The pomegranate, also known as the paradise apple, has been cultivated for thousands of years from the Mediterranean to the Far East and South America. The trees reach a sensational age of up to 200 years. Pomegranates are in season from September to January and are imported to us primarily from Turkey or Spain. You cannot recognize ripe pomegranates by their color, as they can be yellowish-brown, pink, or dark red. A ripe pomegranate is no beauty: the very firm skin fits tightly, dents are visible, and the structure of the fruit can be seen underneath. The skin is usually unevenly colored, may have spots, but must not have any soft spots. The red seeds inside the fruit are surrounded by white flesh, which is not edible. The red seeds taste very fruity and rather tart and are very high in Vitamin C. Pomegranate seeds taste best at breakfast, with desserts, or in salads.
Instructions for peeling a pomegranate
Cut the pomegranate flat around the stem and lift off the lid. Like an orange, score the sides lengthwise 5 to 6 times where the white membranes run inside. Split the pomegranate in two with your thumbs, remove the seeds, and discard all membranes and pieces of peel. Whole pomegranates keep in the refrigerator for several months, and for weeks at room temperature.
If you only want juice, treat the pomegranate like a lemon. Cut the fruit in half and squeeze it using a juicer.
Caution:For all methods, the following applies: Pomegranate seeds often like to spray everywhere, and juice often leaks from the fruit. It is best to wear an apron or older clothing, as the stains unfortunately cannot be removed from clothing. Also, pay attention to your work area (seats!) and cover it if necessary.
Pomegranate recipes
You can now find the individual recipes as standalone recipes with ingredient lists and step-by-step instructions:
- Recipe for pomegranate syrup
- Recipe for a pomegranate cocktail
- Recipe for pomegranate gummy candy
- Recipe for pomegranate parfait
- Recipe for pomegranate jelly with chocolate panna cotta
- Recipe for pomegranate-arugula salad
- Recipe for pomegranate-onion chutney
Read also:Â Cutting and pitting a mango
Photo by Sabine, meinhaushalt.at
