Middle English from the Old French pome grenate, from the Latin "granatus," meaning "having many seeds."
The pomegranate is a round smooth-skinned fruit, attractively deep red in color, that can measure up to 10 cm in diameter. When halved, it reveals a multitude of seeds arranged in rows, partitioned by thick walls. The seeds are surrounded by a gelatinous pulp. Only the seeds and pulp are edible, i.e., about 55% of the fruit's total weight.
The pomegranate is mentioned in very ancient documents, since it was once carried by caravans. Its thick skin protected it from drying out and its thirst-quenching juice was much appreciated.
Pomegranate - grenadine... you see the connection! Grenadine syrup is made from pomegranates. What child hasn't had a Shirley Temple while the adults have their cocktails in a restaurant? It makes its ways into a large number of drinks.
The Lebanese use the sour variety of pomegranate to make a syrup called Rab er‘remane which is used in numerous savory dishes to add a pleasant tang, among them grilled eggplant with sesame cream (mtabbal), roasted eggplant and garlic purée (baba ganoush), and meat pizza (lahm b'ajine).
Producers usually say that the fruit is ripe if it produces a metallic sound when tapped.
Select fruit with a dark red skin. The heavier the fruit, the juicier it will be.
The skin should not be bruised; it should be smooth and shiny.
Nutritional properties per 100 g
Fiber: 3.5 g
Rich in vitamin C, B vitamins, potassium (250 mg), phosphorus, calcium, magnesium and trace elements
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