Autumn is the forerunner for the harvest of one of the oldest fruits of the world and also the richest fruit in history and folklore: the POMEGRANATE. As you cut it into two halves and get a handful of its hundreds of tiny seeds into your mouth, you feel a tangy, sweet (sometimes sour), rich, and refreshing flavour. This juicy flavour can be used anywhere from our dishes to sweets, drinks to sauces, and also can be eaten fresh or used as a garnish.
Pomegranate, which had significant symbolic roles in any culture throughout the history of mankind since the time of Adam and Eve, undoubtedly deserved the importance attached to it. For instance, in Ancient Egypt people were buried with a pomegranate in the hope of rebirth. For the Hittites, it was one of the three holy foods (grape, wheat, and pomegranate) of the god of agriculture. The Chinese served sugared pomegranates to their guests at weddings. Moreover, pomegranate seeds were scattered on the floor at weddings for a happy and fruitful union. The pomegranate was also praised in the Hadiths: "In each pomegranate, there is a drop of paradise water" and "Eat pomegranate with its membrane, cause it cleans the stomach."
POMEGRANATE FACTS
Pomegranate shrubs or trees bloom red blossoms in June-July and grow two to five meter tall. Their trunks are not straight. The leaves are opposite, with short petioles and red margins. The blossoms are partially without pedicels, some are individual and some in inflorescence. The sepals are red, not caducous, and succulent. The fruit has a rounded shape with the size of an orange, the leathery epicarp
is green when unripe and reddish when the fruit becomes ripe, and with its numerous seeds it is a succulent fruit. The edible part of the fruit is the succulent and juicy arils. Each fruit is composed of approximately 840 seeds. The arils protected with a thin membrane are separated from each other in groups with a honeycomb formed paper-thin layer. The bitter taste we feel when eating a pomegranate is caused by this membrane. The inner membranes are not generally eaten due to the high tannic acid content of the paper-thin membrane. However, they are useful for skin cleaning.
USAGE
The seeds of the plant are eaten as a fruit, and the trunk-roots and branch barks, and fruit skin are used for medical purposes. The roots and bark contain tannin, starch and alkaloids (pelletierine). The epicarp of pomegranate contains tannin, triterpenes and few alkaloids. The bark of pomegranate shrub has been used for centuries to treat tapeworm. However, it should be used with care as it may cause intoxication. The epicarp of pomegranate, prepared as tea (15 %) can be used against diarrhoea. Pomegranate is also good for palpitation. It strengthens the stomach. And if squeezed and drank with its succulent parts, it helps secretion of bile, and treats constipation.
BENEFITS
The fruit of pomegranate contains antioxidants ensuring protection against cancer. Antioxidants are substances inhibiting oxidation. Antioxidants sacrifice themselves and protect our cells from oxidation. And they perform it through increasing some enzymes in our body and strengthening our defence mechanism. 1 glass of pomegranate juice has the same level of antioxidant substances compared to 2 goblets of red wine, 10 glasses of green tea, or 4 glasses of cornelian cherry juice. Pomegranate also contains vitamin C, iron and potassium. Based on the studies made, the pomegranate contains various vitamins, minerals, enzymes and antioxidants with strong effect against free radicals. The most efficient way to fight against free radicals is to learn about these antioxidants, to select correct exterior foods and to maintain their efficiency at the highest level. The most efficient antioxidants known to date are vitamin C and E, glutathione, lutein, N-Acetylcysteine, keratinoids, flavonoids, coenzyme Q-10, alpha-lipoic acid and selenium. Some studies have put forward that the pomegranate, based on its nutrient contents, has benefits for strengthening the body and heart, stopping diarrhoea, promoting urine flow, blood-forming, energising, reducing hypertension, removal of tapeworms, and treatment of nasal polyps. Many scientific studies are presently carried out on the benefits of the pomegranate, and consumption of pomegranates is recommended by the physicians especially during the winter when we are exposed to the risks of infectious diseases.
SELECTION
The pomegranate fruit does not ripen once picked, that is it does not continue to develop sugar; therefore, if to be used for commercial purposes, harvest should be made before full ripening of the fruit. Thus, the fact that we can not find fully ripened fruits in the stores, has nothing to do with the quality of the market! If the skin is not decorticated, the pomegranate can be stored approximately for 1 month in a cool, dry area and for 2 months in a refrigerator. If
the arils are separated, put in an airtight bag and frozen in a deep freeze, then they can be stored for 1 year. However, the arils taken out from the freezing compartment should be consumed within 2-3 days!
STORAGE:
The pomegranate fruit does not ripen once picked, that is it does not continue to develop sugar; therefore, if to be used for commercial purposes, harvest should be made before full ripening of the fruit. Thus, the fact that we can not find fully ripened fruits in the stores, has nothing to do with the quality of the market! If the skin is not decorticated, the pomegranate can be stored approximately for 1 month in a cool, dry area and for 2 months in a refrigerator. If the arils are separated, put in an airtight bag and frozen in a deep freeze, then they can be stored for 1 year. However, the arils taken out from the freezing compartment should be consumed within 2-3 days!
PREPARATION
We hope that you will benefit from the information given below on the preparation of the fruit for serving. A medium size pomegranate (201 to 300 g) will give arils of approximately a half cup or more. And you will get approximately a half cup of of juice. We recommend you not to use aluminium or carbon steel knives or cooking utensils during any processes (cutting, storage, etc.) to be made with pomegranates, as they can turn the juice bitter. To peel a pomegranate, first cut off the crown and then gently scoop out some of the centre core without disturbing the seeds. Then, with
a sharp knife, score just through the outer rind around the fruit in quarters. Put your thumb in the core centre and gently pull apart each quarter (outer rind). Then gently peel away the inner white papery skin (membrane) covering the seeds, invert the skin inside out and the seeds will easily pop out. However, you should select an appropriate size of cup to prevent scattering of the seeds around. The arils of the pomegranate peeled as described shall not have any bruises. Bon appétit.
