How to Make Pomegranate Juice
Pomegranate (Punica granatum) is a small tree that can grow up to 5-8 m tall. In fact, the term pomegranate is the fruit and the plant is called rhodium. From Wikipedia: The name “pomegranate” derives from latin pomum “apple” and granatus “seeded” (from granum “grain”).
(Oriental girl with pomegranate – William Bouguereau)
This has influenced the common name for pomegranate in many languages (e.g. Granatapfel or Grenadine in german, grenade in french). Perhaps stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as “apple of Grenada” a term which today survives only in heraldic blazons. This is a folk etymology, confusing Latin granatus with the name of the Spanish city of Granada, which derives from Arabic.
The genus name Punica refers to the Phoenicians, who were active in broadening its cultivation, partly for religious reasons. This increases the area stretching from Iran to the Himalayas in northern India and is cultivated and naturalized in the Mediterranean region since ancient times.
Rodier was introduced into California by Spanish settlers in 1769 and is now cultivated mainly in dry areas of California and Arizona for its fruits exploited commercially for juices made from them. Pomegranate juice is a popular drink in the Middle East, and is used in traditional Iranian and Indian cuisine. Pomegranate juice began to be widely marketed in the United States in 2002.
Pomegranate juice is a very healthy and refreshing drink in summer and I’m sure that you will love making desserts with this lovely juice.
Time: 25 minutes
Yield: 150 ml (depends on how big your fruit is)
What you need:
- 1 pomegranate
- 1 sharp knife
- 1 large bowl (empty or filled with water)
- 1 juice extractor
- 1 tablespoon
- 1 fine sieve
Method: Cut the pomegranate in half and then hold the half pomegranate in your palm with cut side down. Place a large bowl underneath. Use another hand to smack the rind with a large spoon. The seeds should eject from the pomegranate directly into the bowl, leaving only a few deeply embedded arils to remove. Separation of red fake fruit can be simplified by performing this action in a bowl of water, where false fruits fall to the bottom and floating support structures. You must repeat this step with another half until you get all the seeds out. Transfer the seeds into a juice extractor, briefly grind the seeds.
Don’t blend too long, because the juice becomes bitter if too many hard seeds inside are broken. Strain the juice through a fine sieve with the help of a tablespoon and lightly press. You’ll get clear and fresh pomegranate juice. The taste differs depending on the variety of pomegranate and ripeness. It can be very sweet or very sour, but in most cases taste is somewhere in between, which is a characteristic taste, seasoned with hints of tannin.
Pomegranate to eat better, less tannin, is one that is easily removed peel with white marks, not a strong red. Pomegranates which are colored in red are very sour and can be used in salads. Pomegranate syrup is thickened and sweetened with pomegranate juice and is used in cocktails. Providing 16% of daily needs of vitamin C of adult, content in 100 ml of pomegranate juice, is an excellent source of vitamin B, pantothenic acid, potassium and antioxidant polyphenols.
However, the pomegranate is not an important source of nutrients. Many manufacturers of food and dietary supplements have found advantages of using pomegranate extracts, containing no sugar, calories or additives, instead of juice, like favourable ingredients for good health in their products.
Filed under: How to Juice
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