I used to find pomegranates uninspiring and a lot of work for a little reward.
Traveling in California’s farm and restaurant circles, pomegranates are well known and prolific in our Mediterranean climate.
But they are so much work. Each piece has just 5 ounces of edible flesh, in the form of tiny arils, attached to the pith, surrounding an inner seed.
I have always been able to eat fruit by the bowlful. Sugar and acid is the reason that we crave fruit, and most fruit is full of vitamins, minerals, antioxidants, fiber, and energy that we need to live.
The balance of sweet and tart in a pomegranate lends itself to many culinary uses, matching equally well in both savory and sweet dishes.
Also, now that I am a little older and not eating as many calories as I have in the past, the act of plucking the seeds from the pith, slows down the pace of eating, increasing the enjoyment of each aril, letting it pop in my mouth as I squeeze each bite.
Where they come from.
Native to the Middle East, pomegranates have been part of written history for millennia. Thanks to modern science, we have been able to identify the polyphenols our bodies require, making pomegranates the superfood that we have known about for the past decade.
Unfortunately, at the grocery store, more products are flavored with pomegranate than there are actual pomegranates. And if you do find a fresh pomegranate, they can be pricey.
Pomegranates are a drought-tolerant shrub that can grow into a large tree. Now farmers are planting pomegranates throughout the United States’ warmer regions, taking advantage of the marketing of this beneficial health food.
Home gardeners in California have been growing them for years. And in October and November, I usually have a plate full of them on the counter.
The majority of the crop in the United States comes from the Wonderful variety of pomegranates, but if you live in growing zones 7–10, you can have your own tree too. They are perfect for growing in the southwest because they don’t require a lot of water. And they don’t need special soil conditions.
There are several varieties that you might want to grow instead of the Wonderful. I’ve been enjoying the Eversweet. It has tiny seeds and is a light pink color that doesn’t stain your fingers.
What to do with them
I like to eat them as a snack food, picking the individual arils out of the pith. It is a slow process that will reward your patience.
If you have a lot and want to juice the pomegranates, the easiest way is with a citrus press. If you don’t have a press, and you just have a couple of fruits, use a citrus reamer and squeeze them by hand. Pomegranates aren’t as juicy as citrus fruit. A full cup is a lot of work. When you do it yourself, you will understand the price at the store.
The Pink Stain
Dark fleshed pomegranates have a pink pigment that is, fortunately, water-soluble and will wash out with soap and water. If you have enough fruit to juice, they will splatter your kitchen and clothes even with the best precautions.
Recipes
This first salad takes advantage of the pomegranates acid to balance the bitter spinach and creamy bleu cheese. Pomegranates are not that sweet, so including the apple adds natural sugar and crunch, making this salad a broad combination of textures.
Spinach Salad with Pomegranate, Apple, and Bleu Cheese
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 shallot, minced
• ¼ teaspoon salt
• 1 bunch spinach, washed and chopped or 4–5 cups baby spinach
• 1 pomegranate, seeds removed
• 1 apple, cut into bite-sized pieces
• ¼ cup chopped toasted walnuts
• ¼ cup crumbled bleu cheese
• Salt and freshly ground pepper
Combine lemon juice, minced shallot, salt, and olive oil, whisking together in a large bowl. Add in the remaining ingredients, except the bleu cheese, and toss to coat with the dressing. Add the bleu cheese and toss lightly. Adjust the seasoning with salt and fresh ground pepper if needed. Eat right away.
Pomegranate-Lime Spritzer
If you are not into dealing with the seeds pressing the pomegranate juice is a special treat. In California, Bearrs limes and pomegranates come into season simultaneously, making for a natural combination.
What grows together goes together. (This isn’t rocket science, it happens by default.)
• 1–2 pomegranates
• 2–3 small limes, about 2 tablespoons juice
• 2 teaspoons sugar
• 16-ounce bottle seltzer or sparkling water
Cut the pomegranates in half and squeeze with a citrus juicer. Squeeze the limes and combine the juice. Stir in the sugar into the liquid and then pour the sweetened juice into two glasses. Add ice and fill to the top with sparkling water. Stir and enjoy it.
Eat in Season
Pomegranates are now a natural part of my fall menu. As much as I would like to have a peach or a blueberry in the fall, eating a pomegranate in October is both cost-effective and delicious.
Fruit is always better when it is fresh and ripe. By starting with in-season produce, you will always get to enjoy the best, without the effort of transforming an unripe fruit into something it is not.