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The exterior of the pomegranate is a thick, leathery red, while cream-colored interior is studded with bright red seeds. Each tiny seed is enclosed in a translucent, red pulp. The pomegranate contains a sizable quantity of sweet-tart. The size of an apple, only the seeds and juice are edible offering a sweet-tart taste.
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.
Pomegranates are most commonly used for their seeds and juice. After separating the seeds from the white pulp of the pomegranate, add to grain or green salads, or mix into sweetened yogurt. Bake seeds into a crisp with fall fruits such as apples or pears. Pomegranate juice can be used to marinate lamb or beef, or reduced into syrup and added to cocktails and smoothies. Cook juice, with sugar, into jam or add to milk or cream and freeze into sorbet and gelato. Pomegranates keep well stored at room temperature for 1-2 weeks.
Locally grown at Rancho Del Sol in California, it is claimed by food historians that pomegranates are one of the earliest cultivated fruits. Today the fertile San Joaquin Valley hails as the major producer of commercially grown pomegranates in the United States.
Recipes that include Pomegranate. One is easiest, three is harder.
|101 Cookbooks||Bulgur, Celery and Pomegranate Salad|
|Angie's Recipes||Orangedew Melon and Pomegranate Salad with Caper Berries|
|Hungry Foodies Pharmacy||Homemade Pomegranate Jelly|