkav\u00e1 masa sladkasto zap\u00e1chaj\u00faceho a\u00a0hnij\u00faceho blata. Jeden jedin\u00fd anan\u00e1s sa dostal a\u017e na st\u00f4l arag\u00f3nskeho kr\u00e1\u013ea Ferdinanda II., ktor\u00fd sa vz\u00e1p\u00e4t\u00ed nad\u0161ene vyjadril, \u017ee \u201ejeho chu\u0165 vynik\u00e1 nad v\u0161etk\u00fdm ostatn\u00fdm ovoc\u00edm\u201c. Ferdinandov vyslanec v\u00a0Portugalsku si tie\u017e utrhol svoj sladk\u00fd k\u00fasok ovocia a vyhl\u00e1sil ho za najkraj\u0161ie, ak\u00e9 kedy videl. \u017diadne in\u00e9 pod\u013ea neho nemalo tak\u00fd o\u010daruj\u00faci a\u00a0n\u00e1dhern\u00fd vzh\u013ead. Ach, anan\u00e1s, ty kr\u00e1sny poku\u0161ite\u013e vyvolen\u00fdch!<\/p>\n

Vzdialenos\u0165, ktor\u00fa musel anan\u00e1s prekona\u0165, aby sa dostal z\u00a0americk\u00e9ho kontinentu a\u017e na st\u00f4l Eur\u00f3panov, z\u00e1konite sp\u00f4sobila, \u017ee ho mohli ochutna\u0165 iba najvyberanej\u0161ie jaz\u00fd\u010dky bohat\u00fdch a\u00a0urodzen\u00fdch rodov. Stal sa symbolom v\u00fdsostn\u00e9ho postavenia, znamen\u00edm koruny, kr\u00e1\u013e Karol II. ho pravidelne predkladal svojim hos\u0165om po\u010das ofici\u00e1lnych stretnut\u00ed i\u00a0neofici\u00e1lnych n\u00e1v\u0161tev, dokonca si od kr\u00e1\u013eovsk\u00e9ho maliara objednal portr\u00e9t, na ktorom mu v\u00a0pok\u013eaku z\u00e1hradn\u00edk John Rose predstavuje prv\u00fd anan\u00e1s, vypestovan\u00fd v\u00a0Anglicku. Katar\u00edna Ve\u013ek\u00e1 bola anan\u00e1smi priam posadnut\u00e1 a\u00a0v\u00a017. storo\u010d\u00ed sa stalo toto ovocie tak\u00fdm symbolom moci a\u00a0bohatstva, \u017ee o\u00a0\u0148om vznikali oslavn\u00e9 b\u00e1sne a\u00a0mocip\u00e1ni s\u00a0\u00fa\u013eubou organizovali zh\u00fdral\u00e9 anan\u00e1sov\u00e9 ve\u010dierky.<\/p>\n

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Viano\u010dn\u00e1 \u0161unka s\u00a0anan\u00e1sovou glaz\u00farou<\/strong><\/p>\n

Obdobie hodovania so sebou prin\u00e1\u0161a chu\u0165 na tradi\u010dn\u00e9, d\u00e1vno vysk\u00fa\u0161an\u00e9 rodinn\u00e9 recepty, ale i\u00a0odvahu experimentova\u0165 s\u00a0t\u00fdmi nov\u00fdmi. \u0160unka u\u017e u\u00a0n\u00e1s nepatr\u00ed len do ve\u013ekono\u010dn\u00e9ho menu, uchyt\u00ed sa i\u00a0na druh\u00fd \u010di in\u00fd sviatok viano\u010dn\u00fd, ke\u010f sa pri stoloch sch\u00e1dza \u0161ir\u0161ia rodina a\u00a0priatelia. N\u00e1v\u0161teva ur\u010dite neodol\u00e1, ke\u010f jej pon\u00faknete tento \u0161\u0165avnat\u00fd, vo\u0148avou glaz\u00farou vy\u0161perkovan\u00fd kus m\u00e4sa.<\/p>\n

Potrebujeme:<\/strong> 3 – 4 kg \u00fadenej \u0161unky, ide\u00e1lne aj s\u00a0ko\u017eou, 250 ml anan\u00e1sov\u00e9ho d\u017e\u00fasu, 100 g hned\u00e9ho cukru, pali\u010dku \u0161korice, 4 klin\u010deky, kore\u0148ov\u00fa zeleninu (mrkva, petr\u017elen), p\u00f3r, 2 bobkov\u00e9 listy.<\/p>\n

