Data Granada, selection and storage

About pomegranates;

The Granada is one of the history and folklore oldest and richest fruit. If you get even the variety of seeds, the juice is tangy, sweet, rich and tasty. This juice is the base for sauces and flavorings for drinks, savory and sweet dishes, while whole seeds are a simple delight eaten fresh or used as a colorful accent as a side dish. The fruit is the size of an orange. The crust color from yellow-orange to deep red-purple color vary.

Scientific name:

Granatum Punicum with Punicum recognize Carthage as a focal point for the cultivation of Granada and granatum reference to the many seeds or kernels of the fruit. Latin name, malum Punicum.

Public and other names:

Granada, pomegranate Punic apple, Granada, Granada, pomegranate, Melagrana

Granada Availability:

Early fall is the preferred time for grenades, October and November in the Northern Hemisphere, but are usually in the early winter.

Varieties and forms of Granada:

There are many varieties of Granada with colors ranging from yellow-orange to deep purple. The forms include fresh fruit Granada, Granada juice, syrup and molasses Granada Granada.

Selection Granada

The fruit is thick and round, heavy for their size, with a rich, fresh paint and must be free of cuts and blemishes. Promises more large fruit juice. Pomegranates are a fruit that ripens once charged, so once harvested to sugar they continue to grow.

Memory Granada

Whole fruits can be stored for months in a cool, dry, or up to two months instead of cooled. The seeds of the seed are frozen in an air-tight bags per year. Fresh juice must be refrigerated and used within two or three days.

Various Granada resources:

Each Granada is comprised of exactly 840 seeds, each surrounded by a bag of sour juice of a thin skin. The seeds are compacted into a honeycomb core layer is similar. The germ layers by thin membranes made of white paper, the bitter language are separated. Shell and inner membranes are generally not consumed by high content of tannic acid, but should be washed skin.

Detailed information Granada

Example Granada recipes: