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Practical guide. Fruits
Front>> The fruits one to one>> Granada
Granada
GRANADA.
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Granada
HOW TO PREPARE IT
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One of the biggest problems that presents the grenade on having boiled away is the extraction of the grains of his wrapped interior one. A form easy to extract the grains of the grenades consists of dividing the fruit for the half, taking select average, being too tight a little so that the grains come loose, and on a source or plate, with the cut down, bangs his/her/its it in the skin with the handle of a big knife (or similar) while it him is turning with the hand.

Another procedure is the following one: to extract the end of the chalice doing a square with 4 knife courts; from each of the corners of this square, to do a slightly deep cut (that does not touch the grains or very little) that descends up to the stem of the fruit, in the opposite end. In whole 4 courts. To separate in 4 segments the fruit and to shell it. Next, it is necessary to eliminate all the whitish skins because they have a bitter flavor.

Another procedure is the following one: to extract the end of the chalice doing a square with 4 knife courts; from each of the corners of this square, to do a slightly deep cut (that does not touch the grains or very little) that descends up to the stem of the fruit, in the opposite end. In whole 4 courts. To separate in 4 segments the fruit and to shell it. Next, it is necessary to eliminate all the whitish skins because they have a bitter flavor.

The grains of his wrapped interior one. A form easy to extract the grains of the grenades consists of dividing the fruit for the half, taking select average, being too tight a little so that the grains come loose, and on a source or plate, with the cut down, bangs his/her/its it in the skin with the handle of a big knife (or similar) while it him is turning with the hand. Another procedure is the following one: to extract the end of the chalice doing a square with 4 knife courts; from each of the corners of this square, to do a slightly deep cut (that does not touch the grains or very little) that descends up to the stem of the fruit, in the opposite end. In whole 4 courts. To separate in 4 segments the fruit and to shell it. Next, it is necessary to eliminate all the whitish skins because they have a bitter flavor.

The grains of this fruit can be used in the making of different desserts like the fruit salad; along with the melon and the raspberry they are part of the cocktail known as "fruits of the passion". The grains macerated with honey, juice of lemon or must of grapes have a delightful flavor. The pulp that wraps the seeds, mitigates the thirst, because it has a flavor sweetened with sour tones, very agreeable. Also they are used to prepare ice creams, gelatine, mousses and you cremate. In the Alpujarra of Granada, a salad is done with lettuce and grains of the fruit dusted over the green sheets. In the Arab countries a few marzipan cakes are prepared with abundant recovering of the grains, which also they use for filling in some stews. The Turks prepare a rice cream with almonds, named "keskul", to which they add some grains of grenade. In other oriental kitchens eggs dress up with the true grains to the plate and the resultant flavor is something piquant.

The juice that native of Granada obtains of this fruit named, is very refreshing and possibly be his most well-known commercial product. It is used to do syrups, jams and ice creams. It is possible to take alone or mixed with other juices like pineapple or lemon. The commercialization of the grenade as product of the fourth scale and his use in the manufacture of jams, jellies, jams, juices, etc., is acquiring every major day interest.


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