Description
- Pomegranates are a good source of fibre as well as vitamins A, C, some B vitamins and minerals such as calcium, potassium and iron.
- Two compounds in pomegranates - punicalagins and punicic acid - are responsible for most of the health benefits of pomegranate.
- The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae that grows between 5 and 10 m (16 and 33 ft) tall.
- Pomegranates are round fruits with hard, shiny red-yellow skins. Split one open to reveal the jewel-like inner seeds, known as arils, which can be eaten raw or juiced.
Description
Pomegranates have been cherished for their exquisite beauty, flavor, color, and health benefits for centuries. From their distinctive crown to their ruby red arils, pomegranates are royalty amongst fruit. Delicious, juicy and jewel-like, pomegranate seeds are packed with vitamins, minerals and fibre. Discover what else makes this ruby fruit so healthy. 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. The 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 all over the world.