- Common Name: Pomegranate
- Vernacular Names: Grenade, Granada
- Scientific Name: Punica granatum
- Specimens from: India
- Specimens Weight: 188 gm (average weight per fruit)
The rind of the fruit usually ranges from yellowish-orange, pink to full red. The photos shown above is the red pomegranate cultivar, which is commonly found in most places. The taste ranges from juicy sweet, acidic sweet to tangy sour but it is usually somewhere in-between. This is definitely one of the most troublesome fruits to eat. First, use a sharp knife and cut it into half or quarter. Then, use a small spoon to scoop out all the red pulps but the internal yellowish-white membrane will follow along, just let it be. Throw everything into a bowl of water and they will separate by itself. The edible pulps will sink to the bottom and the lighter, bitter membranes will float to the top. Pour away the water together with the unwanted membranes but leave the pulps in the bowl.
Scoop a spoonful of the delicious red pulp and chew it all at once. In this way, you can really feel all the sweet juice down your throat, minus a few precious drops that may drip from your mouth. The red translucent flesh, surrounding each and every seeds, is the one we are going for.
Even though the seeds are edible, I prefer not to eat it. Just don't fancy the idea of having a few hundred seeds floating around in my stomach. Yes, it is very troublesome having to spit out all the seeds. Some seeds are hard but some are soft, so the best idea is to chew in the soft seeds but spit out the hard ones. Try it, you may like it, as long as you are not a lazy eater :)
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