Table of content A-Z

 

pomegranate

 

Botanical name: Punica granatum


Granatapfel

 

The pomegranate originally came from Persia, where it was cultivated as early as 2000 b.c. Today it is grown in the Mediterranean area, in California, Brazil, and other tropical or subtropical countries. The pomegranate prefers cool winters and hot, dry summers.

 

Availability

Pomegranates are imported to Germany mainly from September to December.

 

Appearance, taste, characteristics

The pomegranate is the size of an apple, slightly onion-shaped and angular. On the top is the receptacle, which sits like a small crown on the pomegranate. The skin is leathery and yellow-brown to deep red, depending on the variety. Inside there are segments that contain a large number of seeds. These are surrounded by a shiny white or red pulp, which tastes crisply sweet-tart. The flavour is reminiscent of red currants.

 

Ingredients

100 g contain:

 

 

Pomegranate, fresh

Energy (kcal)

78

Water (g)

79

Protein (g)

1

Fat (g)

1

Carbohydrates (g)

17

Fibre (g)

2

Vitamin C (mg)

7

Vitamin A (RE) (µg)

7

Folic acid (µg)

7

Potassium (mg)

290

Sodium (mg)

7

Calcium (mg)

8

Magnesium (mg)

3

Iron (mg)

0.5

 

Quality criteria, optimal storage conditions

A sign of ripeness is the colour of the skin, which should be yellow or red according to the variety. Pomegranates do not ripen after harvesting and if they are picked unripe, they are dissatisfying in flavour. They are not sensitive and are easy to transport. The hard skin is an excellent protection for the interior. Fresh fruits will keep for 1-2 weeks at room temperature. The skin shrivels somewhat, but the interior remains fresh.

 

Form of consumption, use, processing, practical tips for preparation

The pulp is good to eat. The seeds may be spit out or eaten, as preferred. It is not at all easy to remove the pulp-covered seeds from the pomegranate, but there are several ways to do it:

 

* Quarter the pomegranate vertically and bend the ends of each quarter apart over a bowl. The seeds will fall out.

 

* You can cut the fruit in half and knock on the upside-down halves with a spoon, so that the seeds are loosened.

 

* Another trick is to quarter the fruit and to remove the seeds completely with your fingers in a bowl of water. The lighter pieces of skin swim on the top and can be skimmed off.

 

* You may also halve the fruit and spoon out the pulp.

 

Pomegranate seeds make a good decoration; they add an attractive touch of red to fruit salads, desserts or ice cream. Green salads can also be sprinkled with the seeds.

 

It is popular to extract the juice from the pulp. They are several ways to do this:

 

* You can roll the pomegranate back and forth on a hard surface with firm pressure. While this is being done the pomegranate should make a real cracking sound. Then cut a small opening in the pomegranate and press the juice through this opening into a glass.

 

* You can also remove the seeds from the fruit and then press them with a spoon in a sieve.

 

* A juice extractor is another alternative for obtaining the juice from the already halved fruits. However, it can happen that the seeds are also crushed and that bitter substances get into the juice.

 

Pomegranate syrup is produced industrially and sold as grenadine. It is used for cocktails and refreshment beverages. In addition to pomegranate juice being added to sorbets, jellies and drinks, it is used in making marinades for game and poultry dishes.

 

Miscellaneous

- Pomegranate juice can leave stubborn stains on clothing, so be careful if you are extracting the juice. The high tannin content is responsible.

 

- The Spanish city of Granada owes its name to this fruit.

 

- Very few people are aware of the fact that the pomegranate served as a model for the famous onion pattern on porcelain.

 

- The pomegranate was a symbol of fertility in Greek mythology.

 

 

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  With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.


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