Pomegranate fruit is native from
Iran to the Himalayas in northern
India and was cultivated and naturalized
over the whole Mediterranean region
since ancient times. It is widely
cultivated throughout India and
the drier parts of southeast Asia,
Malaya, the East Indies and tropical
Africa. The tree was introduced
into California by Spanish settlers
in 1769. In this country it is grown
for its fruits mainly in the drier
parts of California and Arizona.
The pomegranate is one of the oldest
fruits as well as richest in history
and folklore. Once you get past
the multitude of seeds, its juice
is tangy, sweet, rich and flavorful.
This juice becomes the base for
sauces and flavorings for drinks,
savory dishes, and sweets, while
the whole seeds are a simple delight
eaten fresh or used as a colorful
accent as a garnish. The fruit is
about the size of an orange. The
rind color can range from yellow-orange
to deep reddish-purple.
Pomegranates contain polyphenols,
tannins and anthocyanins.
Extra
Information
Every pomegranate is composed of
many seeds, each surrounded by a
sac of sweet-tart juice contained
by a thin skin. The seeds are compacted
in a layer resembling honeycomb
around the core. The layers of seeds
are separated by paper-thin white
membranes which are bitter to the
tongue. The inner membranes and
rind are not generally eaten due
to high tannic acid content, but
they are useful as a skin wash. |
