20 fall recipes with pomegranate

20+ POMEGRANATE RECIPES

Fall Is Pomegranate season too, full of antioxidants and are a great source of Vitamin C among other vitamins and minerals and fiber. So seize the day and enjoy these recipes with pomegranate that will add a hit of fruitiness to your dishes such as kebbeh, fattouch, quinoa, muhamara and drinks.

HOW TO BUY PEOMEGRANATE

Select fruits that are large and feel heavy for their size. The color of the skin is not important, but the skin should be smooth, free from wrinkling and with no signs of shrinking.

 

HOW TO STORE IT

If not consuming right away, refrigerate your pomegranate to ensure freshness. The entire pomegranate can be refrigerated for a few weeks; seeds can be kept in the refrigerator for five days and several months in the freezer.

 

HOW TO REMOVE SEEDS FROM POMEGRANATE FRUIT

First method: Cut the fruit into quarters and drop them into a large bowl of water. Working under the water, pull apart the skin and nudge the seeds out. The skin will float to the top. Skim out the skin and pith and drain the clean pomegranate seeds in a colander.

Second method: Roll the fruit first to loosen the seeds. Score around the middle and tear it open into halves. Hold the first half over a bowl, seeds facing down and tap the skin with a wooden spoon.

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