Pomegranate

Introduction

Pomegranates have a round shape, like an apple, with hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. 

Vitamin contents

Great source of vitamin C and k. Contains minerals such as Iron, calcium, potassium and folate.

History

Pomegranates are thought to be one of the earliest cultivated fruits, according to food historians. Originated from Kurdistan and Northern India. During the ancient era, it was introduced in parts of the Middle East, China, and Mediterranean nations. It was later brought by Spanish colonists to the Americas and the Caribbean, and during the previous century, it was brought to England.

Regions

Pomegranates can be found all over the world. It is produced in parts of the Mediterranean Basin, tropical Africa, the Middle East, Central Asia, and India. 

Flavours & Texture

The flavour of the pomegranate is sweet and tart. Its texture is like squirting juice and has a flavour similar to a blend of cranberries, grapes, and apples.

How to eat?

Slice the pomegranate top carefully, about half an inch down with a sharp knife. Gently remove the lid. Cut through each of the fruit’s white membranes from the bottom up. Split the fruit in half, turn it inside out, and scoop the seeds into a bowl. 

Alternatively, use a firm object to whack the inside seeds, then form a small hole in the centre of the pomegranate, and then squeeze the juice out. 

Preparation

You can consume the juice in a fruit salad, make juice, or smoothies, or add it to cocktails, 

Pomegranates store well at room temperature for 1-2 weeks.