Fruit – Vegetable – Tropical Fruits
The pomegranate tree comes from Persia, in antiquity it was brought to India and China and spread across the entire Mediterranean.
The very best pomegranates come from countries with dry hot summers and cool winters; the plants do not go well with a humid-hot climate. The fruits — botanically seen as berries — grow on 2 to 4 m high bushy trees or shrubs with shiny, dark green leaves and intense carroty blossoms in a size of 4 to 6 cm.
Today, pomegranates are cultivated in all regions with a tropical and moderate climate. As they have a steady, up to 0.5 cm thick skin, they can transported and stored easily.
Primarily from July to February from Spain, Turkey, Israel, Iran, Tunisia, Egypt and Peru.
The seeds may be spooned out and eaten raw out as well as put in sweet and hearty salads. The juice may be also squeezed for sorbets and drinks.
Completely ripe fruits put in the vegetable cooler of the fridge can be stored for up to 2 months; pomegranates need humidity. One should use sliced fruits within one day as the insides quickly desiccate.
Since antiquity, the pomegranate skin has been used for dying leather; even today, auburn or lemon yellow plant pigments are extracted for oriental carpets.