Country Of Origin: Turkey
September to December possibly stretching into late February with a peak season in October and November.
The exterior of the pomegranate is a thick, leathery red, while cream-coloured interior is studded with bright red seeds. Each tiny seed is enclosed in a translucent, red pulp. The pomegranate contains a sizable quantity of sweet tart. The size of an apple, only the seeds and juice are edible offering a sweet-tart taste.
Pomegranates are most commonly used for their seeds and juice. After separating the seeds from the white pulp of the pomegranate, add to grain or green salads, or mix into sweetened yogurt. Bake seeds into a crisp with fall fruits such as apples or pears. Pomegranate juice can be used to marinate lamb or beef, or reduced into syrup and added to cocktails and smoothies. Cook juice, with sugar, into jam or add to milk or cream and freeze into sorbet and gelato.
Pomegranates are an excellent source of vitamin K to assist in faster wound healing, vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and folate to develop red blood cells. The fruits also contain potassium to balance fluid levels within the body, manganese to maintain a healthy nervous system, and antioxidants, including punicalagin, that protect the cells against free radical damage and reduce inflammation.