An excellent source of antioxidants and vitamin C, pomegranate is sometimes used as a natural prevention of diseases and as an additional natural preparation for the treatment of certain diseases. Like any fruit or vegetable, the most delicious and healthy is juicy, ripe, ripe fruit.
Instructions
Step 1
Color Choose from the garnets offered to you the brightest, not pale, but not too saturated burgundy shade. Dark spots on the fruit indicate that it is overripe and possibly spoiled. Light - typical for unripe fruits. The "crown" at the top of the grant should be brown on the inside if it contains a white powdery substance - the fruit is overripe.
Step 2
Ripe Juicy ripe fruit has a shiny, even skin. If it is dry or cracked, the pomegranate is overripe and deteriorated. Choose a fruit with a thin skin, through which you can feel the grains. Also, the fact that the skin of the fruit is thin is evidenced by its relief - you just see how the grains are located under it. Rub the peel with your finger to make sure it doesn't wrinkle or tear.
Step 3
Size and Weight A ripe pomegranate is usually about the size of a child's ball, an unripe pomegranate is no larger than a tennis ball. Take a pomegranate in your hand and compare it by weight with similar ones in size. The heaviest fruit will be both the juiciest and the most seedy.
Step 4
Sound If you knock on the grenade with your knuckles, the ripe fruit will make a ringing sound, as if you were knocking on a metal container. An unripe fruit makes a dull, “woody” sound, while an overripe fruit is soft and muffled. It can also get dents from your fingers.
Step 5
Season: It is natural that the juiciest fruits can be bought in the middle of the season, at the beginning there are more unripe fruits, and at the end - overripe ones. The season for pomegranate fruit starts in mid-autumn and lasts until the end of winter.
