Today's post is the second part of my fall/winter fruit favorites. This is by far one of the most amazing fruits on the planet. If you have yet to try a pomegranate your missing out. A fruit that is a little hard to get to, it is so worth it once you figure out how to get all the gems out and use them in so many ways. I have played with this fruit in sweet and savory dishes and I must say, they work in just about anything! From yogurt to turkey, they rock! A sure fire way to have a conversation stirred at the dinner table when someone bites into a few. They make any dish sparkle. I have so many fall recipes that I add them too and don't worry, you will be reading your share. Let's get down to business, here's the low down about my absolute favorite fall fruit!
Pomegranate Anatomy
Albedo - the white, fleshy pith
Aril - the edible seed inside the juice sac
Calyx - the crown-like structure at the top of the pomegranate
Membrane - the transparent sac surrounding the arils o
uter peel.
Albedo - the white, fleshy pith
Aril - the edible seed inside the juice sac
Calyx - the crown-like structure at the top of the pomegranate
Membrane - the transparent sac surrounding the arils o
uter peel.The Fruit: Secondly, the word "pomegranate" refers to the fruit, which is actually a berry.The word "pomegranate" is from the Latin "pomum granatum" which means "apple of many seeds." That gives a pretty good description!Except for the crown-like structure at the top (or is it the bottom??) of the pomegranate, called the calyx, the pomegranate looks similar to an apple on the outside - it's about the same size, or slightly larger, it's relatively round (actually somewhat hexagonal) and its thick leathery skin is reddish (sometimes there's also yellow, pink, orange or green). The outer peel, or skin, of a pomegranate is called the rind.Inside there are many seeds encased in a juicy sac, called arils. These arils are set in membranous compartments (called membrane) and surrounded by white, fleshy pith, called albedo.
Pomegranates are one of the oldest fruits. The pomegranate is native to Persia (now Iran).It was cultivated in Egypt around the time of Moses and existed very early in India.The pomegranate was brought to China around 100 BCE. The Romans called the pomegranate a Punic apple because it arrived in Italy by way of Carthage (Punic). Its Latin name is Punica granatum (Carthage seeds). The Moors brought pomegranates to Spain around 800 CE and the city of Granada was named for the pomegranate.Spanish settlers brought the pomegranate to the U.S. in 1769 according to some sources.It's now widely grown in the U.S., Malaysia, Southern Europe, Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma, Saudi Arabia and Israel.
The Tree: "pomegranate" refers to the spiny, deciduous shrub or tree that is cultivated for its fruit (the fruit is probably what you usually think of as a pomegranate).The tree has bright green, glossy, leathery, short-stemmed, oblong leaves that are anywhere from 3 to 7 centimeters long and about 2 centimeters broad. The leaves are opposite, or sub-opposite, or in whorls of 5 or 6.The flowers of the tree are called Balaustines and are bright red or orange with 3-7 petals. The flowers are approximately 3 centimeters in diameter. They grow on the tips of the branches singly or in clusters of up to 5. They have a thick, tubular, red calyx with 5-8 pointed sepals from which the petals emerge. The petals enclose numerous stamen.
Depending on the variety and degree of ripeness, the seeds of the pomegranate can vary in taste from only a little sour (similar to ripe cherries) to fairly sharp (similar to uncooked cranberries). They can be enjoyed straight by simply eating the seeds, in any of a number of pomegranate-derived goods, or as a juice. Those with milder tastes often find the commercially-available juice blends more palatable than straight pomegranate juice, which can be fairly robust.
Pomegranate as a Super fruit
The recent explosion of interest in the pomegranate is due in large part to its recent classification as a “super fruit.” Like the name suggests, super fruits are typically more in demand than garden-variety bananas and apples. By definition, super fruits are exotic fruits with higher than average levels of antioxidants, nutritional content, and success with modern consumers. The pomegranate fulfills each of these categories and has even been featured in a number of scientific studies for its ability to combat the aging process. The pomegranate has become so popular of late that it has even surpassed the blueberry, America’s once-favorite super fruit, in terms of popularity.
Pomegranate as a Super fruit
The recent explosion of interest in the pomegranate is due in large part to its recent classification as a “super fruit.” Like the name suggests, super fruits are typically more in demand than garden-variety bananas and apples. By definition, super fruits are exotic fruits with higher than average levels of antioxidants, nutritional content, and success with modern consumers. The pomegranate fulfills each of these categories and has even been featured in a number of scientific studies for its ability to combat the aging process. The pomegranate has become so popular of late that it has even surpassed the blueberry, America’s once-favorite super fruit, in terms of popularity.
