Pomegranate is used as a table fruit. Its juice is considered as a delicacy. You can make excellent sherbet and juice from it, made with the add-on of water and sugar. You can also make delicious syrups, jellies, ice creams, and marmalades.
Pomegranate Fruit – Uses and Benefits
New York (USA), February 16, 2018
Pomegranate is used as a table fruit. Its juice is considered as a delicacy. You can make excellent sherbet and juice from it, made with the add-on of water and sugar. You can also make delicious syrups, jellies, ice creams, and marmalades. Pomegranate is also made into a liqueur.
Pomegranate offers a nice and good eatable quality. It has a long life and you can keep it in cold storage for about six months. It has a thick peel that protects the lush seeds due to handling carelessly.
There are several uses of the seeds and well you can make your own creative ones too. The ‘jewel’ seeds have attractive color; good texture and a sweet-tarred flavor are charming enough to attract anyone. They can boost an average looking dish to a real spectacular one.
Just pull out some pulp of the pomegranate fruit. You should enjoy eating the fresh seeds of the fruit. Experience their great taste by sprinkling them on the fresh green salad, mix them in hummus, or lace them with curd.
You can use the pomegranate seeds as you can use the nuts to dress up fruits, vegetables, grain, and lettuce and pasta salads ads. They stir the seeds as groomed side dishes such as wild rice, bulgur, couscous and lentils.
What more! You may sprinkle the bright sequins on ice creams, cream soups, and sorbet to make them even more delicious. Its seeds can add relish to sauces for sport, pork, and fowl. It is prepared with the Mexican and Middle Eastern spices particularly such as turmeric, cumin, ginger, and cinnamon.
The dry seeds of pomegranate have their multiple uses. They are often available in markets. For this purpose, the seeds are parted from the flesh. They are dried out for about 10 to 15 days. They are then used as the acidic agent for production of chutney and curry.
In Middle East and South East countries like India, the uses of pomegranate are unique. In India and Pakistan, pomegranate seeds are at times used as anardana, a spice to enhance the taste of cuisine. In Persian and Middle Eastern cuisine, it acts as a substitute for the pomegranate syrup.
You may also make the pomegranate jelly just like the women in South Carolina do. Just add 7 ½ cups of sugar and one bottle of liquid pectin in the four cups of juice.
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