As the holidays approach, fresh pomegranates become available once again. Pomegranates are found in most Utah grocery stores from October into December, and two varieties are produced in Washington County. These native Mediterranean and Middle Eastern fruits used on anything from salads to desserts are an excellent source of phytochemicals, making them one of the best antioxidants available. The edible seeds of these yellow-orange to deep-red colored fruits have a citrus flavor and make a delicious juice.
Over the last few years, the health value of the pomegranate has been under study. Preliminary research shows that the pomegranate may be one of the best antioxidant fruits that can fight cancer, slow the aging process, increase heart health and help with Alzheimer’s disease. Not all the research is in, but several studies from the University of California, Los Angeles and the U.S. Department of Agriculture indicate that pomegranates are a major stabilizer of cancer. The naturally occurring antioxidants in this fruit fight the free radicals that promote disease.
One average pomegranate contains about 100 calories and 25 grams of sugar. Pomegranates are also a good source of potassium. Consider this information on preparing the healthy fruit.
• Opening a pomegranate can be messy; however, if you cut off the blossom end and score through the skin marking the fruit in quarters, you can submerge the pomegranate in ice cold water and rub the seeds off the skins. The skin will float to the top, the seeds to the bottom and then they can be drained.
• To store pomegranates, keep them at room temperature for a week, refrigerate in an air tight bag for up to 3 months, or freeze the seeds for 6 months to a year.
Pomegranates are enjoyable as a salsa, in salads, with main dishes, as jelly and syrups or just by the handful, so eat them and enjoy.
DIXIE POMEGRANATE FRESH SALSA
1 pomegranate, seeded
2 oranges, peeled and cut into small pieces
1 bunch cilantro
1 jalapeño pepper, chopped
1 tomato, diced
1/2 teaspoon ground cumin
1-2 tablespoons lime juice
Score pomegranate and break apart in ice water. Drain the pomegranate seeds.
Add all ingredients and chill for 2 hours before serving
POMEGRANATE JELLY
3 1/2 cups pomegranate juice, fresh, bottled, or frozen and thawed
1/4 cup lemon juice
1 package (2 ounces) powdered pectin
4 1/2 cups sugar
Combine pomegranate juice, lemon juice and pectin in a 4- or 5-quart pot. Bring to a boil over medium-high heat, stirring constantly. Stir in sugar until well blended; return to a boil and continue boiling, uncovered, stirring occasionally for 2 minutes. Remove jelly from heat immediately.
Process in hot water bath for 15 minutes. Cool for 24 hours, then remove the ring before storing.
By: Carolyn Washburn - Oct. 30, 2010