Quantity/Pack: VariesSeasonality: USA (Aug - Jan); Chile (Mar - Apr); Israel (Dec - Feb); Peru (Feb - Mar)Origin: USA, Chile, Israel & PeruPomegranate is one of the world's oldest known fruit, also translated as the "apple with many seeds" by the French. Inside the fruits, seeds cluster like a glimmering carpet beneath thin yellow membranes. These small red seeds are packed with health-supporting antioxidants along with deliciously sweet, tart juice. On the outside, the apple-sized fruit has a leathery shell that can range from pink to deep crimson, even russet brown. Although native to Persia (now Iran), pomegranates have become a worldwide culinary necessity, whether they're used to garnish green salads or used as a base for jelly, sorbets and cocktails. The foolproof way to prep Pomegranates is to use the no-mess "underwater" technique so that you can avoid any staining. Cut the Pomegranate into quarters over a paper towel. Fill a medium bowl with cold water. Hold a Pomegranate quarter under the water, seed side down. Pull edges back, exposing seeds. Run fingers over seeds to remove them. Turn fruit over, still holding underwater, and pick out remaining seeds. The best pairings for Pomegranates include citrus, melon, tea, lemongrass, chiles and avocado. Some surprising pairings are mushroom and basil. Store fruit at room temperature for up to one week and refrigerate for up to two weeks. Seeds can be refrigerated airtight up to five days or frozen up to three months. Melissa's also sells pomegranate seeds (arils) already removed from the fruit, in an easy-to-store tub.
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