The Costco Connection - December 2014

DECEMBER 2014 ;e Costco Connection 73

By Hana Medina

IT’S YOUR FIRST time handling a whole pomegranate. So what do you do? If your answer is “Improperly cut into the explosive, red, juicy arils (or seeds), unintentionally re-creating a kitchen murder scene,” you’re not alone. Me? I missed the knife memo, bit into it like an apple and got a mouthful of what tasted like bitter leather.

Since I obvioulsy needed help, I consulted Tom Rouse, vice president of POM Wonderful (a Costco supplier), who gave me some pointers on how to prepare this divine fruit sans leather and crime scene. It turns out a whole pomegranate isn’t as complex as it seems.

Harvest

Pomegranates, which grow on bushy shrubs and small trees, have been eaten for 8,000 years, making them one of the oldest cultivated fruits in history.

POM Wonderful grows 15,000 acres of the Wonderful variety (which inspired the company name) in California’s San Joaquin Valley. This is the largest pomegranate, popular for its tart and sweet profile.

The Wonderful pomegranate comprises a leathery exterior called the rind, and an inner white flesh that surrounds the juicy, ruby red arils, the only part that’s actually consumed (as I discovered). There are more than 500 varieties of the fruit, some of which are ornamental, or are largely absent of arils.

The Wonderful variety is picked starting between late September and early October and continuing through January. Pomegranates are picked and sold whole, harvested for arils, made into juice or concentrate, or even sold for use in cosmetics and beauty products.

Uses and nutrition

The arils’ combination of sweet and tangy complements a wide range of dishes. You can eat plain arils as a healthful snack, or use them to top salads and ice cream, transform baked goods into delicacies or concoct full-bodied sauces and marinades for meat. “You can put them on just about any dish to add a little flavor that you wouldn’t otherwise have,” says Rouse.

The juice and arils are especially great in holiday cocktails, for which you’ll find endless recipes on the Internet.

While pomegranates’ robust flavor is reason enough to reach for one, they’re loaded with health benefits: They are a good

Demystifying
the perplexing
pomegranate
table

for your

Loosen. Under the water, loosen the arils and allow them to sink to the bottom of the bowl; the membrane will float to the top.

Scoop. Use a spoon to scoop out the pieces of white membrane that have floated to the top of the water.

Strain. Pour the arils and remaining liquid through a strainer.

source of fiber and polyphenol antioxidants, which are great for digestion and fighting disease, respectively, and also high in vitamin C and potassium.

Picking and storing

When choosing a whole pomegranate, use weight to decide. The heaviest ones contain the most juice, which means they contain more arils.

Rouse says not to worry about how pomegranates look as they ripen, as there’s no real correlation between look and taste. “Some of the best fruit internally [has] a little age on [it],” he says. “[A pomegranate may] look a little scarred up and perhaps a little dehydrated. But the fruit inside that pomegranate is actually spectacular.” Whole pomegranates last for up to a month on the counter, or up to two months in the refrigerator. Fresh arils last for about two weeks in the fridge, but they can be frozen for several months.

Pomegranates make a festive addition to any meal. Don’t be afraid to crack open a whole pomegranate (see below); just don’t wear white like the person in the photo in case it goes awry. And if you really can’t be bothered, know that ready-to-consume arils and juice are available for folks like you and me. C

Cut. With a sharp paring knife, cut off the top about a half inch below the crown.

Open. Using both hands, carefully pull the pomegranate apart in a bowl of water, breaking it into smaller sections.

Score. Once the top has been removed, four to six sections of the pomegranate divided by the white membrane will be visible. With the knife’s point, score the skin along each section.