Pomegranates: A welcome sign of the season

By Kady Guyton
October 20, 2008

Pomegranate chicken with rice. Click for larger image.

One of the more anticipated signs of autumn is the arrival of pomegranates in the grocery store and growers markets. In season from September to January, they are now reaching their peak and are easy to find.

A famous Greek myth tells the story of Persephone being lured into the Underworld by Hades, while there he tricked her into eating four pomegranate seeds. Because she had eaten while in the Underworld, she was supposed to stay there forever. But Persephone's mother, Demeter, goddess of the harvest, appealed to Zeus. He convinced Hades to keep the girl for only four months a year - one month for each seed. Thus the appearance of pomegranates is a sign that Persephone is about to head below ground and winter will be upon us.

Pomegranates are native to Greece, the Middle East and Asia and references to them can be found throughout literature and art work. The fruit is also a prominent flavor in the cuisine of those regions. Pomegranates are also local; the only concentration of commercially grown pomegranates in the United States is in the San Joaquin Valley.

How to juice a pomegranate Remove seeds from pith and put into a food processor or blender. Pulverize. Take the resulting mush and pour it into a fine mesh strainer or a colander lined with cheesecloth over a bowl. Press pulp with the back of a spoon to remove as much juice as possible. Discard pulp and enjoy. One medium pomegranate will produce between half and three-quarters cup of juice.

The seeds, known as arils, are usually consumed raw but hold up well in many hearty dishes. The tart flavor pairs with meat and the rich spices of India and the Middle East.

There are three ways to separate the seeds from the flesh. The first involves cutting off the crown and cutting the fruit into sections. Put the sections into a bowl of water and roll the seeds away from the flesh. The seeds will sink and the flesh will float. Skim off the non-edible bits, strain out the seeds and snack away.

The more traditional method starts with cutting off the crown, scoring the skin into quarters and pulling it apart. One the seeds are exposed, they can then be scooped into a bowl and the pith discarded.

The fanning method has given me the most trouble, but other people have reported success, so I'll share it anyway. To start, cut the pomegranate in half vertically. Make four cuts about 1 inch long and 1 inch deep in the cut side. Hold the pomegranate cut side down over a bowl and pull the fruit open - but not apart. Then, hold one side in one hand and whack the back of the fruit with a large spoon. The seeds should fall out and into the bowl. Good luck.

Once the seeds have been released from the pith, they are ready to be eaten as is, or included into something tasty. The seeds look beautiful sprinkled over a green salad or as a garnish in a glass of champagne. One medium pomegranate will produce about half a cup of juice that can be frozen for up to six months.

Last winter, I tasted a venison dish made with a sauce of pomegranate juice and other good things. I have no venison (yet), but I do have pomegranates. This flavorful chicken dish seemed like a good way to enjoy the first fruit of the season.

Pomegranate Chicken courtesy of pomegranateworld.com
2 tsp olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder
1/2 medium onion, chopped
1/4 cup walnuts, ground into a paste
1 cup pomegranate juice

Heat oil in pan over medium high heat. Brown chicken and transfer to a plate. Add spices and onion to skillet, and saute until soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir mixture to thoroughly coat the chicken. Simmer for 20 minutes or until chicken is cooked through and sauce has reduced.

Serve with a side of couscous or rice and a green salad.