- Pomegranates -

What's all the hype? Lately, everywhere you look there are ads for pomegranates. I decided to do some research and here is what I found.

Once you open the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate.
The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the species of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice.
Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Chocolate covered arils, also available in gourmet food stores, may be added to desserts and baked items.

Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement and is a good source of vitamin B5, potassium and polyphenols.

In preliminary laboratory research and human pilot studies, juice of the pomegranate was effective in reducing heart disease risk factors. In a limited study of hypertensive patients, consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure. Juice consumption may also inhibit viral infections while pomegranate extracts have antibacterial effects against dental plaque. I'm still not sure what all the hype is about. ~ Chef Wilkinson ~