Friday, November 8, 2013

In Season: Pomegranates


In French the word pomegranate literally means pome = apple and grenate = many seeds. Although a pomegranate may be vaguely similar to an apple, the difference is soon revealed the moment you bite into one, which is not quite like biting into an apple. The many seeds are annoying and in spite of the many ways there are to de-seed pomegranates, after a while I die of boredom and give up. Personally, I find that the real sense and essence of this fruit is found by extracting its juice.

Therefore, I drink it.


Believe it or not, pomegranate juicing is quicker than juicing an orange.  You don't need a fancy juicer, use your hands and make sure to wear rubber gloves if you don't want to end up with stained hands for a week (I speak for experience).   Work in a big bowl with high edges, it keeps the mess in the bowl and not all over the kitchen counter (walls and drawers...). Start by slicing the pomegranate in quarters. Small portions make it easier when squeezing. While you squeeze, press your fingers in the pomegranate and against the seeds (known as arils) so to extract as much juice as possible.  The piths and pieces of membrane will float and all you need to do now is pour the juice, through a sieve, in another bowl to obtain a ruby, sweet, tangy, citric beverage, full of Vitamin C and antioxidants. 

Now that you know how to easily juice pomegranates, you will find it even easier to make molasses. Pomegranate molasses is a delicious condiment and complement for many recipes. Pour a few drops of this nectar over salads, meats, cheese, fruit, ice cream, panna cotta, scones, muffins and pancakes. You can store it in the fridge for a couple of months or you can freeze small portions so that you have some all year long. 

Pomegranate Molasses

Pomegranate MolassesMelograno

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