In Season: Pomegranates

The Pomegranate has gone in and out of fashion dozens of times throughout history. For the past couple of years, the fruit has been a favorite choice for health fanatics and cocktail drinkers alike. In not so recent times, the fruit has been an inspiration for entire nationalities of people. Jewish tradition views the fruit as a symbol of righteousness and fruitfulness. The “crown” on the top of the fruit is said to have inspired King Solomon’s crown. It’s also believed to have been the forbidden fruit in the Garden of Eden, sparking original sin and the downfall of all of humanity. That’s deep for fruit, huh?

Maybe it’s the way the fruit is designed that fascinates the human race. Let’s face it; the thing is tough to get into. Here’s the best way, but it still takes work. Fill a large bowl three quarters full with water and put a colander that fits into the bowl into the water. Slice the pomegranate into quarters. Drop them into the water then reach in and drag your fingers over the seeds to separate them from the white flesh. They’ll sink to the bottom, the inedible parts will float. Skim those off and then lift the strainer out. All that’s left should be around 600 seeds coated in the blush-colored pulp...that’s the good part. You can either eat just the pulp around the seeds or eat the entire seed. It’s like a sunflower seed in reverse; the “shell” is the best part, while the seed can be discarded.

Maybe it’s the taste of a pomegranate that captivates us. It’s sweet with a tiny bit of tart. It’s also extra juicy and fresh. It makes you feel like you’re eating something healthy, which you are. It’s packed with Vitamin C, B5 and free-radical-fighting antioxidants. Research shows antioxidants bond with cancer-causing free-radicals in the body, preventing them from causing damage. That’s fine if you want to believe that to justify eating fruit, but the taste is a good enough reason for me.

Or maybe the many uses of the fruit are what keep us entertained. Pomegranates are in season from September to January, but you can find high-priced pomegranate juice all year. Add a splash of the juice to soups, reduce it and use it as a glaze for kebobs or mix it with avocado for an interesting take on guacamole. Toss the seeds on a fresh salad. It compliments cakes, too. Lots of recipes are available online using the versatile fruit. And for those hitting the party scene, Grenadine is sweetened syrup made from pomegranates and is used in cocktails.

Whatever the reason, the pomegranate is and will always be a fruit that fascinates us. During the winter months it’s a refreshing burst of summertime flavor, inspiring healthy dishes, tasty cocktails and decadent desserts. It may fall out of favor in health clubs and bars… but to me, it’s a classic that never goes out of style.

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