Watching Nutrition | Information for a Healthy Life

I’ve been trying to save money lately by buying the bulk of my groceries at a discount store. I saved an amazing amount of money, but there were some nutritional trade offs. I’ve really become spoiled by the quality and variety of produce available at better grocers and even Super Walmart. I just can’t accept any spots on my cauliflower or broccoli and I enjoy having choices of varieties of apples, and finding the perfect cantaloupe. The bargain store usually has something decent like a tasty bag of apples, and buying a bag of green bananas actually worked out just fine for me. But I end up also in the end getting a lot of canned vegetables and fatty soups.

When I walked in a decent produce dept again after a 2 week hiatus, I understood how someone from a third world country could be brought to tears by the incredible bounty we have available here; 20 kinds of apples, almost ripe bananas, a misted display stocked with every kind of fresh vegetable and bags of mixed greens. Smaller quantities of more unusual fruits and veggies tucked in here and there. After stocking up on my usual stuff, I celebrated my return with something new, a pomegranate which I prepped the next morning as my coffee brewed.

Cutting the pomegranate into sections created squirts of red and my cutting board soon looked a bit like road kill. I’m starting to wonder “hmm… maybe this is why not many people eat pomegranate around here. How am I going to get all those tasty looking red thingies out of there?” Well it really wasn’t all that difficult. I cut out and pulled the more promising bits into a strainer and worked with it over the sink, giving it a rinse now and then as I went, picking out some stray bits of flesh. In a couple minutes I had a colorful bowl of …whatever you call those little red things and sat down with a spoon and a cup of coffee.

Definitely Unusual

They look like little red corn kernels and when you bite into them cool juice explodes with a tart burst of flavor. It has the edginess that blueberries and cranberries have. Very interesting. After the splashing has settled down in your mouth, you realize there is a nutty semi crunchy something inside the kernels that are easily chewable. It’s not the kind of flavor that I’m going to jump up and down over and proclaim how delicious it is, and yet it was so interesting, that I really enjoyed polishing off that bowl. I’ll definitely grab a pomegranate now and then.

Soon after I wondered…

What was it I just Ate?

I checked out the flashy pages of the California based Pomegranate Council. Now I find out the best way to prepare them. Cut off the crown first, then cut into sections and place in a bowl of water. The little red juice sacs (called arils) then roll out easily and you finish off in a strainer. The tiny edible seed inside provides valuable fiber and can be enjoyed along with the aril. The most commonly produced variety is called “Wonderful” and in the Northern Hemisphere is normally available October through January.

Is it Ripe?

Pomegranates are picked ripe. So if it’s in the store it should be ready to eat. You can judge the juiciness of a pomegranate by comparing weight. The heavier the juicier. They can be juiced like a grapefruit half, pushing down on a grapefruit juicer. If using an electric juicer be sure and remove the membrane. Remember Pomegranate juice does stain. My cutting board is still a bit red!

Pomegranate Nutritional Value?

Pomegranates score high for nutritional value with loads of vitamin C and potassium, the seeds provide fiber and best of all it’s a low calorie food.
Pomegranate juice is very high in tannins, anthocyanins, and ellagic acid; types of polyphenols, a form of antioxidant that I’ve seen touted in certain overpriced miracle fruit juice drinks. Some credit these antioxidant polyphenols with reduced risk of cancer and heart disease.

There are recipes easily found online for yogurt dips and guacamole using pomegranate, as well as main courses, deserts, and drinks. I am really tempted to try a pomegranate avocado salsa with salmon.

There is still enough time in this season to give pomegranate a try!

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