Pr\u00edprava:<\/strong> \u0160unku najsk\u00f4r uvar\u00edme spolu s\u00a0mrkvou, petr\u017elenom, p\u00f3rom a\u00a0bobkov\u00fdmi listami do polom\u00e4kka (m\u00f4\u017ee to trva\u0165 2 – 3 hodiny, ale m\u00f4\u017eeme pou\u017ei\u0165 priamo u\u017e predvaren\u00fa, vtedy tento krok presko\u010d\u00edme). Medzit\u00fdm si priprav\u00edme glaz\u00faru. Do hrnca nalejeme anan\u00e1sov\u00fd d\u017e\u00fas, prid\u00e1me hned\u00fd cukor, \u0161koricu a\u00a0klin\u010deky a\u00a0privedieme k\u00a0varu. Plame\u0148 st\u00ed\u0161ime a\u00a0za ob\u010dasn\u00e9ho mie\u0161ania redukujeme tekutinu na polovicu, k\u00fdm nie je hustej\u0161ia, s\u00a0konzistenciou sirupu. R\u00faru zohrejeme na 200 \u00b0C. \u0160unku po uvaren\u00ed nech\u00e1me trochu vychladn\u00fa\u0165 a\u00a0premiestnime ju do vhodn\u00e9ho pek\u00e1\u010da. Ko\u017eu na jej vrchu nare\u017eeme ostr\u00fdm no\u017e\u00edkom a\u00a0cel\u00fd jej povrch potrieme polovicou glaz\u00fary. Pe\u010dieme pribli\u017ene 30 min\u00fat. Potom \u0161unku potrieme zvy\u0161kom anan\u00e1sovej glaz\u00fary a\u00a0pe\u010dieme e\u0161te \u010fal\u0161\u00edch 15 min\u00fat. Pred pod\u00e1van\u00edm a\u00a0nakr\u00e1jan\u00edm nech\u00e1me \u0161unku chv\u00ed\u013eu odpo\u010din\u00fa\u0165. Hod\u00ed sa k\u00a0nej chren, k\u00fasky anan\u00e1su a chlieb, ale i\u00a0dom\u00e1ca zemiakov\u00e1 ka\u0161a.<\/p>\n

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Anan\u00e1sov\u00fd dom<\/strong><\/p>\n

Nevedno, \u010di gr\u00f3f zo \u0161k\u00f3tskeho Dunmore miloval viac anan\u00e1s, alebo svoju man\u017eelku, dal jej v\u0161ak ako d\u00f4kaz svojej ve\u013ekej l\u00e1sky postavi\u0165 s\u00eddlo, na ktor\u00e9ho vrchu tr\u00f3ni ve\u017ei\u010dka v\u00a0tvare dokonal\u00e9ho anan\u00e1su – ve\u017ei\u010dka sa priam rozpr\u00e1vkovo zrkadlila v\u00a0okn\u00e1ch pr\u00edzemia, kde sa pestovali anan\u00e1sy pripravovan\u00e9 pre gr\u00f3fsky st\u00f4l. Asi nebude \u017eiadnym prekvapen\u00edm, \u017ee zatia\u013e \u010do gr\u00f3f z Dunmoru a\u00a0jeho man\u017eelka pova\u017eovali svoje s\u00eddlo za symbol sily a\u00a0bohatstva, dnes tento \u201eanan\u00e1sov\u00fd dom\u201c ozna\u010duj\u00fa mnoh\u00ed \u0160k\u00f3ti za najkraj\u0161iu budovu v\u00a0celej krajine. Zd\u00e1 sa v\u00e1m \u010dudn\u00e9, \u017ee sa anan\u00e1s, toto exotick\u00e9 ovocie a\u00a0symbol rajskej nevinnosti, objavuje ako s\u00fa\u010das\u0165 eur\u00f3pskej architekt\u00fary? Tak sa teda podr\u017ete, preto\u017ee tak\u00fd Christopher Wren, jeden z\u00a0najsl\u00e1vnej\u0161\u00edch anglick\u00fdch architektov minulosti, \u0161upol jeden anan\u00e1s rovno na vrch ju\u017enej ve\u017ee katedr\u00e1ly sv\u00e4t\u00e9ho Pavla v\u00a0Lond\u00fdne!<\/p>\n

