Pomegranate season is in full swing here in the Northern hemisphere, running from September to February.  The last time I went to the grocery store I noticed that they had gone on sale (only $3 apiece - which is quite a bargain around here!) so I picked one up on a whim.  I didn't have the slightest idea what it was for or how to eat it, but I do like the taste of pomegranate juice, so I figured what the heck!

The pomegranate comes from a small tree which is native to Southeast Asia, but has spread in cultivation.  It has a long history of cultivation, with pomegranate remains having been found in the Caucasus dating back to 1,000 BC, used by the ancient Phoenicians, mentioned in Mesopotamian cuneiform records, and interred in Bronze age middens.    The pomegranate is particularly popular in the Middle East and Mediterranean.  It was spread far by the ancient Phoenicians, and was mentioned in the Bible.  

The pomegranate has been with humanity long enough to weave itself into legend.  In the ancient Greek mythology, Persephone was the daughter of Zeus and Demeter, who was abducted by Hades.  Her abduction caused life to come to a standstill as her mother (the goddess of grain and fertility) abandoned her post to search for her daughter.  Finally, pressured by the starving masses, Zeus ordered Hades to return Persephone.  Sadly, she had been unable to resist eating several pomegranate seeds during her stay in Hell, and was therefore unable to return.  (Them's the rules.)

Grenadine, that bitter and bright red syrup, is made from the juice of pomegranates.  You can make your own grenadine by collecting the juice from your pomegranate(s) and simmering it on the stove for 15 minutes.  Once it has cooked down, start adding sugar to taste.

Pomegranate is a key ingredient in many dishes native to India, Azerbaijan, Turkey, and Greece.  Here in the West we primarily eat the seeds plain, drink the commercially manufactured juice, and perhaps use the seeds as an edible garnish.  Pomegranate has enjoyed a soaring reputation lately, as it is packed with friendly chemicals, including a ridiculous amount of vitamin C, as well as vitamin B5, polyphenols, and a grab bag of phytochemicals with antioxidant properties.  

The easiest way to prepare a pomegranate is to cut it into sections, dunk it into a bowl of water, then use your fingers to roll the bright red seeds (technically called "arils") out of the white pith.  (The pith isn't edible, but the entire seed is.)  Simply strain the arils from the water, and you're set!

If you want to extract the pomegranate juice yourself, you will need to crush the arils (either in a blender, food processor, or by hand with a rolling pin) and strain out the seeds.  (Honestly unless you REALLY want fresh pomegranate juice, you might be better off just buying the juice in a bottle.)

The Pomegranate Council has a collection of recipes, which use both the seeds and the juice.  Aside from just snacking on the seeds, they work well when sprinkled on salads.  And the juice can be substituted for cranberry juice in any recipe - including a whole lot of alcoholic mixed drinks that sound simply delicious!