Pomegranate, Punica Granatum, whose name comes from Latin words pomum (apple) and granatum (seeded), belongs to Punicaceae family and is native to Western Asia. It spread to Latin America thanks to Spanish settlers around XVIII century, and now Mexico and Central America countries are among the main producers. It is quite spread in South Italy too, above all in Puglia and Sicily.
Its fruit is a berry, with size similar to grapefruit’s and a thick skin, with a great number of pulpy seeds inside, and typically ripes from September to February.
In cooking Pomegranate is an underestimated ingredient. Sometimes its seeds are dry and used as acidifier in some sauces. Its skin is very fragrant and can be used to flavor aperitifs and liqueurs. The juice can be used to make a sort of jelly to be spread on bread or used for cooking. Among the recipes with Pomegranate, there are tasty salads and fruit salads, but it is also great with meat.
Fun fact: Pomegranate pulp is a good source of vitamins C and B, antioxidants, and minerals like potassium.