Pomegranate is a whole vitamin-mineral complex. Unique amino acids are found in pomegranate juice, which are still found only in meat and are indispensable for the human body.
Garnet — fruit the size of an apple or orange, covered with a dense crust of dark red color.
Inside the fruit — a lot of grains with juicy pulp of bright burgundy color and a small seed inside.
Rranat (Punica granatum) grown in South America, the Mediterranean and the Middle East.
Pomegranate fruits bear fruit for many years, and live up to about 100 years.
Pomegranate is a whole vitamin and mineral complex. The pomegranate juice contains amino acids that are still found only in meat and are indispensable to the human body (so if you are a vegetarian and eat only plant and dairy food, then the pomegranate should always be on your table). It also contains 4 essential vitamins: C, P, B6 and B12: vitamin C strengthens the immune system, P — blood vessels, B6 — the nervous system, and vitamin B12 improves blood circulation.
In addition, pomegranates are just perfect for fasting days, since 100 g of pulp contains 62-79 kcal, and 100 ml of pomegranate juice contains 42-65 kcal.
And pomegranates are rich in minerals such as iodine, potassium, calcium, iron, silicon.
This miracle fruit has a disinfecting effect due to the tannins it contains.
Most of these substances are not in the pulp, but in the bark: it can be used in infectious diseases as a plant antiseptic.
Pomegranate juice improves appetite and normalizes the gastrointestinal tract.
A decoction of its skin will help get rid of even intestinal dysbiosis.
Regular consumption of pomegranates is believed to reduce the risk of breast cancer in women. He is also very useful in various heart diseases.
Fresh fruits are effective for cough, colds and malaria, they are prescribed as a general tonic for exhaustion, anemia and atherosclerosis.
In addition, pomegranate has a positive effect on vision: the anthocyanins it contains contribute to the synthesis of the photosensitive pigment rhodopsin, which significantly improves the adaptation of the eyes to darkness.
Pomegranate varieties differ in size of fruit, hardness / softness of grains, degree of sweetness and time of ripening.
Here are some of them.
Cornel anor — an early ripe grade, usually its crop can be collected already in the beginning of October. These pomegranates are grown on the territory of Uzbekistan.
The shape of the fruit is rounded-flat, there are both small sizes and large ones, the skin is thin, the grains are medium dark red.
Ak Dona, he is Tyuyatish (that is, camel tooth) — variety was bred in Central Asia.
The fruits are rounded flat, the skin is light with a pleasant raspberry shade, the grains are large, elongated, pink in color, the cup has a conical shape with curved edges.
Achik-anor — sweet-sour pomegranate variety, its fruits have a rounded shape, slightly narrowed at the base, the peel is thick green-carmine in color, the calyx teeth are straight, the grains are large and have a pronounced dark cherry color.
Guleish (Gulosha) pink and red — The best varieties of pomegranate growing on the territory of Azerbaijan.
The fruits of the first representative have a rounded-elongated shape, the skin is thin cream-pink in color, the neck is cylindrical with a narrow calyx, the grains are medium dark cherry color.
At the second — the fruits reach a large size, the skin is carmine-red in color with stripes at the base of the fruit, the neck is high average thickness, the edges of the cup are curved or curved, the grains are large and dark cherry in color.
Both varieties have a pronounced sweet-sour taste.
Ak Dona Krymskaya — a pomegranate variety with large rounded fruits, has a thin cream peel with red spots and one-sided blush, the neck is thick and short, the calyx is large with straight narrow edges, the grains are pinkish-red in color, the taste is sweet with a barely perceptible sourness.
Among other varieties — Nar Shirin, Vedana, Kadan, Lodzhuar, Wellis, Cock, Kyzym, Ulf, Bala Mursal, Kazake-anor, Shirin anor, Krmyzy Kabuhi, Shihbaba a lot others.
Vanderful (Wonderful) — “seedless” pomegranate, bred in the USA and widespread in America and Southern Europe.
The fruits are small, but very sweet, have a white and yellow color with a small blush, the seeds are small and soft.
There are especially significant places for growing pomegranates — peculiar pomegranate appellations.
For example, the Azerbaijani city Goychay, where on the days of collecting a pomegranate there is even a special celebration
First you need to clean the pomegranate. The first method: cut the flowering point with a knife tip, then cut the skin of the fruit from top to bottom along the “ribs” (they are noticeable, although they do not protrude very much) and break the fruit along the incisions into slices.
The second way: cut the fruit in half and, holding the halves over the container, lightly tap the spoon on the crust of a pomegranate peel — the seeds themselves fall out on the plate.
Garnet they eat fresh, prepare from it jam, marshmallow, syrups, beverages, wine, ice cream, seasonings for various national dishes.
Evaporating the juice from the fruits of sour varieties, get the sauce narsharab — one of the best seasonings to many Caucasian dishes.
In the Northern Hemisphere, the pomegranate season lasts from September to January. In the second half of September, early-ripening varieties ripen in southern countries (for example, in Egypt).
In early October, early-ripe varieties of grenades can be collected in Central Asia and the South Caucasus.
In the southern hemisphere, the pomegranate season lasts from March to May.
Garnet must be ripe: prematurely picked fruits at home are no longer ripening.
Unfortunately, choose ripe pomegranate fruit, without opening it is more difficult than many other fruits. There is even an opinion that this process is akin to a lottery — lucky or unlucky.
And yet, some signs and patterns exist.
In the East, they say that the pomegranate should be dry outside and juicy inside. This means that in a ripe fruit, the crust is slightly dried and (attention!) As if wrapped around grains. This is important, because a pomegranate can dry out from a long lying position, but then there will not be this very covering effect, because the grains dry out together with the peel.
If the crust is smooth and not dried, it means that the pomegranate was picked from the tree before it could mature.
Its seeds may already be red, but red in this case does not mean «sweet.»
Another important point.
Look at the place where the pomegranate had a flower: nothing green a ripe fruit should not be there.
Quality pomegranate should be firm to the touch.
If it is soft, it means it was damaged: beaten on the road, frostbite, or rotten.
Whole fruit can keep in a cool, dry and well ventilated place for 1-2 months.
Pomegranate seeds can be frozen, but without peel and films.
To do this, peeled grains need to be folded into a clean bag, tie it up and put in the freezer, so they can be stored for a year.
Fresh pomegranate juice is stored in the refrigerator for two or three days.
A variety of cold and hot drinks are made from pomegranate seeds. At the same time pomegranate seeds can.
In the autumn there are lots of pomegranates and huge berries on the shelves of the markets, each containing 200 -300 juicy.
Pomegranate grains added to a salad give it a tart and juicy sweetness. Usually for salads.
In the kitchen cupboard of every decent cook in the Caucasus there is certainly a bottle with some sauce.
In the snack grain pomegranate is added as an ornament. In the dishes of Georgian cuisine pomegranate grain.
Pomegranate is used in main dishes in two ways. From his grains squeeze piercingly tart.