Cooking with Pomegranates

The pomegranate is one of the oldest fruits known to man. The fruit was grown in Ancient Egypt and Rome, and even has a place in Greek Mythology. The pomegranate has deep roots in both biblical and Judaic history, In fact, many scholars debate whether the apple in the Garden of Eden was in fact a pomegranate!

Unfortunately, the pomegranate is one fall's most forgotten fruits. It is perfect in stuffing, salads, and great with fruit salad. The pomegranate is really one of the most versatile fruits!

Selecting a Pomegranate

When shopping for optimum pomegranates, look for these characteristics:

thin, yet tough skin

unbroken skin

a deep red color

heavy for its size

crown that is free of mold

Pomegranate are picked and shipped ripe, so they are ready to eat at the time of purchase. They are available fresh from September through January.

Each pomegranate yields 3/4 cup seeds and 1/2 cup of juice.

Storing Pomegranates

Pomegranates stay fresh for about two weeks when stored in a cool, dry place that is out of direct sunlight.

In the refrigerator, they can be safely stored for up to two months.

While it is not recommended to freeze the whole fruit, the seeds can be frozen for up to a year.

Cooking with Pomegranates

The first lesson I learned about cooking with pomegranates is to wear to protective clothing when cutting them open! They stain terribly and I have yet to meet any dry cleaner who can remove the stain of pomegranate juice. Be sure to wear an apron or old clothes when cooking with these exotic fruits!

When opening a pomegranate, you will see a honeycomb like membrane that surrounds the arils, the red pulp that contains the seeds. See "How to De-Seed a Pomegranante" for a detailed pictorial.

Pomegranate Recipes

Some great recipes that include pomegranates include:

• Pomegranate Molasses
  
• Pomegranate Jelly
  
• Pomegranate Syrup
  
• Pomegranate Stuffing
  
• Pomegranate Chutney
  
• Chicken in Pomegranate Sauce