Pomegranates are native to the area of modern Iran and Iraq and have been cultivated there and throughtout the Mediterranean region and southeast Asia for millenia. They have a thick reddish skin that needs to be cut open to reveal hundreds of seeds. The seeds are embedded in a delicious water-laden pulp – the edible “aril.” They have a delicious sweet-tart flavor! The pulp and the seeds are edible. The name pomegranate derives from medieval Latin pōmum “apple” and grānātum “seeded.” Pomegranates were first introduced in the United States by Spanish settlers in the 18th Century and are grown in California and Arizona today.
Preparation
An easy way to eat the pomegranate is to cut it into quarters or sections, and then pop out the seeds.
1. Start by scoring the outside of the fruit.
2. Slice off the top of the pomegranate, exposing the seeds inside.
3. Pull the pomegranate apart into sections, following the natural divide of the white pith as much as possible.
4. Peel off any bits of membrane covering the clusters of pomegranate seeds.
5. Working over a bowl, push the seeds out of each section of the pomegranate and pop them into the bowl.
For more visual instructions, click here.
Nutrition
Loaded with antioxidants, vitamins, potassium, folic acid, and iron, pomegranates are known for their nutritional benefits. Pomegranate juice is high in vitamin C. The seeds are an excellent source of fiber.
Recipes
Delicata Squash with Honey, Pomegranate Seeds and Pepitas
Frozen Greek Yogurt and Pomegranate Bites
Kale Salad with Roasted Apples and Pomegranate