PASSION
FOR POMEGRANATES
by Cheryl Tallman
and Joan Ahlers
Pomegranates are quite unique.
Slightly sweet. Slightly tart. Inside the crimson-colored fruit
you'll find exactly 840 Arils. These are seeds surrounded by
a sac of sweet-tart juice. The arils are held together in layers
resembling honeycomb. Simply peel off the arils and pop them
in your mouth for a burst of pomegranate goodness.
Pomegranates are fun to eat,
but do require a little work. For those of us looking for great
flavor with "open and enjoy" convenience there several
brands of pomegranate juice on the market to quench your thirst
and deliver an antioxidant punch.
At the market: Pomegranates are available fresh from
October through January. Pomegranates are picked when ripe, so
when you see them in stores they are ready to eat. When selecting
a pomegranate, consider that the heavier the fruit is, the juicier
it will be.
Pomegranate juice is sold under
several brand names. You'll find pomegranate juice in the produce
or juice sections of the supermarket. Check the label to ensure
you are purchasing 100% pomegranate juice.
Storage: Whole fruits can be stored for a month in a cool,
dry area or refrigerated up to two months. When frozen, the arils
or juice will keep for several months in air-tight containers.
The Art of Eating a Pomegranate: At first glance, the pomegranate appears
a bit intimidating. Here's the quickest way to harvest the arils
from the skin:
- Cut off the crown, then cut
the pomegranate into sections.
- Place a section in a bowl of
water. Using your fingers, gently separate the red arils from
the skin. The arils will sink and the white skin will float to
the top.
- Discard the skin - it is not
edible. Drain the water by pouring the arils through a colander
or strainer.
Note: Pomegranate juice stains
fingers, clothes and carpeting. Sitting at the kitchen table
or outside is the best place to enjoy pomegranates.
Here are some creative and
simple ideas to include pomegranates into your family meals:
Dressings and marinades: Pomegranate juice has an acidic, citrus-y
flavor. It's a great substitute for citrus in marinades and salad
dressings. Simply substitute the same quantity of pomegranate
juice in a recipe that calls for orange, lemon or grapefruit
juice. Pomegranate flavor is a great complement to lamb. Here
is a simple marinade that is perfect for making lamb kabobs.
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