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Pomegranate (Punica granatum L.)

By Gwen Nyhus Stewart

Native from Iran to the Himalayas in Northern India, Pomegranate (Punica granatum L.) has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa, and Europe. It was reported growing in Indonesia in 1416 A.D., featured in Egyptian mythology and art, in the Babylonian Talmud, praised in the Old Testament of the Bible, and used similarly in many ways as it is today. Some species at Versailles are known to have survived two centuries. The most important growing regions are Afghanistan, Bangladesh, Burma, China, Egypt, India, Iran, Iraq, and Saudi Arabia. In Israel there are some commercial orchards in the Jordan Valley and on the coastal plain. It is frequently planted in Mexico and occasionally found in gardens in Hawaii. California has had pomegranate grown since 1769 A.D. and it is grown for its fruit in the dry areas of the state and also in Arizona.

The pomegranate is a fruit-bearing deciduous shrub or small tree growing to a height of 20-30 ft. (6-10 m). These trees have a strong tendency to sucker at the base. The leaves are opposite or sub-opposite whorls of 5-6, short-stemmed, glossy, narrow, oblong, evergreen or deciduous, and 3/8-4 in. (1-10 cm) long. The flowers are very showy and grow on branch tips singly or with as many as 5 in a cluster. The flowers are 11/4 in (3 cm) wide and characterised by the thick, tubular, red calyx that has as many as 5-8 fleshy, pointed sepals forming a vase from which emerge the 3-7 crinkled red petals enclosing the numerous stamens.

With a rounded hexagonal shape, the 21/2-5 in. (6.25-12.5 cm) wide fruit are crowned at the base by the prominent calyx and have a tough, leathery skin or rind, basically yellow and more or less overlaid with light or deep pink or rich red. Separated by membranous walls and white spongy tissue (rag) into compartments packed with transparent sacs, the interior is filled with tart, flavourful, fleshy, red, pink, or whitish pulp (aril). Each sac contains one white or red, angular, soft or hard seed. The seeds and red seed pulp surrounding them are the edible parts of the fruit. Pomegranate is fat and cholesterol free and is a good source of vitamin C, niacin, potassium, and fiber. Research studies indicate that the juice may possess almost three times the total antioxidant ability of green tea or red wine.

Choose fruits that feel heavy for their size with bright colour and blemish-free skin. Pomegranate can be stored in the refrigerated for up to two months and the seeds, packed tightly into an airtight container in the freezer will keep up to 3 months. In the kitchen, pomegranate seeds can be used in salads, to make jellies, sorbets, cold or hot sauces, as a flavouring for cakes, baked apples, topping for ice cream, eaten as a fruit, and extracted for juice in drinks. The juice can also be made into a wine. Pomegranate syrup is sold commercially as grenadine. Don’t use aluminium or carbon steel knives or cooking utensils with pomegranates as they can turn the juice bitter. If you wish to grow your own, Richter’s Herbs has a dwarf pomegranate (Punica granatum ‘Nana’) listed in their catalogue at:

Plants, Seeds, More!

How To Open

Ø Cut off the "crown," then score the outer layer of skin into sections.

Ø In a large bowl of water, break apart the sections along the score lines. Roll out the arils (the sweet juice sacs surrounding the tiny edible seed) with your fingers. The arils will sink to the bottom while the white membrane floats to the top.

Ø Strain out the water. The arils are ready to eat whole, seeds and all.

How To Juice A Pomegranate

If you want the juice and not the seeds:

Ø Use a food mill to grind fresh juice from the seeds, leaving the seeds trapped in the mill.

Ø Pulse the seeds in a blender with short bursts and strain.

Ø Cut the fruits in half crosswise and ream them as you would a lemon.

Ø Place the seeds in a sealed plastic freezer bag and roll over them with a rolling pin.

Ø Roll the pomegranates over a countertop to loosen up the juice, make a small hole in the skin, and squeeze the fruit over a bowl.

The above methods may impart a touch of bitterness due to abrasion.

One medium pomegranate should yield 1/2-3/4 cup (125-175 mL) of whole seed pips or 1/2 cup (125 mL) juice. This juice is perishable so needs to be used quickly. Drink or use in your favourite recipe. Pomegranate juice, syrup, and molasses are available for purchase in Middle Eastern markets, gourmet food stores, and some health-food stores.

Recipes

Pomegranate Syrup

1 cup (250 mL) pomegranate juice

1/2 cup (125 mL) sugar

To prepare juice:

To make 1 cup (250 mL) juice, put 1 – 11/2 cups (325 mL) of seeds in the blender and blend until liquefied. Pour mixture through a cheesecloth-lined strainer or colander.

To prepare syrup:

Combine pomegranate juice and sugar in a large saucepan. Bring to boil and boil over high heat, stirring until sugar is dissolved completely. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.

The syrup has a unique, intense flavouring and can be used in vegetable and meat stews, including lamb, chicken, beef, or turkey.

Pomegranate Molasses

Continue cooking the syrup until it reaches molasses consistency. The molasses lends a sweet and sour flavor, much like tamarind. Pomegranate molasses is available in ethnic food markets serving a Middle Eastern clientele.

Ideas for using pomegranate molasses:

Ø Mix it with orange juice and club soda for a refreshing punch.

Ø Make a cordial by adding lemon juice, sugar, and water to pomegranate molasses. Adjust quantities to taste.

Ø Brush the molasses on chicken before grilling for a crisp, slightly tart finish.

Ø Toss roasted vegetables in a bit of pomegranate molasses right before serving for lovely color and added flavor.

Ø Add the molasses to a stock to make a tangy sauce for duck or lamb.

Ø Use pomegranate molasses as a dipping sauce for barbequed lamb cutlets.

Pomegranate Punch

1 cup (250 mL) pomegranate juice

1 cup (250 mL) orange juice

1/4 cup (50 m) lemon juice

2 cups (500 mL) water
1 cup (250 mL) sugar
1 quart (1 L) ginger ale

Chill all ingredients. Dissolve sugar in water and combine with pomegranate, orange, and lemon juice. Add ginger ale and serve. (Add more sugar if needed or pineapple juice can be used.)

Pomegranate Molasses Marinade

1/3 cup (75 mL) pomegranate molasses

3 cloves garlic, finely minced

1 small red onion, finely sliced

1 tbsp. (15 mL) fresh mint, finely chopped

1 tsp. (5 mL) sugar

1 tsp. (5 mL) cardamom

1 tbsp. (15 mL) lemon zest, grated

1 tbsp. (15 mL) lemon juice, freshly squeezed

In a saucepan, combine all ingredients and bring to a simmer on medium heat. Do not let the sauce boil. Simmer for 5 minutes, remove from heat, and let cool. This sauce is great as a marinade on meats.

Pomegranate Vinegar
1 cup (250 mL) pomegranate seeds
2 cups (500 mL) white wine vinegar
Place pomegranate seeds in a dry sterilized jar. Top with the vinegar. Seal jar with a tight-fitting lid. Place in full sunlight and let stand 8-10 days or until desired strength is achieved.

Line colander or strainer with cheesecloth over a bowl and strain vinegar through the cheesecloth. Decant into dry, clean bottles. Seal and store bottles in a cool, dark place. Store up to six months. This vinegar can be used in salad dressings and marinades.

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