Mystical Granada born under the shelter of the Himalayas, and from mouth to mouth and hand to hand his favors were distributed from India to encircle the Mediterranean. For us Americans, we owe some of our parents that their hearts could not dislodge them and that the loaded their long voyages across the Atlantic with him. As the Spanish in 1700, the first to love the new continent with its curious fleshy seed coverage and whose juices stain our clothes as blood.
Today grenades have joined the troop of fruits that give us nutrients with antioxidant properties due to its content of anthocyanins, ellagic acid and tannins. Pomegranates have a high content of vitamin C. Pomegranates have a molecule known as punicalagin believed may have a beneficial impact on the intestinal flora. Of this delicious fruit I share three recipes, which is amazing even in its natural state, a dessert ready requiring only to be cut from the tree:
6. Granada Mix juice with lemon, sugar and vanilla. Heat gently until the sugar is well dissolved.
7. Reduce fluid until slightly thicker consistency of the syrup. Allow to cool.
8. Seeds Granada Add syrup.
9. Remove pan from oven and let cool, with a toothpick or fork to make holes in the top of the bread to soak the syrup.
10. Bathe with syrup and garnish with sliced strawberries.
Tags: antioxidant cake granada recipes
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