POMEGRANATES, WHAT DO I DO WITH THEM? by BBB

POMEGRANATES, WHAT DO I DO WITH THEM?
By BumbleBeeBoogie

My favorite way to use pomegranate seeds is to toss them into fruit salads. My winter season Waldorf salads always sparkle with tangy ruby pomegranate seeds. They also are great in green and spinach salads, and even soups and stews. Try a leg of lamb with a wine sauce that include pomegranates, you'll love it.

Pomegranates (from the Latin name "Many-seeded apple") are native to the Middle East and thrive in dry, hot climates. The pomegranate of choice is the "Wonderful" ranging in size from a baseball to a small grapefruit, with a tough but thin skin.

When selecting a pomegranate, look for relatively large fruits, especially those that seem heavy for their size, which is an indication of juiciness. A deep red color is fine, but not imperative. A nice luster is good. A dull finish means old fruit. Beware of pomegranates with cuts or splits because they won't store well. Pomegranates store well at home in the refrigerator for at least two to three weeks. Pomegranates are high in potassium and have some vitamin C. Their peak season is October and November.

How do you get to the seeds? The meat of the pomegranate consists of clusters of tiny, edible seeds surrounded by a juicy, sweet-tart, crimson-colored pulp. These clusters are encased in a white, spongy membrane. If you follow the following procedure, you can get at these wonderful seeds easily:

With a sharp knife, slice off both ends and score, north to south, the skin only into orange peel wedges. Fill a large bowl or pot with cold water and let the pomegranate soak there for a few minutes.

Then, while holding it under water, crack open the fruit along the cut scores. With your fingers, flick the seeds out from the membrane. The seeds will sink to the bottom, while the non-edible membrane debris will float to the top. Skim this off, and then drain the water in a colander or sieve.

Not only do you now have the wonderful seeds, but you've avoided the crimson red juice, which is strong enough to stain stainless steel. Is it any wonder that pomegranate juice has been used for centuries to dye fabrics and yarns?

The best and easiest way to enjoy fresh pomegranate juice just like the ancient Persian spice traders did, is as follows:

Roll the pomegranate on a firm surface (kitchen counter top or table. When all of the popping and snapping has ceased, poke a hole in the pomegranate with a sharp knife, insert a straw and sip---or just squeeze the juice into a glass and slurp.