Pomegranate
अनार · ದಾಳಿಂಬೆ · மாதுளை · മാതളനാരങ്ങ · దానిమ్మ
Fresh Produce
Fresh arils, used as a finishing garnish where a dish wants bursts of sweet-tart against something rich or fried — chaats, raitas, fruit salads — and pressed for juice. The seed inside each aril is eaten with it, so the crunch is part of what it contributes.
What to know
Deseed it under water in a bowl — the arils sink and the bitter white pith floats, which saves picking each one off by hand. The juice stains, so keep it away from anything you mind.
- Choosing it
- Weight is the test: a good one feels heavy for its size, with taut skin that has gone slightly angular rather than staying round. Brown patches on the skin are fine. Soft spots are not.
- Storing it
- Whole fruit keeps a fortnight in the fridge. Deseeded arils go in an airtight box and are best within two days — after that they weep and lose their snap.
Measures
- 1 cup ≈ 145 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using pomegranate
None published yet.