Many of the homes in the old part of Vacaville have giant pomegranate trees. We would raid the trees as kids, come home with lots of fruit but my mom quickly sent us outside to eat our messy red plunder. Our clothes would be stripped off before coming back into the house. If this fruit were ripe in summer it would be better to just eat it naked…
Forget an apple a day, now is the time to eat a pomegranate a day. Most people like pomegranates but think they are too messy or just too much of a hassle to eat. Here is the best technique for eating pomegranates. I learned this from a friend that was born in Iran where pomegranate trees are native and grow wild. She uses lots of pomegranates and pomegranate sauce in her cooking and uses this method to get the seeds out.
Hold the pomegranate with the brown knob where the pomegranate attaches to the tree pointing towards the floor. Then horizontally cut the pomegranate in half. Take one half and hold it over a large bowel and beat the outside of the pomegranate with a large spoon until all the seeds have fallen into the bowl and then do the same thing with the other half. This takes all of about one minute and then you can eat the seeds with a spoon out of the bowl. MUCH easier then cracking it open and trying to pick through all the white pith.
I eat pomegranate seeds by the bowl full…..
Since it is so easy to get the seeds out we put them all over our food. They are a favorite in all green salads and as a topping to steamed chard and other greens this time of year. We put them to teas and they add a wonderful touch to champagne over the holidays. They go well on cereals, oatmeal and sprinkled on top of warm rice.
Pomegranate builds the blood, reduces plaque buildup, enhances blood vessel health and is a general cardiovascular tonic. It is loaded with vitamins A, C, E and is also full of iron. It is a good food for anyone needing iron supplementation. Because of its iron and blood building properties pomegranate is a women’s health tonic especially during times of menstruation and child bearing.
This ancient red fruit is more antioxidant than blueberries, red wine and green tea. This fruit is seriously good for you, eat it!
Grenadine used to be made out of pomegranates, but now is a confection of red food coloring. To make your own grenadine syrup, juice 8-10 pomegranates, strain out the seeds, then mix with 1/2 cup of sugar and a couple drops of lemon juice in a small saucepan. Cook over medium heat for about 20 minutes, until it thickens into a clear light syrup. Stores for about two months in the refrigerator.
Pomegranate Ginger Relish
2 tablespoons pomegranate seeds
1 tablespoon finely grated orange peel1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1 tablespoon finely grated fresh ginger
1-2 tablespoons honey
1/2 teaspoon salt
Mix well and let sit for three hours before serving. Use as an appetizer with sourdough bread or as a garnish for turkey and lamb, yummy.