Published: 06/12/2014 - Updated: 04/28/2016
Author: Nayeli Reyes5 Comments
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:
Lamb marinated in juice Granada
Ingredients
- 1 Granada
- 1 cup cranberry juice
- 1 kg of lamb chops
- 3 cloves of garlic
- ½ thinly sliced onion
- 1 ½ tsp. thyme
- Olive oil
- Salt and pepper
Preparation
- Finely chop 2 garlic cloves and thyme and add to the sides of the chops.
- A an airtight bag or a plastic container with a lid add cranberry juice. Dip chops in it, cover bowl and refrigerate to marinate overnight.
- In a pan add oil and a clove of minced garlic and onions, saute.
- Remove chops from marinade and season, cook in skillet. After cooking add something marinade to the pan and reduce.
- Serve chops and cover with a bit of reduced juice, garnish with fresh seeds of Granada.
Chickpea Salad with Granada
Ingredients
- 1 cup Granada seed
- 400 gr chickpea
- 1/3 cup lemon juice
- 1 tbsp. sugar
- 1 tbsp. paprika
- 1 tsp. ground cumin
- 1 cup sliced cucumber and shelled
- 1 yellow peppe
- ½ cup. Onion
- Salt and pepper
Preparation
- Soak chickpeas overnight and cook with pressure cooker and salt for 20 or 30 minutes from the pot begins to release steam, until they can be soft.
- In a skillet stir cumin until it begins to release its fragrance, it will take about 3 minutes.
- Empty in a bowl and mix with cumin lime juice, sugar and paprika.
- Al container add the seeds of Granada, chickpeas, cucumbers, thinly sliced onion and bell pepper cut into strips. Mix well.
- Add salt and pepper to taste before serving.
Vanilla and Granada cake
Ingredients
syrup
- 100 ml of juice Granada
- 110 gr. Granada seed
- 100 gr Strawberry
- 85 gr icing sugar
- ½ tbsp. vanilla extract
cake
- 100 gr flour
- 200 gr butter
- 200 gr sugar
- 3 eggs
- Juice of 1 lemon
- 140 gr flour pancakes
- ½ tsp. vanilla extract
Preparation
cake
- Beat butter and sugar.
- Add eggs one at a time while still beating, then lemon juice and finally the vanilla extract.
- Combine both flours and mix with the remaining ingredients.
- Empty dough to a baking sheet greased and floured.
- Preheat oven to 140 ° C, bake for 50 minutes until the bread rise and take a golden color. Use a toothpick or fork to check cooking.
syrup
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.
Serve
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.
(5 votes, average: 4.40 out of 5)
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It is very important to be aware of the nutritional value of this fruit, specially its antioxidant effect because that property is really important for our health.
Thank you for sharing with us some recipes that, I’m sure, will “improve” our meals, not only in the USA, but also around the world.
I have a granada tree at home. We really dont eat the fruit much because we dont know what do cook or prepare with it but after reading this article I may put in practice some of the recipes. 🙂
What a wonderful fruit, the legends around it date back to Greek mythology when Persefone was taken to the underworld by Hades and as she finally was able to go when her mother negotiated that she would spend half the year there and half the year in the underworld, she took a few pomegrate grains. It´s interesting to understand that they transformed her so she could become the queen of the underworld.
The recipes shared here sound absolutely delicious, and so varied. It would be very fun to make a Granada Feast! Here in Mexico we use it in one of our most traditional dishes, Chile Relleno, a patriotic meal that includes the 3 colors of our flag, green withe the chili, white the nut sauce and red pomegrate sprinkled on top
In the UK we call this fruit ?pomegranate? and it?s one of my absolute favourites! My partner and I usually put it on salads or in Cous Cous as part of a Moroccan/Mediterranean meal. It?s also great to eat on its own; you can pick a whole load of them and then store the seeds in the fridge. I often put a little pot of it in my son?s lunchbox for school or sit with a bowl on my desk while I work.
I just got a pomegranite!! Every week I pick up a box of organic produce that is distributed to participants in the group. We live on a small island off the southeast coast of Alaska, so we don’t get good pomegranites very often. Thanks so much for the wonderful ideas, I think for this one, however, I’m just going to enjoy the simple goodness of the fruit.