Pomegranate
January 15th, 2008 | by Ingrid
When I think of Pomegranate I marvel at yet another magnificent fruit that Nature created. It is a beautiful jewel of a fruit, with clusters of crunchy, juicy seed kernels surrounded by a sac of sweet-tart juice contained by a thin leathery skin.
September to January is prime time for this fruit In the Northern Hemisphere, and in the Southern Hemisphere from March to May.
Varieties
Here are some of the more popular varieties.
- Wonderful - large and deep red with a glossy appearance. The arils and juice are deep crimson with good flavor. The seeds are small and tender.
- Granada - small than Wonderful, deep crimson-colored fruit.
- Ruby Red - large, crimson-purple color
- Foothill Early - similar to Wonderful
- Spanish Sweet or Papershell - large and pale pink with a sweet flavor
Nutrients
This luscious orb shaped fruit is full of antioxidants and substance that fight free radicals and contain these beneficial nutrients:
Calcium | Fiber | Iron | Magnesium | Phosphorus | Potassium | Natural Sugars | Tannins | Vitamin A | Vitamin C | Vitamin B1 [Thiamin] | Vitamin B2 [Riboflavin] | Vitamin B3 [Niacin] | Vitamin B5 [Pantothenic Acid] | Vitamin B6 | Vitamin B9 [Folic Acid-Folate] | Zinc
Selecting and Storing
Depending on the variety the outer rind may be thick to thin and the color of the outside and inside may vary from off-white to purplish to bright crimson.
Plump, round oblate in form, with a rich flesh color and heavy for their size without cuts or blemishes is the ideal fruit of choice and the larger the fruit generally means more juice content.
An indication of ripeness is when the seeds inside the fruit expand to the point when the rind cannot contain them natural cracks may form on the outer rind.
Refrigerate: Store whole fruit for up to one month in a cool, dry place or up to two month in refrigeration. It is best to refrigerate fresh juice and consume it within two to three days.
Freeze: The seeds/arils may be frozen in an airtight container up to one year. Remember to label and date the container.
Preparing
The task of getting at the gems inside is easy and fun. Mastering the art of deseeding a pomegranate is simple, taking a little patience and practice.
Keep in mind Pomegranate juice stains so pay attention to the type of surface you use [it will stain a wooden cutting board] and the type of clothes you wear.
TIP: To remove the pinkish stain from wooden cutting board, use a little vinegar and lemon juice.
Here are a couple practical steps to prepare a star fruit:
The Water Bowl Method
Step 1 - Cut into fruit from the top crown to bottom or cut half way then using your finger pry open the rest of the way. Then slice both halves in half to make quarters, using same method cutting from top to bottom.
Step 2 - Either submerge quarters in bowl of water and peel off outer rind or work over the bowl of water pulling seeds from membrane. The seeds will sink to bottom and the membrane will float to the surface.
Step 3 - Drain into a colander and use seeds or store seeds for later use.
The Tapping Method
I saw this simple technique on a segment of the Martha Stewart show. She cut the fruit in quarters and tapped the outer rind with a wooden spoon until all the seeds fall out. Voila!
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HOMEMADE FRESH POMEGRANATE JUICE
YEILDS: about 1 cup
Enjoy this healthy refreshingly sweet tangy drink.
Deseed pomegranate. Add seeds to a blender and pulse to liquefy. Pour pomegranate juice and pulp through a fine mesh sieve over a bowl. Using a rubber spatula or spoon, press down on the pulp to extract the juices. Discard seeds particles.
Now you have fresh pomegranate juice. You can drink it with or without sweetener or mix with other juices.