Pomegranate Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Punica granatum
Eaten raw and especially good (and good for you) when juiced.
Exceptionally good (and good for you) when juiced.
Also called Chinese apple, good-quality pomegranates will be large, firm and smooth-skinned.
The coloring will be an even deep-red. A few blemishes from branch scaring will be normal.
Avoid product with dry, rock-hard or wrinkled skin.
Numerous brown or scarred areas on the skin or soft spots indicate old product.
Always store pomegranate in the refrigeratore.
Small fruit will mean smaller, less juicy seeds with more waste, so go for the largest fruit available.
Pomegranates are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Folate, and a great source of Vitamin C and Vitamin K.
Amount per serving
Known to the ancients, pomegranates were cultivated in the Near East and North Africa, eventually winning the greatest favor in France.
Pomegranates were brought to America by European settlers and are now grown primarily in California.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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