Pomegranates have wonderful
history and lore, predating the Bible. Some Jewish scholars believe it was not
the apple that tempted Eve in the garden, but pomegranate. Just as the serpent
lured Eve with a pomegranate in the Bible, so too did Hades trick Persephone
into a bite—as such, she had to spend every winter in the underworld.
Despite pomegranate’s
rocky start as the fruit responsible for man’s fall from grace, it has since
gained a solid reputation in many religious texts. In Hinduism, the fruit symbolizes
fertility and prosperity, and the Qur’an states that pomegranate trees grow in
the kingdom of heaven. As for the Jews, the book of Exodus explains that the
image of a pomegranate should be worn on the robes of the High Priests.
Assyrian symbol with pomegranate tree |
Origin of Pomegranate
Pomegranate’s origin is
debatable, in part because of its antiquity dating back thousands of years. The
book, “The Materia Medica of the Hindus” states pomegranate’s origin is North
Western India, while other sources claim Persia. The truth might be that its
origin is an amalgam of the regions stretching from the Himalayas to the Middle
East.
Availability of Pomegranate in India
India grows most of the
world’s pomegranates, and exports much of its supply to the United Arab
Emirates, Oman, and the UK. India even ships pomegranates as far as the US and
Canada. The country’s main export competitors are Spain and Iran.
Maharashtra’s Solapur
district grows 60 to 70 percent of India’s pomegranates, thus making
Maharashtra the country’s main pomegranate commercial district. Cultivation
takes place on a smaller scale in Gujarat, Rajasthan, Andhra Pradesh, Punjab,
Tamil Nadu, Karnataka, and Haryana. To grow, pomegranates require semi-arid
conditions and hot, dry summers.
India grows approximately
20 different commercial varieties of the fruit, each varying in their size,
shape and color. The most prominent varieties are Ganesh, a pinkish yellow
variety; Mridula and Ruby, two bright red varieties; Arakta, a dark red
pomegranate variety. Kabul pomegranates
are especially delicious, given their large size and sugary sweet blood-red
seeds.
It’s also worth mentioning
another pomegranate cultivar in India called “daru,” also known as the “wild
sour pomegranate.” This pale green skinned variant has white seeds that are seldom
consumed fresh, and instead, the dried rind of the fruit has become a
million-rupee industry. Daru’s seeds are also dried and sold as “ardana,” a
delicate, rustic souring agent used in Indian and Persian dishes. The main daru
growing regions are Himachal Pradesh, and Jammu and Kashmir.
Pomegranate season in
India is year-round in Maharashtra and Gujarat. In Karnataka, fruiting season
is January through April; and in Andhra Pradesh, March through June.
Where to find Pomegranate in India
Pomegranates are
everywhere in India. From tiny juice stalls to mega stores, finding the fruit
is effortless. Compared to India’s other metro cities, pomegranates are
cheapest in Bangalore. The most expensive month for buying the fruit is
October, with April and May being the least expensive.
Checking for Ripeness in Pomegranate
Pomegranate is ripe when
its skin is vibrant, glossy and smooth: some variants will be light pink;
others golden; and some deep red. When unripe, pomegranates are green and have
white lackluster seeds. If unsure, gauge the weight of the fruit: it should
feel heavy for its size and. When tapped, it should offer a thudding, dense
sound that indicates its juiciness.
As a pomegranate ages,
its skin becomes granular and withered, and its sheen gives way to a dull brown
hue. However, arils within the pomegranate often retain their integrity and
delicious flavor for quite some time after the skin loses its luster. Thus,
open a pomegranate before discarding: if the membrane has blackened and the
arils have turned brown and mushy, the fruit has gone bad. Use the color and
shape of the arils as the best determinant of a pomegranate’s ripeness.
Taste of Pomegranate
Pomegranate has a sweet,
tangy, tart and bold flavor. It’s as if cranberry had a better-behaved sister
who wasn’t contentious like her bitter, astringent relative. Indeed,
pomegranates have no astringency, but they do have a bit of a bite similar to a
raspberry’s. Pomegranates possess hints of earthiness found in some grape
variants as well. This taste is amplified when sold as pasteurized juice.
