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Very healthy red pomegranate
Opening a pomegranate can easily cause a mess in the kitchen. Because the oriental fruit leaves stubborn traces on skin, clothing and inventory. No wonder the juice was used in former times for dyeing wool for Oriental rugs.
With a simple method you get but almost spot-free to the small juice packages: First cut off a thin slice on the goblet. Then the shell is carefully cut several times towards the stalk, if possible without injuring the seed shells. Now put the fruit in a bowl of cold water and break it under water into several pieces. The seed kernels can be leached out without splash while shell parts and the white membranes float up. Now drain the water, drain the seeds over a sieve and prepare as desired.
Picture: pilipphoto - fotolia The tart note of the "fruit of the gods" goes well with sweet desserts and fruit salad, but also with savory dishes with lamb, venison and poultry. The boiled juice is used in oriental cuisine for salad dressings and stews. Simply fill the cores in a closable freezer bag and carefully squeeze out the seeds with a rolling pin. A fruit provides about half a glass of juice, which tastes pleasantly sweet to feinsäuerlich.
The home of the pomegranate tree (Punica granatum) extends from Iran via Turkmenistan to the Himalayas in northern India. Today it is also grown in the Mediterranean. The red and yellowish-brown fruits are slightly edged and have a leathery skin that is not edible. The juicy flesh is divided by whitish separation skins in chambers, which are up to 400 cores. Each individual is surrounded by a glassy pulp casing.
The pomegranate is rich in potassium, iron and polyphenols. These secondary plant substances act as so-called antioxidants against free oxygen radicals, which can damage the cells.
Pomegranates do not ripen. They are easy to store and can be kept for one to two weeks at room temperature, even several weeks in the refrigerator. Although the shell shrinks, the fruit inside remains fresh. (Heike Kreutz, aid)