Techniques

Pomegranates

pomegranate2
Native from the Mediterranean to India, the pomegranate was eaten as fruit, juiced and made into wine, boiled down to syrup for sugar, and used for dye. Carbonized fruit from the early Bronze Age has been found in tombs at Jericho.

They are very high in vitamin C, folic acid, and antioxidants. In recent years they have been marketed in the United States for their health benefits, mainly in the form of pomegranate juice. You can buy the seeds ready to use at some stores, but I have never found a batch that was ripe, so I am back to seeding my own.

Here’s how to get at these ruby-red jewels of juice:

  1. Cut the crown off, and score the rind every couple inches. 
  2. Soak it in water for a 10-15 minutes to soften the white membrane around the seeds.
  3. Break apart the rind and remove seeds from membrane. 

You can freeze seeds, or keep them refrigerated for a day or two.

WARNING … Do not wear white! This juice stains!

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