Real Food Encyclopedia | Pomegranate
The pomegranate (Punica granatum) is an ancient fruit, with much symbolism and religious significance associated with it. It is also a beautiful one. Its name derives from Latin and means, roughly, “seeded apple” — and while the similarities to an apple might end there, its seeds are certainly spectacular. Each pomegranate contains hundreds of them, surrounded by a fleshy, gemlike coating called an aril, which can be red, pink or pale yellow, enclosed by an astringent (and inedible) pith.
Native to Iran, where wild pomegranate trees can still be found, the plant was probably first domesticated around 3000 BCE by the ancient Persians. Pomegranate cultivation quickly spread to the Western Mediterranean and North India, then, around 2000 BCE, to North Africa via the sea-faring Phoenicians and finally to Mediterranean Europe. In the 16th century, the Spanish brought the pomegranate to Central and South America, and by the 1700s the trees were being grown in what would later become the southern United States.
Did you know?
- The Spanish word for the fruit is “granada,” which gives its name to grenadine, a sweet syrup used in cocktails that was originally made with pomegranate juice.
- The word “grenade” comes from the French word for pomegranate, supposedly because the first grenades resembled them in shape.
- Some believe that the forbidden fruit eaten by Eve in the Garden of Eden was in fact a pomegranate, not an apple.
- Probably the most famous myth involving the fruit is that of Persephone: She was kidnapped by Hades, the king of the Underworld — where anyone who consumed food or drink during their time there was fated to remain. Hades tricked her into eating pomegranate seeds, thereby forced to spend part of each year with him. The time she spends in the Underworld — when her mother, the harvest goddess Demeter, is missing her terribly — corresponds with winter.
What to look for when buying pomegranates
There are dozens of pomegranate cultivars — the variety is especially remarkable in the Middle East — but the vast majority of fruits seen in U.S. markets are the Wonderful and Grenada (or Granada) varieties. Although these are dark red or reddish brown, there are also pomegranate varieties with orange, yellow, pink or cream-colored skin.
The pomegranate fruit is usually about the size of a grapefruit or large orange, with thick, leathery skin. Seek out pomegranates that feel very heavy for their size, with no black or bruised spots on the rind.
Sustainability of pomegranates
The pomegranate is best adapted to a semi-tropical or Mediterranean climate, preferring hot summers and cool winters, and does not tolerate extreme cold temperatures. The tree is also highly heat- and drought-tolerant.
If you are a strict locavore, pomegranates may not be the fruit for you — unless you live in California. Almost all of the pomegranates available in the U.S. are trucked in from California, as there are few (or no) local options in the majority of states.
The country’s largest producer of pomegranate products, POM Wonderful, is privately owned by billionaires Stewart and Lynda Resnick, who also own Fiji Water, Wonderful Pistachio and several other brands. It’s worth noting that the Resnicks have been involved in controversy (and a lawsuit) surrounding the privatization of a major water bank in California.
Pesticides
In California, pomegranate trees may be affected by a number of different pests and fungi, and many growers will treat the plants with various pesticides. Look for organic pomegranates in the market to avoid these chemicals.
Seasonality
In the U.S., fresh pomegranates generally become available in September or October and stick around until January.
Geography
Globally, Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma and Saudi Arabia are all important pomegranate growing countries. In the U.S., pomegranate production has risen in popularity over the last few decades, with California leading the nation in cultivation. Pomegranate production is also being researched by agriculture schools in Florida and Georgia, although neither state yet produces a viable commercial crop.
Eating pomegranates
It can be a bit of a pain to separate the seeds from the bitter pith, but it’s worth it. Be careful — things can get a bit messy, and pomegranate juice makes for a mean stain. There are two widely agreed-upon approaches:
- The “whack-with-a-spoon” method. Cut the pomegranate in half and put a large bowl in the sink. Holding one half of the pomegranate over the bowl, cut side down, whack the skin with the back of a large wooden spoon. The seeds will fall out into the bowl. Repeat until most of the seeds have been smacked out.
- The underwater method. Cut the pomegranate into quarters. Fill a large bowl with water, then submerge them, pulling the seeds out with your fingers. The pith is light and will float to the top, while the seeds will sink.
Storing
Pomegranates can be stored in the refrigerator for up to six months (though it’s best within one or two, in our experience). Storing them on the counter tends to dry out the fruit; however, dried pomegranates will make a very pretty addition to a table centerpiece or holiday decoration.
Cooking
The pomegranate’s culinary gift is a perfect balance between sweet and sour, making the fruit at home in both sweet and savory dishes. Its tart juice is also refreshing.
Pomegranates are used extensively in many Middle Eastern cuisines — where pomegranate molasses adds depth of flavor to many dishes and pomegranate seeds are a ubiquitous garnish — as well as South Asia. One of the most famous dishes in Persian cuisine is khoresh fesenjoon: meat (usually chicken or duck) topped with a thick, savory sauce of pomegranate molasses and walnuts.
A national dish of Mexico, chiles en nogada, also involves pomegranate and walnuts. The finished plate is supposed to symbolize the Mexican flag, with a green chile blanketed in white walnut sauce and topped with red pomegranate seeds.
Pomegranate seeds can make any salad more elegant and add tang and crunch to whole grains and legumes; they pair particularly well with farro and with lentils. They also make delicious garnishes for lamb and pork dishes, as well as for desserts. Grenadine is called for in many cocktails — the commercial product is mostly high fructose corn syrup and red dye, but you can always make your own.
Preserving
Pomegranate jelly is a fun and beautiful way to preserve pomegranates, as is homemade pomegranate molasses. The seeds can also be frozen: Spread them on a cookie sheet in a single layer and freeze. Once frozen, transfer to zip-top freezer bags. You can also freeze whole pomegranates!
Nutrition
The fruit is high in Vitamins C and K, and is a good source of folate, potassium and even copper. The antioxidant content is remarkable — particularly a potent class of antioxidant called polyphenols that may lower risk of certain diseases. A number of ancient cultures used the pomegranate (including the seeds, bark and flowers) as a treatment for intestinal worms and other ailments.
Top photo by EwaStudio/Adobe Stock.