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\u00dapadok a\u00a0cesta do plechoviek <\/strong><\/p>\n

V\u00a0roku 1682 zalo\u017eili Holan\u010fania, ako ve\u013emi schopn\u00ed z\u00e1hradn\u00edci, prv\u00fd anan\u00e1sov\u00fd sklen\u00edk, aj ke\u010f n\u00e1klady na pestovanie tohto exotick\u00e9ho ovocia boli spo\u010diatku ve\u013emi vysok\u00e9. Kto si nemohol dovoli\u0165 rovno ovocie, doprial si aspo\u0148 riad s\u00a0potla\u010dou anan\u00e1su, anan\u00e1som zdoben\u00fa l\u00e1tku, ozdoby do z\u00e1hrady v\u00a0tvare anan\u00e1su alebo ko\u010diar zdoben\u00fd pr\u00e1ve mot\u00edvom anan\u00e1su. Anan\u00e1s za\u017e\u00edval boom predov\u0161etk\u00fdm v\u00a0Anglicku, napokon v\u0161ak koloni\u00e1lne krajiny dod\u00e1vali do Eur\u00f3py to\u013eko anan\u00e1su, \u017ee jeho poves\u0165 postupne str\u00e1cala na kr\u00e1\u013eovskom lesku a\u00a0sl\u00e1ve. Ke\u010f sa mu nakoniec do cesty postavili vy\u010derp\u00e1vaj\u00face vojny, \u013eud\u00ed za\u010dalo zauj\u00edma\u0165 v\u0161etko ostatn\u00e9, len nie konzumovanie anan\u00e1su. A\u017e sa dnes zd\u00e1 \u010dudn\u00e9, \u017ee tento k\u00fasok ovocia, be\u017ene dostupn\u00fd v\u00a0plechovk\u00e1ch v\u0161etk\u00fdch supermarketov, vo\u013eakedy ur\u010doval status, silu a\u00a0moc…<\/p>\n

Nov\u00fa anan\u00e1sov\u00fa vlnu mo\u017eno rozp\u00fatali v\u00a0roku 1947 vl\u00e1dni predstavitelia Austr\u00e1lie, ke\u010f poslali bud\u00facej kr\u00e1\u013eovnej Al\u017ebete ako svadobn\u00fd dar 500 konzerv s anan\u00e1som, \u010do kr\u00e1\u013eovn\u00e1 iste pova\u017eovala za ve\u013emi elegantn\u00fd a\u00a0n\u00e1padit\u00fd podar\u00fanok. Mo\u017eno t\u00fato nov\u00fa vlnu od\u0161tartoval Ameri\u010dans James Dole, zn\u00e1my aj ako \u201eanan\u00e1sov\u00fd kr\u00e1\u013e\u201c, americk\u00fd priemyseln\u00edk, ktor\u00fd vybudoval rozkvitaj\u00faci anan\u00e1sov\u00fd priemysel na Havaji a\u00a0ktor\u00e9ho spolo\u010dnos\u0165 aj po jeho smrti (1958) p\u00f4sob\u00ed vo viac ako 90 krajin\u00e1ch sveta. James Dole toto ovocie nielen op\u00e4\u0165 spopularizoval, ale jeho snom bolo dod\u00e1va\u0165 konzervovan\u00fd anan\u00e1s do ka\u017ed\u00e9ho obchodu v\u00a0krajine. Prv\u00fa d\u00e1vku anan\u00e1sov\u00fdch konzerv vyrobila spolo\u010dnos\u0165 Dole\u00b4s Hawaiian Pineapple Company v\u00a0roku 1903 a\u00a0odvtedy jej zisky st\u00fapali m\u00ed\u013eov\u00fdmi skokmi, aj ke\u010f sa spolo\u010dnos\u0165 musela popasova\u0165 s\u00a0mnoh\u00fdmi probl\u00e9mami ako v\u00fdber spr\u00e1vnej odrody na konzerv\u00e1ciu (najviac sa osved\u010dil kultivar Smooth Cayenne), vo\u013eba spr\u00e1vneho materi\u00e1lu na konzervy, v\u00fdvoj v\u00fdkonnej\u0161\u00edch strojov do konzerv\u00e1rne, at\u010f.<\/p>\n

