Seasons/Availability
Pomegranates arrive just in time for fall festivals and the holidays. This fun and fabulous fruit's season is September to December possibly stretching into late February with a peak season in October and November. Look for locally grown California Pomegranates in the fall.
Current Facts
Varieties of the pomegranate have now been developed that are almost free of seeds or have soft seeds. This fruit is still most popular today in its romantic and wild region of origin which includes Persia (Iran), southern parts of the Soviet Union and across Afghanistan to the Himalayas.
Description/Taste
If ever an existing fruit is like a miniature treasure chest, it is the pomegranate. Wrapped securely in a thin but tough leathery rich red to reddish purple skin, the interior of this fabulous fruit is reminiscent to discovering jewels, the difference being these crunchy jewels, technically called arils, are edible and exceptionally delicious. Each tiny seed is enclosed in a translucent brilliant red pulp. Double the discovery, the sweet-tart juice is just as precious. The size of an apple, only the seeds and juice are edible offering a sweet-tart taste.
Nutritional Value
Providing some vitamin C and the B vitamins plus a moderate amount of fiber, protein and carbohydrates, pomegranates are an excellent source of potassium. Very low in sodium, one fruit contains about 105 calories. Eating five daily servings of fruits and vegetables lowers the chances of getting cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables with three servings of low-fat dairy products were effective in lowering blood pressure.
Applications
Sweet and savory dishes benefit from the pomegranate's sweetly acidic personality. Enjoy the succulent seeds as a tasty snack all by themselves. Making a great tasting wine, the juice is excellent for flavoring jelly, hot and cold sauces, sorbets, vinaigrettes and marinades. Sprinkle the crisp tasty seeds on salads and desserts or use as a colorful edible garnish for meat, poultry and seafood. Add pomegranate pizzazz to relishes, dips and glazes. Pair with shrimp, halibut, white fish, lamb, goose and Cornish hens. Eggplant dishes love it. Wake up cereal, oatmeal or cream of wheat. Enhance cakes and baked apples. Sprinkle seeds on ice cream sundaes. Marinate seeds in liqueur; top ice cream. Add flavor and color to orange juice. Dress up fancy cocktails and iced beverages. For an easy impressive dessert, blend juice of two limes and one-tablespoon brown sugar, adjusting to desired taste. Seed two chilled pomegranates. Pile the seeds on four fancy dessert plates; slice three bananas and divide among the four servings, arranging slices around the seeds. Drizzle with lime dressing; serve immediately. For elegant syrup, combine one-cup pomegranate juice and one-half cup sugar in a saucepan. Bring to a boil, stirring constantly; continue boiling one minute. Remove from heat and cool. Covered and refrigerated, use within two weeks. Delicious on pancakes, waffles, French toast and crepes. To prepare, cut the "crown" off. Lightly score the rind several times from top to bottom. Immerse fruit in a bowl of water; soak five minutes. Hold pomegranate under running water over a container or large bowl; break the sections apart, separating the seeds from the membrane. The seeds will sink to the bottom. Drain the seeds in a colander; pat dry. Discard membrane and skin. For juice, liquefy seeds in a blender or food processor. Use a fine-mesh sieve or cheesecloth lined strainer to separate seeds from the juice. Whole fruit may be kept at room temperature in a dark cool place about one month; refrigerate up to two months. Seeds can be refrigerated up to three days or frozen for later use. To freeze seeds, place in airtight container; use within six months. Freezing breaks down the seeds, releasing juice as they thaw making them good only for juice, not for fresh eating. Fresh pomegranate juice may be frozen in an airtight container up to six months. One medium fruit usually provides three-fourths cup of seeds and one-half cup of juice. A crafty bonus, this fruit's unique decorative shape and cheerful rich color add a special touch to holiday tables and centerpieces. Hollowed pomegranate shells make absolutely splendid and unusual candleholders to brighten blah winter days.
Ethnic/Cultural Info
Pomegranate fruit has been a source of legend, myth and an inspiration for poets like Shakespeare and Chaucer. Popular throughout the Mediterranean, Central America, South America and the Middle East, this fruit is a favorite ingredient in almost everything from drinks to soups to salads. Pomegranate juice is used to make traditional Persian meat dishes. The seeds are used in India as a sour condiment called "anardana". Italians and children are claimed to be the most notable fans of this fruit in the United States.
Geography/History
Locally grown at Rancho Del Sol in California, it is claimed by food historians that pomegranates are one of the earliest cultivated fruits. Researchers believe it may have been sometime between 4000 B.C. and 3000 B.C. when the first pomegranate trees, pronounced POM-uh-gran-uht, were planted in possibly Northern Iran or Turkey. The name comes from two French words, "pome" and "granate" literally meaning "apple with many seeds". Evidence reveals that Egypt, Jericho and Mesopotamia were the first to domesticate this truly wonderful fruit. Pomegranates traveled with early traders and explorers to India, Northern Africa, China and Europe, finally finding their way to North and South America. Over two hundred years ago, Spanish padres introduced this exceptional fruit into California, growing it at their missions. Of the genus Punica granatum L. and a member of the Punicaceae family, this rounded shrub or small tree can grow to twenty to thirty feet tall but generally is twelve to sixteen feet in height. Dwarf varieties are also grown. Today the fertile San Joaquin Valley hails as the major producer of commercially grown pomegranates in the United States. The Near East, India and surrounding countries and southern Europe are the commercial worldwide primary regions. For those who cherish the pomegranate the most, it is still considered to be the prized fruit of Persia. Pomegranate syrup is sold commercially as grenadine.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Pomegranate. One
is easiest, three is harder.
