by Renee Rotto

Created on: March 13, 2011   Last Updated: September 01, 2011

You’ve heard a lot about them, even noticed them at the market but have never tried them fresh. Pomegranates are the new renowned superfood because of their antioxidants. Pomegranate juices galore; pomegranates seem to be everywhere. If you have ever tried pomegranate juice or something with pomegranates in it and enjoyed it, you will want to try fresh pomegranates.

Pomegranates are advertised as a new superfood but in reality they are one of the earliest cultivated fruits. In fact, they may date back as early as 2000 BC. Pomegranates are native to Iran, throughout the Himalayas and in northern India and were cultivated over the whole Mediterranean region. These ancient cultures used pomegranates for medicine, beauty and as aphrodisiacs. Some scholars even speculate that the pomegranate was in the Garden of Eden instead of the apple.

At first glance, the pomegranate may look a lot like an apple, except for it’s crown. It has a tough leathery skin or rind that is usually deep pink or rich red in color.

The interior is separated by membranes, which are the white spongy wall of bitter tissue that house its sacs of edible seeds. When you open a pomegranate there is the sensation of opening a treasure chest. The treasure is the purplish, red glistening seed sac that holds the precious sweet juice.

How to choose a ripe pomegranate

Typically pomegranates are picked ripe and are ready to eat right away. Pomegranates are in season in the Northern Hemisphere from September to February and in the Southern Hemisphere from March to May. Ripe pomegranates are crimson red in color. A ripe pomegranate should feel heavy with no dark spots on the skin or soft spots. When a pomegranate is ripe it will make a metallic sound when tapped.

How to peel a pomegranate

Before attempting to de-seed a pomegranate, you may want protect your countertop and hands; the juice of the pomegranate can stain easily. To de-seed a pomegranate, first cut off the crown. The crown is easily recognized as the point where the fruit was attached to the plant.

Next, cut the rind in several places and soak the fruit in a bowl of cold water for about 10 minutes. This helps to peel the fruit easier. Then break apart the section and remove seeds from pulp and rind. Wash and drain seeds in a colander, being sure to remove all pieces of membrane, pulp and rind. Pat dry with a paper towel and the pomegranate is ready to eat.

You can store pomegranates in an airtight container in the refrigerator for several days or even freeze them if you like.

How to enjoy pomegranates

I enjoy eating pomegranates just as they are; fresh out of the fruit. The seeds are edible but some prefer to juice them in their mouths, spitting out the seeds. Pomegranates can also be added to salads, sauces, desserts and soups. There are as many recipes for pomegranates as individual tastes to use them, it’s up to you to explore and discover the versatility of this new superfood.

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