Cooking With Pomegranates

In ancient times, the pomegranate made a common appearance on platters filled with ripe fruits and the harvest of the earth. It was often eaten garden-fresh and used for its abilities to maximize fertility and health. In modern times, the pomegranate is not quite as accessible to the consumer and is often more at home nestled in a robust fall and winter table décor.

While both of these images provide an accurate portrayal of the pomegranate as it has been known throughout history, they do a disservice to this exotic and flavorful fruit. It is not enough to simply eat or admire the pomegranate; its unique taste actually makes it an ideal ingredient in any modern cook’s kitchen.

Eating a Pomegranate

The pomegranate is notoriously difficult to open; however, like many things, the effort is well worth the outcome. Most consumers use the traditional method of scoring the outer hull and splitting the fruit over a basin of water. This allows the seeds, which sink, to be separated from the white pulp, which floats. Although this is a great way to get to the reward that is the pomegranate, many cooks eliminate this step by using pomegranate-derived products. These products, rapidly becoming more available to the modern consumer, offer all the taste of this ancient, full-bodied fruit with the ease conducive to today’s kitchen.

Pomegranate syrups and reductions make a great accompaniment to modern, healthful cooking. As a marinade, dressing, beverage, or liqueur, these alternate forms of the fruit provide maximum flavor as well as the pomegranate’s celebrated health benefits. Although the basic components of the pomegranate derivatives are inherently sweet, they can be combined with any number of ingredients to provide tastes that are tart, rich, or even savory.

The Pomegranate’s Flavor

The region of growth and the strain of the pomegranate result in different kinds of flavors, even among the same species of fruit. Not only do pomegranates from the Mediterranean and the Middle East provide a new perspective on an already extraordinary taste, but cultivars all over the United States have experimented with different varieties, resulting in a spectrum that ranges from light and sweet to heavy and tart.

Regardless of the variety, all pomegranates have a somewhat bitter back taste. This taste is the result of its tannin, a complex acid responsible for the pomegranate’s use in making leather in some ancient cultures. This unique flavor is what gives the pomegranate much more depth than most garden-variety fruits.

Pomegranates in the Kitchen

Although the seeds of the pomegranate can be consumed raw, there are a number of ways to use the fruit in the kitchen. As a juice, the pomegranate is considered an incredible treat, especially in the Middle East. The juice has only recently begun to gain popularity in the United States, where its incredible health benefits have hit the public eye and several distinctive products have reached the market.

Concentrated pomegranate is particularly popular, as well. In fact, most Americans have been using concentrated pomegranate for years without even knowing it; grenadine syrup, which is commonly used in making mixed drinks, is actually a pomegranate derivative. The juices of the pomegranate can even be made into other beverages; in Armenia, where the pomegranate is fairly common, several wineries export high-quality pomegranate wines.

One of the favorite traditional uses of the pomegranate is as a substitute for the tomato. Although the two flavors don’t have too much in common, many traditional Middle Eastern dishes take advantage of the robust pomegranate flavor, especially when it is combined with the rich flavor of nuts or served as a sauce for a meat dish.

The seeds, when dried for several weeks, can be used to provide an entirely new taste to the palate. They lose some of their sweetness to become a fairly acidic spice common in curries and chutney. This spice, known as anardana, is popular in India and Pakistan.

The Modern Kitchen

Until recently, the pomegranate has been overlooked in the United States as a source of culinary experimentation. Its intricate flavors and texture have made it difficult to simply substitute in ordinary recipes. However, as the modern cook branches out, it is easy to find that the pomegranate is able to offer a high level of complexity and taste. Whether starting out with fairly simple juices and syrups or moving on to more intricate sauces, there is so much for the pomegranate to offer.

For more information and to purchase pomegranate reduction sauces, please visit
clubsauce.com

MarXana Brand Foods