by Sande Waybill

Created on: February 13, 2009   Last Updated: February 16, 2009

Originating in Afghanistan and Persia, the pomegranate was later grown India and the North African region. It then spread to South America and the Mediterranean regions, prior to its worldwide popularity. Although currently losing favor with the average gardener, pomegranates make beautiful ornamental shrubs in addition to providing a pleasant fruit.

Among the health benefits of pomegranate consumption are its high potassium, Vitamin C and Vitamin B5 content. It also has antioxidant properties. For those interested in the ORAC reading, 100g of pomegranate stands at 2,860 units.

In research, studies have discovered that pomegranate reduces the risk factors for heart disease. The oil from the pomegranate seed was found to lessen the growth of breast cancer cells in studies. The juice of pomegranate reduces systolic blood pressure, along with possibly offering an antibacterial reaction in relation to dental plaque and reticence of viral infection. More than a dozen clinical trials were in process last year to further science's understanding of the healthy effects of pomegranate.

To consume pomegranate, there are several options. Firstly, you can open the casing and extract the contents. Spitting out the seeds, you can consume the raw red flesh of the fruit. Another way to easily separate the internal contents is to use a bowl of water. Using this method, the pulp will rise and the seed casings sink. The taste may be either tart or sweet, dependent upon the precise variety of the pomegranate.

Pomegranate can be enjoyed in many drinks. As a juice, it is consumed as a popular beverage or used in cooking. India, the Middle East, Canada and the USA are all known to use pomegranate as a juice. Pomegranate can also be made into a wine. Alternatively, the fruit is often sweetened and thickened into a syrup known as grenadine. As well as being a popular cocktail mixer, grenadine syrup is known to be used in Iranian foods such as fesenjan and ash-e anar. The Iranians also use grenadine syrup to pour over duck, poultry, and rice dishes.

The Turkish sometimes use pomegranate seeds in their salads, along with pomegranate sauce, which they may use as a meat marinade, salad dressing, or beverage. Anardana is a spice made from the seed of the pomegranate that is used in India, Pakistan and the Middle East. These dried seeds are used in curries and chutney.

The Greeks use pomegranate in numerous recipes, including salads, soups, kebabs and relish. As a desert, you may find pomegranate used in liqueur or fruit confectionery format as a topping for toast or ice cream, or stirred into yogurt. Kolliva and kollivozoumi are other Greek recipes that use pomegranate.

URLs used to assist my research:http://en.wikipedia.org/wiki/Pomegranate
htt p://www.abc.net.au/gardening/ (Fact Sheet: Pomegranate)

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