Pomegranate is translated as “apple-seeds” from old French. However, botanically it is a berry that comes from just one flower.
Originally it was cultivated as early as the 14th century in the Mediterranean region. Once, the pomegranate was regarded as one of the most luxurious items for trade – along with other goods like gold jewelry, precious stones, ivory and perfume.
Nowadays, it can be found across the globe and is enjoyed by many.
Pomegranate – the fruit with numerous seeds
On average, one pomegranate contains between 200 to 1400 seeds. But according to Jewish tradition, it has precisely 613 seeds. Just like the 613 Commandments in the Torah, symbolising fertility and love.
In Greek mythology, it is known as the “fruit of the dead” because it grows from the blood of Adonis.
The easy way to get the seeds out of your pomegranate
Now, get your hands on this delicious and mysterious fruit. And follow these easy steps to avoid mess and spilled juice.
With a short, sharp knife, cut off the cup around the place where the flower once was. Underneath this cup, you will find a few segments filled with seeds. Carefully cut along the edges of each segment almost to the bottom of the fruit but not all the way through.
Pull each segment away from the centre. Tip the fruit upside down over a bowl. Then tap with a wooden spoon to let the seeds drop off.
Add water in the bowl with the seeds. This allows the white pulp to separate and float so it can be easily discarded.
A fantastic combination of apples and pomegranates
Now you have a bowl of ruby red jewel-like drops. Why not try to bake this easy apple and pomegranate crumble?
- 4 medium-sized apples
- seeds of half a pomegranate
- 64 g brown sugar
- 1 tbsp cinnamon
- ½ a tsp ground nutmeg
- 65 g chilled unsalted butter
- 65 g white sugar
- 65 g rolled oats
- 65 g all-purpose flour
- Preheat the oven to 180 °C / 375 °F, and butter a 24 cm / 9 inch baking tray.
- Peel and cut the apples in 1 cm / 0,5 in chunks and mix them with the pomegranate seeds.
- Add brown sugar, cinnamon and ground nutmeg.
- Coat the fruit mixture evenly and transfer it into a baking tray.
- Cut the butter into cubes and mix it with white sugar and rolled oats.
- Add the flour until the mixture resembles breadcrumbs.
- Then spread the mixture over the fruit.
- Bake for approximately 40-45 minutes until the crumble is golden brown.
- Serve with warm custard or a scoop of vanilla ice cream. Scatter some fresh pomegranate seeds over to add some more vibrant colour to your dessert.
Prepare your own grenadine syrup
Now you have your delicious dessert. So why not wash it down with a cocktail based on homemade grenadine syrup?
You need 100 ml / 3,5 oz of fresh pomegranate juice and 100 g / 3,5 oz of granulated sugar. Dissolve the sugar in the juice, using a pan over low heat.
Once cooled, add a few drops of orange blossom water or just a splash of lemon juice. Store in a sealed sterilised bottle for up to 3-4 weeks.