Very healthy: red pomegranate

Very healthy: red pomegranate

Eat pomegranate without stains
Opening a pomegranate can easily cause chaos in the kitchen. Because the oriental fruit leaves stubborn marks on skin, clothing and inventory. No wonder that the juice was used in the past to dye wool for oriental carpets.

With a simple method, however, you can get the small juice packs almost free of stains: First, cut a thin slice off the goblet. Then the bowl is carefully cut several times towards the stem, if possible without damaging the seed pods. Now put the fruit in a bowl of cold water and break it into several pieces under water. The seeds can be removed without splashing, while shell parts and the white membranes float above. Now drain the water, drain the kernels over a sieve and prepare as desired.

The tart note of the “fruit of the gods” goes well with sweet desserts and fruit salads, but also with spicy dishes with lamb, game and poultry. The boiled juice is used in oriental cuisine for salad dressings and stews. Simply pour the seeds into a sealable freezer bag and carefully squeeze out the seed pods with a rolling pin. One fruit provides about half a glass of juice, which tastes pleasantly sweet to slightly sour.

The home of the pomegranate tree (Punica granatum) extends from Iran via Turkmenistan to the Himalayas in northern India. Nowadays it is also grown in the Mediterranean. The red and yellowish-brown fruits are slightly angular and have a leathery skin that is not edible. The juicy flesh is divided into chambers by whitish skins, in which there are up to 400 seeds. Each individual is surrounded by a glassy flesh casing.

The pomegranate is rich in potassium, iron and polyphenols. These phytochemicals act as so-called antioxidants against free oxygen radicals, which can damage the cells.

Pomegranates do not ripen. They can be stored well and can be kept for one to two weeks at room temperature, or even several weeks in the refrigerator. The skin shrinks, but the inside of the fruit remains fresh. (Heike Kreutz, aid)

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