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 They
can be used as a garnish, added to sweet or savory dishes, or pressed
to extract the juice. Pomegranates are rich in potassium, contain
a fair amount of vitamin C, and prevent plaque from building in
arteries.
This
labor-intensive fruit is the size of an orange and has a reddish-pink
leathery skin. Inside are caverns which encase hundreds of tiny
seeds that have a tart flavor.
To
peel a pomegranate the Easy Cooking way, cut off the top and bottom
ends and score skin from end to end in several places. Immerse the
fruit in a bowl of cool water, then pull skin off. Gently work the
seeds free from their caverns removing any of the light-colored
membrane. Drain the pulp-covered seeds from the water. If you seed
the fruit out of water, wear plastic gloves and an apron to ward
off stain-causing squirts.
Pomegranates
are mainly grown throughout Asia and the Mediterranean countries,
and are available during the holiday season. Yet, California produces
them as early as September.
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