Ingredient - Pomegranate from Start2Cook.co.uk

                                    Ingredient - Pomegranate

  Here's the stuff that we know about Pomegranate...  
  Ingredient - click here for a close up image of the Pomegranate      
  The information held about Pomegranate by Start2Cook.co.uk is Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in Iran. They have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. The sacs themselves are packed in a bitter, pale yellow pith. 

Pomegranates have always been highly prized for their flavour, but their recent emergence as a highly nutritious superfood, packed with antioxidant vitamins, has made them even more popular. The skin and the pith should not be eaten.Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in Iran. They have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. The sacs themselves are packed in a bitter, pale yellow pith. Pomegranates have always been highly prized for their flavour, but their recent emergence as a highly nutritious superfood, packed with antioxidant vitamins, has made them even more popular. The skin and the pith should not be eaten.The information held about Pomegranate by Start2Cook.co.uk is Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in Iran. They have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. The sacs themselves are packed in a bitter, pale yellow pith. 

Pomegranates have always been highly prized for their flavour, but their recent emergence as a highly nutritious superfood, packed with antioxidant vitamins, has made them even more popular. The skin and the pith should not be eaten.  
 
 
  How do I get Pomegranate ready to use?  
  Cut open across its middle then, holding a half over a bowl, cut-side down, bash the skin with a rolling pin. The seeds should pop out. To extract the juice, put the seeds in a sieve and press out the juice with the back of a spoon. Avoid crushing the sac membranes too much as they can taste bitter. Be careful when preparing pomegranates, as the juice stains.  
  What about keeping Pomegranate?  
  In a perforated bag in the fridge for a couple of weeks.  
  How do I cook Pomegranate?  
  Eat straight from the shell using a toothpick. Scatter the juicy sacs over salads, fresh-cut fruit; use in marinades or rice dishes. Use to decorate duck, fish, chicken or pork.  
  What happens if I don't have Pomegranate?  
  We can't think of any good alternative for Pomegranate.