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Pomegranates
The pomegranate is a member of the berry family and is considered by many, including me, to be one of
the most exotic fruits of all. The Pomegranate, with its glistening ruby red seeds and dark red juice,
provides a unique taste to salads, soups, marinades, desserts and juice drinks.
The pomegranate has a thick, leathery, purplish red skin that protects the pinkish pulp and edible
seeds. The seeds provide a tart but sweet flavor. Many people eat just the seeds while others enjoy both
the seeds and the pulp that surrounds the seeds.
Pomegranates are believed to have originated in the Middle East over 4000 years ago. The Spanish
settlers first introduced pomegranates to the United States in the late 1700's. The California San
Joaquin Valley is the only serious growing area for pomegranates in the United States. Pomegranates are
also grown in Spain and Italy as well as Central and South America and still in their place of origin,
the Middle East.
The pomegranate is about the size of an apple with a red, leathery skin. In some ways it
also looks like a Christmas tree ornament-the small calyx looks like the place where the
hook goes for hanging on the tree. Inside, there is a honeycomb of bright red seeds in
clusters, separated by white inedible pith.
The Wonderful or Red Wonderful is the most common variety. There are small plantings of
Early Foothill.
Selection & Storage
Pomegranates are shipped ripe and ready to eat. Look for fruit that is heavy with juice and has a thin
but tough skin that is not broken. When fully ripe, they will make a metallic sound when tapped. Avoid
pomegranates that have noticeable cracks on their skin, since this is a sign that they were picked too
late and are overripe. The pithy membrane that surrounds the seeds should not be too prominent, meaning
that the seeds should be abundant as well as full of juice. The seeds should also be tender.
Pomegranates, like apples, have a long storage life of approximately two weeks. It is best to store
them out of direct sunlight and in a cool place. By storing them in the refrigerator, you extend their
storage life up to two months or more. Once peeled, the seeds will last a week or more in the
refrigerator and can be frozen for up to a year. Once juiced, pomegranates will last about five days
under refrigeration, and up to six months frozen.
Preparation
The most important thing to remember when preparing and/or peeling pomegranates is to wear old clothes
since their juice stains like the dickens. The seeds are everything in this fruit and, for most, it is
key to extract them without bringing along the bitter pith. I recommend you cut the crown or calyx off
the top and lightly score the rind in several places. Then break the sections apart, separating the
seeds from the membranes on top of the counter. To juice the pomegranate, squeeze the seeds over a sieve
and discard them after their juice has been removed. The juice is recommended for marinades and sauces.
Pomegranate syrup is even more versatile than the juice, especially in marinades, sauces, and dressings
because of its thick texture and intense flavor. Pomegranate seeds provide a wonderful garnish for a wide array of dishes including salads, ice cream
dishes, rice, mixed fruit, yogurt, and puddings.
Tony's Tip
To give kids a real treat, roll pomegranates around to loosen seeds, then make a slit in the skin and
let them suck out the sweet-tart juice. (You can stick in a straw if you like.) Make sure they wear old
clothes and stay away from the nice furniture though, because pomegranate stains are hard to get out.
Tony's Favorite Recipe
Pomegranate Syrup
Varieties
Wonderful pomegranates, which include the Red Wonderful
and the Early Wonderful are the most commonly grown varieties, and are about the size of an apple with a
red, leathery skin.
Grenada and Early Foothill are other varieties
grown.
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