"The season for pomegranates is all too short. This leathery red skinned fruit is available from fall into winter and California and Arizona grow the nation's supply of them. Pomegranates have reached super stature and have been dubbed the new super fruit, surpassing blueberries as the antioxidant of choice for heart health. So I buy a lot of them and use them in a variety of ways."
"The seeds, called arils, are full of vitamin C and potassium. The easiest way to cut into a pomegranate is to cut off the peel near the blossom end. Then score the pomegranate from end to end with a sharp knife into four sections. Submerge the sections in a large bowl of water and extract the seeds with your fingers."
Pomegranates are available from fall into winter and the U.S. supply is grown in California and Arizona. The fruit is rich in antioxidants and favored for heart health, surpassing blueberries in antioxidant reputation. The edible seeds, called arils, contain vitamin C and potassium. A reliable removal method is to cut off the blossom-end peel, score into sections, submerge in water, rub out the arils, discard floating pith, and drain. Frozen arils soften and suit cooking but not fresh garnishes. Juice can stain; cover surfaces while juicing. Pomegranates keep about one week at room temperature and up to three weeks refrigerated. Uses include salads, sauces for pork, baked goods, smoothies, soups, and pies.
Read at Boston Herald
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