Pomegranate trees are believed to be first planted by man over 5 000 years ago and is native to Persia. The exquisite red seeds (arils) of the fruit have a natural astringency that makes them an ideal souring agent, both fresh or dried.
The thickened juice of the pomegranate forms the basis of the cocktail ingredient grenadine, and pomegranate syrup or molasses is used in salad dressings and sauces, particularly in Persian and Middle Eastern cooking.
How to
Get the pips out of a pomegranateCut the crown end of the pomegranate and lightly score the rind in several places. Immerse the fruit in a bowl of water and soak for 5 minutes.
Hold the fruit under water and break the sections apart, separating the seeds from the membrane.The seeds will sink while the rind and membrane will float. Skim off and discard membranes and rind. Pour the seeds into a colander, drain, and pat dry