Pomegranate

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Pomegranates originally come from Persia. Today the fruit is cultivated in Spain, Morocco, Egypt, Israel, Turkey, Peru, Afghanistan and Iran.

Description:

This berry fruit grows on an evergreen shrub or tree that reaches a height of up to 8m. The fruit's shape is round, often slightly edged and it reaches a weight between 200 and 500 grams. The smooth, leathery skin is 5mm thick and is orange yellow to dark red in colour when ripe. The interior consists of several fan-shaped compartments packed with seed sacs. The flesh surrounding these compartments is soft, glassy, pink or dark red, and it has a taste is aromatically sweet and sour and juicy. The main substances are: 12-14% sugar and vitamin C (7mg%). The high content of tannic acid causes stains on clothing that do not come off with stain remover.

Marketing :

The pomegranate is available almost all year round. It is harvested in ripe condition, because it will not ripen once it is picked. Unripe fruits have an unsatisfactory taste, overripe fruits however, are very sensitive and may easily burst during transport. The fruit may be stored at room temperature for 2 to 3 weeks, during which time its rind may shrink and harden, but the interior remains fresh.
Pomegranates may be stored for up to 4 months at 10° C .

Use:

The edible part is the whitish, light or dark red flesh of the seed sacs. The seeds can be chewed and eaten, although they may affect the overall taste. To get at the seed casings, cut a slice off the top of the fruit or cut out a wedge. Then the hard, inedible rind of the fruit is incised in several places without damaging the seed casings. The fruit can now be broken into several pieces and the seeds collected in a bowl. The white interior walls are taken out in pieces. Or simply halve the pomegranate, lay the halves with the opening down onto a plate and tap the closed side of the halves with a dull tool, in order for the seeds to fall out. When spooning the flesh from the halves, the taste may be improved with some brandy or rum. To ge the juice, press the sacs in a sieve using the back of a soup spoon. Care must be taken because stains cannot be removed! If the juice is boiled with sugar, it becomes pomegranate syrup, the "Grenadine" used in many cocktails and long drinks. The fleshy seeds are very suitable for decorating fruit salads, ice creams, creams and puddings.