Pomegranate seeds should be refrigerated and used within a few days, or, if packed tightly, can be frozen for up to three months to use, scatter directly into dishes without defrosting first. When kept in the refrigerator, whole pomegranates will keep for a month or more. Split one open and you’ll reveal the jewel-like inner seeds, known as arils, which can be eaten raw or juiced. Pommie granite fruit cracked#The leathery skin should be shiny and tight avoid any fruit that is cracked or has soft spots. What are pomegranates Pomegranates are round fruits with hard, shiny red-yellow skins. Choose deeply colored fruits that feel heavy for their size, which means they're loaded with plenty of juicy seeds. Look for pomegranates between September and January. You can also break the halves open, in a bowl of water, picking out the seeds while they're submerged to avoid splatters and red-stained hands. This method is the easiest and fastest way to the delicious seeds, whether you need them for drinks or hors d'oeuvres. Discard the white membranes and any pith. Then hit the pomegranate with the back of a spoon to release all the seeds. Next, flip it over so the seed side is down facing a bowl. With your hands, pry the fruit open in half. The seeds are called arils and getting the dozens of arils out of a tough-skinned pomegranate may seem an impossible task but it's actually quite simple: Score the pomegranate around the perimeter. Pommie granite fruit full#In the markets of Rome, pomegranates are pressed with oranges for a sunrise-hued drink full of potassium and vitamin C. The classic, bright red cocktail mixer, Grenadine, was named by the French for the fruit from which it was originally derived. Pomegranates are beloved in other cultures as well especially Mediterranean ones, where the fruit adds distinctive flavor to sauces and meats, even drinks. Pomegranates, thought to have originated in Persia, are a feature of many Indian and Middle Eastern dishes, where the seeds are added to rice dishes and other grains, salads, and the juice is boiled down to make a sweet-sour molasses. And it's no wonder they lend a vibrant pop of color, texture and flavor to side dishes, salads and desserts. In fact, the seeds of a pomegranate are often described in jewelers' terms: rubies, garnets, glowing gems. When the days begin to shorten, and we are all in need of bright flavors, cooking with pomegranate can add a bit of sparkle to meals.
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