Pomegranates

Miranda Seligman

Description

A pomegranate is a multi-celled red/purple berry that is about the size of an orange with a thick, hard leathery skin it contains many seeds covered in pulp. Pomegranates have a tart flavor.

Nutrition

History of the pomegranate

The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769.

A short poem

Bright, Tart, Strong and sweet

The pomegranate to eat

White flesh tears apart

Revealing its ruby heart.

Methods of cooking

Pomegranates are not typically cooked however, you can make a variety of things with a pomegranate, such as: chutney, jelly, vinegar or it can be tossed with other fruits to add a color pop to a fruit salad.

Recipe for Pomegranate chutney

  • 1/2 cup red currant jelly
  • 1/3 cup finely chopped green onions, including tops
  • 1 cup pomegranate seeds (from a 1-pound pomegranate)
  • 1 Tablespoon minced fresh ginger
  • 1 Tablespoon minced fresh jalapeno chile
  • 1/2 teaspoon ground coriander
  • 1 Tablespoon lemon juice
  • Salt and pepper

Preparation:

Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.

Stir in green onions, pomegranate seeds, ginger, jalapeno chile, coriander, and lemon juice. Add salt and pepper to taste. Let stand about 15 minutes before serving.

Bibliography

POMEGRANATE." Fruit Facts. N.p., n.d. Web. 09 Apr. 2014.

"Pomegranate Nutrtion Facts." N.p., n.d. Web.