POMEGRANATE

Punica granatum

One of the earliest cultivated fruits, pomegranates have been cherished for their exquisite beauty, flavor, color, and health benefits for centuries. They originated in northern Iran, which is still the 2nd largest producer and largest exporter.  During their 4,000 year history, pomegranates have also been cultivated throughout the Mediterranean region and northern India.  They are symbolic of prosperity, hope and abundance in virtually every part of the world.  Some scholars believe the fruit may have been the forbidden fruit from the Tree of Knowledge in the Garden of Eden and is often used in Jewish celebrations since it is said to have 613 seeds, one for each of the commandments of the Torah.

The common name pomegranate derives from the Latin meaning “seeded apple.”  It is a fruit bearing deciduous shrub or small tree with a typical season from September to February.   The bright flowers become fruit that has a tough leathery skin that opens to reveal ruby red sweet-tart seeds called arils.  The entire seed is consumed raw and taste depends on variety and ripeness.  They can be tossed in a salad, added to guacamole or made into a syrup for ice cream and pancakes.  Dried seeds can be used in trail mix and granola bars or as a spice for chutneys and curries.  Nutritionally, pomegranates are powerful antioxidants that also contain calcium, potassium and iron plus vitamin C and K.  They are an excellent source of dietary fiber and the crunchy seeds help flush fats from the digestive tract.

Pomegranates have been used in art, literature and décor as long as a food.  The fruit can be found in paintings, needlework and architecture.  The flowers make a red dye, the bark gives a distinctive yellow hue to leather and the rind was an ingredient in ink.  Available for the fall and winter holidays, they can also beautify your home in a harvest basket, as part of a centerpiece or handmade wreath.

CULINARY TIP
The easiest way to remove the seeds is 

by using your fingers to roll out the seeds
of cut sections in a bowl of cold water, then drain in colander  

Pomegranate Muffins 

2c flour
2/3 sugar
1Tbs baking powder
¼c minced candied ginger
1Tbs grated orange peel
1½c pomegranate seeds
1c milk
1 egg
¼c melted butter
½tsp salt
               Combine dry ingredients and then stir in ginger, orange peel, and pomegranate seeds. Combine milk, egg, and butter then pour into the well made in the dry ingredients and stir with a fork until just blended. Spoon into 12 paper-lined muffin cups and bake at 350 degrees for 12-14 minutes.  Sprinkle tops with sugar and serve warm.

Pomegranate Salsa
1/2c pomegranate juice, add 1Tbs sugar and reduce to 1/4c
2c pomegranate seeds
1c chopped yellow bell pepper
1 minced shallot
4Tbs chopped cilantro
1Tbs fresh lime juice
1/3c olive oil
               Combine all ingredients and serve with tortilla chips. Salsa will keep covered in the refrigerator for 2 to 3 days.

Pomegranate Jelly
2c pomegranate juice
1c pomegranate seeds
2Tbs lemon juice
4c sugar
3oz liquid pectin
               Bring pomegranate juice to a boil, add seeds, sugar and lemon juice.  Boil until sugar dissolves, stir in pectin and boil 1 minute.  Cool slightly, skim off foam, and pour into jars and water-process for 10 mins. or refrigerate for up to 6 weeks.  Jelly may be used to fill pistachio coated thumbprint cookies.

“And God said, "See, I have given you every herb
that yields seed which is on the face of all the earth,
and every tree whose fruit yields seed;
to you it shall be for food.”
Genesis 1:29