{"id":22359,"date":"2021-10-05T21:21:40","date_gmt":"2021-10-05T19:21:40","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=22359"},"modified":"2025-10-02T11:08:40","modified_gmt":"2025-10-02T09:08:40","slug":"sezone-je-dunja-kako-ih-pripremiti","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=22359","title":{"rendered":"Sezona je dunja, kako ih pripremiti"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Sezona je dunja, kako ih pripremiti<\/h3>\n\n\n\n

Plodovi dunje imaju ugodan miris, ali pomalo trpak okus zbog \u010dega se uglavnom konzumiraju kuhane ili pe\u010dene.<\/p>\n\n\n\n

Dunju su jo\u0161 pripremali i stari Grci. Izdubili bi je, napunili medom i pekli poput jabuka. Jo\u0161 tada je ona simbolizirala sre\u0107u i blagostanje. A i danas se o njoj pjeva u mnogim ljubavnim pjesmama.<\/p>\n\n\n\n

Naj\u010de\u0161\u0107e se od dunje pripremaju marmelade i kompoti.<\/p>\n\n\n\n

Zanimljivo je da upravo rije\u010d marmelada potje\u010de od portugalske rije\u010di za dunju \u2013 marmelo. Zbog obilja sluzi kompot pripremljen od dunja vrlo je koristan kod upala \u017eeluca, crijevne sluznice i di\u0161nih putova.<\/p>\n\n\n\n

Svje\u017ee dunje \u010duvaju se u plasti\u010dnim, zatvorenim vre\u0107icama do dva mjeseca.<\/p>\n\n\n\n

U na\u0161im krajevima posebno se priprema sir od dunja i slatko od dunja.<\/p>\n\n\n\n

Vo\u0107ni sir od dunja (Dubrov\u010dani nazivaju kotunjata).<\/strong><\/p>\n\n\n\n

Sastojci:
2 kg o\u010di\u0161\u0107enih dunja,<\/p>\n\n\n\n

600 g \u0161e\u0107era,<\/p>\n\n\n\n

1 limun,<\/p>\n\n\n\n

Priprema:
Dunje operite, ogulite, prere\u017eite napola, o\u010distite od sjemenki, nare\u017eite na kockice i kuhajte u vodi dok ne omek\u0161aju.
Kuhane dunje propasirajte i kuhajte na laganoj vatri 15 minuta.
Umije\u0161ajte limunov sok, \u0161e\u0107er i nastavite kuhati uz neprekidno mije\u0161anje jo\u0161 30-ak minuta.
Topli sir od dunja izlijte u odgovaraju\u0107e kalupe koje ste prethodno premazali uljem.
Dobro ohladite, istresite iz kalupa i nare\u017eite.
Kotunjatu poslu\u017eite uz o\u010di\u0161\u0107ene polovice oraha.<\/p>\n\n\n\n

Slatko od dunja<\/strong><\/p>\n\n\n\n

Sastojci:
2 kg dunja<\/p>\n\n\n\n

1.3 kg \u0161e\u0107era<\/p>\n\n\n\n

Priprema:
Dunje preliti hladnom vodom i na staviti na jaku vatru da proklju\u010daju.<\/p>\n\n\n\n

\u010cim proklju\u010daju, vrele dunje oguliti. Izrezati ih na kocke.<\/p>\n\n\n\n

Posebno ukuhati \u0161e\u0107er u 3 dcl vode i u gust sirup umije\u0161ati dunje.<\/p>\n\n\n\n

Pri kuhanju skidati pjenu. Kad se slatko ukuha i sirup postane gust, posudu prekriti mokrim platnom i ostaviti da se hladi 24 sata.<\/p>\n\n\n\n

Sutradan puniti staklenke i zatvoriti.<\/p>\n\n\n\n

Vi\u0161e recepata s dunjama<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sezona je dunja, kako ih pripremiti Plodovi dunje imaju ugodan miris, ali pomalo trpak okus zbog \u010dega se uglavnom konzumiraju kuhane ili pe\u010dene. Dunju su jo\u0161 pripremali i stari Grci. Izdubili bi je, napunili medom i pekli poput jabuka. Jo\u0161 tada je ona simbolizirala sre\u0107u i blagostanje. A i danas se o njoj pjeva u […]<\/p>\n","protected":false},"author":1,"featured_media":31398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[407],"class_list":["post-22359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserti","tag-dunje"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22359"}],"version-history":[{"count":8,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22359\/revisions"}],"predecessor-version":[{"id":31465,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22359\/revisions\/31465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/31398"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}