Key Ingredient
KEY INGREDIENT: POMEGRANATEs
A little bit of patience goes a long way when it comes to enjoying this jewel-like fruit. Those who've avoided pomegranates thinking them too cumbersome to consume are missing out on the pleasures of this fruit's unique sweet-tart, juicy flavor.The fruit itself is made up of hundreds of tiny, pulpy, seeded pockets. The juicy bits can be consumed entirely, or the seed may be spit out.
The basics: Pomegranates have been around since biblical times and are said to have originated in Persia. The name is of Latin origin meaning, "apple of many seeds."
Pomegranates are grown throughout Asia, the Mediterranean and in the United States, with California the largest producer. Pomegranates are about the size of large oranges and range in color from pink to crimson red. To reach the juicy pockets, you must remove the leathery skin, then break through the inedible white membrane.
In addition to being labor-intensive, pomegranate juice will stain everything, so be especially careful when handling this fruit. Pomegranates contain potassium and are a good source of vitamin C.
Selecting: The best pomegranates will have bright and shiny skin and will be heavy for their size. Watch for blemishes or soft spots.
Storing: Whole pomegranates will be good for quite awhile. Store in a cool, dark place or refrigerate for up to a month. If removing the juicy seeds, make sure they are patted dry. Store tightly covered in the refrigerator for up to two days.
Use: Kids may enjoy picking the red, gem-like seeds directly off the membrane, but make sure they're wearing large bibs.
Otherwise, "The Joy of Cooking" suggests slicing off the blossom end of the fruit, then scoring the rind lengthwise in 4 or 5 places. Place the fruit in a large container filled with cold water and let the fruit soak for about 5 minutes.
Pull back the rind and separate the seeds from the membrane. Drain the water and pat the seeds dry. The seeds can then be used in salads, as a garnish, or the juice can be extracted for marinades, desserts and beverages.
In the Mediterranean a tangy pomegranate molasses is popular in marinades, salad dressings or spooned over cakes and desserts.
Where to buy: Pomegranates are available from about September to February in most markets. California has had a bumper crop this year, so the fruit is especially abundant. Prices are running about $2.49 to $2.89 a pound. Costco has beautiful jumbo-sized pomegranates in a case of six for $8.99.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online through features@starbulletin.com