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Alkohol free anan\u00e1sov\u00fd n\u00e1poj <\/strong><\/p>\n

Osvie\u017euj\u00faci, pln\u00fd dobr\u00fdch chut\u00ed a\u00a0predov\u0161etk\u00fdm neokukan\u00fd anan\u00e1sov\u00fd drink na sviato\u010dn\u00e9 ve\u010dery (ale i\u00a0r\u00e1na) v\u00e1s ur\u010dite postav\u00ed na nohy. Spotrebujete pri \u0148om tie k\u00fasky anan\u00e1su, ktor\u00e9 sa v\u00e1m nehodia do ostatn\u00fdch receptov, tak\u017ee z\u00a0tohto chutn\u00e9ho ovocia napokon ni\u010d nevyhod\u00edte.<\/p>\n

Potrebujeme:<\/strong> \u0160upky a\u00a0stredn\u00e9, tvrd\u00e9 \u010dasti z\u00a0dvoch anan\u00e1sov, liter vody, 2 vrec\u00fa\u0161ka zelen\u00e9ho \u010daju, 2 ly\u017eice medu, vanilkov\u00fd lusk.<\/p>\n

Pr\u00edprava:<\/strong> D\u00f4kladne umyjeme anan\u00e1sov\u00e9 \u0161upky a\u00a0spolu s\u00a0tvrd\u0161\u00edmi \u010das\u0165ami anan\u00e1su ich nakr\u00e1jame na men\u0161ie k\u00fasky. Vlo\u017e\u00edme do hrnca, prid\u00e1me liter \u010distej vody a\u00a0privedieme k\u00a0varu. Pomaly var\u00edme cca 30 min\u00fat. Odstr\u00e1nime z\u00a0plame\u0148a a\u00a0do hrnca vlo\u017e\u00edme 2 vrec\u00fa\u0161ka \u010daju, ktor\u00e9 nech\u00e1me vyl\u00fahova\u0165 pribli\u017ene 5 min\u00fat. N\u00e1poj oslad\u00edme 2 ly\u017eicami medu a\u00a0pod\u00e1vame bu\u010f tepl\u00fd, ale e\u0161te lep\u0161ie vychladen\u00fd spolu s\u00a0cel\u00fdmi kockami \u013eadu. Pred pod\u00e1van\u00edm m\u00f4\u017eeme anan\u00e1sov\u00fd n\u00e1poj pod\u013ea potreby precedi\u0165 cez hust\u00e9 sitko.<\/p>\n

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Anan\u00e1s je dobr\u00e1 \u201epotvora\u201c <\/strong><\/p>\n

Z\u00a0h\u013eadiska v\u00fd\u017eivy ide o\u00a0ovocie, ktor\u00e9 n\u00e1\u0161 jed\u00e1lni\u010dek nielen spestruje, ale aj dokonale obohacuje o\u00a0d\u00f4le\u017eit\u00e9 vitam\u00edny a\u00a0enz\u00fdmy. Obsahuje vitam\u00edny skupiny B, ktor\u00e9 sa staraj\u00fa o\u00a0zdravie na\u0161ej poko\u017eky, nechtov a\u00a0vlasov, navy\u0161e maj\u00fa pozit\u00edvny vplyv na na\u0161u nervov\u00fa s\u00fastavu. Vitam\u00edn C posil\u0148uje na\u0161u imunitu, anan\u00e1s obsahuje aj r\u00f4zne miner\u00e1lne l\u00e1tky a\u00a0m\u00e1 vysok\u00fd podiel vody, \u010do pom\u00e1ha \u201epoupratova\u0165\u201c v\u00a0\u010drev\u00e1ch a\u00a0od\u013eah\u010di\u0165 na\u0161e tr\u00e1venie. Pom\u00e1ha zmierni\u0165 z\u00e1paly v\u00a0tele, p\u00f4sob\u00ed antioxida\u010dne a\u00a0prevent\u00edvne proti vzniku rakoviny hrub\u00e9ho \u010dreva. Enz\u00fdm bromel\u00edn napom\u00e1ha \u0161tiepi\u0165 bielkoviny v\u00a0na\u0161ej potrave na aminokyseliny, \u010d\u00edm pom\u00e1ha tr\u00e1veniu – najviac ho n\u00e1jdete v\u00a0strednej, zhrubnutej \u010dasti anan\u00e1su, ak teda m\u00f4\u017eete, skonzumujte aj t\u00fa. Anan\u00e1s je taktie\u017e \u00fa\u010dinn\u00fd v\u00a0pr\u00edpade, \u017ee m\u00e1te probl\u00e9my s\u00a0nad\u00favan\u00edm \u010di vypr\u00e1zd\u0148ovan\u00edm, s\u00a0odka\u0161liavan\u00edm pri bronchit\u00edde, s vy\u0161\u0161\u00edm tlakom alebo so zr\u00e1\u017eanlivos\u0165ou krvi.<\/p>\n

