The alluring pomegranate is in season. For all its mysterious and exotic appeal, it is, without question, the most labor-intensive fruit in nature. As a result, it is less popular than it deserves, for it is also among the most beautiful of fruits, inside and out.
About the size of an orange, the pomegranate has a thin, leathery skin with color ranging from red to yellowish pink. Each one contains hundreds of brilliant, ruby-like red seeds, translucent and shiny. The seeds are tiny and juicy with a sweet-tart taste that is quite distinctive and delicious.
The only problem is that the seeds are encased in a protective membrane that doesn’t want to let go. And pomegranate juice stains–more than grass, more than mango, more even than tea.
So if you decide to reveal its well-kept secrets, you may first wish to don your slicker and surgical gloves (or at least put on old clothes). Place a large bowl with water in the sink, then cut off the crown end of the pomegranate. Lightly score the rind several times, immerse the fruit in water and soak it for a few minutes.
Holding the fruit under water, break the sections apart, using your index fingers to separate the seeds from the membrane. The seeds will sink. The membrane and rind will float; skim and discard them. Pour the seeds into a colander, drain and pat dry.
Botanically, pomegranates are large berries. Believed to be native to ancient Persia, they have been cultivated for many thousands of years, and there are Greek and Roman as well as biblical references to the fruit. The Spaniards brought pomegranate trees to California; today they are grown in Florida, too.
Long associated with fertility and abundance, the pomegranate was used in Phoenician religious rites and in many a love potion through time. Aphrodite, the Greek deity of love, is said to have planted pomegranate trees in Cyprus.
The fruit is used amply in Turkish and Middle Eastern cooking. Curiously enough, it is an integral component of the national dish of Mexico, chiles en nogada, a poblano pepper stuffed with seasoned minced meat surrounded by a white walnut sauce and garnished with pomegranate seeds.
Available from October through December, pomegranates are rich in potassium and vitamin C. Choose fruit that is heavy for its size and free of blemishes. You may refrigerate it for up to two months, and the seeds, once separated, may be frozen. A medium-size fruit yields about 3/4 cup of seeds or 1/2 cup of juice. (To juice, process the seeds in a blender until liquefied, and strain through a cheesecloth-lined strainer.)
The seeds are good eaten out of hand or sprinkled over salads, waffles or pancakes. Use the juice to color and flavor lemonade, meringue or whipped cream, to pour over pear or apple slices, or to make this delightful drink:
Pomegranate punch: This refreshing drink is sweet and tart at the same time:
Stir together 1 cup pomegranate juice, 1 cup orange juice, 1/4 cup lemon juice and 1 cup sugar (or less to taste) until sugar dissolves. Add 1 quart ginger ale. Serve over crushed ice. Makes 6 servings.
CHICKEN WITH POMEGRANATE SYRUP AND WALNUTS
Preparation time: 15 minutes
Cooking time: 50 minutes
Yield: 6 servings
A few simplifying turns have been added to this Persian recipe.
2 tablespoons vegetable oil
2 pounds skinless chicken legs and thighs
Salt, freshly ground pepper
1 large onion, minced
1/4 cup pomegranate syrup, see note
1 tablespoon sugar
2 cups chicken broth
1 cup ground walnuts
Rice or couscous
1. Heat oil in cast-iron Dutch oven or other heavy pan. Season chicken with salt and pepper; brown. Set aside.
2. Discard most of the oil. Brown onion in pan; add chicken. Add pomegranate syrup and sugar. Stir, coating chicken pieces. Add broth and ground walnuts; stir to mix.
3. Reduce heat, cover, cook for 30 minutes or until chicken is very tender. Stir well; sauce should be quite thick. Adjust seasoning with sugar or lemon juice, if desired. Serve with rice or couscous.
Note: Pomegranate syrup can be purchased in Middle Eastern markets. To make your own, combine 3 cups pomegranate juice, juice of 1 lemon, pinch of salt and 2 ounces liquid pectin; heat to boil. When mixture thickens, stir in 5 cups super-fine sugar and boil 5-6 minutes.
Nutrition information per serving:
Calories ………… 540 Fat …………. 31 g Saturated fat … 5 g
% calories from fat .. 52 Cholesterol … 140 mg Sodium ……. 400 mg
Carbohydrates …… 17 g Protein ……… 47 g Fiber ……… 1.4 g
