Pomegranate Power

Fabled fruit favored by the Greek gods and Egyptian kings, pomegranates (Punica granatum) are an unusual fruit, and their popularity is on the rise. Although they might never become "mainstream," this striking fruit has piqued the interest of trendy chefs and bartenders everywhere by offering a new twist on old dishes, as well as creating exceptional visual appeal.  

One of the earliest cultivated fruits, man may have grown pomegranate trees in the Middle East as early as 4000 B.C. Today, pomegranates are raised in Asia, the Mediterranean and California, with Wonderful the most-common U.S. commercial variety. In the United States, they are available fresh from October through December.

The tough, leathery exterior belies a unique interior, filled with numerous edible seeds surrounded by a translucent, bright red pulp with a sweet-tart flavor, portioned off by a bitter, spongy, white membrane. Comparable in size to a large orange and ranging in color from a deep crimson red to soft pinkish-yellow, they can be labor-intensive to eat and work with.

A good pomegranate is heavy for its size, has a bright fresh color and smooth blemish-free skin; and is best stored in a cool dry place for about one month or in the refrigerator for two to four months. The seeds can be removed and refrigerated or frozen separately. Juice concentrate is also available.

Rich in potassium, vitamin C and antioxidants, pomegranates have many uses, including as garnish for center-of-the plate applications, desserts and beverages, as well as in sauces and stuffing. Many are familiar with Grenadine, made from pomegranate juice. Bright, ruby-colored pomegranate juice   has more polyphenol antioxidants than red wine, green tea and most fruit juice, so it has gained popularity as a nutraceutical. It makes an effective dye because it stains easily, so clean surfaces quickly and do not use anything porous.

Pomegranates pair well with poultry, pork and game, and fish, including sea bass, trout and mahi-mahi. Use in dessert applications from sauces and garnishes to fresh-fruit creations; dairy-based dishes make great partners, especially those using yogurt, as do breakfast applications. Pomegranate juice is easy to use and has the flavor and visual appeal of fresh fruit, especially in sauces and glazes.

Texture is a key factor when working with pomegranate seeds. Some find the seed texture unappealing, an issue that can't be avoided when using fresh pomegranates. Use the fresh seeds in combination with other very textured ingredients, such as nuts, which helps minimize the seeds' crunch.

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