Konzervovan\u00fd anan\u00e1s v\u0161ak str\u00e1ca ve\u013ek\u00e9 mno\u017estvo svojich \u00fa\u010dinn\u00fdch a\u00a0prospe\u0161n\u00fdch l\u00e1tok, takisto sa konzervovan\u00edm tohto ovocia rozklad\u00e1 enz\u00fdm bromel\u00edn, odpor\u00fa\u010da sa teda konzumova\u0165 ho celkom \u010derstv\u00fd. Ak ste v\u0161ak z\u00a0t\u00fdch, \u010do si na anan\u00e1se pochutn\u00e1vaj\u00fa \u201eza \u010derstva\u201c, teda bez akejko\u013evek \u00fapravy, ur\u010dite je v\u00e1m zn\u00e1my pocit, ke\u010f po nieko\u013ek\u00fdch s\u00fastach v\u00e1s \u201e\u0161t\u00edpe na jazyku\u201c. \u010casto je to d\u00f4vod, pre ktor\u00fd konzumenti \u010derstv\u00fd plod zatratia, av\u0161ak ide o\u00a0celkom be\u017en\u00fa reakciu, sp\u00f4soben\u00fa pr\u00e1ve enz\u00fdmom bromel\u00edn. Prvou pomocou po takomto \u201epop\u00e1len\u00ed\u201c m\u00f4\u017eu by\u0165 mlie\u010dne v\u00fdrobky, ktor\u00e9 nepr\u00edjemn\u00e9 pocity zmiernia. \u00da\u010dinn\u00fd by mohol by\u0165 aj \u201erecept\u201c Portori\u010danov, ktor\u00ed pred jeden\u00edm nam\u00e1\u010daj\u00fa anan\u00e1s v\u00a0osolenej vode (ale za v\u00fdsledok neru\u010d\u00edme).<\/p>\n

