Pomegranates - Tasty Autumn Fruits for Free
Gather Some Healthy Fruit From the Hedgerow this Fall
Oct 15, 2009
Pomegranates are thought to have been the fruit that tempted Eve in the Garden of Eden. They certainly look more appealing than an apple. Open that tough skin and the seeds sit like garnet-coloured jewels inside.
For the ancient Chinese they were symbols of longevity, immortality and abundance, abundance probably from the sheer quantity of seeds packed into each fruit.
The city of Granada in Southern Spain takes its name after the pomegranate which is in fact called granada in Spanish. This emblem of the city can be seen through its cuisine to its ceramics.
Pomegranates decorate the Spanish countryside from late September through October and can be found bursting open with the seeds on show. In the Middle East one of the favourite uses of the pomegranate is to make molasses which is then added to sauces and stews for a very particular flavour.
Pomegranates are Good for You
The nutritional benefits are pomegranates are high, they have large quantities of vitamin C, vitamin B6, phosphorus and potassium.
Buy or collect heavy fruits with a shiny skin, they can be stored in a cool place for about a month or in a fridge for up to two months.
How to Eat Pomegranates
One of the best ways to eat these fruits is to make juice. This can then be used in sauces or in a salad dressing or make it into a non-alcoholic cocktail.
The seeds can be used in salads or desserts or with meat and fish dishes and of course are delicious eaten just as they are. To make juice put the seeds into a food processor or blender, if the pomegranates are frozen first then more juice will be obtained,
To release the seeds from the skins cut the top off and cut down the sides into quarters, then put the pieces into a bowl of water. Under the water pull the skin inside out and the seeds should float out and sink to the bottom and the skin will float making it easy to separate the two. Take off the skin and pour the water and seeds through a colander and wash them well.
The skin is very bitter so no part of that should be left with the seeds.
To make pomegrante molasses take the juice of one large pomegranate and boil it down to around two tablespoons of liquid. It can then be added to any recipe.
For more Autumn fruit to gather see Gathering Free Foods from the Countryside about Rosehips.
Nutritional Source: SuperFoods HealthStyle by Steven G. Pratt and Kathy Matthews.
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