The Fruit of Fertility and Health: Pomegranate

In ancient Greek mythology, the pomegranate has been present since the Iron Age and is one of Armenia’s main symbols, with around 760 recognised varieties in the countries of the Persian region. It was also introduced to China a century before the birth of Christ and is now grown in Asian countries, India, Africa, some Mediterranean lands, and, of course, in America (thanks to the Spanish)—both in South America and North America (Mexico, California, and Arizona). Even without considering its health benefits, it has stolen everyone's heart due to its beautiful flower, attaining a sort of royal status. The French have even named the pomegranate after the fruit, with the Latin name pomum (fruit) + granum (seed).

In the Northern Hemisphere, the pomegranate season runs from September to February, whereas in the Southern Hemisphere, it lasts from March to May.

Nowadays, it seems that pomegranate is everywhere, from juices and dishes to pills and creams, and there is good reason for this, as it is an excellent source of vitamin B5 and much more. Looking at it from the dietary side, just (so dear to my heart) 100 ml of fresh juice contains about 16% of the daily recommended intake of vitamin C. Studies have observed dietary fibres, and the fruit is also a great source of potassium. Many studies have found that this juice helps fight prostate cancer, protects blood lipids from oxidation, and aids in combating artery inflammation.

Although widely known, it’s often forgotten that the most popular syrup in the world – grenadine – was initially made from pomegranate juice. Why “initially”? Because, even in the heart of grenadine’s cradle France, most grenadine syrups today are made from sugar syrup, acidity regulators, and colourants. Unless you’re prepared to pay a relatively higher price for genuine syrup, you can try making it yourself. While it’s logical that syrup is always sweet, there is a beauty in drinking grenadine, as pomegranate juice itself can be both sour and distinctly sweet, perfectly balanced depending on the variety and ripeness of the fruit.

When traveling the world, one can see that pomegranate juice is used in many different ways. In the Caucasus, it is mainly consumed pure, while in Turkey, Greece, Azerbaijan, India, and Pakistan, it is used both as a dressing for salads (in the form of a sauce or with the seeds added), and the seeds are sometimes ground into powder to be used as a spice. My friend, with Lebanese roots, says there is no better way than to eat it mixed with orange blossom and rose water. In many countries, it is also used to marinate and cook popular dishes of Eastern cuisine, and, of course, in desserts such as ice cream, creams, and biscuits.

How to Buy

Although the harvest season begins in September in some parts of the world and later in others, the best fruits usually reach us by mid-November. Since the skin colour can vary from a deep red to yellowish-orange depending on the variety and ripeness, it’s best to try a few to see which ones you prefer, as they do taste differently.

When buying, ensure the fruit is heavy, round, and smooth, with no signs of damage or wilting. Unfortunately, once pomegranates are harvested, they stop ripening and don’t release their essential natural sugars. Since many of the fruits that reach customers worldwide are picked slightly under-ripe to ensure safer transportation (with fewer losses), I recommend buying them from your favourite local market vendor, who can tell you whether it’s the best purchase.

How to Store

Freshly squeezed juice should be consumed within three days at most. The seeds can be frozen and stored for up to a year. As for the fruits themselves (provided they were not damaged at the time of purchase), they can be stored in a cool, dry place for up to two months.

How to Prepare

Remember that because the seeds of the fruit can vary from light to deep ruby red, no matter the pigment, they tend to stain everything they touch. So, it’s a good idea to wear an apron and clear, transparent gloves when cutting and peeling. As soon as you cut the fruit, juice will spill out, and particularly juicy fruits will splash in all directions. If any stains land on your clothes, treat them with a pre-wash stain remover before washing.

Due to the acidity of the juice, it is perfect for marinating various foods, especially meat. You might want to use it in sauces and marinades instead of lemon juice or other sour ingredients—unless, of course, the red colour doesn’t bother you, as it will stain the products too.

If you want to extract juice, you can place the seeds in a sieve and press them with a wooden spoon, or place them in a bowl (but avoid using aluminium, as metal strips the vitamins) and crush them with a pestle, then strain. It’s not easy, but the sweetness and health benefits of the juice make it worth the effort.