Pomegranate

Pomegranate

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From
Encyclopedia of Food and Cookery

A late summer fruit, about the size of an apple. Its thick, reddish-golden skin contains a mass of tiny seeds, each enclosed in a capsule of deep pink jelly.

A pomegranate may be halved and squeezed like an orange; its juice is very refreshing and thirst-quenching, and forms the basis for grenadine syrup. The fleshy seeds may be eaten with a teaspoon, after all the skin and membrane of the pomegranate has been removed. In mediaeval times, pomegranate seeds were used to decorate dishes of fish, poultry and salad; they still are today.

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see method for ingredients

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