One mouthful of the red
arils offers a burst of sweet watery juice, followed by crunchiness from the
small seed embedded in each aril. Some people do not eat the seeds, choosing
instead to spit them out.
The white membrane surrounding
the arils is mildly bitter, but edible. Some choose to eat sections of a
pomegranate with the membrane as if it were an apple. The external leathery
skin is bitter, but highly medicinal.
In some variants, whitish
pink pomegranate arils may be just as sweet and delicious as their red
counterparts, so don’t judge a pomegranate by the color of its fruit.
Note: pomegranate juice
does not taste like fresh pomegranates. The juice is still sweet, but it tastes
much muskier, darker, and has significantly less zest than the fresh fruit.
Nutritional Value of Pomegranate
The USDA nutrient
database states that 100g of pomegranate contains the following nutritional
information:
83kcal
18.7g Carb (6% RDI)
4g Fiber (16% RDI)
1.7g Protein (3% RDI)
10.2mg Vitamin C (17%
RDI)
.6mg Vitamin E (3% RDI)
16.4mcg Vitamin K (21%
RDI)
.1mg Thiamin (4% RDI)
.1mg Riboflavin (3% RDI)
.1mg Vitamin B6 (4% RDI)
38mcg Folate (10% RDI)
.4mg Pantothenic Acid (4%
RDI)
.3mg Iron (2% RDI)
12mg Magnesium (3% RDI)
36mg Phosphorous (4% RDI)
236mg Potassium (7% RDI)
.4mg Zinc (2% RDI)
.2mg Copper (8% RDI)
.1mg Manganese (6% RDI)
Health Benefits of Pomegranate
Pomegranates have been
used in Ayurveda for centuries. According to the book, “Ayurvedic Healing
Cuisine,” pomegranates treat dysentery,
diarrhea, heartburn, vomiting and dyspepsia.
It also purifies the mouth, stomach, heart, throat, as well as increase semen,
boost virility alleviate restlessness and reduces thirst.
A Purdue horticulture
article explains that pomegranates have been used by various cultures to treat
several illnesses: Pulverized flowers alleviate bronchitis; the bark, leaves
and rind treat hemorrhages; in Mexico, a concoction of flowers alleviates
inflammation when gargled. The leaves, seeds and roots also have hypotensive
and anthelmintic activities. One of the oldest medical documents discovered in
Egypt lists pomegranate as a treatment for tapeworm and parasites.
Since the health boom of
the 90s, pomegranates have gained attention as a superfood on account of their
polyphenol-rich juice. Indeed, the juice has many health benefits:
--A 2009 article in
“Molecules” explains how the polyphenols and anthocyanins in pomegranate
exhibit antimicrobial, antiviral and
antibacterial properties, protecting
the body from an assortment of infections including staph and even herpes.
Further studies mentioned in the article shows that pomegranates protect the
body from influenza, E. coli, cholera, salmonella, bacteria responsible for
yeast infections, and fungi strains.
--The “Evidence-Based
Complementary and Alternative Medicine” cites a study of researchers in India
that found pomegranate rind has significant antidiabetic properties.
--A 2010 study published
in “Mutation Research” discovered antimutagenic
qualities in pomegranate rind.
--A study in “Nutrition
Research” mentions that pomegranate rind may help regulate thyroid functions and protect the body against atherosclerosis
--A study published in
the “Journal of Ethnopharmacology” finds that pomegranate has potential to
treat inflammation and cancer.
How to Open, Cut and Prepare
Pomegranates:
Pomegranate can be one of
the messiest fruits to open, and most novices will get at least a few crimson
stains on their clothes upon the attempt. There are a few different methods to
extricate the bright, juicy arils that hold steadfast to the white membrane.
One of the least messy methods of opening the fruit entails cutting an incision
only a quarter of the way down from the top of the pomegranate. Circle and
score around the fruit, until the skin can be pried away from it. Once a layer
of the peel has been lifted from the top, cut the pomegranate into wedges based
on the fruit’s natural indentations. Remove the seeds from each slice.
