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01-24-2006, 10:34 PM
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Pomegranate Fruit
The Pomegranate has been cultivated around the Mediterranean region for several millennia. In Georgia, to the east of the Black Sea, there are wild pomegranate groves outside of ancient abandoned settlements.
The ancient city of Granada in Spain was renamed after the fruit during the Moorish period. It is also extensively grown in South China and in Southeast Asia, and could have been brought by sea traders, assuming the pomegranate was not native to the Pacific coast. Missionaries from Spain are also said to be the source for the pomegranate's introduction into the Caribbean and Latin America during the 1700-1800's. The arils (seed casings) of the pomegranate are consumed raw. The entire seed is eaten, though the fleshy outer portion of the seed is the part that is desired. The taste differs depending on the variety of pomegranate and its state of ripeness. It can be very sweet or it can be very sour or tangy, but most fruits lie somewhere in between, which is the characteristic taste.   White pomegranate Pomegranate juice is a popular drink in the Middle East, and is also used in Iranian and Indian cuisine; it began to be widely marketed in the US in 2004. Pomegranate concentrate is used in Syrian cuisine. Grenadine syrup is thickened and sweetened pomegranate juice; it is used in cocktail mixing. Before the tomato arrived to the Middle East, grenadine was widely used in many Persian foods; it can still be found in traditional recipes. The juice can also be used as an antiseptic when applied to cuts. Pomegranate seeds are sometimes used as a spice, most notably in Indian and Pakistani cuisine, as a result of which the dried whole seeds can often be obtained in markets catering to such. One pomegranate delivers 40% of an adult's daily vitamin C requirement. It is also a rich source of folic acid and of antioxidants. 
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