Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as concentrated syrup.
Pomegranate juice contains more than 100 photochemical. The pomegranate fruit has been used for thousands of years as medicine. It is beneficial for many medical conditions. Juice of pomegranate is rich in antioxidants, vitamin C, vitamin B5 and potassium and it’s scientifically proven to be effective in reducing LDL (bad cholesterol) and raising HDL (good cholesterol). Fresh pomegranate fruit juice is not only healthy but very easy to prepare at home within few minutes using a blender (without a juicer).
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 10 m (16 and 33 ft) tall. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. Pomegranate originated in the region extending from modern-day Iran to northern India and has been cultivated since ancient times throughout the Mediterranean region. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.
Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, South Asia, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and California. In the 20th and 21st centuries, it has become more common in the shops and markets of Europe and the Western Hemisphere.
NUTRITION INFORMATION: Amount Per Serving (1 cup), Calories: 136, Total Fat 1g, Saturated Fat: 0.2g, Sodium: 22mg, Cholesterol: 0mg, Total Carbohydrate: 33g, Potassium: 533mg, Dietary Fiber: 0.2g, Sugar: 31g, Protein 0.4g
- 4 to 5 Pomegranate (Aanar)
- Step 1 Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
- Step 2 Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.
- Step 3 Break open the pomegranate into sections.
- Step 4 Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don’t wear light colored clothes while you’re doing this.) Drain the water from the pomegranate arils when you’re done separating them from the rind.
- Step 5 Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still intact. This usually takes no more than 15 to 20 seconds.
- Step 6 Pour the juice through a strainer. You’ll notice that the juice passes through the strainer slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp against the strainer. The juice should drip through faster.
- Step 7 Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.