Pomegranates are an ancient fruit with origins in Asia, however were cultivated and eaten during ancient times and has been used for its medicinal value to aid digestion and calm a sore throat. Juice from the pomegranate is again gaining in popularity around the globe, in part because of their antioxidant properties. Today pomegranates are often used in sweets such as jams and syrups, sprinkled on salads or ice cream or squeezed for juice.

“Granada” is the Spanish word for pomegranate and is a common fruit in Spain, as it is around the Mediterranean. Spain is one of the major producers of pomegranates and you can find them in produce markets and grocery stores from September to January.

The pomegranate is a round fruit that grows on trees and is about the size of a small grapefruit. It has thick, dry skin that ranges from a golden color to deep ruby red. The inside of the fruit has deep red seeds surrounded by lots of off-white membrane. The seeds are juicy and flavorful, but permanently stains anything it touches – from cement and tile grout to kitchen towels and clothing! Fortunately, pomegranates are easy to de-seed. About.com’s Guide to Middle Eastern Food has easy-to-follow, step-by-step instructions with photographs on How to De-Seed a Pomegranate.

Spanish Recipes Using Pomegranates

• Shrimp-Pomegranate-Avocado Salad
• Cucumber-Pomegranate Salad
• Endive Salad with Fruit - Ensalada de Endibias con Frutas