Pugnacious Pomegranate (Punica granatum)

If you don't like winter, blame Persephone. It was pomegranate seeds she ate that gave Pluto power over her, preventing her return to Earth, thus causing winter. The fruit's origin is the Middle East, and the Moors brought pomegranate to Spain where it became the national emblem. Granada, named from the fruit, has an avenue of pomegranate trees that were planted by the Moors.

Pomegranates grow on a spiny, six-foot shrub, are round, reddish-gold, and about two to five inches in diameter. Their distinctive crown is the fruit's blossom end. Juicy, crunchy kernels inside the pomegranate are held in a cream-colored, bitter membrane that is not edible.

Pomegranate Tips
To remove the seeds: Cut out the blossom end, remove some of the white pith, but do not break the red pulp around the seeds. Score the skin into quarters. Break the pomegranate into halves and then halve again following score lines. Bend back the rind and pull out the seeds. If you do not like seeds, this fruit is not for you unless you use a juice extractor or food processor to extract the juice from the pulp. The juice can be strained to remove any seed sediment.

Pomegranate makes beautiful pink sorbet, icing, salad dressing, soup, and puddings. The juice gives a unique fresh flavor to sauces and marinades for fish, chicken, and beef. Use the seeds to garnish fruit salad, dessert, and appetizers. Pomegranate juice is the original ingredient in Grenadine although contemporary manufacturers may utilize a synthetic.

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