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PrintPower of the Pomegranate
Photograph by alexi zaycev/istockphoto
Originating in the ancient Middle East, the pomegranate is a deep magenta-colored fruit that has long been associated with health, religion, art, literature, and mythology. The Greeks believed that Persephone, the daughter of Zeus, was tempted by a pomegranate offered by Hades, Lord of the Underworld, leading to her loss of innocence.
One of the oldest known fruits, pomegranates have been around since at least 100 b.c., but until recently, they were perceived by most Westerners as strange and exotic. Since medical research has confirmed that pomegranates are packed with potent antioxidants and vitamins, they have grown in popularity and been embraced for their health-boosting benefits.
Studies show that the pomegranate’s powerful antioxidants can abate a variety of health concerns, including heart disease, prostate cancer, arthritis, and poor dental health. Studies also suggest that they can help lower LDL (bad) cholesterol levels and blood pressure, and when consumed during pregnancy, offer protection to newborn babies’ brains during difficult births. In addition to their abundance of antioxidants, which fight free radicals that can cause cellular damage, pomegranates contain ample amounts of vitamins C, B, and K, plus fiber and potassium.
In an interesting study conducted by the Center for Human Nutrition at the University of California-Los Angeles David Geffen School of Medicine, researchers tested eight beverages for naturally occurring antioxidant strength, including red wine, blueberry juice, açai berry juice, white tea, and green tea. The levels of polyphenols—chemical substances naturally found in plants that seem to help reduce the effects of aging and disease—found in pomegranate juice far exceeded the other beverages tested. Polyphenols are also found in berries, tea, grapes, wine, chocolate, coffee, and walnuts.
Usage
Add festive flair to holiday salads by sprinkling generously with the pomegranate’s jewel-toned arils, the sacs that encase the fruit’s seed, which range in color from pale pink to deep crimson. The average fruit contains over 600 arils. They are delicious and beautiful when mixed into yogurt, oatmeal, or rice pilaf. You can also place the whole fruit in a pretty bowl to use as a vibrant centerpiece.
Selection
Most pomegranates are grown in California and can be found at farmers’ markets from September through January. When shopping for pomegranates, choose fruit that is heavy and has smooth, flawless skin. Whole pomegranates can be stored in the refrigerator for up to two months, or in a cool, dark place for about four weeks. The arils will last for up to a week when refrigerated. The rest of the year, you can buy 100% pomegranate juice in your grocery store.
How to open
While the prospect of opening a pomegranate may seem intimidating, most people find that with a little know-how, the juicy arils become easily accessible. To make quick work of the fruit, first slice off the top, trimming away just enough to expose the arils. Next, lightly score the leathery skin in quarters with a sharp knife. Immerse in a bowl of cold water and soak for a minute or two. Gently pull apart and work in sections to dislodge the arils from the inedible membrane in which they’re housed. The arils will sink to the bottom of the bowl; the rind and membrane will float to the top. Skim off the residue, drain the water from the arils, and enjoy.
