Tag Archives: pomegranate

Fruit of the season

I’m an emotional person. The kind that says I love this when I find something good to eat. I have to tell everyone about it – saying I’ve found my fruit of the season. The one item I can eat every day, all day and feel perfectly content. Last month it was watermelon and this month it’s the pomegranate.

This can only happen at the farmers market where seasonal food comes and goes like travelers at an airport. At first there’s just a few of them, the farmers doing an early harvest to get a jump on their neighbors. Then the crowd rushes in and everyone is selling it. For a few weeks you’ll find it everywhere and then it’s gone.

There’s a science and a history to this. It goes back centuries and is in our genes. We are made to live off the land and follow the seasons – which until recently meant watermelons in summer and pomegranates in fall. For every month there was an ideal food, but then airplanes came along and brought us South American watermelons in February.

And here is where most would talk about food miles or unsustainable practices, but those are secondary to health. Eating out of order disrupts our natural pattern of eating with the seasons – one perfectly suited to our bodies. That allows the bacteria in our gut to squeeze every last bit of nutrients out of food. Like little factory employees working overtime. And when that food is done another shift of workers comes in for the next food item.

The biology behind this starts in our guts where the bacteria live. They break down our food into essential items, like proteins and carbohydrates, vitamins and minerals. And the more you feed them the more they grow, getting more efficient each time. Which means you can eat less and get more out of it.

And when I eat those watermelons and pomegranates, I get even more. They are peak of the season, so filled with nutrients that I can eat one and feel full for hours. Which prompts, “that’s all your going to eat,” or “all you had for lunch was watermelon?”.

Yep, I’m following the seasons.

 

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‘Tis The Season For Pomegranates

If you live in Southern California, one fruit that’s no stranger to farmer’s markets and CSA-boxes is the pomegranate.

I only recently discovered how much I enjoy this fruit, after years of watching it be bastardized and exploited by food companies. The fruit has long been celebrated for its health benefits (it’s a good source of vitamin C and B5, potassium and polyphenols) as well as for its externel beauty (it makes a great decorative fruit, especially around the holidays) and has a deliciously rich history:

The pomegranate tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe. The fruit was used in many ways as it is today and was featured in Egyptian mythology and art, praised in the Old Testament of the Bible and in the Babylonian Talmud, and it was carried by desert caravans for the sake of its thirst-quenching juice. It traveled to central and southern India from Iran about the first century A.D. and was reported growing in Indonesia in 1416. It has been widely cultivated throughout India and drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The most important growing regions are Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma and Saudi Arabia. There are some commercial orchards in Israel on the coastal plain and in the Jordan Valley.

Ripe and in season, typically from September/October to January/February in the Northern Hemisphere, it’s like eating sweet cranberry-flavored corn of the cob (I’ll admit this not the most elegant description but you get the point). The juicy red seed casings (what I refer to as “kernels”) are called arils and can be eaten on their own (I hear they’re great with a little salt and pepper).

Getting the arils out of the skin and inner pulp can be tricky (I’ve stained a couple white shirts with the red juice) but if you score the shell correctly and use a bowl of water (as shown below), you can save your countertops and clothing from a speckled red motif.

Happy pomegranate eating!

'Tis The Season For Pomegranates

If you live in Southern California, one fruit that’s no stranger to farmer’s markets and CSA-boxes is the pomegranate.

I only recently discovered how much I enjoy this fruit, after years of watching it be bastardized and exploited by food companies. The fruit has long been celebrated for its health benefits (it’s a good source of vitamin C and B5, potassium and polyphenols) as well as for its externel beauty (it makes a great decorative fruit, especially around the holidays) and has a deliciously rich history:

The pomegranate tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe. The fruit was used in many ways as it is today and was featured in Egyptian mythology and art, praised in the Old Testament of the Bible and in the Babylonian Talmud, and it was carried by desert caravans for the sake of its thirst-quenching juice. It traveled to central and southern India from Iran about the first century A.D. and was reported growing in Indonesia in 1416. It has been widely cultivated throughout India and drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The most important growing regions are Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma and Saudi Arabia. There are some commercial orchards in Israel on the coastal plain and in the Jordan Valley.

Ripe and in season, typically from September/October to January/February in the Northern Hemisphere, it’s like eating sweet cranberry-flavored corn of the cob (I’ll admit this not the most elegant description but you get the point). The juicy red seed casings (what I refer to as “kernels”) are called arils and can be eaten on their own (I hear they’re great with a little salt and pepper).

Getting the arils out of the skin and inner pulp can be tricky (I’ve stained a couple white shirts with the red juice) but if you score the shell correctly and use a bowl of water (as shown below), you can save your countertops and clothing from a speckled red motif.

Happy pomegranate eating!