One of the World's Most Powerful Fruits is One of the Most Underutilize

One of the World's Most Powerful Fruits is One of the Most Underutilize

The pomegranate is one of the most powerful but underutilized fruits.

But what is the history of this fruit? A silver vase resembling a pom was buried in the tomb of King Tutankhamun in 1343 B.C. Pom arils, the red pods inside that each contain a hard seed, are said to number 613, one for each of the Torah's 613 commandments. It's also one of the three blessed fruits, along with the citrus and peach, in Buddhism. Mohammed considered it to be a precious fruit capable of bringing both emotional and physical peace. There are even some scholars who suggest it was a pomegranate, not an apple, that Eve offered Adam in the Garden of Eden.

Pomegranates contain some of nature's most effective antioxidants, called polyphenols. Antioxidants are considered powerful allies in the fight to ward off cancer. They protect the body against the molecules that damage cells over time. It is also believed that antioxidants help promote a healthy heart by minimizing factors that lead to plaque in the arteries.

The juice-filled beads in a pomegranate are called arils and you don't eat the white parts surrounding them. Open a pomegranate by scoring the outer rind in quarters and pulling it apart under water. Eat the arils like little grapes. You can even drink pomgranates as juice or as part of a cocktail. Below are some cocktail recipes that contain pomegranate juice.

If you want to enjoy the whole pom, here are some helpful tips.

Poms are picked when ripe. All you have to consider when buying is that the heavier the fruit, the juicier it will be. They can be stored at room temperature 2 to 3 weeks, 1 month in the fridge, up to 3 months in the freezer.

To open, score through the outer rind, marking the fruit into quarters. Submerge it in a bowl of water. Break open under water to free the arils.

The red arils inside poms are heavy with juice, and each has a tiny edible seed that provides fiber and can be enjoyed like grapes. The white membrane that surrounds the arils is bitter and not to be consumed.

To juice a pom, cut in half as you would a grapefruit. Then use a hand-press citrus juicer to release the liquid, avoiding the white membrane. Strain through a sieve or cheese cloth.

Avoid using reactive (i.e. aluminum, carbon-steel, etc.) knives or pots, as they will turn the juice bitter.

Purple Haze Martini

1 ounce freshly squeezed pomegranate juice or bottled juice

1 1/2 ounces Hpnotiq liqueur

1 1/2 ounce pineapple juice

1 sliver of orange rind

1 sliver of apple slice

Combine all ingredients in a cocktail shaker over ice. Shake well and strain into a chilled martini glass. Garnish with orange rind and apple slice.

To prepare fresh pomegranate juice, cut 1 pomegranate in half and juice with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve.

Pom Vinaigrette

Juice from 1 pomegranate, or 1/3 cup pomegranate juice

1/3 cup arils from 1 large pomegranate (optional)

1/4 cup olive or vegetable oil

1/3 cup red or white wine vinegar

2 tablespoons grated red onion

1/2 teaspoon sugar, or to taste

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. Refrigerate or freeze remaining arils for another use.

Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

In a screw-top jar or plastic container with tight-fitting lid, combine juice, the 1/3 cup arils, and remaining dressing ingredients. Cover and shake well.

Set aside or refrigerate for up to 2 days before serving.

Makes about 1 cup.

Pom and Balsamic-glazed Chicken

Juice from 2-3 large pomegranates, or 3/4 cup pomegranate juice

4-6 boneless, skinless chicken breasts, or 8-12 boneless, skinless chicken thighs

1 cup packaged peeled baby carrots

3 green onions, sliced

2-3 tablespoons olive or vegetable oil

1 cup chicken broth

1/4 cup balsamic vinegar

2 teaspoons cornstarch

2 teaspoons brown sugar

1 teaspoon crushed dried basil

1/2 teaspoon crushed dried oregano

1/2 teaspoon salt

Hot cooked penne pasta (optional)

Garnish (optional)

1/3 cup arils from 1 large pomegranate

Prepare garnish -- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.

Place broth in a pan and add chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid.

Transfer chicken and vegetables to platter; cover and keep warm.

Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.

Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve with pasta if desired, and pass remaining sauce.

Makes 4-6 servings.

Pom Marinated Pork Roast

Juice from 2-3 large pomegranates, or 1 cup pomegranate juice

1/3 cup arils from 1 large pomegranate (optional)

2/3 cup dry white wine

1 tablespoon chopped chives

1 teaspoon crushed dried rosemary or thyme

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 bay leaves

1 (4 pound) rolled boneless pork loin roast

Salt and pepper

2 pounds baby potatoes, scrubbed and halved

1 cup thinly sliced red onion

1 (14-ounce) can beef broth (1 2/3 cups)

2 tablespoons cornstarch

2 tablespoons minced parsley

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Whisk together juice, wine, chives, rosemary, mustard and Worcestershire sauce; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed).

Place roast in a large self-sealing bag or a nonmetal dish; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.

Preheat oven to 350 degrees.

Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan.

Sprinkle meat with salt and pepper.

Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over-browning.

Roast for 45 minutes to 1 1/4 hours more, until meat is very pale pink and meat thermometer reads 155-160 degrees.

Transfer meat and potatoes to a warm platter; cover and let stand while preparing sauce.

In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute.

Stir in reserved arils and parsley. Season to taste with salt and pepper.

Remove strings from meat; slice thinly. Pass sauce with meat.

Time to table: 30 minutes prep.

4-8 hours marinating, 2-2 1/2 hours roasting time.

Makes 10-12 servings, 1 2/3 cups sauce.