Pomegranates’ bright red seeds can brighten up fall salads
The pomegranate’s name is derived from the Latin “granatum” meaning “full of seeds.” What could more accurately describe this one-of-a-kind fruit?
Pomegranates grow on trees and fountain-shaped shrubs, producing large, showy pink or red-orange-colored flowers yielding fruit in the fall. Most of the nation’s supply of pomegranates are grown in California, particularly in the San Joaquin Valley.
In a category of their own, leathery-skinned pomegranates are prized for the juicy seeds inside.
Once removed from the inedible, spongy membrane that surrounds them, the bright, red, shiny seeds are eaten out-of-hand as a fresh fruit or squeezed to make jelly or juice. The fruit itself is actually the thin, gelatinous film around the small woody seed, and are also referred to as arils.
The best pomegranates are heavy for their size and free of soft spots or bruises. Signs of cracking usually indicates the fruit is completely ripe and bursting with juicy seeds.
Pomegranates are loaded with health benefits. They are rich in antioxidants, are a good source of fiber (for digestion) and have strong anti-inflammatory effects. Pure pomegranate juice is key and small servings (2 to 4 ounces) have shown benefits. I usually add a splash of sparkling water to the glass since serving it straight up is “bold” but delicious.
Sold ripe and ready to eat, pomegranates keep for up to two months in the refrigerator or about one month at room temperature, out of direct sunlight. For longer storage time, remove the seeds and freeze to use as needed.
The water method is a tried-and-true method of removing the seeds from the pomegranate.
Wash the pomegranate and cut a small section off the top of the fruit. Score the rind from the top to bottom along the membranes. Immerse in a bowl of cool water and let stand for 2 to 4 minutes.
Next hold the fruit under water and pull the sections apart with your fingers. Remove the seeds from the membrane as you work – the seeds sink to the bottom and the rind floats to the top where it can be skimmed off and discarded (it’s very bitter). Drain seeds in a colander and place on a paper towel to dry.
You’ll need a wooden spoon for another hands-on and simple method of removing the seeds. Wash the pomegranate and slice in half horizontally. Place the fruit, cut side down in the palm of your hand with fingers spread apart over a bowl. Use a sturdy wooden spoon to firmly strike (whack) the top of the pomegranate. Continue until all the seeds are out. Pick out the membrane and discard. The arils store well in an airtight container in the refrigerator for 4 to 5 days or in the freezer for several months.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket, Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Fresh Fall Salad
2 apples, washed, cored and thinly sliced
2 pears, washed, cored and thinly sliced
1 pomegranate, seeds removed, about ½ to ¾ cup
1 cup each spinach and arugula or mixed greens
4 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
Salt and pepper to taste
½ cups walnuts or pecans, halves or pieces
Place spinach and arugula in a large bowl. Add apples, pears and pomegranate seeds. In a small bowl, whisk together olive oil, cider vinegar, honey, salt and pepper. Pour the dressing over the salad and toss gently. Sprinkle with walnuts just before serving. Makes 4 servings.
Ruby-red and bursting with jewel-like seeds, pomegranates live up to their Latin name granatum—“full of seeds.” Grown mainly in California’s San Joaquin Valley, these fall fruits are celebrated for their sweet-tart arils, rich antioxidants and vibrant beauty inside and out.