Pomegranates... the Jewels of Winter
After enjoying an abundance of Summer berries and stone fruits this past season, it may seem that Fall and Winter are open to only apples, pears, and citrus - but don’t forget about pomegranates! The hidden little sweet-tart gems inside pomegranates can brighten up any rainy or wintry day.
History behind the Fruit
Pomegranates are one of the world’s oldest cultivated fruits. Native to Iran and India, archaeological findings show that they were grown and harvested by the Persians as far back as 2,000 BC. Today pomegranates continue to be featured heavily in Middle Eastern cuisine, with crops growing well in Asia and the Mediterranean region. In the United States, both California and Arizona have a great climate for this special fruit.
Buying and Storing Pomegranates
The three most common pomegranate varieties in the US are the Wonderful, Red Wonderful, and Early Foothill. Their season runs from late September to January.
When buying pomegranates, select fruits that are heavy for their size and have slightly browned skins. Pomegranates are one of the few fresh fruits you want to buy that don’t look good on the outside. If the leathery rind is clean, smooth, and bright red, chances are the arils (that’s what the ruby-red pulp around the seeds are called) aren’t sweet enough. The uglier the fruit looks on the outside, the better the chance that the inside is bursting with sweet arils.
Pomegranates can be kept at cool room temperature out of direct sunlight for up to two weeks. They can also be stored in the refrigerator for up to two months.
Preparing Pomegranates
It’s no surprise that pomegranates are sometimes called nature’s most labor-intensive fruit, as the thick leathery skin and membrane protects its contents very well.
The best way to Seed and Juice Pomegranates: Many preserving recipes, such as this small-batch pomegranate jam, call for fresh juice or seeds from a pomegranate. If you're unfamiliar with how to handle this fruit, here are a few tips on how to most efficiently open a pomegranate, extract the seeds, and get fresh-squeezed juice, no matter how you want to use them.
1: Cut Open the Pomegranate
With a sharp paring knife, trim away the top of the pomegranate just until you can see the seeds within. At the juncture where the membranes intersect the rind, use the knife to score the rind down to the bottom. Cut just deep enough to score the thick rind; do not cut into the fruit.
2. Pry Open the Pomegranate
Once you've scored the pomegranate all around, gently pull it apart into segments. The fruit should open quite easily, revealing the seeds in clusters.
3. Remove the Seeds and Pith
Fill a large bowl with water. Submerge each section, and gently rub the seeds with your thumbs to pry them loose from the rind. They should come away easily. Doing this in water serves two purposes: It reduces the amount of juice that will splatter around and makes separating the seeds easier. Once pried away, the heavier seeds will sink to the bottom of the bowl, and the rind and membranes will float to the top, so they can be easily skimmed away and discarded. The seeds may now be drained and used as desired.
4. Juicing the Seeds
Once you have removed the seeds from your pomegranate, you can juice them by filling a large zip-top bag about 1/3 full, and then gently crushing them with a meat pounder, rolling pin, or another heavy item. Try not to crush the actual seeds too much, as they can impart a bitter flavor.
Using Pomegranate Seeds and Juice
Most people think they’re supposed to suck on the arils and spit out the seeds, but the seeds are edible and make a refreshing snack. Pomegranate seeds are also used as garnishes to soups or salads to add sweet-tart fresh flavor. Pomegranates pair well with meats like duck because they provide a deep, sweet contrast with rich meat.
Pomegranate juice is highly valued since it contains a lot of potassium and vitamin C. Pomegranate molasses, a popular condiment, is made by boiling pomegranate juice down into a thick, sticky syrup. And did you know that real grenadine, a popular cocktail syrup, is made from pomegranate juice…
Here are some delicious recipes starring this one of a kind fruit.
Duck Breast with Pomegranate-Citrus Glaze
https://www.militaryproduce.com/recipes/duck-breast-pomegranate-citrus-glaze
Pomegranate Guacamole
https://www.militaryproduce.com/recipes/pomegranate-guacamole
Quick Pomegranate Sherbet
https://www.militaryproduce.com/recipes/quick-pomegranate-sherbet
Kabocha Squash Salad with Pomegranate
https://www.militaryproduce.com/recipes/roasted-kabocha-squash-salad
