It’s that time of the year again. In my state, fall is starting to dwindle into a colder, duller time of the year. How dismal. To challenge myself, I’m going to try to blog about one fruit or vegetable that is in season during the winter months. Preferably one that I’m not as familiar with. Honestly its so dark and dreary already in the winter and I feel like not a lot of things are in season during the winter time, so this should be a good challenge for me.
I shall begin by introducing a seasonal superfruit. This fruit is in season for a 2-3 month span, beginning as early as mid-August and potentially extending into December, depending on where you live. I just noticed them at my local grocery store about a month ago, yet they have just this week (11/5) gone on sale at Aldi. 69¢ a piece! That is an excellent price for our featured fruit.
About nutrition…the FAQs state state that this superfruit is so called because of the powerful antioxidants it contains. Better than red wine? I’ll take it! They are also high in potassium and vitamin C, to boot. Supposedly half of a this fruit has 25% of your daily vitamin C requirement and about 10% of your daily potassium. But it was the antioxidants that intrigued me.
The seeds are actually referred to as arils…I thought it was a bit of a funny term myself. Wiki enlightened me. Basically an aril is a part of a fruit that encloses a seed. Wiki points out that nutmeg has an aril, called mace in the spice world.
(Yes, I used a red towel under my cutting board. I would recommend it, as the juice can stain fabric and other surfaces very easily.)
The unique thing about a pomegranate is that the aril is really the only edible part of the fruit. The peel and pith are really too bitter to eat.
Or so I’ve heard. Didn’t personally want to give that one a go.
There are basically 2 options for eating a pomegranate: 1) eat the arils whole or 2) juice the pomegranate arils.
I tried eating them whole and did not particularly care for it. Wasn’t crazy about those crunchy seeds. But that was ok, because I happened to be borrowing a juicer from a family member. Besides using a juicer, I’ve heard that you can manually juice a pom using a juice press. A juice press is nice because all you do is cut the fruit in half, pull down a lever and ka-bam. Juice.
If you’re using a juicer though, you need to extract the seeds before putting them into the juicer. There is an easy method for this involving a bowl of water and a metal slotted spoon.
Can I just say how much I love any recipe that allows me to vent my frustration through pounding? Does that sound odd? It was a great stress relief to de-seed these pomegranates. After pounding away for about 30 seconds, I peeled the fruit a bit to get the few remaining seeds out. This would be a good activity to do with your kids, too. It was really a lot of fun.
Then I scooped out the pith that was floating in the water and rinsed and sorted the arils.
Aren’t they gorgeous? They look like little jewels. I measured 2 1/2 cups of them. Then I carefully poured them into the juicer. This is the one I used. It’s actually not too pricey. This isn’t a high end model though. I think if you’re a serious juicer a bigger investment would be in order. But I’m not serious. And my borrowed juicer suites me just fine.
It looks like so. My kitchen counters were not so picturesque. But here the juicer is after I used it. Talk about an explosion of pink! It did an excellent job.
And it was delicious. I would describe the taste as similar to grape, raspberry and cranberry juice, yet not really like either one. Pomegranate juice has its own thing going. What is your favorite seasonal superfood?