All About...Pomegranates

Pomegranate arils (AKA the seeds) are rich in antioxidants and a great source of vitamin C, fiber and potassium. Enjoy the seeds on their own, sprinkle some into salads, stir some into oatmeal or incorporate the seeds into your favorite fall dishes like a barley or rice pilaf.
What is it?
A pomegranate is a fruit the size of a large orange. The leathery reddish-pink skin shelters the membranous walls and bitter tissue that house compartments or sacs filled with hundreds of seeds. A translucent red pulp that has a slightly sweet and tart taste surrounds these seeds. Pomegranates are grown in California and throughout Asia and the Mediterranean countries.

Selection and Storage.
Pomegranates are available in the United States from September through December. Select fruit that is heavy for its size with bright, fresh color and blemish-free skin. You can refrigerate whole pomegranates for up to 2 months or store them in a cool, dark place for up to a month. Pomegranate seeds packed in an airtight container and stored in the freezer will keep for up to 3 months.

How to extract seeds:

1. Get a bowl of water.
2. Cut the fruit in quarters.
3. Submerse one of the quarters into the water and gently separate the outer skin, white pith, and the seeds. Remove the skin and discard. The seeds will sink to the bottom and the white pith with float to the top and you can scoop it out.
4. Remove the seeds and place on a paper towel. Pat dry. Store in the fridge in an air tight container with a paper towel over the top of the seeds.

Ways to use Pomegranates:

Sprinkle pomegranate seeds over salads, or desserts.

Use pomegranate extract in marinades or as a glaze for poultry.

Use pomegranate seeds as a garnish on rice dishes, potatoes, and applesauce.

Eat pomegranate seeds by the handful — like tiny berries.

Top yogurt, cereal,oatmeal,cottage cheese, with pomegranates seeds the possibilities are endless.