How to cook
Step 1
Cut off the top of the pomegranate - its structure will be exposed, it will be seen where the vertical dividing walls pass. Cut the pomegranate skin along these points (lengthwise). Dip the pomegranate in a bowl of water and carefully peel the pomegranate seeds, partitions and films. Dry.
Step 2
Wash citrus fruits with a brush, pat dry. Finely grate the zest from the Uzbek lemon, half a grapefruit and 2 oranges.
Step 3
Peel off all citrus fruits to reveal the flesh. Cut the fillets into wedges between the films. Save the juice that comes out. Cut large fillets into easy-to-eat slices.
Step 4
Grate the ginger on a fine grater, squeeze the juice through a strainer (no cake needed). Combine the zest, citrus juice, ginger juice and narsharab. Season with salt and pepper.
Step 5
Combine citrus fillets, mint leaves and pomegranate. Top with the dressing, add more pepper, and serve with baked vegetables, grilled / baked cheese or meat.
Ingredients - 4 servings:
Grenades - 1 PC.
Uzbek lemons - 1 PC.
Grapefruit pink - 2 pcs.
Oranges - 4 things.
Ginger (root) - 3 cm
Narsharab sauce - 1 tbsp. l.
Fresh mint - 1 handful
Salt - taste
Freshly ground black pepper - taste