Gastronomic uses of pomegranate in the world
In the Middle East, India, Persia, Pakistan, Iran, Turkey, Greece,… pomegranate attains many culinary preparations.
Among all these preparations, we have, for example, broth or soup. With pomegranate, we can also prepare juice, meat sauce or rice with pomegranate juice and dried fruit, called “fesenjan”. Pomegranate can be an ingredient in curry sauce, or fish sauce.
Fresh fruit can be used in salads or as a refreshing drink. The dried fruit is used to marinate meat.
What flavor is pomegranate?
Pomegranate flavor changes depending on the variety and the kind or degree of maturity. It can range from a dull or slightly sweet flavor, to very sweet or it can have a quite pronounced bitter taste, and even a little rough, because it contains tannins.
It usually has a mild sweet and slightly bitter taste.
How to eat pomegranate?
Consumption at home is not very frequent due to the difficulty of separating the grain from its shell and bark.
How to peel a pomegranate?
There are several ways or techniques of extracting the grains:
– Cutting the fruit in half: One of them is based on cutting the fruit in half. Take one by one each one of the halves and beat it with a spoon so that the grains fall into a bowl, plate or any container.
If this system is not very functional because many of the grains remain in the fruit, we can choose other systems:
– Cutting the fruit into four quarters: with the help of your hands separate the crust, and manually remove grains.
– Put the fruit in water or freeze it: Put the whole fruit in a bowl of water or freeze it whole in order to peel it more easily later.
Once we have deposited the grains separately in a bowl, we will have to reserve them in the refrigerator for using them later.
Among the many recipes, we can mention the following:
More information about pomegranate properties.