Tracy Norris
Pomegranate, dates, persimmons: With these three types of fruit, you and your immune system will defy the wet and cold weather in November. We have delicious recipes!
Pomegranate Strength: Pomegranate
At first glance, pomegranates do not have much in common with our popular apples. Because while we can take a powerful bite into a crunchy apple, we should try to avoid doing so with pomegranates. Only the small seeds of the round-red fruit are edible. These are surrounded by a bitter pulp. The kernels themselves exude a fruity aroma and taste deliciously bitter-sweet when ripe. But pomegranates are not only unique in terms of taste, but pomegranates are also a real power fruit in terms of their ingredients. They are full of vitamins, anti-inflammatory substances, and punicic acid, also known as pomegranate seed oil, which has been proven to improve the complexion.
The biggest obstacle to eating more pomegranates is the seemingly laborious preparation. With a few tricks, however, it is very easy to remove the valuable, red seeds from the inedible pulp. One method works as follows: roll the pomegranate like a lemon on a work surface with gentle pressure, then cut it in half. Then hold half over a bowl and use a wooden spoon to knock the seeds out of the back of the fruit. Pay attention to your clothing when processing and consuming. The pomegranate was formerly used to dye oriental carpets and is therefore not easy to wash out. Incidentally, the following method is very clean: Simply remove the seeds from the pomegranate in a bowl filled with water and simply sieve off the seeds.
Persimmon, Sharon fruit, or persimmon?
Danger! Persimmons, Sharon fruits, or persimmons are not the same fruits. The persimmon has a thicker skin than the Sharon fruit. In addition, the skin of the persimmons does not really taste good. The fruit should therefore be peeled or scooped out like a kiwi. The Sharon fruit, or persimmon, can be eaten like an apple with its skin on. Only the style approach with the leaves should be removed. Incidentally, the two fruits are very similar in taste, but Sharon fruits are a little milder and can be eaten when they are unripe.
In addition to their sweet aroma, which goes well with almost all types of fruit, for example in a fruit salad, persimmons are full of healthy nutritional values. They not only have the color in common with carrots, but also a high content of beta-carotene, which is converted into vitamin A by the body. In the winter months, persimmons are a good source of vitamin C. In addition, persimmons are very easy to digest and are therefore suitable for people with very sensitive stomachs, even when raw.
Dates – A real staple
Dates are a staple food in the Arab world because they contain everything the body needs. Their high carbohydrate content has earned them the nickname “bread of the desert”. Despite their high calorie and carbohydrate content, the fruit is considered very healthy food that, in moderation as a snack, can even support weight loss. Dates combine numerous good properties. They have a positive effect on digestion, the immune system, and the nervous system. Incidentally, the highest quality date variety is the Medjool or Medjoul date. This variety impresses with thick flesh and a honey-sweet aroma. Much better known and more widespread in this country is the Deglet Nour variety. These dates are a little smaller and cheaper, but they have an equally fantastic aroma.
In oriental cuisine, dates are often the basis for fine sweets and desserts. We cut off ever larger slices of it, as the date can be used for wonderful, vegan, and gluten-free baked goods or healthy, sweet snacks. Dates are also a wonderful basis for finger food of all kinds. Dates can be combined very well with nuts, for example. Dates stuffed with cream cheese and wrapped in Parma ham taste hearty and fresh.
