Pomegranates are great for eating out of handy as well as a great addition to salads and other dishes. The edible part of a pomegranate is the seeds. Separating the seeds from the peel and internal white membrane is a bit of a task, but well worth the effort: Although the pulp of the pomegranate is edible, it is the seeds that provide the real treat. Each seed is individually encased in crimson colored sac. The juice of this sac is what provides the tart taste and the deep red color that consumers find in the variety of juices and pomegranate-based products currently on the market. Overall, the seeds and their encasing count for about half of the pomegranate’s weight. The recent explosion of interest in the pomegranate is due in large part to its recent classification as a “superfruit.”  By definition, superfruits are exotic fruits with higher than average levels of antioxidants and nutritional content. The pomegranate fulfills each of these categories and has even been featured in a number of scientific studies for its ability to combat the aging process. The pomegranate has become so popular of late that it has even surpassed the blueberry, America’s once-favorite superfruit, in terms of popularity. Pomegranates have become the poster fruit for healthy eating.


Recipes (3)

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Pomegranate Jelly View
Spinach Pomegranate Salad View
Lamb Braised in Pomegranate View

Nutritional Information

Serving Size 1 Fruit
Calories 105
Carbohydrates 26 g
Dietary Fiber 1 g
Vitamin C 16 %