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Fall time is pomegranate time. The small red kernels are extremely tasty and also healthy. The only disadvantage, which is why enjoyment is often avoided, is the coring. Because that can sometimes become a big mess in the kitchen. But only if you don't yet know the right tricks.
After my kitchen once looked like a huge, big battlefield a few years ago, I started looking for a way to do a better job of pitting. In the video of Kochkino I came across three options. What I like best about this is the idea of knocking. To do this, the pomegranate should be rolled a few times on the worktop so that the seeds are a little detached from the skin.
Did you know?
Pomegranates are not vitamin C bombs, but they contain many antioxidants such as polyphenols and flavonoids. These bioactive substances have an anti-inflammatory effect and protect the body from harmful influences. They are also said to slow down the aging process.