aren’t like apples or bananas. You can’t simply
bite into them or peel back the skin. They are much more
mysterious fruits, with leathery purple skin and spongy
white flesh, revealing their complex interiors once you
break them open to expose seeds covered in juice sacs. These
arils are the only edible parts, and they are what provide
the powerful health punch pomegranates have become known
for. From one fruit, you get more polyphenols — a top
ranked antioxidant — than you would from wine and green
tea, as well as a good amount of potassium, vitamin C, folic
acid and fiber.
Most often, pomegranates are used for juice, but the edible, sweetly-tart seeds can also be consumed whole and used as garnish. Dried pomegranate seeds add unique flavors to dishes, and can be found readily in Pakistani and Indian markets. Basically, the seeds can be used in anything from appetizers to desserts. Make them into jellies, use them in salads, even try them in guacamole or turn the juice into wine.
An easy, tasty and healthful Middle-Eastern drink can be made by mixing the juice of one pomegranate with a squirt of lemon juice and 1/8 teaspoon of orange blossom water. Mix with sugar to taste and add sparkling water.
Pomegranate juice can also be used as an antiseptic on small cuts or to dye natural fabrics, showing that the only caveat is that the juice stains clothing permanently. Otherwise, drink up!
* Images by Pomegranate Council