Since I frequently talk about a whole foods diet and choosing seasonal produce, I thought I would start writing posts highlighting a different fruit or vegetable of the season. For the first post, I wanted to feature a fruit that I had never tried until recently – the pomegranate. I never knew just how much I was missing out! The word pomegranate in Latin translates to “seeded apple”, which is a perfect description for this odd-ball fruit. Pomegranates originated in the Middle Eastern country of Iran and grow best in drier climates. Pomegranates are a fall fruit, typically grown in the US in California and Arizona.
Pomegranates are shaped a bit like an apple (hence the name “seeded apple”) with a tough outer skin. Cut through the skin and you’ll find the inside filled with ruby red seeds or arils – the edible part of the fruit. They have a slightly tart-sweet taste, similar to a cranberry. Pomegranates are high in vitamin C, fiber, potassium, and antioxidants. A few years ago, you may remember that pomegranates were in the spotlight as a new superfood when POM juice was popular. Other than juiced, there are numerous ways to enjoy this yummy fruit. So far, my favorite way to enjoy them is on top of yogurt or cereal in the morning. They are also great in salad!
Great Recipes for Pomegranate:
- Pomegranate quinoa salad from Delicious Knowledge
- Grilled almond butter dark chocolate pomegranate sandwich from Minimalist Baker
- Cashew cheese and pomegranate filled acorn squash from PaleOMG
- Citrus and pomegranate brussels sprouts from A Beautiful Mess
- Kale and delicata salad with citrus-maple vinaigrette and pomegranate from Oh My Veggies
- Pomegranate, kale, and wild rice salad with walnuts and feta from Pinch of Yum