Pomegranates

Peak season: Fall and Winter

Recipe shown above: Pomegranate-Glazed Turkey with Roasted Fennel

High in fiber, vitamin C and potassium, pomegranates are also high in polyphenols, a type of antioxidant that has been linked with reduced risk of heart disease and some cancers.

Beneath the tough, leathery skin of a pomegranate, you will find hundreds of edible seeds encased in sweet, juicy pulp. Native to the region from Iran to northern India, pomegrantes have been appreciated from Biblical times, when Moses promised his followers that they would find the fruit in the Promised Land, to the 18th century, when Spanish sailors introduced it to the southern United States.

Pomegranate varieties range in size (usually about as big as a large orange), skin color (yellowish to dark red) and fruit color (white to red). Cutting open a pomegranate reveals a multitude of crimson kernels. We refer to them as “seeds,” but technically they’re small “arils.” The small edible sacks contain juice and a crunchy seed, delicious either alone, in a salad or as part of these healthy recipes.

Comments

Sorry, there haven't been any comments yet.

Free Newsletters

EatingWell Magazine

Subscribe » | Give a Gift » | Customer Service »

Today's Favorites

Polls

When you’re at a party, how many alcoholic drinks (beer, wine, cocktails, etc.) do you typically consume?

Do you buy organic produce?

How many days do you cook each week?

Pomegranates

Comments

Add Your Comment

Free Newsletters

EatingWell Magazine

Today's Favorites

Top Searches

Polls

The EatingWell Market

Save $ with HealthESavers Coupons

Healthy Living Directory

Featured Sponsors

Magazine

Advertising

About

Multimedia & Tools

Resources

Recipes & Menus

Healthy Cooking

Diet, Nutrition & Health

Food News & Origins

Shop