The Patience to Peel a PomegranateOctober 25, 2015
Sometimes you need to put in a little effort to reap the reward. Such is the case with a pomegranate.
It takes patience to peel a pomegranate. Lots of folks pass up this powerhouse fruit because it seems like too much work. Or the seeds have a funny consistency. Or it’s not sweet enough.
This beautiful red fruit is chock-full of goodness. Some of its many health benefits include:
- High in antioxidants and potassium
- Heart healthy
- Purported to lower cholesterol and blood pressure
- Immunity booster
- High in Vitamin C and K
- Cancer inhibitor
- Fertility booster
- Astringent – an important taste many of us are lacking
Pomegranates are in season now and are a primo food for fall detoxing. They help draw excess summer heat out of the body and cleanse the liver – both important steps before cold weather sets in.
You can eat them as is, juice them, throw them in a smoothie or a salad. My favorite way to eat pomegranates is to combine them with a diced apple, shredded carrots, beets, radishes, cabbage and/or kale or other greens. Toss with apple cider vinegar, olive oil and sea salt. Yum!
There are a couple of easy ways to de-seed a pomegranate.
- Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within.
- Lightly score the skin in quarters from stem to crown end.
- Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl.
- Discard skin and membranes (you can use the membrane/pith in your juice or smoothie – it also has many health properties). Drain the seeds and dry on paper towels.
Or, here’s another quick and easy method:
I learned to love pomegranates because Ayurveda reveres them as a superfood and, well, it’s the fruit of the gods. In fact, it’s one of the oldest fruits known to man. After all, we have Persephone and the pomegranate to thank for winter every year.
Much love, Barbara