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Pomegranate
Pomegranate

Pomegranate

Love and fertility
Systematics
Scientific name: Punica granatum
German name: Granatapfel
Classification: Myrtales
Family: Lythraceae
Subfamily: Punicoideae
Genus: Punica
Season: September - December
  • Water 79%
  • Carbohydrates 16%
  • Proteins 0,7%
  • Fats 0,6%
  • Crude fibre 2,2%

Unsightly and hard to peel

The pomegranate differs from most other fruits already optically, because it has a lot of small seeds and it needs a lot of effort to reach them. The shell and the white partitions are not edible. The edible part is the red, juicy meat of the seeds, which has a high content of natural antioxidants. The seeds inside the flesh can also be distorted. However, the crackling noise of eating is really a question of taste. A pomegranate should be fully ripe at the time of purchase, as it does not ripen and does not develop a better aroma when stored for longer. However, the degree of ripeness of a pomegranate cannot be recognised by its smell or sound. Unlike most fruits, which look beautiful when ripe, the pomegranate must be spotty, irregularly coloured, have small dents or bumps and have a dried flower base. In addition, pomegranates are often very hard, feel rough and cracked to almost woody. The ripeness test must include touching the skin with your fingers.

Nutrition information

Quantity per 100 grams

Calories 83
Fat content 1,2 g
Saturated fatty acids 0,1 g
Polyunsaturated fatty acids 0,1 g
Monounsaturated fatty acids 0,1 g
Cholesterol 0 mg
Sodium 3 mg
Potassium 238 mg
Carbohydrates 19 g
Roughage 4 g
Sugar 14 g
Protein 1,7 g

Origin & Provenance

Health

Preparation

Things to know

Storage

Origin & Provenance

The pomegranate was already known to the ancient Egyptians, Greeks and Jews as a symbol of love and fertility, but the real home of this particular fruit in Persia is presumed. The Spanish city of Granada was even named after the pomegranate and the Spanish coat of arms is also decorated with such a fruit.

The largest cultivation areas are in Egypt, Afghanistan, Brazil, Iran, Israel, California, the Canary Islands, Madeira, Morocco, Tunisia, Cyprus and the Mediterranean countries.

The botanical name "Punica" refers to today's Tunisia (Punia) as the country of origin. According to ancient Roman estimates, the best pomegranates flourished there.

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Health

Pomegranates are true thirst quenchers and stimulate the cardiovascular system. They also strengthen the nerves. What is particularly remarkable, however, is that pomegranates have the largest known occurrence of natural estrogen. American scientists have found that the life expectancy of cancer patients who drink a glass of pomegranate juice every day is higher than that of people in the control group. This is attributed to the up to four times slower increase in PSA levels caused by the consumption of pomegranates.

Preparation

Pomegranates are usually freshly distorted, but they can also be used in sauces, ice cream or desserts. To get to the inside, the apple must first be halved. A good knife is recommended for this, as the skin is very stable. The seeds are then beaten out, if possible, as they are often too firmly anchored in the skin. Under certain circumstances a spoon may have to be used carefully. A particularly effective method can be found here.

If you only want to reach the juice of the pomegranate, knead the fruit a little and drill a hole in the shell. Afterwards, the juice can simply be drained via a drinking straw. Another variation is to put the seeds of the pomegranate in a freezer bag and crush them with the ball of your hand. Then pour the mushy juice through a sieve. A pomegranate makes about a glass of juice.

Things to know

Attention: The pomegranate peel causes such stubborn stains that even the best detergents and stain removers seem ineffective.

Storage

At a constant temperature of 5 degrees pomegranates can be kept for up to 6 months. Should they be stored longer, they are still suitable for juice production.

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