Konzum\u00e1cia anan\u00e1su sa l\u00ed\u0161i od krajiny ku krajine. V\u00a0Paname, napr\u00edklad, z\u00a0anan\u00e1su vyrez\u00e1vaj\u00fa k\u00fasky aj s \u201er\u00fa\u010dkou\u201c a\u00a0jedia podobne ako kukuricu, Filip\u00edn\u010dania maj\u00fa svoju cukrovinku nata de pina a na zeleninov\u00fdch trhoch v\u00a0Guatemale zasa dostanete mal\u00e9 v\u00fdhonky anan\u00e1su hijos de pina, ktor\u00e9 sa daj\u00fa konzumova\u0165 v\u00a0\u0161al\u00e1toch, surov\u00e9 alebo varen\u00e9. Anan\u00e1s sa jed\u00e1va v\u0161ade na svete \u010derstv\u00fd, ako dezert, d\u017e\u00fas, salsa i marmel\u00e1da, objavuje sa v\u00a0\u0161al\u00e1toch, komp\u00f3toch \u010di na grile, vklad\u00e1 sa do kol\u00e1\u010dov i pudingov a\u00a0sl\u00fa\u017ei aj\u00a0ako obloha na pizzu \u010di doplnok m\u00e4sov\u00fdch jed\u00e1l.<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Pe\u010den\u00fd anan\u00e1s s\u00a0dotykom rumu<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 cel\u00fd o\u0161\u00fapan\u00fd anan\u00e1s, 50 g masla, 1 \u010cL chilli vlo\u010diek, 100 g hned\u00e9ho cukru, \u0161tipku mlet\u00e9ho \u010dierneho korenia, 1 \u0161\u013eaha\u010dku, 1 ly\u017eicu rumu.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru predhrejeme na 180 \u00b0C. V\u00a0miske zmie\u0161ame hned\u00fd cukor, vlo\u010dky chilli a\u00a0\u0161tipku korenia. O\u010disten\u00fd anan\u00e1s nakr\u00e1jame na pl\u00e1tky (pod\u013ea potreby tvrd\u0161iu stredov\u00fa \u010das\u0165 odstr\u00e1nime) a\u00a0oba\u013eujeme v\u00a0cukrovej zmesi, pri\u010dom hne\u010f pl\u00e1tky uklad\u00e1me na pripraven\u00fd plech na pe\u010denie. Na ka\u017ed\u00fd pl\u00e1tok anan\u00e1su polo\u017e\u00edme k\u00fasok masla. Pe\u010dieme cca 30 min\u00fat, ob\u010das pl\u00e1tky anan\u00e1su polejeme sladkou cukrovou \u0161\u0165avou. Po upe\u010den\u00ed vyberieme a\u00a0nech\u00e1me bokom chladi\u0165. Medzit\u00fdm vy\u0161\u013eah\u00e1me \u0161\u013eaha\u010dku, ochut\u00edme ju ly\u017eicou rumu (pod\u013ea chuti oslad\u00edme cukrom, ale ke\u010f\u017ee anan\u00e1s je dostato\u010dne sladk\u00fd, ani netreba) a\u00a0pod\u00e1vame jednotlivo na tanieri spolu s\u00a0anan\u00e1sov\u00fdmi pl\u00e1tkami. Kto m\u00e1 r\u00e1d chu\u0165 sladk\u00e9ho s\u00a0pikantn\u00fdm, tomu e\u0161te pon\u00fakneme na posypanie extra chilli vlo\u010dky.<\/p>\n

 <\/p>\n

N\u00e1js\u0165 ten spr\u00e1vny nie je veda<\/strong><\/p>\n

V\u00a0minulosti sa anan\u00e1s objavoval na na\u0161ich stoloch pomerne zriedkavo, v\u00a0mnoh\u00fdch rodin\u00e1ch vlastne iba raz a\u00a0v\u00a0po\u010dte jeden kus – na Vianoce. Dnes, ke\u010f je u\u017e toto ovocie celoro\u010dne dostupn\u00e9 a\u00a0cena za\u0148 zanedbate\u013en\u00e1, siahnite po \u0148om \u010dastej\u0161ie a\u00a0zist\u00edte, \u017ee ani jeho spracovanie v\u00a0kuchyni nemus\u00ed by\u0165 veda. Pre konzerv\u00e1rensk\u00e9 \u00fa\u010dely sa plody anan\u00e1su zberaj\u00fa v\u00a0plnej zrelosti a\u00a0hne\u010f spracov\u00e1vaj\u00fa. Pre \u00fa\u010dely v\u00fdvozu zberaj\u00fa pestovatelia plody pribli\u017ene 2 \u2013 3 t\u00fd\u017edne pred plnou zrelos\u0165ou, ke\u010f s\u00fa e\u0161te tvrd\u00e9. V\u00a0obchode h\u013eadajte plody, ktor\u00e9 maj\u00fa hmotnos\u0165 primeran\u00fa k\u00a0ve\u013ekosti a\u00a0c\u00edti\u0165 z\u00a0nich sladkast\u00fa v\u00f4\u0148u, nie \u0165a\u017ek\u00fd, alkohol pripom\u00ednaj\u00faci pach.<\/p>\n