Here’s a second simple method that
eliminates the risk of getting the red juice everywhere:
To extract the juice from
pomegranate seeds, one can use a juicer but this method yields tragically
little juice. The same is true with cutting the pomegranate in half and using a
citrus juicer as one would with orange halves. Another option that yields more
juice is to blend the pomegranate seeds with a bit of water. Once blended, the
juice may be strained into glasses. The tradeoff with blending is that the
bitter taste of the seeds mixes with the red sweetness, whereas using a juicer
yields a sweeter flavor but less juice.
Storage:
Pomegranates will not
continue to ripen once picked. Thus, it is not necessary to wait for them to
grow sweeter or redder: Any pomegranate bought from the store will be ready for
immediate consumption. This is especially important to keep in mind, considering
that others have purchased a golden skin variant with the expectation that it
would turn red.
Whole pomegranates keep
for one month on the counter and up to two months in the refrigerator.
Store pomegranate arils
in a container and place in the refrigerator, where they’ll keep for
approximately two weeks.
Pomegranate seeds can
also be frozen and used throughout the year. Spread the arils on wax paper on a
baking tray: Once frozen, place in a baggie.
Pomegranate Recipe Ideas and Uses:
Pomegranates are exceptionally
versatile. They can make several dishes brighter, sweeter, or earthier,
depending. The crunchiness of the seeds also enhances the texture of dishes.
--Top sparkling beverages
or teas with a few pomegranate seeds
--Layer hummus or baba ghanouj with pomegranate seeds to add a hint of sweetness and
enhance the color. They also make an exceptional addition to guacamole and salsas.
--Add to salads, particularly those with
ingredients such as vegan cheese, berries, persimmons and apples. Perhaps surprisingly,
pomegranates work well as a strawberry substitute in most salad recipes.
--Sprinkle atop cakes, cupcakes and cheesecakes. Also,
pomegranate seeds can be folded into batters of muffins, cookies and other sweet breads.
--Use the juice to make sorbet or gelato
--Add to oatmeal or mueslis
--Use the juice to make alcoholic drinks like a pom martini or
a margarita
--Add to quinoa, barley, rice or cous cous salads
--Sprinkle on glazed or roasted vegetables; particularly fall favorites like squash, pumpkin
and cauliflower.
--Dip pomegranate seeds
in chocolate, stirring in an
assortment of nuts
--Stir whole seeds into cocktails like mojitos, champagne, and martinis
--Add to morning cups of yogurt
--Bake with roasted eggplant and squash
Note: Whole pomegranate
seeds do not work well in smoothies. Extract the juice before adding;
otherwise, the taste is unpleasantly granular.
Flavor Complements:
Apple, apricot, pear,
avocado, banana, bell pepper, bignay, cacao, calamondin, cape gooseberry,
cherry, cucumber, date plum, dragon fruit, fig, goji berry, grape, persimmon,
harendong, jamberry, jamun, jujube, kiwi, karonda, kumquat, lemon, mango,
mangosteen, Mysore raspberry, orange, papaya, pear, pineapple, strawberry,
watermelon
Flavor Complements: lemon juice, lime juice, garlic, onion, parsley,
rosemary, cilantro, mint, basil, ginger, honey, chocolate, vanilla, brown
sugar, orange juice, berry juice, pistachio, almond, wanut, champagne, rum,
gin, vodka, red wine
Random Facts:
Most people say
pomegranate “seeds” in reference to the delicious red orbs encased in the
fruit. The proper term is actually “aril,” as the seed is technically encased
within the red fruit. Many other fruits have edible arils, including
mangosteen, salak, longan, Burmese grape, and ackee.
The tombs of ancient
Egyptians were filled with many interesting artifacts: Gold, pets, and
furniture, to name a few. Also included in the mix? Pomegranates.
A single pomegranates has
anywhere between 300 to 700 seeds.
Scientific Name:
Punica granatum
Other Names:
Dadima
Dalima
Anar
Madulai
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But I have a doubt, which variety is non-hybrid seed? And which varities are hybrid seeds? Can you explain me?
Hello,
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