Storytime Tapestry Newsletter

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Welcome to Fascinating Facts and Tantalizing Trivia

A Hartson Dowd Column

Sept 23, 2006

Pomegranates and symbolism

Exodus chapter 28:33-34 directed that images of pomegranates be woven onto the borders of Hebrew priestly robes. 1 Kings chapter 7:13-22 describes pomegranates depicted in the temple King Solomon built in Jerusalem. Jewish tradition teaches that the pomegranate is a symbol for righteousness, because it is said to have 613 seeds which corresponds with the 613 mitzvot or commandments of the Torah. For this reason and others many Jews eat pomegranates on Rosh Hashanah.

Pomegranates have really vaulted into wonder-food status in the last few years.  They also have an A+ health card because they contain the largest amount of antioxidants compared to other juices, red wine and green tea.  (Antioxidants are linked to the prevention of heart disease and certain cancers.)  The edible seeds are also a source of vitaminC and potassium.

The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. The pomegranate is believed to have originated in eastern Iran and eastward, but its true native range is not accurately known because of millennia of extensive cultivation.

Pomegranates are available September to January, but you’ll find bottles of ruby pomegranate juice adoring the aisles of grocery stores year-round.

The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with five petals (often more on cultivated plants). The fruit is between an orange and a grapefruit in size, 7–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and many seeds. The edible parts are the seeds and the brilliant red seed pulp surrounding them. There are some cultivars which have been introduced that have a range of pulp colours like purple.

The only other species in the genus Punica, Socotra Pomegranate (Punica protopunica), is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.

Pomegranates are drought tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about -10°C.

Picking a perfect one:  Choose a pomegranate that has a shiny skin and no cracks.  It should feel heavy in the hand, and the top should yield slightly when pressed.  Store it in a cool place or refrigerate for up to two months.

When you are ready to feast on pomegranate seeds, cut the fruit in halves or quarters and place in a large bowl of water.  Hold it underwater, then use your fingers to pry out the seeds.  The seeds will sink to the bottom and the inedible white pith and skin will float to the top.  Discard the pith and skin, then drain the water.  Seeds will keep refrigerated, up to three days.  The taste differs depending on the variety of pomegranate and its state of ripeness. It can be very sweet or it can be very sour or tangy, but most fruits lie somewhere in between, which is the characteristic taste, laced with notes of its tannin.

Pomegranate seeds freeze well for up to six minths.  Altho they won’t be good for eating when thawed, they will still be good for juicing.  Just whirl up in a blender or food processor, then strain through a fine sieve.  Seeds from a large pomegranate yield about ? cup (125 mL) of juice.

Or you can buy pomegranate juice made from the seeds.  The juice is very tart and tastes like a mixture of cranberry and cherry juice.  Use it as a refreshing beverage (taste and stir in a little honey or sugar, if you wish) or add it to smoothies, cocktails, salad dressings, marinades and sauces.

Pomegranate molasses, a common ingredient in Middle Eastern cuisine, is also made from the juice, but highly concentrated so it’s thick and syrupy.  Use it as you would balsamic vinegar.  Find pomegranate juice and molasses in some supermarkets, specialty-food and middle Eastern stores.

Recipe ideas

Pomegranate seeds dress up just about anything—from fancy appetizers to left over turkey sandwiches.   Here are some easy ways to jazz up your meals with these tasty seeds.

• Sprinkle over your morning cereal or add to granola mix.
• Arrange wedges of brie or Camnozola, Stilton and white cheddar on a cheese board.  Sprinkle with pomegranate seeds and slivers of dried figs.
• Stir into muffin butter before baking.
• Add to rice pilaff or use in turkey or chicken stuffing.
• Add a dollop of sour cream to fancy soups.  Sprinkle with pomegranate seeds.
• Brighten up a mixed-green or spinach salad with strips of smoked salmon and pomegranate seeds.
• Stir chunks of leftover turkey with pomegranate seeds, chopped walnuts and mayonnaise for a sandwich filling.
• Stir pieces of cantaloupe with blueberries and pomegranate seeds.  Drizzle with orange juice and sprinkle with chopped fresh mint.

In Greece pomegranate, (Greek: ροδι, rodi), is used in many recipes; such as kollivozoumi, a creamy broth made from boiled wheat, pomegranates and raisins; legume salad with wheat and pomegranate; traditional Middle Eastern lamb kabobs with pomegranate glaze; pomegranate eggplant relish; avocado and pomegranate dip; are just some of the dishes it is used in culinary. Pomegranate is also made into a liqueur and popular fruit confectionery that can be used as ice cream topping, or mixed with yogurt, and even spread as jams over toast for breakfast.

Pomegranate seeds are sometimes used as a spice, known as anardana (which literally means pomegranate (anar) seeds (dana) in Persian), most notably in Indian and Pakistani cuisine but also as a replacement for pomegranate syrup in Persian and Middle Eastern cuisine. As a result of this, the dried whole seeds can often be obtained in ethnic markets. The seeds are separated from the flesh, dried for 10-15 days and used as an acidic agent for chutney and curry production. The seeds of the wild pomegranate daru from the Himalayas is considered the highest quality source for this spice.

Notes:

Pomegranate juice stains clothing permanently unless washed with bleach.       Pomegranate juice is used for natural dyeing of non-synthetic fabrics.               Pomegranate juice is sold in the USA under several labels, and is available in health food stores and supermarkets across the country.                                                                Pomegranate juice will turn blue when subjected to basic (ie alkaline) conditions (similar to litmus paper).

The pomegranate also gave its name to the hand grenade from its shape and size (and the resemblance of a pomegranate's seeds to a grenade's fragments), and to the garnet from its colour. In many languages (including Bulgarian, Spanish, French, Polish, and Hebrew) the words are exactly the same.

With the rise in popularity of the pomegranate in American markets, Starbucks introduced a pomegranate frappuccino in the summer of 2006.

This ancient fruit has garnered a lot of attention recently. And for good reason -- pomegranates are sensuous, healthy and have a gorgeous color. Pomegranates are my favorite fruit! Considering the five thousand year history, the delicious juicy seeds, and the documented health benefits there's little wonder that this fruit of old is back.

Pomegranate Jelly

Ingredients

4 cups pomegranate juice

3 Tablespoons lemon juice

7 cups sugar

6 oz. liquid pectin

Directions

Bring pomegranate juice, lemon juice, sugar to a boil.  Add pectin, boil 1 minute.

Ladle into prepared jars, leaving ? inch of room at the top.  Adjust 2-piece caps. 

Process 5 minutes in boiling-water canner.    Makes 8 pints

Hartson Sager Dowd                                                                                                                                        hsdowd@telus.net