By - Allison Parker, RD

The pomegranate originated in ancient Persia. The word pomegranate comes from the Latin pomum granatum, which literally means “apple of many seeds”. Persians in the Middle East would often eat them on long ventures into the desert because the tough skin of the pomegranate made it a useful food for traveling with. Pomegranates are currently grown throughout Asia, the Mediterranean, and California.

There has been recent media attention surrounding the pomegranate due to a number of research studies, food industry interests and epicureans taking note of what the Persians knew long ago. A number of studies indicate that pomegranates may enhance immune function, or your body’s ability to fight diseases. In addition, there is some research promoting pomegranates as a helpful way to lower blood lipid (or cholesterol) levels. Pomegranates contain vitamin C, which is an antioxidant that may help in preventing certain types of cancer, heart disease, and some eye problems. They are also a great source of potassium, which your body needs for muscle contraction and in maintaining fluid and electrolyte balance in body cells.

Pomegranates are about the size of a softball and have a tough skin that can range from light pink to dark purple. The edible part of the pomegranate is the seeds and the pulp. The pulp and seeds have a sweet, tart flavor.  When selecting pomegranates, look for ones that appear to be heavy for their size and have a deep, bright color without any blemishes. You should store whole pomegranates in a cool dark place for up to one month, or in the refrigerator for up to two months. Seeds of the pomegranate can be frozen for up to a year. The peak growing season for pomegranates in the United States is October and November, but due to current technology, you can find them in almost any grocery or specialty produce store, practically every month of the year.

If you have ever had a pomegranate before, you know that it is a labor-intensive fruit. Don’t fret though—the fruit inside is worth the work involved. Here is a suggested list of steps for peeling and eating pomegranates:

    1.Put on an apron and disposable gloves. The skin and juice of the pomegranate can leave a stain on clothing and                   fingers. Interestingly enough, ancient Persian rugs got their red color from the skin and juice of pomegranates.
    2.Cut off the crown and gently scoop out some of the center core without disturbing the seeds.
    3.With a sharp knife, score just through the outer rind around the fruit in quarters.
    4.Put your thumb in the core center and gently pull apart the sections.
    5.Peel away the inner white papery skin covering the seeds and discard.
    6.Gently invert the skin inside out and the seeds will pop out to be easily removed without bruising.

Pomegranate seeds can be eaten raw, or pureed. The juice of a pomegranate, which is commercially available in stores, is great in marinades, desserts, and cocktails. Any juice or leftover fruit should be stored in a glass container (because plastic will stain) for no more than 2-3 days. The following recipes are great for entertaining and will likely impress your guests. The salsa is great served with tortilla chips or as a condiment for grilled meats like pork, beef or chicken. The cocktail is a delicious companion to any meal. Enjoy this ancient fruit!

Pomegranate Avocado Salsa

Ingredients:

2 peeled and diced avocado
2-3 tablespoons fresh lime juice
About 6 clementines (should equal about 2 cups), diced
1 medium pomegranate, seeds only
1/2 cup thinly sliced green onions
1/2 cup  fresh cilantro, minced
1-2 tablespoons honey, to taste
1/2 teaspoon salt
1 jalapeño pepper, seeded and minced

Directions:
    1.Combine avocado and juice in a medium bowl; tossing gently.
    2.Add remaining ingredients and toss gently again.
    3.Serve salsa immediately with chips or with any grilled meat – like beef, pork or chicken.

Yield: 12 Servings (1 serving is ¼ cup salsa)
Nutritional information per serving:
Calories 122 Fat 3.3g Protein 2.3g Cholesterol 0.0mg Calcium 63mg Sodium 243mg Fiber 3.3g Iron 0.7mg Carbohydrate 22.7g


Pomegranate Martini

Ingredients:

½ ounce Simple Syrup*
4 ounces of your favorite vodka
2 ounces pomegranate juice (fresh or store bought)

Directions:
    1.Combine ingredients in a cocktail shaker.
    2.Shake with ice. Strain and serve.
    3.Garnish with a sugar rim or lemon twist.

Yield: 2 martinis
*To make simple syrup: You will need 2 parts sugar and 1 part water (i.e. ½ cup sugar and ¼ water). Bring the water to a boil. Dissolve the sugar into the boiling water. Once the sugar is dissolved completely, remove the pan from the heat. Allow to cool completely and bottle.