Botanical Name: Punica granatum

Description: A fruit about the size of an orange with a thin hard red skin. Inside are hundreds of seeds, each surrounded by juicy translucent red pulp. The seeds and their pulp are the edible portion of the fruit.

Basic Preparation Instructions: Removing the juicy seeds without smashing them can be a time intensive task. Here's one method: Slice off the stem of the fruit. Then make four cuts through the skin, each starting at the exposed stem end and meeting at the opposite end. Then break the fruit into quarters. Remove the seeds from each quarter with your fingers. You may find it helpful to emmerse the fruit in water to dig out the seeds -- the seeds will sink and the flesh will float.

Pomegranate products: Besides the fresh fruit, you can also buy pomegranate juice, grenadine, and pomegranate molasses. Grenadine is a light pomegranate syrup used as a flavoring in alcoholic drinks, soft drinks, and confections. Pomegranate molasses (called nasrahab in Georgian and dibs rumman in Arabic) is a heavy pomegranate syrup used in Mediterranean cooking and one of the essential ingredients muhammara, a traditional Mediterranean dip made from hot and sweet red peppers, walnuts, and pomegranates.


Spinach, Pear, and Pomegranate Salad

References on Pomegranates

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Contributed by: Michelle Dick