The use of pomegranate in food is more popular in subtropical countries where it grows, but with the development of deliveries, it has also come to countries with temperate and cold climates.
It is eaten raw most often. To quickly plant juicy seeds, you need to cut off the buttocks, make incisions in the slices (they resemble orange ones if you look at the slice) and, holding the fruit over the bowl, tap the peel hard with a spoon. All the edible parts will pour out, and you will only have to eat them. Pomegranate juice is useful in any sense. It is the only fruit allowed for diabetics. It is added to mulled wines and other alcoholic beverages and cocktails.
He goes to salads «with a bang ». Remember the famous garnet bracelet. In snacks – for sandwiches, sandwiches and burgers.
Its combination with meat dishes is very popular in the Caucasus. Marinades and sauces are the calling card of many housewives and chefs of those places. So, the dressings are cooked from both seeds and juice. Sometimes fried meat is sprinkled with fresh pomegranate seeds.
For desserts, it will give sourness and interesting piquant astringency, as well as color (rich and deep). Tart with custard pomegranate filling is delicious in autumn. Cakes, muffins, biscuits... And jelly can be made, and mousses, and creams - everything that is fashionable and popular.
They also cook jams, jams, jam and marshmallows.
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