Listy plodu by mali by\u0165 \u010derstv\u00e9, pekne zelen\u00e9 a\u00a0svie\u017ee. Ak dok\u00e1\u017eete vytiahnu\u0165 jeden l\u00edstok zo stredu stonky len s\u00a0mal\u00fdm odporom, anan\u00e1s by mal by\u0165 zrel\u00fd a\u00a0vhodn\u00fd na jedenie. Doma ho polo\u017ete na pevn\u00fa dosku, odre\u017ete z\u00a0neho cel\u00fa stonku asi 1 cm pod jej za\u010diatkom a\u00a0takisto odre\u017ete spodok anan\u00e1su asi v\u00a0hr\u00fabke 1 cm. Ostr\u00fdm no\u017eom postupne odkrajujte hrbo\u013eat\u00fa \u0161upu anan\u00e1su v\u00a0p\u00e1soch smerom odvrchu nadol, v\u00a0primeranej hr\u00fabke, aby ste plod zbavili v\u0161etk\u00fdch tvrd\u00fdch a\u00a0tmav\u00fdch \u010dast\u00ed. Stred alebo hl\u00fabik je takisto vhodn\u00fd na konzum\u00e1ciu, je v\u0161ak o\u00a0\u010dosi tvrd\u0161\u00ed ako zvy\u0161ok du\u017einy. Nakr\u00e1jan\u00fd anan\u00e1s pou\u017eite do smoothies, koktailov, kol\u00e1\u010dov alebo do \u0161al\u00e1tov, je vhodn\u00fdm doplnkom pikantn\u00fdch jed\u00e1l a\u00a0je takisto perfektnou pr\u00edsadou marin\u00e1d. Dobre si rozumie s\u00a0\u010derstv\u00fdmi bylinkami, \u0161tip\u013eav\u00fdm chilli a\u00a0sved\u010d\u00ed mu aj spolo\u010dnos\u0165 s\u00f3jovej om\u00e1\u010dky. Anan\u00e1s kr\u00e1jame na kolieska, pl\u00e1tky v\u00a0tvare polmesiaca a\u00a0na trojuholn\u00ed\u010dky.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Krevety v\u00a0anan\u00e1sovej lodi\u010dke <\/strong><\/p>\n

Tro\u0161ku exotick\u00fd feeling tohto jedla ur\u010dite nie je ani vo sviato\u010dn\u00fdch d\u0148och na \u0161kodu. Osved\u010d\u00ed sa na silvestrovskom stole ako chutn\u00fd krevetov\u00fd chod, oven\u010den\u00fd chu\u0165ou anan\u00e1su a\u00a0limetkovej \u0161\u0165avy.<\/p>\n

Potrebujeme:<\/strong> 150 g mrazen\u00fdch kreviet, 1 \u010derstv\u00e9 vajce, 1 cibu\u013eu, 1 str\u00fa\u010dik cesnaku, k\u00fasok \u010derstv\u00e9ho z\u00e1zvoru, 100 g mrazen\u00e9ho hr\u00e1\u0161ku, \u0161\u00e1lku jazm\u00ednovej ry\u017ee, 2 ly\u017eice s\u00f3jovej om\u00e1\u010dky, 50 g solen\u00fdch pra\u017een\u00fdch ke\u0161u orie\u0161kov, \u0161\u0165avu z\u00a0\u00bd limety, so\u013e, korenie \u0161tyroch farieb, 1 men\u0161\u00ed anan\u00e1s.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r pod\u013ea n\u00e1vodu uvar\u00edme jazm\u00ednov\u00fa ry\u017eu. Potom na panvici rozohrejeme ly\u017eicu oleja. Rozbijeme do\u0148 vajce, jemne ho osol\u00edme a\u00a0priprav\u00edme z\u00a0neho \u0161\u0165avnat\u00fa omeletu (vajce nenech\u00e1vame pr\u00edli\u0161 preschn\u00fa\u0165). Vyberieme na tanier, omeletu vidli\u010dkou natrh\u00e1me na mal\u00e9 k\u00fasky a\u00a0odlo\u017e\u00edme bokom. Na panvicu op\u00e4\u0165 nalejeme trochu oleja, osma\u017e\u00edme na \u0148om cibu\u013eku nasekan\u00fa na jemno a\u00a0po chv\u00edli prid\u00e1me nakr\u00e1jan\u00fd cesnak, nastr\u00fahan\u00fd k\u00fasok z\u00e1zvoru a\u00a0krevety. Opek\u00e1me, k\u00fdm krevety nezru\u017eovej\u00fa a\u00a0neza\u010dn\u00fa rozvoniava\u0165. Prid\u00e1me mrazen\u00fd hr\u00e1\u0161ok, mlet\u00e9 korenie \u0161tyroch farieb, prisypeme jazm\u00ednov\u00fa ry\u017eu, prid\u00e1me s\u00f3jov\u00fa om\u00e1\u010dku, cel\u00e9 ke\u0161u orie\u0161ky a\u00a0k\u00fasky anan\u00e1su. V\u0161etko spolu ohrievame na plameni, k\u00fdm sa chute nespoja. Hotov\u00fd pokrm odstav\u00edme, primie\u0161ame do\u0148 k\u00fasky vaj\u00ed\u010dkovej omelety a\u00a0cel\u00fd pokvapk\u00e1me limetkovou \u0161\u0165avou. Na dochutenie m\u00f4\u017eeme e\u0161te pou\u017ei\u0165 koriandrov\u00fa alebo petr\u017elenov\u00fa v\u0148a\u0165. Pod\u00e1vame v\u00a0lodi\u010dk\u00e1ch z vydlaban\u00e9ho anan\u00e1su.<\/p>\n

