Source: http://www.thestar.com/living/article/278249
TRY THIS AT HOME

Seeds of inspiration are worth the effort
THE ITEM: Pomegranates.

THE INFO: The pomegranate looks good, tastes good and is good for you.

The fruit grows on a small deciduous tree (Punica granatum) native to Asia. The seeds, called arils, are tiny white kernels (edible but dull) surrounded by a tart, neon red pulp. The arils are eaten straight or cooked in sweet and savoury dishes. I've seen them added to stews, soups, sauces and salads. They also make a gorgeous garnish. Grenadine, or pomegranate syrup, is used in cocktails and fizzy drinks. Pomegranate molasses is a slightly sour, slightly bitter syrup common in Middle Eastern dishes. Bottled pomegranate juice is relatively new to the mass market. Pomegranates are also used decoratively in wreaths and table settings; some varieties are ornamental only. No wonder the Food Lover's Companion online calls it "nature's most labour-intensive fruit."

The pomegranate seemed to be relegated to a role as a holiday season treat until juice companies started pouring out the publicity. Ads noted that the pomegranate is rich in antioxidants and vitamin C, putting it on the public radar year-round. Now it is celebrated as a "superfood."

Food historians estimate the pomegranate was first cultivated between 4000 and 3000 B.C. in what is now Iraq or Turkey. It is considered one of the first five domesticated crops. (Olives, grapes, figs and dates are the others.) Some biblical scholars say the forbidden fruit in the Garden of Eden was the pomegranate, not the apple. "Pomegranate" is derived from words that mean apple and seeds.

Today, pomegranates are grown throughout Asia, the Mediterranean and the southern U.S. California pomegranates are available from October to January. They are picked ripe. The colour can range from yellowish red to crimson. Heavier means juicier.

Consuming a pomegranate is quite a job. Some people simply avoid the entire mess and fuss. This is the easiest way to go about it: Slice off the crown at the top of the fruit. Score the thin, leathery skin lengthwise in three or four locations. Put the fruit in a large bowl of cold water. Guided by the cuts, break it into sections. That will expose the arils. There are hundreds, packed into compartments separated by bitter, waxy, cream-coloured membranes. Underwater, use your thumbs to gently roll and push out arils. Discard large pieces of skin and membrane. The arils will sink, the membranes float. Swish water to release any bits of membrane stuck to the arils. If necessary, pour off most of water, refill bowl, and repeat. Drain arils.

Keep whole pomegranates at room temperature, out of the sunlight, for up to two weeks, or in the fridge about a month. Refrigerate arils in an airtight container for a few days or freeze up to a year. Recently, large pomegranates were $2.99 each at Grocery Gateway.

THE RECIPE: Pomegranate arils look like little rubies in this Indian take on fruit salad. The spicy Fruit Chaat was a sweet revelation for me at this month's Diwali fundraiser for the Trillium Health Centre Foundation. The Host catered the dinner. I liked the Fruit Chaat so much, I mixed my own version. Packaged chaat masala, a spice blend, made it so easy.