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In Season: Pomegranates
posted by Mighty Staff
We love pomegranates for their looks, a rustic red leather bulb encasing a treasure of hundreds of edible jewel-like seeds. Lucky for us all, in this instance beauty is more than skin deep.
Pomegranates have been nutritional darlings for thousands of years. Right now Westerners are fixated on the juice of the pomegranate - it has anti-oxidant properties nearly three time that of green tea or red wine. But throughout history all parts of the tree have been used as medicine to treat everything from digestive disorders and kidney stones to fevers and heart ailments. Roots, bark, flowers, rind, and seeds - nothing went to waste.
When you are buying pomegranates look for fruits that are heavy and free of blemishes. You are shooting for pomegranates that are at the peak of ripeness. This is a fruit that ripens on the vine, so keep in mind they won't sweeten more once picked. Fruit that is starting to crack is fine as long as it doesn't look dried out. Feel for heaviness, a weighty fruit means more tangy, sweet juice.
Want to work more pomegranate into your life? Here are a few ideas:
- How to cut open a pomegranate
- Diana Kennedy's Guacamole Chamacuero
- Homemade Pomegranate Liqueur
- Ensalada de Noche Buena
- Drunken Figs with Roquefort and Marsala Wine in Pomegranate Syrup
- Pomegranate Chutney
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Post Your Comment
Barb said:
McAuliflower said:
To easily separate the fruits (arils) from the white pith, break apart your pomegranate sections under water and rub between your fingers. The fruits sink and the pith floats.
Adding pommegrate fruits to guacamole is heaven- I heartily recommend it!
I also love tossing it in thai salad rolls.
How funny, I recently posted how to cut a pomegranate also, plus a recipe for the salad (and an Italian version too). I made pomegranate jelly for gifts this year. Because I used a natural pectin from whole foods, I was able to use far less sugar. Very good.