 <\/p>\n

Anan\u00e1sovo-kokosov\u00e9 nepe\u010den\u00e9 cheesecaky<\/strong><\/p>\n

Potrebujeme: <\/strong>Na z\u00e1klad: 150 g maslov\u00fdch su\u0161ienok, 50 g masla. Na plnku: 300 ml \u0161\u013eaha\u010dky, 250 g mascarpone, 50 g vanilkov\u00e9ho cukru, 200 g konzervovan\u00e9ho anan\u00e1su, 100 ml kokosovej smotany, p\u00e1r kvapiek vanilkovej esencie. Na dozdobenie budeme potrebova\u0165 k\u00fasky anan\u00e1su a\u00a0ope\u010den\u00e9 kokosov\u00e9 hoblinky.<\/p>\n

Postup:<\/strong> Maslov\u00e9 su\u0161ienky rozdrv\u00edme v\u00a0mix\u00e9ri na drobno a\u00a0premie\u0161ame s\u00a0rozpusten\u00fdm maslom. Zmes natla\u010d\u00edme na dno pripraven\u00fdch poh\u00e1rikov a\u00a0d\u00e1me odpo\u010d\u00edva\u0165 do chladni\u010dky. Medzit\u00fdm vy\u0161\u013eah\u00e1me klasick\u00fa \u0161\u013eaha\u010dku do tuha. V\u00a0miske vymie\u0161ame mascarpone a\u00a0cukor, prid\u00e1me kokosov\u00fa smotanu, anan\u00e1s nakr\u00e1jan\u00fd na drobn\u00e9 k\u00fasky, zop\u00e1r kvapiek vanilkovej esencie a riadne vymie\u0161ame. Nakoniec prid\u00e1me vy\u0161\u013eahan\u00fa \u0161\u013eaha\u010dku. Z\u00a0chladni\u010dky vyberieme poh\u00e1riky so su\u0161ienkov\u00fdm z\u00e1kladom, napln\u00edme ich anan\u00e1sov\u00fdm kr\u00e9mom a\u00a0nech\u00e1me aspo\u0148 tri hodiny zachladi\u0165. Pred pod\u00e1van\u00edm ozdob\u00edme k\u00faskami anan\u00e1su a\u00a0opra\u017een\u00fdmi hoblinkami kokosu.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v zimnom dvoj\u010d\u00edsle MIAU (2018)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Kr\u00e1\u013e v\u0161etk\u00e9ho ovocia – takto nejako korunoval franc\u00fazsky k\u0148az Jean-Baptiste Du Tertre e\u0161te v\u00a0polovici 17. storo\u010dia anan\u00e1s. V\u00a0tom \u010dase sa o\u00a0\u0148om b\u00e1snilo ako o\u00a0najlep\u0161om a\u00a0najchutnej\u0161om ovoc\u00ed, ak\u00e9 sa na tejto zemi kedy urodilo… \u00a0 Ako ovocie hodn\u00e9 obdivu sa anan\u00e1s objavil rovno v\u00a0nieko\u013ek\u00fdch pr\u00edbehoch po boku zn\u00e1mych i\u00a0menej zn\u00e1mych osobnost\u00ed. Hne\u010f prvou je Kri\u0161tof […]<\/p>\n","protected":false},"author":3,"featured_media":6232,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,72],"tags":[],"class_list":["post-6231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-zima-2018"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=6231"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6231\/revisions"}],"predecessor-version":[{"id":6241,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6231\/revisions\/6241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/6232"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=6231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=6231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=6231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}