The Perfection of the Pomegranate
Crack open a big beautiful pomegranate, heavy with juicy seeds and savor the color and texture of this lovely fruit. Rich ruby red seeds surrounded by white pith are found inside a leathery pinkish red outer rind, hiding all the goodness inside.
The word pomeganate means 'apple with many seeds' and the fruit is native to the hot and dry climate of the Middle East, today's Iran through Afghanistan and Pakistan to northern India. They have been known to live and produce fruit for up to 200 years, when conditions are right. Pomegranates were introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.
In many cultures throughout the world the pomegranate can symbolize fertility, wealth, and abundance because of the many seeds (arils). Pomegranate season is from September to February. This has earned the fruit the nickname “The Jewel of Winter.”
They are rich in antioxidants, and are said to be a good source of vitamins, especially vitamin A, C, and E, as well as folic acid. This amazing fruit consists of three times as many antioxidants as both wine or green tea.
- The whole seed can be eaten and provides a nice crunch in salads, sandwiches, and dessert or yogurt.
- Add to cocktails and drinks.
- Top your avocado toast or bruschetta with a sprinkle of seeds.
- Garnish your chicken or pork with pomegranate seeds.
- Make your own pomegranate juice: Remove seeds from pith, rinse, add to a blender and create a pulp. Transfer the pulp to a sieve set over a bowl. Using the back of a spoon, press the pulp to release the juice into the bowl below. Voila! Juice!