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FALL/WINTER FRUIT
Description:
Pomegranates are a round fruit with hard, leathery textured, red skin filled with many small, translucent crimson-colored juice sacs.
They range in size from 2 1/2 to 5 inches in diameter.
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Selecting:
When selecting, look for large, brightly colored, firm and shiny fruit. They should be heavy for their size.
Avoid any fruit that is bruised, has cracked skin, looks shriveled or dull or is overly hard.
They make a metallic sound when tapped when fully ripe.
Storing and Handling:
When storing, keep at room temperature for approximately 2-3 weeks. They do get more flavorful over time. They can be stored up to a month or so in the refrigerator, depending on the freshness of the produce.
Avoid using aluminum or carbon steel knives or pots when preparing this fruit because they can turn the juice bitter.
Preparing:
Cut off the crown of the fruit and, with a spoon, scoop out some of the center white core. Score the fruit into quarters but cutting just through the outer rind. Put your thumb in the center of the core and gently and carefully pull apart the sections.
Peel away the white pith and discard. Turn the skin inside out and pop out the seeds.
To separate the seeds from the remaining pit, place sections in a bowl of cold water and swish around. The pith will float to the top while the seeds will sink to the bottom of the bowl.
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Serving Suggestions:
Raw: You can enjoy the little juice sacs as is or sprinkle them over salads as an attractive garnish.
Juice: The juice from this fruit is a great addition to lemonade and can also be used in combination with citrus juice as a marinade for meat or poultry. To juice the pomegranate, simply cut in half and ream on an orange juice squeezer.
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Seasonings and Foods to use: apples, chicken, cinnamon, ginger, honey, lemon, orange, port, tangerine, turkey
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