Though originally from the Middle East, pomegranates are now commonly grown in California and its mild-to-temperate climactic equivalents. The varieties out of California are typically available in most specialty stores (and even in many chain grocery stores) at their peak of productivity, which is between September and January. Pomegranates grow on bushes that can reach heights of 50 feet, although most commercial varieties are much kinder on their cultivators, reaching an average height closer to between 10 and 20 feet.
Pomegranates are considered by many to be a pretty tough and ancient breed. Not only are the bushes able to grow to considerable heights, but they can live for hundreds of years (even though the best fruits are typically only produced in the first few decades of the pomegranate bush’s long life). Pomegranates are also known for their ability to withstand lengthy droughts; in fact, climates with too much moisture during the ripening season can cause damage to the roots and fruits.
The Myth Behind Pomegranates
Further contributing to their aura of antiquity is the pomegranate’s appearance in a number of historical and mythological tales. Its origin lies in the ancient lands of Afghanistan and the Mediterranean, and it has been enjoyed in cooking and medicine throughout the Middle East for centuries.
In Iran, the juicing of the pomegranate is an enjoyable household chore. In Italy, the act of opening the pomegranate—a task that many consider to be the major barrier in enjoying this delightful fruit—is considered a means of social interaction. It’s no wonder that people have been interested in this fruit long before American consumers got wind of its incredibly delicious and healthful properties.
There is so much info about the Pomegranate and I will be telling you more as the months go by. I got my first pom about a week a go and I was sooooo very happy to have my first taste of the season. Sprinkle these seeds on your yogurt or any dish for that matter and you will thank me later. The best way to get the seeds out is to get a large bowl and fill it with water. Cut both ends off and into quarters. Once you have four large chucks left take each one and dunk it into the water. Massage the seeds and they will drop to the bottom of the bowl while the membrane floats to the top. Scoop the matter that has floated to the top and then drain. What you will have left are the most delicious seeds ever. This method I find works the best. Just keep breaking it apart and massage each seed so that your sure to get them all!
Here's two simple but eye catching recipes. It never ever fails me and folks will beg for more! I am tellin you guys, I am going to save your ass for the Holidays AND make you look good while doing so. Just make sure you give a little shout out ;)
The first one is a vegan pie. I have been getting a ton of e-mails asking for more vegan options. This is not only vegan, it is a perfect protein packed pie. OH yes I did.
Creamy Pom Chocolate Pudding Pie
1 cup frozen pomegranate seeds + 1 Tbsp for garnish
1 2/3 cups silken tofu (1 package) + 3 Tbsp soy milk
1/4 cup brown sugar (or 1/2 cup agave)
dash of cinnamon and nutmeg (or pumpkin pie spice)
1 tsp vanilla extract (optional)
1 avocado, de-pitted
1 package chocolate pudding mix
pinch salt
1 graham cracker crust
Directions:
1. In a soup pot add the tofu, soy milk, pudding mix, sugar, salt and vanilla extract. Stir and bring to a boil.
2. When mixture begins to thicken, remove from heat and stir in frozen pomegranate seeds.
3. Add mixture to blender - add avocado as well. (listen, have I steered you wring yet? ok, just do it then.)
4. Blend on high until smooth and creamy.
5. Pour smooth mixture into graham cracker pie shell. Top with a few pomegranate seeds. Pour any extra pudding into separate parfait glasses for an extra treat.
6. Chill until ready to serve - usually 2 hours is enough time - overnight is best.
you can also make a pumpkin pie and sprinkle the seeds on top. If you live in Athens and you will be going to a holiday party which I might be attending, save yourself the embarrassment now, I am making it.
The second recipe:
Bulgar, Celery and Pomegranate Salad
2/3 cup (100g) medium or coarse Bulgar (you can also use Quinoa!)
1 pound (400g) celery (a small head), cut in thin slices on a slight bias
seeds of 1/2 large pomegranate
3/4 cup (75g) walnuts, roughly chopped (I toasted my walnuts first)
1 small bunch of flat-leaf parsley
1 scant tablespoon fresh mint, finely chopped
Pomegranate Dressing:
juice of 1/2 large pomegranate
1/2 garlic clove, crushed to a paste with
1/2 teaspoon of salt6 tablespoons extra-virgin olive oil
For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.
For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.
Directions:
Put the Bulgar in a bowl, add (note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (note: 10 - 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.
Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit.
Serves 4.
Put the Bulgar in a bowl, add (note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (note: 10 - 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.
Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit.
Serves 4.
