Pomegranate season is in full swing. These ruby grains top holiday salads, decorate toast, and provide a boost of vitamins during the coldest time of year. But often, instead of juicy sweetness, you get sour, dry grains or empty peels – and all the pleasure is lost.
To avoid this, just 5 seconds of attention when choosing in a store is enough.
How to choose the perfect pomegranate:
- Look at the color of the peel; it should be matte, dark burgundy or brownish red. Pale, pinkish or glossy skin is a sign of unripe or weak juice.
- Evaluate the form. A ripe pomegranate is not round, but slightly flattened at the poles, with “ribs”. This means that the grains inside are densely swollen and put pressure on the peel.
- Touch the fruit. It should be heavy for its size. Light pomegranate – dry, with little juice.
- Tap with your fingernail, the sound should be ringing, like a pumpkin, and not dull. A dull sound speaks of emptiness inside.
- Check the flower at the base. It should be dry and brown, not green or wet.
The ideal varieties are “Ak-dona” or “Gyulesha” – they have thin skin, small seeds and a bright sweet taste even in a cool climate. Look for fruits with a black, dense “crown” at the base. This is a sign of maturity.
Now you will always bring home a real pomegranate: juicy, sweet, with crispy grains that do not leave a sour aftertaste.
Question and answer:
Why is pomegranate sour or dry?
Acidity and dryness are signs of underripeness or improper storage. Ripe pomegranate is always juicy and sweet, especially if collected in late autumn.
Is it possible to determine sweetness by the color of the peel?
Yes. The darker and more matte the skin, the higher the likelihood of sweetness. Pink or glossy fruits are almost always sour.
Does tapping help?
Yes. A ringing sound indicates a dense structure and the absence of voids. Deaf that the grains have shriveled or begun to deteriorate.
