The pomegranate is a fruit-bearing small, deciduous tree or more like a shrub, the fruit is large, beige and red skinned protected. The tree is the native from Iran to the Himalayas, it has been cultivated all around the world since ancient times. The pomegranate pearls are fleshy, sweet, acidic with a refreshing sharpness. 

Natives names: Hindi (Anardhana), Tamil (Madalam Pazham)

How to select: Choose fruit with the deepest red color tone, avoid pomegranate with pale yellow or brown marks on the skin.

How to store: Pomegranates stay well for few days at room temperature and can be stored in the fridge as well. Once pearls or juice is extracted from the shell, that can be stored in the fridge as well for next few days.

Culinary Uses: Pomegranate molasses is a dark, thick, sweet, sticky syrup made from the juice of the fruit. Molasses is used for baking, salad dressings, marinating vegetables for roasting or slow-cooked curries. Dried seeds of the pomegranate are commonly known as Anardana, used as souring agent in Indian cuisine. The dried seeds have fruity and tangy flavor to them. The fruit itself is used in salads, soups, appetizers or for garnishing in curries as well.

Health Benefits: Pomegranate is a the powerhouse of nutrients. One bowl of pomegranate pearls provide provides the daily requirement of Vitamin C and K to our body. It contains no cholesterol or saturated fats. It is a good source of soluble and insoluble dietary fibers and also aid in smooth digestion and bowel movements. The fruit is suggested by nutritionists in the diet for weight reduction and cholesterol controlling programs.

Related Recipes:Khoresht Fesenjan (Persian Vegetarian Pomegranate Stew)Palak Kela Anar Raita (Banana Pomegranate Yogurt Dip flavoured with mustard)Pomegranate Juice with Ginger

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