How to cook pomegranate
Information for pomegranate in our free cooking ingredients collection.
Pomegranate
The pomegranate is a round fruit the size of a large orange with a protruding crown and smooth, leathery skin that can range from red to yellowish pink. Each fruit contains hundreds of ruby-colored seeds that are individually encased in a translucent, red, juicy pulp that is sweet to tart. The seeds are packed into compartments that are separated by cream-colored, bitter-tasting membranes. Both the seeds and pulp are edible.
Family - Punicaceae
Scientific name - Punica granatum
Common name - pomegranate, grenadier, granada, Chinese apple
A good source of potassium and vitamins C and B6
Varieties
There are three kinds of pomegranates: one that is very sour and two that are sweet. The sour type is used in place of unripe grapes to make juice, and the sweet types are eaten as a dessert. In addition, some nonfruiting varieties are grown purely for their double flowers, and a dwarf variety has been developed that grows only 2 to 3 feet tall and makes a decorative container plant.
Origin and botanical facts
The pomegranate is a fruit with a colorful history. The name is derived from the Old French terms “pome”, for “apple”, and “grenate”, for “many-seeded”. Native to southeastern Europe and Asia, pomegranates have long been celebrated in art and literature. The seeds have been a Hebrew symbol of fertility since biblical times, and the fruit once formed part of the decoration on the pillars of King Solomon’s temple. In the 16th century, Spanish missionaries brought the plant to the New World. Currently, the pomegranate is a crop of minor commercial importance.
The pomegranate plant is a dense, deciduous shrub that can grow up to 12 feet in height. Crimson flowers are borne on slender, somewhat thorny branches that have glossy, dark-green leaves about an inch long. The plant grows best in subtropical climates but can tolerate subfreezing temperatures. If grown from seed, plants begin to fruit after 3 to 4 years.
How to cook pomegranate
Pomegranates are available in the United States only from October to December. Fruits should be heavy for their size and plump, as if bursting, with a slightly soft crown and shiny skin. The fruit can be refrigerated for up to 2 months or stored in a cool, dark place for about a month.
The pomegranate is rather labor-intensive to eat. After the skin has been peeled, the seeds can be removed individually, or the fruit can be cut in half and the seeds scooped away from the membrane with a spoon. The seeds also can be used as a garnish for desserts and in salads or pressed to make a refreshing drink. Used as a spice in northern India, dried pomegranate can be substituted for raisins in cakes. Grenadine, a light syrup made from pomegranates, is used as a flavoring in cocktails, soft drinks, and confections. Pomegranate molasses is a popular ingredient in Mediterranean and Middle Eastern cooking. Aside from the fruit’s culinary uses, crushed pomegranate flowers produce a brilliant red dye. The bark is used in tanning and is the source of the yellow hue of Moroccan leather.
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