fruit

Foraging Pomegranate

Ripe when heavy and the skin turns leathery.

What to do with it

• Eat the arils by the spoonful
• Scatter over salads and yogurt
• Juice for grenadine

Ways to keep it

• Grenadine syrup
• Pomegranate vinegar or wine (ferment)
• Molasses (reduce)
• Freeze the arils

About Pomegranate

The pomegranate (Punica granatum) is a fruit-bearing, deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows to between 1.5–5 metres (5–16 ft) tall. Rich in symbolic and mythological associations in many cultures, it originated in the region spanning the Caucasus and the Iranian plateau — including modern-day Iran, Turkmenistan, Afghanistan and Pakistan. Pomegranate was first domesticated by ancient Iranians in the Iranian plateau and nearby regions about 5,000 years ago. It is extensively cultivated for its fruit. Pomegranate was exported from the Iranian plateau to other parts of Asia including Iraq, Turkey, and India, as well as parts of Africa and Europe. It was also introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. Although the pomegranate is indigenous to Iran and its nearby regions, it is also nowadays cultivated across West Asia, South Asia, Central Asia, north and Sub-Saharan Africa, the drier parts of Southeast Asia, the Mediterranean basin, United States and Chile. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. Pomegranate molasses is a key ingredient in traditional Persian cuisine, where it is used to add a rich sweet-sour flavour to dishes such as stews, sauces, and marinades, most notably in classic recipes like fesenjān, kabab torsh and zeytoon parvardeh. The pomegranate and its juice are variously used in baking, cooking, juice blends, garnishes, nonalcoholic drinks, and cocktails.

From Wikipedia.

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